- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container observed on the cook line.
Correction: Use only covered drinking containers with a straw to help prevent hand contact with the lip contact of drinking containers. Item was discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw turkey burgers stored over sauces in the walk-in cooler.
Correction: Store raw proteins below ready-to-eat foods to help prevent cross-contamination and dripping into other foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The tomato basil soup was observed hot holding in the danger zone, (below 135 degrees).
Correction: Re-heat food items to 165 degrees or higher once it has gone into the danger zone. Item corrected and reheated to 172 degrees.
- Handwashing Signage/Handwashing Facilities
Observation: Several hand sinks did not have hand wash signs to remind employees to wash their hands.
Correction: Provide hand wash signs at all hand sinks the staff use to remind them to wash hands.
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02/01/2016 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of oyster tags.not all tags are labeled with the last date that the shellfish was served
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). raw chicken dumpling mix stored in the walk in cooler over RTE foods(chicken soup), sous chef moved item to the bottom shelf
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken pieces were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 165 degrees F or above for 15 seconds. sous chef placed the chicken back on the grill to continue cooking it to 165
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: burgers on the hot line under the grill, shrimp rolls and chicken for nachos at the pizza/pantry station are 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: the water pressure at the handsink on the line is not sufficient enough to provide a continuous flow of water to wash hands
Correction: adjust pressure to provide continuous flow of water with a temperature of at least 100 degrees,also each handsink must have a reminder sign present to wash hands
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10/19/2015 | Routine | |
Remember to date mark shellfish tags. All food temperatures were good. The dish machine was sanitizing with hot water with a utensil temperature of 164 degrees. The bar dish machine was sanitizing with chlorine and was good.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Several pans of prepared foods were observed under the cooling unit in the walk-in cooler that condensation was dripping into the product.
Correction: Ensure food is safe and unadulterated. Item was discarded.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags. The dates of the last shellfish from the bag is not recorded.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. The foods are dated, however, some of the date marking labels list date made and there are other date marking that list the last date to use and it is not clear which ones are made dates and which ones are use by date.
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. Make sure all date marking is done the same so that the staff can be easily tell when to discard the product.
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06/23/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk - in cooler door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station across from the grill is being used to rinse head lettuce
Correction: The handwash facility identified above is to be used for washing hands only
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02/11/2015 | Routine | |
New paper towels are on order. The 3 basin sink was sanitizing with quat and was good @ 200 ppm. The hot water dish machine was observed with a utensil temperature of 155 degrees F. The hot water dish machine has to have a utensil temperature of 160 degrees F in order to sanitize the food utensils. Repair company was called during inspection. Make sure all food utensils that went through the hot water dish machine is sanitized prior to use.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling hamburger bun with their bare hands.
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. Corrected on site.
- Gloves - Use Limitation (corrected on site)
Observation: Slash-resistant gloves used for cutting bread without the single service glove over it.
Correction: Clean slash-resistant gloves may be used with RTE food if they are covered with a smooth, durable, nonabsorbent glove or a single-use glove.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and glasses due to the hot water dishmachine not getting hot enough.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All items ran through the dish machine today will have to be sanitized.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/10/2014 | Routine | |
Food holding temperatures were good. The cooling methods of items that are cooked and cooled on site looked good as those foods were observed cooling on speed racks in the walk in cooler. The cooling of foods from room temperature, can goods, needs to be monitored more. The dish machine in the bar was sanitizing with chlorine @ 50 ppm. and was good. The large dish machine in the kitchen was not sanitizing due to the water not getting hot enough. Dishwashing personal needs to monitor the gauges on the dish machine more closely. All cooking operations look good.
- Cooling Methods
Observation: The methods used for cooling artichokes were not adequate as it was sitting in the top part of prep cooler on the line.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food utensils were no sanitized due to a malfunctioning dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Need to monitor the temperature of the hot water dish machine to make sure it is sanitizing. All food utensils that has ran through the dish machine today needs to be sanitized,.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single service to go containers were observed stored with the food-contact surface facing upward in the dry storage area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under wire shelving in the dry storage area 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.
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12/12/2013 | Routine | |
The above items have been corrected. Make sure staff checks the concentration of sanitizer at dish machine when the container of sanitizer is changed. Re-wash, rinse and sanitize all glasses used today.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat loaf cold holding at improper temperatures in prep cooler across from the grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Item moved to walk in cooler.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the bar glasses were not sanitized due to the dish machine malfunction.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use sink to wash, rinse, and sanitize bar glasses until the dish machine is repaired.
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07/17/2013 | Risk Factor | |
All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water with a utensil temperature of 168 degrees. The dish machine at the bar was sanitizing with chlorine and was good @ 100 ppm. Staff was observed changing gloves and washing hands. Reportable illnesses were reviewed. The shellstock tags were good. The cooked onions & carrots cooled from 138 to 80 degrees in 30 minutes. Ice wands were observed being used in sauces that were in ice baths. All good practices.
No violation noted during this evaluation. | 03/19/2013 | Risk Factor | |
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