Discussed clarified butter. Butter to be kept hot and cooled at night.
Monitor food temperatures of foods in the walk-in cooler and Silver King prep unit.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed facility did not have a thermometer with a small diameter probe.
Correction: Obtain a thermometer that has a small diameter for taking temperatures of thin foods.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia sanitizing solution.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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10/22/2015 | Routine | |
See attachment for proof of parasite destruction.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The chef could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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06/19/2014 | Follow-up | |
Discussed additional information regarding parasite destruction.
Discussed Time As a Public Health Control.
- Critical: Parasite Destruction* (repeated violation)
Observation: Tuna and Salmon that may be served partially cooked were not clearly marked to verify parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by one of the following methods:
*freezing to the appropriate time/temperature standards
*verifying if the tuna is of an exempt species (scientific name -- genus & species is required)
*Ensuring that the farm raised salmon is also fed formulated feed that contain no live parasites.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The chef could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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06/17/2014 | Follow-up | |
Ensure all prepared items (e.g. baked potatoes for au gratin) that are kept more than 24 hours are properly datemarked.
Discussed wash, rinse, & sanitize of glasses in the bar area.
Consumer advisory on menu needs reworking. Please make sure that the disclosure is clear and connected to the reminder.
Discussed the Employee Health Policy. FDA Form 1-B was shared with the facility.
Monitor the walk-in cooler. Recommend periodically taking food temperatures rather than relying on the thermometer.
Discussed the opening of vacuum packaging before thawing fish products.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. Recommend that someone who is knowledgeable in food safety be at the facility during operation.
- Critical: Parasite Destruction*
Observation: Tuna and Salmon that may be served partially cooked were not clearly marked to verify parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by one of the following methods:
*freezing to the appropriate time/temperature standards
*verifying if the tuna is of an exempt species (scientific name -- genus & species is required)
*Ensuring that the farm raised salmon is also fed formulated feed that contain no live parasites.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed rice cooling that was covered and had an accumulation of condensation.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Garlic Butter observed on the stove at 109°F.
Correction: Ensure that garlic butter is kept at 135°F or greater or 41°F or less. Garlic butter was discarded and new made.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the garnish station (on ice) and salad station (on ice) cold holding at improper temperatures
Correction: Discussed TPHC for items on the garnish station. Sample TPHC written procedures form will be provided. Discussed smaller ice bath for salad station.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The chef could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Handwashing Lavatory*
Observation: The handwashing sink in the bar area has been removed. There is no handwashing sink easily accessible for use in the bar area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture after a "Y" at the mop sink. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible at the kitchen handsink. Sign has been damaged.
Correction: Provide a sign/poster that is clearly visible to all employees. Health department can provide a sign, if requested.
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06/10/2014 | Routine | |
Thank You for immediately correcting the above violations. Please continue to work on detail cleaning and proper maintenance of the facility.
No violation noted during this evaluation. | 05/17/2013 | Follow-up | |
Kitchen needs a lot of attention to maintenance and a good detail cleaning.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The kitchen staff are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container 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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Prime Rib noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Prime Rib to be discarded due to product temperature being above 41'F after sitting in the Walk-In Cooler overnight. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice Machine and ColdTech Prep Table was observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/10/2013 | Routine | |
Please replace all missing covers on kitchen equipment. Exhaust hood last serviced March 2011 / Fire Suppression and Extinguishers last serviced March 2009 / February 2009. Please provide remodeling layout of the kitchen to the local health department prior to beginning construction.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The ribs was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Plumbing System Maintained in Good Repair
Observation: Hand sink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/02/2011 | Routine | |
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