- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced cheeses. The sliced cheeses were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs on the brunch menu. (Irish Counrty Breakfast)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): shelving.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Fire logs improperly stored with single service containers.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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01/14/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
2. Please ensure that all handsinks are used for handwashing only and are accessible at all times.
3. Some food items are kept on ice on the food prep counter but it is not sufficient to maintain temperature at 41°F or below. If you wish to use Time rather than temperature for these food items, please develop a procedure to mark them to denote the time they were taken out of temperature control. At the end of the 4 hour period any remaining food items must be discarded.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on new gloves without washing their hands first.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash hands and put on new gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw shelled eggs stored over vegetables in reach in unit in kitchen.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Instructed Person in Charge to relocate the eggs.
- Food Storage / Preventing Contamination
Observation: Observed food stored on the floor in the walk in freezer and in the walk in refrigerator downstairs.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Observed chicken wings and cut potatoes cooling in deep containers in the walk in refrigerator which prevents proper cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Person in Charge divided the food items into shallower pans to cool and placed the chicken in the freezer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut ham on ice on the food prep counter was at 50-55°F and had been put out for lunch service.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Ham to be discarded at the end of lunch service. Food employee said that the food is kept out for only lunch service and whatever remains is discarded. If you wish to use Time as a Public Health Control please develop a system to mark the time that the food was taken out of temperature control. Food may be kept out of temperature for 4 hours and any remaining food must be discarded. Food employee stated that ham would be discarded.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed that there is a recycling can in front of the handwashing sink at the downstairs bar.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Instructed bar tender to relocate the recycling can.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed that the handwashing sinks in the bars downstairs and upstairs are being used to dump ice and cut fruit garnishes.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Physical Facilities Good Repair
Observation: Observed that the shelves in the dry storage areas downstairs are worn down to bare wood.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed the floors under the dry storage area downstairs and around the ice machine and in the back areas were in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/04/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Once foods have finished cooling they need to be covered to protect them from contamination.
2) Foods prepared on-site and not sold/served within 24 hours need to be date marked.
3) Good hand washing observed by kitchen staff.
*Note- Repeat violations may be subject to civil penalties of $100-$500.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in walk- in cooler numerous items that were cooled the previous day were uncovered.
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken wings, soup
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 1st they shall be date marked with a "use by" date not exceeding June 7th.
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06/11/2015 | Risk Factor | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: food stored in refrigeration unit uncovered , and food cooling downstairs in a location subject to contamination.
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chili, ribs.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on January 12 they shall be date marked with a "use by" date not exceeding January 19.
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01/12/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop handle stored in the ice at the serve station ice bin.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were measured at improper temperatures: BBQ pulled pork was 90°F and lemon gravy sauce (chicken stock) was 100°F on the counter. As per chef the pork and sauce were on the counter for more than 2 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by discarding both the pulled pork and lemon gravy sauce.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was measured at improper temperatures: Canadian bacon cold holding with ice was between 45°F-60°F at the cookline. As per chef the Canadian bacon had been on ice since the beginning of lunch approximately out of temperature control for 3 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Make sure when cold holding with ice that the level of the ice is equal to the level of the food to help maintain 41°F or less. Corrected by discarding the Canadian bacon.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Cooked potato wedges for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated. No marking on container to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. As per chef the potatoes have been out of temperature control for more than 4 hours.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Corrected by discarding the potatoes.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:
-caulking between 3-compartment sink and adjoining wall is in poor condition (detached from wall).
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation
Observation: The main food walk-in cooler ceiling is in poor repair. Missing panel exposing insulation.
Correction: Repair damaged ceiling.
- Equipment / Good Repair / Operation
Observation: The main food walk-in cooler floor is in poor repair. Floor panel is peeling and bare wood is exposed.
Correction: Repair damaged flooring.
- Equipment / Good Repair / Operation
Observation: The walk-in cooler door for the beer kegs and produce does not properly shut.
Correction: Repair walk-in cooler door to provide a tight fitting.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are (missing, damaged):
-walk-in cooler
-M3 2-door upright refrigerator
-True 2-door undercounter freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided for the serve station hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Physical Facilities Good Repair
Observation: Main floor dry storage shelving is worn to bare wood.
