No Risk factor violations at time of inspection. Discussed non risk factor violations with the PIC.
No violation noted during this evaluation. | 03/31/2016 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the mussel container.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
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10/27/2015 | Routine | |
- Critical: Eggs - Shell* (corrected on site)
Observation: Eggs received for sale or service were not identified as Grade B.
Correction: Discard or reject delivery. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59.
- 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. (shell eggs stored on top of ready to eat food)
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: tiramisu osso bucco, eggplant, pork, meat sauce, tomatoes, red peppers, ricotta and mozzarella cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust and service the units that are not maintaining temperature.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the deli preps are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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:
-SHELVING IN THE KITCHEN
-BAR COUNTER
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Oysters, tiramasu, osso bucco, pork, meat sauce, broccoli, marinara cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the units. Place oysters in an ice bath.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall in kitchen has peeling paint is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/30/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Mushrooms & veal in the kitchen deli top, marinara and mozzarella in the 3- door deli top cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair and/or adjust the unit.
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03/26/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing scoop observed improperly stored between uses on top of Coca Cola bottles.
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* (corrected on site)
Observation: Vegetable Lasagna, Cooked Lamb Shanks, Cooked Osso Buco and Raw Shrimp observed 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.
- Non-Food Contact Surfaces
Observation: Grease, grime and/or debris observed on the following non food-contact surfaces of equipment:
- green metal rack storage shelving unit in kitchen
- shelf beneath the stainless steel prep. table below menu board
- exterior of the automatic ice machine
- exterior surfaces of the bulk flour bin and bin lid
- sides of the exhaust hood
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the food prep. area is being used for purposes other than washing hands. Sink basin was obstructed with a pot filled with hot water.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Wall covering observed peeling from wall surface above the 3-compartment sink. Also the coved molding was observed detached from the base of the walls in the mens' and womens' restrooms.
Correction: Repair wall surfaces. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust/grease accumulation observed on ceiling to left of the exhaust hood.
Dust/grease accumulation observed on wall to left of the exhaust hood.
Grease/food debris observed on the floor to right of the stove.
Dirt/debris observed on the floor beneath the Jordan 2-door refrigerator.
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.
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04/18/2013 | Routine | |
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