Note: Don't forget to write the last date of service on shellstock tags. Keep on file 90 days from date of last service. Only raw items are being vacuum packaged - no sous vide or cook chill process at this time. Instacure curing "pink" salt used to make sausages for flavor only not for preservation. Small table top fryer should be under the hood. Facility is scheduled for a remodel this year.
Ok for permit.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths stored on work surfaces.
Correction: Store in sanitizer solution.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed soups placed in warmer box to reheat at 105/108F.
Correction: Reheat to 165F to hold at 135F. Reheat on stove or in microwave quickly, hot boxes are not designed to reheat product.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed risotto (46/F) and black quinoa (49F) in prep units above 41F.
Correction: Possibly cooled incorrectly. Ensure foods are cooled to 41F and maintain all TCS food at <41F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed door gaskets for prep unit duct taped.
Correction: Repair or replace.
- Light Bulbs Protective Shielding
Observation: Spotlights/pendant lights over prep table/dry storage area in the back are not shielded or protected.
Correction: Protect or shield lights.
- Toilet Rooms - Enclosed
Observation: Employee restroom door open to kitchen.
Correction: Keep restroom door closed. Install self closing device.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor under cook line in need of cleaning. Some areas of damaged floors.
Correction: Clean regularly.
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11/23/2015 | Routine | |
Notes: Watch cooling - gouda cream placed in a very deep container in the walk in cooler while still at +100F at center. Facility is cooking sous vide. Please provide a HACCP plan for any items for which sous vide is used so that we may review and approve the process (copy of Regs section 870 given to the manager).
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handle dirty dishes then clean dishes without washing hands in between.
Correction: Employees must wash hands before handling clean dishes after handling dirty dishes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: food in middle prep unit - tomato 48F, turkey 43F, roasted red pepper 48F
Correction: food in refrigerated drawers - crab cake 54F, salmon 51F, burger 49F, potatoes 44F, black bean burger 44F.
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06/08/2015 | Risk Factor | |
Permit issued. Prep unit is scheduled for repair (part was ordered) tomorrow, coolant added to assist unit until repair.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed standing water in prep unit on cook line side.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards at prep units are stained/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Iced tea dispenser nozzle is in need of cleaning.
Correction: Clean and sanitize regularly.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light over prep unit by stove.
Correction: Provide more light.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed floor under dishmachine in disrepair (damaged to allow standing water).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2015 | Follow-up | |
Follow-up needed to check prep unit for permit renewal.
Note: If salmon is offered undercooked, documentation from the supplier for parasite destruction must be obtained. Please obtain proof that the salmon has been frozen to parasite destruction parameters set in the FDA model food code or that the product has been farm raised and pellet fed to eliminate the risk of pathogenic parasites.
Facility is very clean and well organized.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in use utensils stored in standing water at the cook line.
Correction: Store under running water, in food product, on dry surface, or in water at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed above 41F: food in small prep unit - spring roll mix 55F, gouda dip 54F, butter 49F
Correction: roasted chicken in prep unit 45F
- Equipment - Good Repair and Proper Adjustment
Observation: Observed standing water in prep unit on cook line side.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards at prep units are stained/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Iced tea dispenser nozzle is in need of cleaning.
Correction: Clean and sanitize regularly.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light over prep unit by stove.
Correction: Provide more light.
- Physical Facilities in Good Repair
Observation: Observed floor under dishmachine in disrepair (damaged to allow standing water).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/05/2015 | Routine | |
No critical violations noted. Temperatures were excellent today!
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the rear wall/interior chute of the bulk ice machine.
Correction: Clean the chute. Cover the ice from possible contamination/empty the machine.
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07/09/2014 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirements for refrigeration units #2 and #4. This violation has been abated. Permit issued
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed the lack of/kitchen manager could not produce a test kit (chlorine) for the dishmachine sanitizing solution.
Correction: Obtain and use a test kit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a badly torn/split refrigeration door gasket to low boy refrigeration unit #1 on the cook line.
Correction: Replace the gasket.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed badly scarred cutting boards on cook line at cold tables.
Correction: Replace/resurface boards.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed a dirty bulk can opener blade (rear table). Observed mold/debris on the soda fountain nozzle at the bar.
Correction: Clean the blade. Clean the nozzle/gun.
- Lighting, Intensity (repeated violation)
Observation: Observed 10.44 foot candles of lighting at the grill/39.3 foot candles of lighting on the prep line
Correction: should have a minimum of 50 foot candles of lighting.
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01/31/2014 | Follow-up | |
This is a reinspection for the proper temperature requirements/operability of 3 cold table/low boy refrigeration units on the cook line. Refrain from using unit #1 and unit #4 until they are capable of holding foods at 41 degrees or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on 3 cook line refrigeration units exceeded 41 degrees. Cold table/low boy #1 - breaded green tomatoes 54 degrees, rice 47 degrees, potato salad 59 degrees, Gouda dip 55 degrees, liquid eggs 44 degrees, chopped tomatoes 59 degrees. Cold table/low boy #2 - sliced tomatoes 59 degrees, sliced turkey breast 58 degrees, Gouda dip 55 degrees, chicken breast 58 degrees, sliced chicken breast 64 degrees. Cold table/low boy #3 - smallest unit - cooked pasta (table) 33 degrees, raw chicken breast 48 degrees, quinoa 41 degrees, heavy whipping cream 54 degrees. Follow up inspection on 1/15/14 - refrigerator #4 - Quinoa 41 degrees, raw chicken breast 52 degrees (low boy) whipping cream 54 degrees (low boy), liquid eggs 53 degrees (low boy). Refrigerator #1 - water 53 degrees.