Correction: Seal shelving to provide a smooth and easily cleanable surface.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed 2 spray bottles (glass cleaner and Clorox spray cleaner) on the self adjacent to containers of maple syrup located on the bottom shelf at serve station.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating the chemical spray bottles to the shelf below and away from food and food contact surfaces.
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09/25/2014 | Routine | |
This visit was made to conduct a risk factor assessment. **Repeat observations are subject to civil penalties.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels available for the kitchen hand sink at the beginning of the evaluation.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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06/16/2014 | Risk Factor | |
This visit was made to conduct a follow up evaluation in conjunction with the March 13, 2014 risk factor assessment. A cutting board has been installed at the prep line across from grill.
No violation noted during this evaluation. | 03/28/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following item require attention:
1. The cutting board for the steam table/prep area across from cookline is missing and shall be replaced to provide a cutting service for food workers. A follow up evaluation will be conducted on or around March 27, 2014 to verify correction.
--Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands after handling soiled utensils and before handling clean utensils.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with Certified Food Manager when to properly wash hands and having the employee remove contaminated gloves and wash her hands.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: table across from cookline. There is no longer a cutting board for food employees to use for cutting food.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Replace missing cutting board. Until cutting board has been replaced the counter top may not be used to cut food in order to prevent cross contamination.
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03/13/2014 | Risk Factor | |
This visit was made to conduct a follow up evaluation for the risk factor assessment conducted on December 16, 2013. The following items have been corrected since the previous inspection: Section 8-6-301.14 (handwashing signage), Section13-302.11(A)(4) (food protection from contamination), and Section 23-3-603.11(A) (consumer advisory for undercooked animal foods).
No violation noted during this evaluation. | 12/30/2013 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Provide a consumer advisory for the significantly increased risk of consuming such foods by way of a disclosure and reminder for the $5 hamburgers on chalk board menu.
2. Provide a poster that notifies food employees to wash their hands in the employee/public restroom. Hand washing posters provided.
3. The newly placed spice shelf containing open containers of spice is stored under the paper towel dispenser at the kitchen hand sink. Relocate spices to prevent cross contamination or move the paper towel dispenser in such a way that it will not contaminate the spices (installing dispenser below the spice shelf).
4. A follow-up inspection will be conducted within 10 business days to verify correction for the relocation/protection of the spice shelf and the consumer advisory for the $5 hamburgers.
Repeat violations are subject to civil penalties.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: open containers of spices on shelf directly under paper towel dispenser at kitchen hand sink. As per certified food manager, the shelf of spices was added within the last 3 months.
Correction: Foods shall remain covered at all times. The current location of the spice shelf has the potential of cross contamination when food employees reach for paper towels. Relocate the paper towel dispenser to be under the spice shelf or relocate the spice shelf to a location which prevents cross contamination.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: $5 burger posted on chalk board located on stage wall.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (employee restroom).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Corrected by providing hand washing posters.
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12/16/2013 | Risk Factor Assessment | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate employee health policies. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: containers in customer ice in 2 ice bins at the bar.
Correction: Foods shall remain covered at all times.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination. Two food items uncovered in the walk-in freezer.
Correction: Food may not be stored under other sources of contamination.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. no chlorine in dishmachine. Service tech called at time of inspection.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
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09/16/2013 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the dish sink..
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(uncovered drink stored above clean dishes/utensils/equipement)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: mashed potatoes and rice-prepared yesterday.
Correction: (Items discarded)Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:meatloaf.
Correction: (Discarded)Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: milk, chicken, cooked pasta, fish fillets, fish bites, tuna bites, shepards pie, crab cakes, steak, prime rib, pork chops, pork tenderloin, ground beef, bread pudding, clam sauce(all in 2 door cooler).
Correction: (All items discarded)Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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05/21/2013 | Risk Factor Assessment | |
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all the reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(dishwasher did not wash hands between handling soiled dishes and cleaned dishes)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.(in server area-exposed food)
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: irish pie, chicken wings.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: murphy's burger, burger, cheesburger-late night menu.
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.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: cutting boards, knives, knife blocks.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Restriction and Storage / Only the Medicines Necessary for Employees (corrected on site)
Observation: Medicines that are not necessary for the health of employees are being stored in the establishment.(medicine stored on top of microwave)
Correction: Medicines that are not necessary for the health of employees present an unjustified risk to the health of other employees and consumers and shall be removed from the establishment.
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01/22/2013 | Risk Factor | |
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