- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Can of insecticide spray stored together with dishwashing and dish sanitizing products.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. XXX XXX The insecticide was promptly removed to appropriate location, thank you.
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02/22/2016 | Routine | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen (by the cash register) was measured at a temperature less than 100°F (approximately 70°F). There appeared to be no hot water supplied to this hand sink (turning the hot water valve produced no flow). The same situation was found at the hand sink in the coffee bar area (turn hot-water valve ... nothing comes out of faucet).
Correction: Make necessary adjustments to valves and lines serving the handsinks to provide water of at least 100°F. Using warm water for handwashing removes food residues more effectively
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen (by the cash register). Dispenser was empty, no alternative supply appeared to be closer than in the next room.
Correction: Hand drying devices, such as individual disposable paper towels (or a continuous towel system that supplies the user with a clean towel, or heated air hand drying device) must be provided conveniently to all hand washing lavatories, to encourage proper hand-washing and avoid employees drying their hands on their clothing or other unclean materials.
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10/20/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (on the counter in the coffee-bar area).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Commercially processed ready-to-eat (RTE) Temperature Control for Safety uncultured fluid milk products (milk, half-and-half, whipping cream
Correction: fruit juices) in the refrigeration units were not properly dated for disposition after opening, when kept for more than 24 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicated that one menu item (beef burger) could be "grilled to order", i.e., served less than "fully cooked", but the consumer advisory for this menu item was incomplete (it lacked an asterisk for disclosure).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of asterisked disclosure and statement reminder. NOTE: the consumer advisory was otherwise fully compliant for all other menu items
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing sinks in the kitchen and coffee-bar area were being used for purposes other than washing hands, such as watering a potted plant, or dumping coffee out of mugs when clearing tables.
Correction: The handwash facilities identified above are to be used for washing hands only.
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06/30/2015 | Routine | |
| No violation noted during this evaluation. | 01/30/2015 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: No ambient (air/water) temperature measuring device could be located in right-hand "Imbera" cooler in the back room (a recent replacement by the beverage supply company for a malfunctioning unit).
Correction: Provide a temperature measuring device that is easily readable and accurate to +/- 3 degrees F in the intended range of use. Alternatively, program the cooler's external read-out (for the unit's operating status) to provide internal ambient air temperature data, if possible.
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10/16/2014 | Routine | |
Cups at coffee station were properly sleeved. Adding an asterisk to each menu item to which the Consumer Advisory applies was Corrected On Site.
No violation noted during this evaluation. | 08/13/2014 | Follow-up | |
The pre-opening inspection gave an implied deadline for addressing issues found during that inspection, that is later than the date on which this inspection was made. This inspection, therefore, was made taking into consideration that the permit holder and staff were still in the process of correcting conditions found during the pre-opening inspection. Accordingly, this inspection emphasized food handling practices and food temperatures and did not evaluate outstanding structural questions. Correction of all issues found during the pre-opening will be evaluated during a follow-up inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (raw shell eggs) stored over ready-to-eat (RTE) food (salad dressings, leftover vegetables) in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from RTE foods, including other raw food of animal origin that is intended to be consumed without complete cooking (such as fish intended for sushi)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. (No asterisks in the listings on the menu to which the consumer advisory applies. Advisory statement is present.)
Correction: The Consumer Advisory shall include both identification of the animal-derived foods that may be served raw and/or undercooked by asterisking (*) them to a footnote which states that consuming these items raw or undercooked may increase the diner's risk of foodborne illness.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: the disposable take-out coffee cups, at the coffee urns along with ceramic mugs, were displayed in inverted stacks, but without adequate protection of the lip-contact edge of cups: potential for bare hand contact to the lip-contact surface when a cup is removed from the stack.
Correction: Store single service items such as drinking cups in their original protective packaging or inverted in an approved dispenser which does not expose the lip contact rim of the cup.
- Toxics - Separation of Toxics (corrected on site) (repeated violation)
Observation: Container of sanitizer (spray bottle for use in dining room) is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: located on table immediately beside clean knives/forks/spoons.
Correction: Containers of sanitizer must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. (The bottle was relocated.)
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07/28/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was drinking from an uncovered container in the food preparation area. Cup had lid but no straw.
Correction: Employees may drink from a closed beverage container with a straw, if the container is handled to prevent contamination of (1) the employee's hands, (2) the container, and (3) exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage - Prohibited Areas
Observation: Food (canned foods) stored under potential sources of contamination (in the unfinished basement). Food in the walk-in cooler stored under an insulated pipe (part of the refrigeration equipment, on the wall opposite the door up near the ceiling), on which condensation has accumulated and may drip onto the food stored below it.
Correction: Relocate food storage from the basement to an approved area. Install additional device on the wall of the walk-in cooler to collect condensation and drain it in a manner so that food would not be contaminated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some ready-to-eat (RTE) commercially processed food items in refrigeration were not properly dated for disposition after opening: cheese
Correction: milk.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods (burgers, eggs, etc.) are provided on the menu, menu board, table tent or brochure, without a complete Consumer Advisory: the Reminder statement is present on the menu, but the specific, individual menu items to which it applies do not have the Disclosure asterisk in their description.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served, or can be served, raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the coffee station (cabinet doors, drawer fronts) is not corrosion resistant, nonabsorbent, and/or smooth. The wood surface needs to be sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand-washing sink in the coffee preparation area is not sealed to the wall behind it. A gap exists, creating a cleaning hazard.
Correction: Seal the unit to adjoining wall because the wall is exposed to spillage or seepage.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the muffin tins was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the muffin tins to prevent accumulations that may reduce heat transfer to adequately cook food, and to prevent attraction of insects or mice when not in use.
- Prohibitions (corrected on site)
Observation: Single-service or single-use items, canned foods, equipment, and linens were found stored in the unfinished basement. Re-usable plates and bowls were stored on a shelf in the kitchen adjacent to the handwashing sink, close enough that they were exposed to potential contamination by splash from the handwashing sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Exception: equipment, such as extra-large iced-tea dispensers, which is used only infrequently, may be stored in the basement at this facility. Relocate the plates and bowls to another place in the kitchen
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility in the kitchen was blocked by a food preparation table, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Move the table hampering access to the sink.
- Toilet Room Receptacle Covered (corrected on site)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. (A covere
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the walk-in freezer (unfinished wood) is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. A gap is visible at the top of the door when it is closed.
Correction: Provide toilet room door that is tight fitting, such as by adjusting the hinges so that the door hangs more plumb. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The mounting holding an exhaust fan in the wall of the back room is open to the room on the inside, potentially allowing insects/rodents to enter through the fan
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, such as by attaching screening to the interior wall of the room to cover the opening.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: absent from the handwashing sink in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler and walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Floor in front of the dishwasher is not maintained in good repair (corner missing from a floor tile and other tile cracked).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizing solution (the wiping cloths pan in the kitchen) was not properly labeled as container for "sanitizer".
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of hazardous products (window-cleaning spray and coffee-machine cleaning product) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (in contact with sleeves, holding tops for single-service drinkware, on the same shelf). A spray bottle of sanitizer used in wiping tables was stored on the same service table immediately adjacent to clean eating utensils.
Correction: Containers of cleaning products must be separated, by spacing or partitioning or by being in a different storage area, to prevent contamination of food, equipment, utensils, linens or single service items. Store the spray bottle for cleaning tabletops away from clean eating utensils (such as on a lower shelf of the service table)
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07/01/2014 | Pre-Opening | |
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