Ensure all food handler cards are available for inspection. EHS could not determine if all food handler cards were current at the time of inspection bc they were not available. Several items in the walk in (meats, tomatoes, prepared spreads and sauces (42F to 47F) were cold holding at improper temperatures. Most items were from prep unit next to grill at cook line. EHS recommends moving prep unit due to heat generated from grill. Food items were discarded. (Code 0820-Repeat observation). Thermometer missing in bar chest refrigeration and prep unit in kitchen. Ventilation hood vents at cook line still observed with accumulation of dust and grease on left side. EHS recommends increasing cleaning schedule on vents. Facility's cleaning has improved but ay attention to wall at cook line, under equipment and in ovens. 3 spatulas observed cracked and broken tips. These items must be discarded bc they are no longer smooth and easily cleanable. PIC to contact EHS concerning ROP/HACCP decision. No ROP can be conducted till approved by the local health department.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed one employee who has not obtained their food handlers card per city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. EHS observed raw fish, cooked vegetables, meats ROP'd. EHS discussed the requirements for ROP and provided documentation on ROP and HACCP plans. PIC has stopped ROP process and will be discussing if they will proceed with HACCP submittal with local health department. All ROP'd foods were taken care of during inspection (discarded etc..)
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach in refrigerators. EHS observed thermometers missing from reach in and prep refrigerator
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed the vent filters in the hood system over the ovens have heavy grease build up
Correction: Maintain hood system vent filters in a clean condition.
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02/03/2016 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed one employee who has not obtained their food handlers card per city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed container with no handle stored inside sugar.
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: Goat cheese, shrimp and sausage cold holding at improper temperatures. EHS observed goat cheese at 52 degrees F
Correction: shrimp at 48F and sausage at 46F. PIC discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Hummus, sour cream, pimento cheese, etc. in the refrigeration unit is not properly dated for disposition. EHS observed hummus, sour cream, pimento cheese not date labeled in the walk in cooler.
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.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the glassware shelf is not designed or constructed to be easily cleanable. EHS observed absorbant towel used to line shelf containing glassware.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in refrigerators. EHS observed thermometers missing from reach in and prep refrigerator
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. EHS observed plates stored on cook line are not protected or inverted.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. EHS observed single service to go containers not inverted at prep station.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen sink beside reach in refrigerator or in dish washing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the kitchen noted in need of cleaning. EHS observed build up on floor under and around ovens and under 3 compartment sink.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed the vent filters in the hood system over the ovens have heavy grease build up
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Mop not hung to dry and another hung upside down so that mop head would drip onto handle.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Old reach in refrigerator being stored in kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/08/2015 | Routine | |
NOTES:
- Ensure proper thawing of food is being performed when attempting to thaw frozen food for same day food service.
- Some deep cleaning needed at the oven/stove area.
- One prep unit observed with condensation on bottom surface. Inside ambient air registering at 38 degree F. Ensure unit is indeed holding at 40 or below and do not store foods in unit overnight.
- Two employees are without district food handler cards.
- 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.
- 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. Observed raw shrimp stored over boxed lettuce in WIR.
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 - Cold Holding* (corrected on site)
Observation: Sliced fruit and melons cold holding at improper temperatures in prep unit #3.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/13/2015 | Follow-up | |
NOTES:
- Two food staff employees are in need of District Food Handler cards.
- Manager in need of re-certification of Certified Food Manager certificate.
- Discussed Employee Health and Allergen awareness flyer.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed food employee garnish finish dish without gloves.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 1. Observed prep unit without lid. Containers in unit observed uncovered. Although this practice is solely during busy times per food staff, food is still being subject to contamination.
Correction: 1. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 2. Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed fish stored at bottom shelf of WIR. Above fish was observed raw chicken.
Correction: 2. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed shelled eggs in prep unit near stove stored in cardboard container over other food containers stored with food inside.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
Store raw, shelled eggs at bottom of unit and not over top of other food items.
- Equipment - Cutting Surfaces
Observation: The cutting boards (large white and colored boards) 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the inside of the prep units (top and bottom) as well as the walk-in refrigerator and walk-in freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory near to entrance of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: QT-10 being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Wiping bucket tested at >400 ppm Quats
Correction: Utilize only QT-10 that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/29/2015 | Routine | |
NOTES:
- Only two employees are not up-to-date with FH cards.
- Kitchen is in need of cleaning.
- Drink machine drip tray observed in need of cleaning.
- Discussed Employee Health with manager.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed plastic container with no handle inside flour bin.
Correction: Ensure that only scoops with handles are used for dispensing. Do not store scoop in food product.
- Equipment - Food Contact Surfaces (corrected on site)
Observation: Observed food preparation during inspection and no sanitizing bucket was made prior to food preparation.
Correction: Ensure that prior to any food preparation, wiping buckets with proper chemical concentration are made.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory located near the food preparation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen and prep units noted in need of cleaning. Observed food debris in all prep units (top and bottom).
Correction: Ensure that kitchen and prep units are 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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10/03/2014 | Routine | |
Discussed with kitchen manager old/unused equipment should be removed from building or kept clean and covered, also discussed discarding items past the date marking in a timely manner
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Fire supresion hood, broiler, and griddle has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/17/2014 | Routine | |
Light cover not maintained in good repair. PIC advised that the size of the light cover is difficult to find, but that it will be repaired/replaced as soon as possible.
Employee health policy reviewed and in place.
Mechanical dishmachine PRESSURE 12 psi. Minimum manufacturer's recommendation is 20 psi + or - 5 psi. Service call to be made per PIC as machine is not on a regular maintenance schedule. Routine maintenance is recommended.
Personal items observed on prep table (glasses, keys, phone). Relocate to a designated area away from food prep. CORRECTED.
Good date labeling observed.
Food spill, trash observed on floor of walk in freezer. Properly clean and maintain.
Cracked/chipped insert pans observed. Discard and replace insert pans when they become cracked or chipped.
No temp logs maintained for food or equipment. Logs are strongly encouraged/recommended.
Tip sensitive thermometer required.
Note: Rodent issue appears to have been abated. No evidence of existing rodent activity observed.
All information reviewed with PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unprotected food items observed inside of walk in.
Correction: Provide protective covering to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All three prep units (top and bottom) within facility observed to be maintaining >41F. PIC advised that food items are taken from walk in daily and placed in prep unit. PIC further advised that opening temps are usually taken, however, no temps observed prior to this day's opening.
Correction: Food removed from all prep units and placed on ice temporarily for lunch rush. Service call to be made ASAP. Do not use prep units until < or = 41F is attained and maintained. Facility will be open today for lunch service only per PIC.
- Hand Drying Provision (corrected on site)
Observation: No hand towels provided at handsink.
Correction: Properly maintain and supply handsink at all times.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Handwashing signage required at handsink.
Correction: Provide handwashing signage as required.
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07/31/2013 | Risk Factor | |
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