During follow up inspection, bar tender observed cutting fruit for drinks with bare hands. Do Not touch ready to eat foods with bare hands. Corrected immediately.
Call health department to discuss correction.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in EXPO prep cooler and TOP of salad prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket at salad prep cooler was observed in a state of disrepair and damaged.
Correction: Repair/replace the gasket.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 91F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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10/06/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use, (dipper well for serving scoops at salad prep area was turned off).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in EXPO prep cooler and TOP of salad prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine (bar dw) is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket at salad prep cooler was observed in a state of disrepair and damaged.
Correction: Repair/replace the gasket.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 91F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of 1st aid, tums and plant (at expo cooler) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of 1st aid, tums and plant must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/22/2015 | Routine | |
Menu updated for file.
Additional information is needed for WILD salmon. See email on file.
CORRECT shellstock tags and consumer advisory today.
Correct the following items 1 month:
Scoop stored in standing water at dipper well. Store scoops in running cold water. Corrected.
Several cutting boards are scored/stained and in need of resurfacing or replacing
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Shell stock tags are not dated whne last item is served..
Correction: Date shellstock tags to indicate the last date the shellstock are sold or served.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory on the menu needs to be updated to include several items that are served undercooked.
Correction: Add *DISCLOSURE to the items that are served undercooked.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Stored with plastic straws and food at salad prep area)
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/16/2015 | Risk Factor | |
All potentially hazardous food registered at adequate temperature.
All previously cited violations observed corrected and must be maintained corrected.
No violation noted during this evaluation. | 10/08/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in that open glass of coffee with straw observed on food prep area.
Correction: Operator voluntarily discarded said drink. 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: Food - Safe and Unadulterated* (corrected on site)
Observation: One Red Label whiskey observed contaminated with two dead fruitflies floating in it.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use in that dipper well with ice scoops observed in standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Cheese grits noted not being adequately cooled to prevent the growth of harmful bacteria in that said food registered at 57 degrees F in low boy refrigerator. Said food had been cooling in said unit for more than 12 hours.
Correction: Operator voluntarily discarded said food. Said unit registered at adequate temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on inner wall of ice machine. Said ice used for customer consumption.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing sink in coffee prep area is blocked with glasses placed in it.
Correction: Operator voluntarily removed said glasses.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the salad prep area is blocked with several bowls in it, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove said bowls preventing its use.
- 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.
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09/30/2014 | Routine | |
ACR # 29674
A complaint was received that stated a customer was served a slice of key lime pie that contained shards of glass.
The item is cooked in-house in a spring-form pan lined in foil, stored in a freezer in the pastry area then brought to a cooler/freezer in the salad and dessert station for service.
Operator stated that she was not aware of the complaint.
During the inspection glass dessert dishes were stored in the freezer at the salad and dessert station. Operator indicated that a new employee started working at this station last week and it is not the correct procedure to store glass with food. The glasses were removed from the freezer and none appeared to be damaged.
Please train/re-train as needed regarding proper storage of glass and proper cleanup when a dish breaks.
No violation noted during this evaluation. | 06/20/2013 | Complaint | |
Correct the remaining items within 24 hours.
Observed incorrect cleaning procedure - discussed with PIC.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The last date of sale or service is not recorded on the tags.
Correction: Record the last date of sale or service on the shellfish tags.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods at 41°F or below. Note: this cooler was adjusted during inspection.
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05/28/2013 | Follow-up | |
ACR 28984
A complaint was received that stated a customer observed filthy restrooms in this facility.
An unannounced complaint inspection was conducted. During this inspection EHS observed both the male and female toilet rooms to be overall clean & well maintained.
The PIC was aware of the complaint and indicated that the restrooms are checked at least 60 minutes throughout the day.
No violation noted during this evaluation. | 05/20/2013 | Complaint | |
Correct the above items prior to the follow up inspection. Permit on file expired - blank application provided to PIC - please submit application and fee to local Health Department office.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The last date of sale or service is not recorded on the tags.
Correction: Record the last date of sale or service on the shellfish tags.
- Critical: Cooling*
Observation: Improperly cooled foods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked mushrooms hot holding at improper temperatures.
Correction: Hot hold potentially hazardous foods at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods at 41°F or below.
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05/20/2013 | Routine | |
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