Food in grill drawer, salad prep and prep unit are all holding at <41F. Food in saute drawers is still slightly elevated (45F) - unit drawers do not form a tight seal when closed. Work order called. Unit thermostat adjusted.
No violation noted during this evaluation. | 08/27/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: steak 47, chicken 46, 47, fish 45 (refrigerated drawer under grill)
Correction: pico 48, tomato 50 (line prep)
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08/20/2015 | Risk Factor | |
Ok for permit
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee on cook line chewing gum.
Correction: Employees may not chew gum or eat while working with food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed dipper well at ice cream freezer not turned on.
Correction: Keep dipper well on so scoops are not in standing water.
- Records - Creation and Retention
Observation: No written statement from the supplier or aquaculturist stipulating that the salmon, was farm raised and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
Correction: Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: food in top wells of prep units - pico 44F, butter 44F and in wells next to pie freezer - lime butter sauce 47F, chorizo sauce 45-47F.
Correction: Do not over-fill pans to help maintain temperature. Maintain at <41F.
- Temperature Measuring Devices
Observation: No visible thermometer in pie station reach in cooler where whipped cream is kept.
Correction: Provide thermometers in all refrigerators.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: torn door gasket for fryer reach in freezer, some storage racks and shelves are rusty.
Correction: Replace door gasket, paint or repair racks/shelves to be smooth and cleanable.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed prep unit lids stored on the floor behind the cook line.
Correction: Store lids off the floor in a clean, dry location.
- Physical Facilities in Good Repair
Observation: Observed worn, or missing floor tile grout in some areas of the kitchen.
Correction: Maintain physical facilities in good repair.
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02/11/2015 | Routine | |
Note: Pasta found in bags cooling in walk in cooler at 60F (moved to freezer). Pasta is supposed to be iced down before placing in bags in walk in cooler.
Good facility sanitation and organization.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in prep units at elevated temperatures: pico 45F, tomato 50F, boiled egg 44F, pico 44F.
Correction: Units adjusted. Maintain at < 41F.
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09/16/2014 | Risk Factor | |
Norovirus was discussed: contamination, prevention and clean up. Employee health is discussed with new hires. Please share info with staff.
No violation noted during this evaluation. | 05/13/2014 | Training | |
Temperatures in upper make table across from fryers had marginal temperatures. +/- 2 F given for accuracy of thermometer. Monitor line. Ensure pasta is cooled to 41 F prior to putting in plastic bags. Pasta was found at 44 F but it was just made about 1.5 hours ago. This was removed and placed in ice water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Cup without straw found on prep table, open soda can found at bar.
Correction: Personal drinks to have lids and straws. PIC discarded both.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (Wheeled bins)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Threshold to salad cooler is in poor repair.
Correction: Make smooth and cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Dollie for glass rack found soiled.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are 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. PIC labeled the spray bottles.
- Toxics - Separation of Toxics (corrected on site)
Observation: Insecticide stored with cleanser in storage closet.
Correction: Separate these two toxic categories. PIC relocated insecticide.
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02/12/2014 | Routine | |
No critical violations. Dishmachine 50 PPM. Get chlorine test kit for dishmachine. Management to find out whether tilapia is vacuum sealed (reduced oxygen). Check to see if the plastic is oxygen-permeable. Good handwashing observed by wait staff. Walk in shelves were very clean. Storeroom looked good.
No violation noted during this evaluation. | 09/09/2013 | Risk Factor | |
Follow up to issue permit. Temperatures were satisfactory. Equipment was serviced. No food inside cold well next to saute line. Monitor with temperature line checks. Cheese temperatures for soup will be monitored by managers. Food in make table had lids. Pico at 39.2 degrees. Spaghetti in drawer 39.8 degrees. Roast beef in drawer 38 degrees. Salmon in drawer (defrost cycle reset) 38.8 degrees. Glass chiller was cleaned. Drip trays were cleaned. Permit issued.
No violation noted during this evaluation. | 04/29/2013 | Follow-up | |
Clean glass chiller at bar. Clean drip trays to stove. Chef stated that it takes 4 hours to cool pot pies. Raw eggs to be stored below ready to eat foods (milk, dairy). Permit expires 4/30/13. 100 ppm dishmachine 150 degrees wash temperature.
- Critical: Hands - When to Wash*
Observation: Observed server lick fingers and proceed to portion food for a customer.
Correction: PIC instructed server to wash hands. This could possibly be a glove issue if fingers are becoming soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Many units had elevated temperatures. Some units had just been serviced. It is up to management to verify correction. Temperature logs are very important. 1. Pot roast gravy in cold unit at 44 degrees. 2. Roast beef in drawer 46 degrees. 3. Spaghetti noodles 43 degrees. 4. Cheese for soup at 53 degrees (this was re-iced after shift change, if this is not kept <41 degrees it should not be kept for another shift. 5. Pico on line 45 degrees - lids might help to retain cold. 6. Salmon, steaks 50 degrees in drawer.
Correction: Service person was called. Cheese was discarded. Foods were relocated. Sauces were iced down.
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04/18/2013 | Risk Factor | |
Note: ensure workers remove soiled gloves after handling raw burgers. Permit expires 4/30/13. Call for reinspection. 100 ppm at bar, 50 ppm at dishwash.
- Critical: Cooling* (corrected on site)
Observation: 1. Found linguini made today in bulk bags inside walk-in at 61 degrees. 2. Bags of broccoli casserole were found in pouches at 55 degrees.
Correction: 1. These were removed and shocked in an ice/water bath. Use your thermometer. Train workers correctly. 2. These were placed in freezer to cool quicker. Information given to PIC on cooling, including a cooling log. For next inspection I would like to see results from testing and verifying your cooling procedures, especially new pot pies.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Chicken 56 degrees, roast beef 56 degrees inside top drawer. Apparently drawer was not closed completely during lunch. Other foods in lower unit were fine. 2. Creamers at room temperature. 3. Cheese at 52 degrees. 4. Alfredo sauce next to saute area at 58 degrees. Unit was not turned on.
Correction: 1. Maintain 41 degrees or lower. 2. Ice level must equal food level. Consider creamers that do not have to be refrigerated. 3. Maintain 41 degrees. This was discarded. 4. This was discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Stove drip trays, fryer cabinets, interior of bar glass chiller found dirty.
Correction: Clean.
- Handwashing Signage/Handwashing Facilities
Observation: No handwashing sign in ladies room.
Correction: Post sign.
- Physical Facilities in Good Repair
Observation: Grout missing throughout kitchen. Wall by drain at bar is in poor repair.
Correction: Fill in for cleanability. Make cleanable.
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02/11/2013 | Routine | |
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