- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: COOKED SPINACH
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEE WASHED HANDS AND PUT ON GLOVES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: EGGPLANT AND CHEESE 45F, RICE 46F, SPINACH LASAGNA 46F - 2DR/2DRAWERS COOLER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS DISCARDED. CFM CALLED FOR REPAIR.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISHMACHINE AT FRONT BAR AREA WITH CHLORINE SOLUTION AT 0PPM WHEN TESTED MULTIPLE TIMES.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM CALLED FOR REPAIR, DISH MACHINE WILL NOT BE USED TO WASH GLASSES.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3VAT SINK with a concentration of >200 ppm total quaternary ammonium compound. DISH EMPLOYEE DID NOT ADD WATER TO SOLUTION FOR ACCEPTABLE LEVELS.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM ADDED WATER TO SOLUTION TO DILUTE TO 200PPM.
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08/05/2015 | Risk Factor | |
CFM very knowledgeable about food safety. Observed kitchen clean and organized, Thank you.
Please attain Quat test strips for glass Dish Machine at bar.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CLAMS IN TRUE 2DR PREP COOLER (COOKLINE) MISSING TAGS IN CONTAINER. OBSERVED CLAMS AND MUSSLES IN WIC WITHOUT TAGS ATTATCHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM ADDED TAGS TO CONTAINERS. EHS EXPLAINED PROPER SHELLSTOCK HANDLING PROCEDURES.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS EXPLAINED PROPER DATE MARKING PROCEDURES FOR SHELLSTOCK TAGS.
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02/06/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Due to technical issues the one observation below was observed out of compliance, however it is unable to be marked out above under the observation section of the report:
3-603.11(B) Consumer Advisory - Disclosure Provided
This is a critical violation
Observation: A review of the main dine-in and carry out menu with the manager indicates that there is no consumer advisory (with disclosure) for the following food item that may be served raw and/or undercooked: Caesar salad (insalata cesare) and pollo caesar sub.
Corrective Action: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredidents.. Handout with examples provided.
The main dine in menu needs to be updated/corrected to include a complete consumer advisory disclosure and reminder statement no later than Friday, December 12, 2014. The updated menu needs to be faxed or emailed to the EHS the above date. The carry-out menus need to be updated/corrected to include a complete consumer advisory disclosure and reminder statement at the next mass printing. If the carry-out menus can be fixed by hand this can done for some of the menus.
No violation noted during this evaluation. | 10/30/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: ----------Cooling log, sign and methods in English and Spanish and sample menu with complete consumer advisory. Per manager, menus are in the process of being updated. Manager agreed to fax or email the corrected menu containing a complete consumer advisory no later than the end of June 2014. Please fax or email a service report for the True two door prep # 1 no later than May 24, 2014. If the service report is not received by the requested deadline, a follow-up inspection will be conducted to verify that the unit is holding at 41F or below.
**Focus on Critical and Repeat violations to avoid future enforcement actions.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked spaghetti cooling overnight (greater than 6 hours) in True two door prep # 1 at 46F,
2) Marinara sauce # 1, Marinara sauce # 2 both cooling overnight (greater than 6 hours) in Walk In Refrigerator # 1.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:--------------marinara sauce in warmer in bar/pizza area at 131F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Brushetta (diced tomatoes) in True 1 door upright refrigerator at 48F,
2) Raw egg caesar dressing # 1 & Raw egg caesar dressing # 2 in True 1 door upright refrigerator at 46F & 48F respectively.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the main menu and weekly menu without proper disclosure:-------pollo caesar (caesar salad prepared with raw eggs with grilled chicken) and ahi tuna.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: AHI TUNA WILL NO LONGER BE OFFERED ON MAY 16, 2014 AS IT WAS A SPECIAL MENU ITEM FOR THE WEEK. DISCUSSED WITH MANAGER THAT COMPLETE DISCLOSURE IS REQUIRED FOR POLLO CAESAR.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -------------True two door prep # 1 observed holding at 45-50F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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05/14/2014 | Routine | |
The purpose of this visit is a follow-up to check on the repair of the continental prep cooler and the true two door prep cooler for salads. Both units have been repaired and are now capable of maintaining phf at 41f or below. Thank you.
No violation noted during this evaluation. | 10/29/2013 | Follow-up | |
The purpose of this visit is a risk factor assessment. Thank you for following me through the inspection as your participation helps me to answer any question that arise during the inspection. Time for inspection was for the inspection only.