Correction: Do not use any noted foods that exceeded 41 degrees or above for sale or consumption. Per kitchen manager, these foods were in units overnight. Kitchen manager opted to discard foods and will utilize ice baths until units are repaired. Follow up inspection on 1/15/14 - Refrigerator #2 - artichoke hearts 37 degrees (cold table), cooked chicken (cold table) 39 degrees, cucumber dressing (low boy) 38 degrees. Refrigerator #3 - chopped tomatoes (cold table) 41 degrees, rhubarb dressing (low boy) 41 degrees.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed the lack of/kitchen manager could not produce a test kit (chlorine) for the dishmachine sanitizing solution.
Correction: Obtain and use a test kit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a badly torn/split refrigeration door gasket to low boy refrigeration unit #1 on the cook line.
Correction: Replace the gasket.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed badly scarred cutting boards on cook line at cold tables.
Correction: Replace/resurface boards.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed a dirty bulk can opener blade (rear table). Observed mold/debris on the soda fountain nozzle at the bar.
Correction: Clean the blade. Clean the nozzle/gun.
- Lighting, Intensity (repeated violation)
Observation: Observed 10.44 foot candles of lighting at the grill/39.3 foot candles of lighting on the prep line
Correction: should have a minimum of 50 foot candles of lighting.
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01/15/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods on 3 cook line refrigeration units exceeded 41 degrees. Cold table/low boy #1 - breaded green tomatoes 54 degrees, rice 47 degrees, potato salad 59 degrees, Gouda dip 55 degrees, liquid eggs 44 degrees, chopped tomatoes 59 degrees. Cold table/low boy #2 - sliced tomatoes 59 degrees, sliced turkey breast 58 degrees, Gouda dip 55 degrees, chicken breast 58 degrees, sliced chicken breast 64 degrees. Cold table/low boy #3 - smallest unit - cooked pasta (table) 33 degrees, raw chicken breast 48 degrees, quinoa 41 degrees, heavy whipping cream 54 degrees.
Correction: Do not use any noted foods that exceeded 41 degrees or above for sale or consumption. Per kitchen manager, these foods were in units overnight. Kitchen manager opted to discard foods and will utilize ice baths until units are repaired.
- Sanitizing Solutions, Testing Devices
Observation: Observed the lack of/kitchen manager could not produce a test kit (chlorine) for the dishmachine sanitizing solution.
Correction: Obtain and use a test kit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a badly torn/split refrigeration door gasket to low boy refrigeration unit #1 on the cook line.
Correction: Replace the gasket.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed badly scarred cutting boards on cook line at cold tables.
Correction: Replace/resurface boards.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a dirty bulk can opener blade (rear table). Observed mold/debris on the soda fountain nozzle at the bar.
Correction: Clean the blade. Clean the nozzle/gun.
- Lighting, Intensity (repeated violation)
Observation: Observed 10.44 foot candles of lighting at the grill/39.3 foot candles of lighting on the prep line
Correction: should have a minimum of 50 foot candles of lighting.
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01/14/2014 | Routine | |
Standardization training inspection with another EHS.
No violation noted during this evaluation. | 09/25/2013 | Training | |
Permit issued
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed a dessert lid had black electrical tape on it (waitress station).
Correction: Remove the tape, the surface must be smooth, nonabsorbent, and easily cleanable.
- Equipment - Cutting Surfaces
Observation: Observed badly scarred cutting boards on the cook line.
Correction: Resurface/replace the cutting boards.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed dried encrusted food debris on the catering section meat slicer.
Correction: Clean the slicer.
- Light Bulbs Protective Shielding
Observation: Observed an unshielded light bulb in the walk-in vault.
Correction: Provide a shield for the bulb/Teflon coated bulb.
- Lighting, Intensity
Observation: Observed 9.5 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles. Observed 4.5 foot candles of lighting in the walk-in vault
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed the concentration of the prep area wiping cloth bucket exceeded 500 ppm (should be between 200-400 ppm - Quaternary ammonia based).
Correction: Corrected.
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01/16/2013 | Routine | |
This visit is due to a fire in a rear oven in the facility. A fire extinguisher was used to put the fire out/contained. Wash, rinse, sanitize the interior and exterior of the oven. Wash, rinse and sanitize all prep tables/all walls. Wash, rinse and sanitize all pots, pans, utensils and dishes to include dishes on the wire rack against the wall. Do not use any single use items that were exposed/affected by the chemical dispersed. Do not use the vegetables on the rack near the stove (onions/potatoes). Do not use foods on the shelving underneath the prep table (pasta, beans, etc). These items were covered with the chemical. Wash, rinse and sanitize affected flooring. Wash, rinse, sanitize all affected shelvings/sheet pans.
No violation noted during this evaluation. | 12/04/2012 | Other | |
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