Dishmachine has been serviced. Unit is washing 167 F, rinsing 190 F. Heat tape turned black.
No violation noted during this evaluation. | 01/26/2016 | Follow-up | |
We found mac and cheese already in styrofoam containers and ribs already wrapped in plastic but not full cooled to 41 F. PIC opened up containers and placed food in freezer. Remove when it decreases to 41. I recommend wearing gloves when wrapping utensils. Worker observed using a thermometer when cooking salmon. Good job.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Baked beans classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.( 105 F)
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Use your thermometer.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: Plate surface temperature when tested was 145 F. It did not reach the expected 160 F. Gauges indicated wash temp of 146 and rinse of 190 but heat tape did not change color and thermometer run through the machine did not register the minimum of 160 plate surface.
Correction: Servicetech was called. 3-c sink must be used until machine is serviced.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener found dirty.
Correction: Clean more frequently.
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01/19/2016 | Risk Factor | |
Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor drains in wait stations are dirty .
Correction: Clean.
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10/09/2015 | Follow-up | |
Permit expires 10/31/15. Call me for reinspection. Cooling has improved.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lemons)
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. PIC provided a pair of tongs.
- Food Storage - Clean and Dry Location
Observation: Uncovered tea urn in wait station.
Correction: Protect.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked breaded jalapeno peppers at 89 F.
Correction: Maintain at 135 F or place on time control. If you elect time control, write a policy and track the time. Time is being considered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1. Wings on ice at 44 F. 2. Pasta stacked too high in make table at 47 F.
Correction: 1. Unit is not working and ice is being used. At 5:00 PM these will be discarded if not cooked and served. 2. Pasta was discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gas line to pizza oven, glass box, wheels to fryers
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Leak from filter in dishroom.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains in wait stations are dirty and floor by bag in a box,.
Correction: Clean.
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08/26/2015 | Routine | |
PIC to work on cooling issues. I observed handwashing by waitstaff. Do not place ice buckets on floor. Remove rust from inside walk in. PIC to make sure parasite destruction information is available for salmon.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed mac and cheese being portioned and lidded into styrofoam containers however temp was still 67 F. Corn mix found at 44 F in closed individual bags in walk in.
Correction: PIC had lids removed and placed tray into freezer. PIC to monitor cooling and double check process. The cooling log showed that all foods cooled to less than 40 F within two hours. This is very difficult to do. PIC to verify. Corn mix bags to be opened up and closed when 41 F is reached.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheesecakes and other cream desserts in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. PIC discarded.
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04/29/2015 | Risk Factor | |
Observed bartender playing with her hair. She was told to put all of her hair back and wash her hands which she did before causing contamination. The other bartender should try to contain her hair better since she does serve food other than drinks. Be sure to date potentially hazardous desserts. Label all foods that are out of their original container and cannot be identified such as salt, sugar, yeast, honey, bar juices. Noticed many of the waitstaff washing hands after bringing dirty dishes to the dishroom.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed bartender place fruit in a drink without using tongs, toothpick or wearing gloves.
Correction: This was discussed with PIC and tongs were placed at fruit stations for use but it was not used by the bartender. This will be a habit to break since you have not required this of them before this inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef patties over tomatoes.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked mushrooms holding at 124 F.
Correction: PIC discarded. Maintain at 135 F or higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Non crispy bacon on counter. 2. Blue cheese in individual portions at 46.5 F in uppper make table.
Correction: Bacon to be crisply cooked to remove available water so that it can remain safely on the counter. Bacon was returned to grill. 2. PIC decided to store blue cheese in lower part of make table.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner was not properly labeled.
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.
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01/27/2015 | Risk Factor | |
Do not use styrofoam to store spices. Use cleanable containers. Critical violations were corrected. More training is needed for kitchen crew. Permit issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed bartender bring dirty dishware to dishroom and return to bar without handwashing.
Correction: PIC spoke with worker who then washed her hands.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Bottle of water found on food shelf.
Correction: Personal drinks to have lids and straws. PIC discarded.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. sugar, bar juices
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Beer stored on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: 1. Mac and cheese found inside closed styrofoam cups at 56.9 F inside walk in. 2. Roasted garlic found on prep unit at 54 F. 3. Chili(160 F), gravy(51 F) and cooked onions(46 F) found cooling in walk in inside plastic pans that were stacked and covered tightly.
Correction: 1. Cool foods before portioning. Lids were removed and trays were placed into freezer. 2. Garlic was removed and placed in walk in to cool further. Cool to 41 F before placing on prep unit. Prep units do not cool foods. 3. Containers were placed into ice baths inside walk in. Management to have a training session on proper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta in bags found at 45 F in prep unit.
Correction: Product was removed to lower unit. Do not pile high in unit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Cup dispenser was missing lid. Coffee filters were unprotected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing issues at bar.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Wall by electrical panels found dirty.
Correction: Clean. Corrected.
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10/09/2014 | Routine | |
The following to be done:
Provide information on salmon and whole muscle meats.
Finish floor between soda chases at bar.
Final rinse on dishmachine was 196 F. Maximum allowed 194 F. Have unit checked.
Post "No Smoking" sign.
CO was obtained 9/10/14. Final building passed.
30 day permit issued. Post in public view. Restaurant is opening at 4 PM on 9/15/14.
No violation noted during this evaluation. | 09/10/2014 | Pre-Opening | |
This is not a permit to operate.
The following to be done:
Obtain a certificate of occupancy.
No hot water. Have this up and running for final.
Soap and towels required at all handsinks.
Clean and sanitize all ice bins and interior of ice machines.
Install screen for opening in dishmachine hood.
Soda lines to be covered. No exposed foam.
Provide new light shields for back hood.
Handsink in back is stopped up.
Provide light shield for bar walk in.
Close gap inside beer walk in in a cleanable fashion.
Cover open beer line chase inside beer walk in.
At final, water will be run at all sinks, dishmachine to be run. Food may be delivered but not served until a permit is obtained. Provide thermometers for testing food. All bars to be finished with cleanable surfaces.
No violation noted during this evaluation. | 09/03/2014 | Other | |
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