Chlorine concentration in 3-vat sink measured at 100 ppm.
Chlorine concentration in 3-vat sink at bar measured at 100 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef stored over fish in under counter cooler under the grill.
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: Several foods in the ice baths were 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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10/22/2015 | Routine | |
Chlorine concentration in wiping cloth bucket measured at 100 ppm.
Chlorine concentration in 3-vat sink measured at 50 ppm.
Dish machine: wash cycle 160, rinse cycle 190
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several homemade sauces in the ice bath behind the sautee pans were 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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08/07/2014 | Risk Factor | |
1690- Dish machine is not maintaining proper pressure during the final rinse cycle. Must repair machine to maintain pressure between 15-25 psi during the final rinse cycle.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Gorgonzola and mozzarella in the ice bath next tot the steam table were 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.
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01/15/2014 | Routine | |
Received a complaint that a customer became ill 4 hours after consuming fried calamari at this establishment on 12/23/2013. There was no doctor diagnosis. I conducted a routine inspection of the facility on 1/15/2014. The calamari is received frozen and is commercially processed. It is then cooked to at least 145 degrees F prior to serving. No other complaints have been received. None of the staff has been ill according to the PIC. Can not confirm the complainant's illness was a result of the food they consumed at this establishment.
No violation noted during this evaluation. | 01/15/2014 | Complaint | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils or after engaging in any activity which may have contaminated his hands.
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.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled sliced tomatoes and bruschetta 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 - Cold Holding* (corrected on site)
Observation: Several foods in the ice bath behind the sautee pans were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food temperature measuring device.
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.
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01/22/2013 | Risk Factor | |
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