IMPORTANT:
4-501.11A Equipment good repair: The continental two door prep cooler 50f and the Beverage air two door prep cooler 43f top and 47f bottom are in need or repair. The manager called for repair today and a follow-up will be conducted on 10/29/13 during the hand delivery of this report. Do not use these units to store potentially hazardous foods until the units are capable of maintaining foods at 41f or below.
EHS provided training on cooling methods and employee health.
Equipment Temperatures Continued:
*True 1 door upright freezer in kitchen: 3f
*walk-in refrigerator: 40F
*walk-in freezer: 6F
Food Temperatures Continued:
*Ziti 50f, rigatoni 51f, tortellini 50f in the Continental 2-door reach-in refrigerator 50f---all foods moved to walkin refrigerator
*Veal cutlet,52f, chicken proscuitto 50f in the two door two drawer undercounter refrigerator along the cookline
*cut tomato 37, cooked mussels 41f in the two door prep cooler along cookline
*Proschuitto 45F, bruschetta 41f--due to malfunctioning Beverage Air 2-door reach-in prep refrigeratorwalk in refrigerator.
*Tiramisu 40f in the True 1 door upright refrigerator in kitchen
Water Heater: Bradford White, D80T1993N, 199,999BTUs
Dishmachine at the bar: CMA Energy Mizer, GL-X, observed at 50ppm (1.7 gal/90second cycle)
Dishmachine in the kitchen: CMA HTCB, 52gal/hr Thermolabel activated
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Marinara sauces 52f-59f in approximately 18 inch deep covered lexan containers, per manager were cooled previous night using ice bath method and placed into walk in refrigerator
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discard
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Marsala sauce, 122f, on the far right side of steam table (separate compartment--steam water 136f.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Marsala sauce reheated to 186f during inspection
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:ziti 50f, rigatoni 51f, tortellini 50f in the continental two door prep cooler
Correction: proschuitto 45f in the beverage air two door prep cooler
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10/28/2013 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Fax to my attention within 10 days a corrected consumer advisory statement on your menu stating "
These items may be served raw or undercooked, or may contain raw or undercooked ingredients".
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Equipment Temperatures Continued:
*Beverage Air 2-door reach-in prep refrigerator: 41F
*True upright refrigerator: 40F
*True upright freezer: 20F
*2-door reach-in refrigerator: 41F
*walk-in refrigerator: 40F
*walk-in freezer: 18F
Water Heater: Bradford White, D80T1993N, 199,999BTUs
Dishmachine at the bar: CMA Energy Mizer, GL-X, observed at 50ppm (1.7 gal/90second cycle)
Dishmachine in the kitchen: CMA HTCB, 52gal/hr
Hood: Last cleaned in July 2013
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: Insalata Cesare, Grilled Steak Salad, Bistecca Nostra
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: Observed milk crates and other plastic storage bins with holes used for the following purposes: to store plates and glassware
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items as they are not easily cleanable. NOTE: Equipment was removed from the milk crates.
- Equipment / Fixed / Space / Seal (corrected on site)
Observation: Observed the splash guards by the pizza prep table in need of caulking to the wall.
Correction: Caulk the splash guards to the wall to allow for easy cleaning.
- Equipment / Good Repair / Operation (corrected on site)
Observation: Observed the following refrigeration units with elevated ambient air temperatures: Norlake keg walk-in refrigerator (49F), 2-drawer/2-door reach-in refrigerator (60F)
Correction: Adjust your refrigerators so that they are capable of maintaining ambient air and food temperatures of 41F or below . NOTE: Units adjusted to 40F and 38F, respectively. The drawer unit was frozen over. Removing the ice allowed for the unit to cool.
- Equipment / Good Repair / Operation (corrected on site)
Observation: Observed the protective screen missing from the microwave, allowing food debris to enter the front panel preventing it from being adequately cleaned.
Correction: Repair, replace or remove the microwave. NOTE: Microwave was removed.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: 2-door reach-in prep refrigerator (pizza), True 2-door reach-in glass refrigerator (left), 2-door reach-in prep refrigerator (sandwich), 2-drawer/2-door reach-in refrigerator, Beverage Air 2-door reach-in prep refrigerator, walk-in refrigerator.
Correction: Replace the gaskets.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment (corrected on site)
Observation: Observed the following sinks/pipes in need of an air gap between the bottom of the pipe and the floor drain: Sanitize basin of the three-compartment sink, pipe exiting the grease trap, pipe on the food prep sink.
Correction: Provide an air gap of at least 2x the diameter of the pipe between the above listed pipes and the floor drains.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed the floor at the bar in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/20/2013 | Pre-Opening | |
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