- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of carbon build-up, grease, food residue or other debris on several pans and waffle iron
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of quat sanitizer on production cutting board was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/30/2016 | Routine | |
Good hand washing practices observed
Effective food safety procedures implemented
No violation noted during this evaluation. | 11/30/2015 | Routine | |
The operator provided the following : probe thermometer, chlorine and quat test strips, an Employee Health policy and a letter of parasite destruction from their seafood supplier, Multiexport Foods dated 7/1/15, for the fresh salmon food product.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes, pico and portioned mac & cheese on the cookline refrigerated maketable units and scampi butter on the cookline tabletop cold unit, white gravy in the walk-in cooler were cold holding at improper temperatures ( white gravy-49F, scampi butter-52F, pico/cut tomatoes-45F and portioned mac & cheese-47F). The operator rapidly cooled the TCS food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stacked pans in the rear warewashing/prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Pans on the racks above the rear prep/warewashing are were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( hose attached with a sprayer nozzle, at the threaded hose bibb in the bar area_
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Pests - Controlling Pests*
Observation: A few flies were noted in the rear kitchen and in the interior of the ice machine bin.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/03/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat test kits and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes on the cold rail an stored in the expo maketable unit were cold holding at improper temperatures. Also butter stored at room temperature by the buns prep area were cold holding at improper temperatures. The operator rapidly cooled and cold held the cut tomatoes and discarded the room temperature butter..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to several cookline cooles were observed torn. The operator stated installation of new gaskets are pending.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the food prep areas.
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 ( male restroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Broken floor tiles were noted in the walk-in freezer and at various locations in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food debris was observed under the cookline, storage, and warewashing 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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03/23/2015 | Routine | |
The operator provided metal probe thermometers, chlorine, quaternary and Victory (peracetic acid) test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico, cooked pasta, scampi butter, alfredo sauce and cut tomatoes on the cookline refrigeration units were cold holding at improper temperatures (pico measured 49F/51F, cut tomatoes-48F/ 47F, scampi butter-44F, alfredo sauce-44F, cooked pasta-49F-50F). The operator removed the product and rapidly cooled the items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/12/2014 | Routine | |
Addl Temp: pot roast-39F, steak (cooking)-157F, ground meat-40F, cooked vegetable mixture-39F, diced potatoes-155F, mashed potatoes-159F, soup-168-171F
Note: The operator provided metal probe thermometers, chlorine & quaternary ammonium test strips and an Employee Health policy during today's inspection. The operator provided documentation from the boxed seafood (salmon) which indicates the product is farm raised and aquaculture. There has been a recent management change as of 6/2014 and on-going employee training is being addressed at this time
- Critical: Hands - When to Wash*
Observation: The dishwasher was observed handling soiled dishware and then handle clean dishware without conducting handwashing between activities.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination
Observation: A wait staff was observed staging single service tops and portion cups on the floor, in the wait station area.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the grill refrigerated drawer unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine tested at 0 ppm chlorine during today's inspection.(the chlorine chemical sanitizing agent container was noted empty, at the dishmachine). The operator was instructed to clean and sanitize all previous equipment that are to be utilized today until the dishmachine is repaired/serviced)
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the food processing area wait 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
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08/06/2014 | Routine | |
Note: The bottom refrigerated compartments of the open top salad cooler, on the cookline was observed with chipping of the interior surface material in a few locations within the unit. Management indicated that repairs tot he refrigerated open top salad cooler may still be pending. Also noted were bagged ice being utilized as part of the cooling process within the walk-in cooler.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that eggs, on the Brunch menu may be served raw and/or undercooked.
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.
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04/28/2014 | Follow-up | |
, Addl Temp: Raw beef (cooling)-45F, cooked ribs-39F, cooked vegetables-39F, raw shrimp-39F, raw steak-38F, potato soup-157F, clam chowder-164F, milk-40F, lemon butter-40F,
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection
- 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 burger patties were observed stored above ready-to eat food items on a rack system in the walk-in cooler..
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: Cooling* (corrected on site)
Observation: Wrapped pieces of previously cooked prime rib ( cooked 4/10/14) and chicken pot pies (prepared 4/10/14), in the walk-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria ( prime rib measured 47 degrees F and chicken pot pie measured 45 degrees F).
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Bagged diced potatoes in the side food processing area Alto Sham were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Burger patties in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The buttermilk was on the cookline/grill area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that eggs, on the Brunch menu may be served raw and/or undercooked.
