Good handwash and glove use observed. Adequate light on prep line (66 foot candles). Dishmachine final rinse - 184 degrees, 100 ppm QAC at 3 compartment. All cook, hot hold and cold hold temperatures were safe. General cleanliness and organization good. Annual permit issued. Staff very engaged and responsive. We discussed: security at rear food storage area
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Serving seared, rare tuna on salad as a special.
Correction: Menu contained reminder but lacked disclosure (eg, tuna). Chef was able to correct oversight and print new menu.
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10/14/2015 | Routine | |
Good glove use and handwash practices. All cold, hot and cook temperatures were safe (except egg wash, Out - discarded). Good label and date practices. We discussed use of shell egg wash, above 41 degrees, increases risk for Monte Cristo style sandwich. Recommend keeping egg wash refrigerated and use of liquid pasteurized eggs.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found unlabeled spray bottle (glass cleaner?) at front area.
Correction: Provide accurate, legible labels for any toxics/cleaners.
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06/26/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in one prep cooler were >41°F. Humus 48°F, Pasta 42.5, Salmon 46.5, 44.5. It appears that certain places in this cooler do not get sufficient air flow to keep temperatures <42°F. Also, some foods were placed into the unit before they were cooled - sauteed onions 70°F, roasted potatoes 75°F,
Correction: PIC relocated TCS foods that were >41°F and will make sure TCS foods are cooled to <42°F before they are placed into the unit. Even prep of cold foods may raise the temps - rechill theses if they are >41°F. Pans will be rearranged to allow for better air flow and temps will be monitored and recorded. Risk control plan for cold holding was implemented.
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01/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/31/2014 | Follow-up | |
Prep cooler has been repaired - 39°F. Permit issued.
No violation noted during this evaluation. | 10/31/2014 | Follow-up | |
Permit to operate this Food Establishment expires 10-31-2014. Violations cited above must be corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: TCS food in left prep refrigeration unit is >41°F.
Correction: PIC discarded all TCS foods in the unit - they had been placed in the unit around 10AM. NOTE: this is a repeat violation 08-01-2014, 08-06-2014 and 08-28-2014. This unit must be repaired or replaced before the new permit can be issued.
10-27-2014 - TCS foods in this unit are still >41°F. Pasta - 42.5 & 44.0°F, Risotto - 41.6°F, Raw Salmon - 47.3 & 43.5. PIC discarded the salmon and pasta. Top of the unit - Humus 34°F, Melon Salad and RGT Sauce were partially frozen. This unit needs to be repaired or replaced. PIC will monitor food temps at least every 2 hours and take corrective actions as needed. T
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
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10/27/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in left prep unit is > 41°F.
Correction: PIC discarded the TCS foods that had been in this unit almost 6 hours. Service tech was called to repair unit.
10-27-2014 - TCS food in prep unit is still >41°F. PIC discarded salmon that was 47.3°F and 43.5°F and pasta that was 44.0°F.
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10/27/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee didn't wash hands before putting on gloves to prepare food.
Correction: Discussed requirement with employee who then washed his hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee placed ready-to-eat food in salad bowl with bare hands.
Correction: Discussed requirement to avoid bare hand contact with ready-to-eat food with the employee. Employee discarded salad, washed hands and put on gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in left prep unit is > 41°F.
Correction: PIC discarded the TCS foods that had been in this unit almost 6 hours. Service tech was called to repair unit.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine is not clean.
Correction: Clean at a frequency that prevents accumulation of mold inside the unit.
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10/20/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: TCS food in left prep refrigeration unit is >41°F.
Correction: PIC discarded all TCS foods in the unit - they had been placed in the unit around 10AM. NOTE: this is a repeat violation 08-01-2014, 08-06-2014 and 08-28-2014. This unit must be repaired or replaced before the new permit can be issued.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed carbon on exterior of stock posts and sheet pans.
Correction: Correct by cleaning.
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10/20/2014 | Follow-up | |
Checked prep unit - product in upper rail is holding above 41 degrees. Ambient air below the pans was 38.1-38.6 degrees. Unit is turned off at night and turned on in the morning approximately 2 hours before stocking. Monitor temperatures of TCS foods on the top of the unit. If temperature does not maintain 41 degrees have unit checked by refrigeration repair company.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed carbon on exterior of stock posts and sheet pans.
Correction: Correct by cleaning.
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08/28/2014 | Follow-up | |
Follow up to check temperatures in prep unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods held above 41 degrees in prep unit. Unit had been serviced after last inspection on 8/1/14.
Correction: Correct by moving TCS foods to other refrigeration. Have unit checked and adjusted as needed.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed carbon on exterior of stock posts and sheet pans.
Correction: Correct by cleaning.
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08/06/2014 | Follow-up | |
Gloves worn during prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS on prep table held above 41 degrees.
Correction: Correct by moving TCS foods to other refrigeration - have unit checked.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces
Observation: Observed carbon on exterior of stock posts and sheet pans.
Correction: Correct by cleaning.
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08/01/2014 | Routine | |
Follow up to inspection of 2/24/14. Thermostat in booster heater of dishmachine is being replaced - part is being air shipped will be installed upon delivery. Items are being sanitized with chemical in 3rd compartment of dish sink.
No violation noted during this evaluation. | 02/26/2014 | Follow-up | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed final rinse of dishmachine would not turn test tape to indicate sanitizing temperatures were reached.
Correction: Correct by checking hot water temperatures of hot water heaters. Use 3 compartment sink to wash and sanitize until machine will indicate wash and final rinse temperatures are correct.
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02/24/2014 | Risk Factor | |
Items 1700 was corrected (200 ppm).
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: Observed mixer splash guard not clean.
Correction: Correct by cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed spray container of "Raid" stored with cleaners.
Correction: Correct by discarding.
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10/01/2013 | Follow-up | |
Notes: monitor temperatures on prep #1 and adjust as necessary to maintain TCS food at 41 degrees or below. Dishmachine temperatures good. Gloves worn during prep. Handwashing observed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed Quaternary ammonia sanitizer concentration was below minimum required (reading less than 100 ppm).
Correction: Correct by draining, refilling, and checking solution with test kit.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed mixer splash guard not clean.
Correction: Correct by cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed pesticide stored with chemicals.
Correction: Correct by removing pesticide.
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08/05/2013 | Routine | |
No critical violations observed. Gloves worn during prep. Handwashing observed. Dishmachine temperatures good.
No violation noted during this evaluation. | 02/28/2013 | Risk Factor | |
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