Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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03/11/2016 | Routine | |
Call once dish machine has been serviced.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw salmon and veal observed being stored over top of romaine hearts.
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.
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Operator had chlorine dish machine serviced since the routine inspection. Chlorine residual on the test strip was reading at 10 ppm. Dish machine cannot be used for sanitizing purposes until the machine is working properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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11/16/2015 | Follow-up | |
Parasite destruction letters are needed for salmon. Letters must be obtained from each food supplier that salmon is received from. (Rhinehart, PFG) If salmon is purchased from Costco, a parasite destruction letter must be provided from them as well. If letter cannot be supplied by Costco, salmon cannot be purchased from Costco.
Label chemical spray bottles with chemical being stored in the bottle. (table cleaner)
New menu has recently been reprinted. Disclaimer is posted on the menu, however steak and salmon are not asterisked.
The kitchen is in need of being cleaned and organized. Personal items should not be mixed in with food/food contact surfaces.
Provided and discussed FDA form 1-B in English and Spanish. All staff must be aware of this information.
A hand washing sign is needed at the bar.
Some kind of visual and/or audible alarm must be on the dish machine, to alert operator that chemicals are low.
A follow-up inspection will occur on/about 11/16/2015.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. No soap was observed being used by waitress and food preparation employee.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Containers of raw shell eggs observed being stored above romaine hearts.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Boxes of tomatoes observed being stored below the hand sink in the kitchen.
Correction: Protect food from miscellaneous sources of contamination.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Thawing
Observation: Improper methods used to thaw calamari.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Heavy cream, marinara, and butter packets cold holding at improper temperatures. TCS foods cannot be stored on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No chlorine residual present on the test strip at the dish machine. Operator called technician during todays inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution.
Correction: Food contact surfaces must be immersed for at least 30 seconds in a quaternary ammonium sanitizer solution of 200 ppm.
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11/06/2015 | Routine | |
Notes:
1. The rearranging of product in the 2-door clear RIC seems to have resolved the temperature issues in the unit. All product checked today was found under 41 F. There was also a much smaller volume of product in the unit which allows for better air flow.
2. The rearranging of product in the 2-door BA RIC has helped some with elevated temperatures, but has not completely resolved the problem. This unit receives heavy in/out traffic, and product temperatures seem to have a hard time recovering during busy periods during the day. Please have this unit checked out by a repair technician and share a copy of the findings with the inspector.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Basket of butter packets, product stored in the 2-door clear RIC, and product stored in the 2-door BA RIC was cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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06/16/2015 | Follow-up | |
Notes:
1. Product in the 2-door clear RIC and 2-door BA RIC needs to be rearranged to help promote better flow in the units. From top to bottom temperatures are progressively higher, with the blowers in the units being located in the top. Suggest rearranging product so non-TCS items are stored down low (warmest area) and TCS items are stored on the higher shelves. Take care to ensure raw meat items and shell eggs are not stored overtop of RTE foods.
2. Lower the thermostats in the two refrigeration units noted above. If temperatures do not drop and all product is maintained under 41 F call a repair company to service the equipment ASAP.
3. Since last inspection: the self-closure devices have been installed on both rest room doors
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Basket of butter packets, product stored in the 2-door clear RIC, and product stored in the 2-door BA RIC was cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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06/12/2015 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health and policy is already in place.
Lunch and dinner menus ha e been edited to include an * next to the steak and salmon listings. The same needs to be done to the 'to go' menus.
Self-closure devices have still not been added to the facility's two restroom doors. This needs to be addressed before the next routine inspection.
The produce cooler (low BA cooler) has recently broken and is scheduled to be replaced. Make sure to keep produce separate from raw meats at all times during storage.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room door. 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.
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12/16/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health with staff.
Notes:
1. Consumer advisory statement/reminder does appear on the menu, but the food items it applies to (disclosure) are not denoted with a * beside them. Add the * next to every mention of steak and salmon.
2. Remind staff that hand sinks are for hand washing only.
3. Butter packets for tables are stored refrigerated and pulled out during main meal periods.
4. Makes own salad dressings: Italian,balsamic, caesar. Verify date marking.
5. Self-closure devices must be added to rest room doors. Customers tend to leave the door open upon exiting.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin (salmon, shell eggs) stored over ready-to-eat (RTE) food (cooked pasta, soup, produce) in the refrigeration unit.
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.
- Toilet Rooms - Enclosed
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room door. 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 screen door warps with weather conditions and does not always fit in the door frame. Gaps with daylight visible along bottom and top of the door.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/29/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health.
Owner checked with his food suppliers for extra large food grade storage bags. He was told that clear bags sold by the suppliers are food grade.
Remember to store all raw meats on the lowest shelf possible in refrigeration units.
No cooking or hot food items ready during the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw salmon and flounder stored over produce.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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03/20/2014 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer water, quaternary ammonia at 3-vat sink, and test kits. Reviewed employee health.
Hoods are scheduled for their next routine cleaning in 12/13.
Work to identify other storage options for bread. Loaves of bread are currently baked and stored in household trash bags. Need to utilize food grade storage bags or containers.
No violation noted during this evaluation. | 11/13/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kit. Reviewed employee health.
No violations observed.
No violation noted during this evaluation. | 05/29/2013 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer, and test kits. Reviewed employee health.
No violation noted during this evaluation. | 02/12/2013 | Routine | |
The critical violation must be corrected immediately.
Clean and well maintained facility.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced ham and salami in the refrigeration unit was 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) soup, cooked eggplant, pasta salad, sausage in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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12/08/2010 | Routine | |
1. Remove paints and other unnecessary chemicals from the facility.
2. State select water heater E3680DORTW, 80 gal cap services kitchen
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks that may be served raw and/or undercooked
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 a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the walls and shelf around and above the bar hand sink is untreated wood.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in bar area
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/08/2010 | Pre-Opening | |
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