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 - Good Repair and Proper Adjustment
Observation: The bottom refrigerated compartment of the salad open top cooler was observed in a state of disrepair and damaged (detaching interior surface)
Correction: Repair the bottom interior compartment of the salad cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the bottom interior compartment of the salad cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the warewashing handsink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy black mold-like build up is noted on the wall by the warewashing area
Correction: noted in need of cleaning.
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04/11/2014 | Routine | |
All previously cited violations have been corrected during today's compliance inspection.
Note: Parasite destruction letter dated 2/28/2011 for salmon product was also provided at this time.
No violation noted during this evaluation. | 11/15/2013 | Follow-up | |
Add'l temps: marinara sauce-137F, soup- 138F/190F, salmon-40F, chicken pot pie (cooling 1 hr prior)-42F, cooked chicken (cooling 30 min-1 hr prior)-54F, sliced turkey-42F, cooked noodles (cooling 30 min prior)-52F, mac & cheese-37F.
The operator provided a metal probe thermometer, chlorine/quat./Victory periacetic acid test strips and an Employee Health policy during today's inspection.
- 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 (open employee drink cups were observed on the cookline and the side prep area).
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.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled cut tomatoes on the cookline fry expo maketable unit were not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cooked rice and mashed potatoes on the cookline steamtable were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw hamburger patties and steaks, being iced in the grill refrigerated drawer unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of racked clean pans, above the rear 3 compartment warewashing sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed at the bottom rightmost area of the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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11/04/2013 | Routine | |
All of the previously cited violations have been corrected during today's compliance inspection.
No violation noted during this evaluation. | 07/26/2013 | Follow-up | |
Addl Temps: cooked noodles-39F, brushetta- 38F, noodles-41F, sliced chicken-41F, pico-41F.
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked rice in the cookline hot holding unit was observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Previously cooked and cooled ribs in the salad refrigerated maketable unit and raw hamburger patties and steaks in the grill refrigerated drawer unit were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The saute maketable unit and the grill refrigerated drawer unit was observed with elevated TCS food product temperatures and ambient air readings, the refrigerated unit was in a state of disrepair and damaged (the kitchen manager indicated that service/repair will be called for the units and products rapidly cooled and cold held at 41 degrees F and/or below).
Correction: Repair the saute maketable unit and the grill refrigerated drawer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the saute maketable unit and the grill refrigerated drawer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: wet stacked previously identified cleaned pans stored on the storage rack above the rear prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed at the bottom of the kitchen rear exit door during today's inspection).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/16/2013 | Routine | |
The facility provided a repair/service invoice from T & S Mechanical dated 3/29/2013 for servicing of the cookline refrigeration units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked beef and cooked pasta in the grill refrigerated drawer unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/11/2013 | Follow-up | |
Additional temps: milk- 42F, raw chicken-42F, potato soup-159F, marinara sauce- 156, cooked vegetables-41F. Probe thermometer, quat and chlorine test strips were available during today's inspection. Employee Health policy was also discussed with the person-in- charge during today's inspection.
- 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. (raw hamburger patties stored above cooked and cooled ribs on a rolling rack and raw shelled eggs in a pan (pooled with liquid egg residue) stored above pasteurized egg product cartons in the walk-in cooler.
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: Multiple potentially hazardous food products in the grill and fry station refrigerated drawer units and the fry maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the wait/expo station cooler where the milk is stored.
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.
- Cooling, Heating, and Holding Capacities
Observation: The grill station refrigerated drawer unit and fry station maketable unit were observed with elevated potentially hazardous food product temperatures 49 degrees F - 51 degrees F) as well as ambient air thermometer readings of 46 degrees F - 50 degrees F)
Correction: the refrigeration unit capacity to meet the food storage demands of the establishment is not sufficient.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The saute interior door panel of the maketable refrigerated unit was observed in a state of disrepair and damaged (lower portion was observed detached from the door).
Correction: Repair the saute maketable unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the saute maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the rear food prep slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: Light bulb in the beer/meat walk-in cooler was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/26/2013 | Routine | |
additional temperatures taken: chicken breast cooking temp 185F, mac/cheese 42F, chicken strips 43, raw chicken 41F, raw shrimp 35F, pepper/steak soup 171F, potato/cheese 156F.
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked potato and mashed potato hot holding at improper temperatures( both were found at 109F).
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken strips in the drawer cold holding at improper temperatures(found at 45-48 F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving inside a few prep units is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Open container with unlabeled chemical product in it is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Container of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/10/2011 | Routine | |
Critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Critical: Cooling*
Observation: Broccoli casserole noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham, noodles, chicken and beef strips cold holding at improper temperatures (above)
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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10/08/2010 | Routine | |
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