Food supplier is PFG and Coastal Sunbelt. Consumer advisory on menu for burgers, steaks, and tuna. Tuns is Thunnus albacares. Discussed facility employee health policy. Discussed cooling and reheating of soups. Recommend supplying all cold holding units with functioning thermometers. Recommend turning true prep unit down to ensure all TCS foods are held at 41° or below. LPCO is EcoLab. Observed good datemarking and marking for items on time as a a public health control.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in standing water at 115°.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains throughout the kitchen 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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08/31/2015 | Routine | |
Food Suppliers are PFGs & Coastal. Discussed Employee Health with PIC and observed outback employee health form. Discussed menu - Ribeye & tenderloin steak are whole muscle all other steak cuts are blade tenderized, salmon is farm raised & pellet fed, & tuna is Thunnas albacores. Discussed cooling, cooking, & hot holding procedures. Time control plan in place for veggies & prep foods, and properly marked. Recommend storing ice scoop faced up in the ice & cleaning mixer with more detail.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple containers 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.
- Physical Facilities in Good Repair
Observation: Front hand sink is not maintained in good repair. Observed faucet loose from sink.
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: The floors under cooking equipment, 3 basin sink, in the walk in cooler, and dishmachine 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. Recommend ensuring floor in walk stays dry.
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01/14/2015 | Routine | |
Wiping cloth bucket - 200 ppm quaternary ammonium.
Employee health information viewed and held in employee files.
Observed good hand washing procedures during inspection.
Thank you for correcting identified risk factors.
Floors throughout the kitchen are in the process of being regrouted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that ribs was not protected from biological cross-contamination because it was not in packages, covered containers, or wrapped and it was stored directly on shelf.
Correction: Prevent biological cross-contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee wearing gloves wipe hands on apron and then continue to prep ready to eat food without first changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice cream scoops stored in water that measured 112'F.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced Tomatoes 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep units.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dishwasher drain boards are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the inside of the prep units and the caulking along the prep sinks have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers 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.
- Plumbing System Maintained in Good Repair
Observation: Faucet fixture at hand sink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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08/26/2014 | Routine | |
A training exercise was conducted at this facility on 12/18/13. EHS discussed 5 risk factors, employee health information, cooling / holding temperatures, cooking temperatures and reheating. Temperature logs were given to the facility for food, equipment and cooling temperatures. Thermometer was verified against EHS thermometer in ice bath at 32.2 degrees. Glow germ hand wash demonstration conducted with facility. Good hand washing observed. Discussed cooling procedures for soups. Chowder is cooled in chub bags from 165 degrees cook temp and then cooled from 135 to 70 within 2 hours and from 70 degrees to 41 degrees within 4 more hours. Soups are completely cooled prior to zip tying bags closed. Bags are thick material and double bagged. EHS discussed cooling procedure obtained from Blooming Brands. Kitchen Manager and Proprietor agreed to make change in procedure to follow this standard. Bags were cut open during inspection to prevent ROP environment. Copy of Bloomin' Brands procedure given to facility. This training will serve as one of the facilities inspections for the year.
No violation noted during this evaluation. | 12/18/2013 | Training | |
The following violations have been corrected since the last inspection:
1800 - Racks inside of prep unit and the bottom of the salad cooler have been cleaned.
1570 - Work order for the dish machine was viewed and the part that was needed for the machine had been ordered.
No violation noted during this evaluation. | 09/19/2013 | Follow-up | |
Quat sanitizer 200 ppm. Form 1-B signed. Good hand washing and glove use observed. Form 1-B signed. Bar dish machine Wash 165 degrees, rinse 197 degrees, pressure ~ 5 psi? Main dish machine 160 degrees wash, 188 rinse, 25 psi. Discussed microwave cooking procedure, rotate halfway through. Allow to sit covered for 2 minutes until all parts reach 165 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed butter cold holding at improper temperatures. Person in charge stated that the items had been inside of the cooler all day.
Correction: Recommend discarding and maintaining potentially hazardous foods at 41°F or below. Items were discarded by the person in charge. Temperature on unit was adjusted to 41°F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed dishmachine not operating according to specifications and pressure gauge not working properly.
Correction: Recommend servicing dishmachine to operate according to specifications and repairing pressure gauge.
- Non-Food Contact Surfaces
Observation: Observed racks on small prep unit and the bottom of the salad cooler in need of cleaning.
Correction: Recommend cleaning at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed bar pouring spouts in contact with floor mats.
Correction: Recommend washing spouts and storing equipment and utensils covered or inverted to prevent contamination while in storage.
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09/09/2013 | Routine | |
Hand washing observed. Gloves used. Quat ~ 400 ppm. Back dish machine - Wash - 165 degrees, Rinse - 190 degrees, pressure - 35 psi. Bar dish machine Wash - 150 degrees, Rinse - 195 degrees. Pressure - 15 psi. Recommend not using bar dish machine until it is meeting proper parameters. Recommend providing hand wash sign at bar hand sink (no pattern of non-compliance observed), replacing gaskets on prep station, and cleaning under bar area. Substantial improvement observed from last two inspections.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed bar dishmachine not sanitizing dishes. Temperature tape failed to indicate proper surface temperature for .
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/25/2013 | Risk Factor | |
Good hand washing observed. This inspection was conducted to look at risk factor violations only. Recommend checking pressure gauge on dish machine to provide rinse spray pressure of 5 - 30 psi. Recommend cleaning salad plate cooler. 160
degree temperature tape changed color indicating effective sanitizing of equipment.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating above prep line.
Correction: Recommend not allowing employees to eat in any area that can potentially contaminate exposed food, clean equipment, utensils, single service items or linens.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Product that was handled with bare hands was discarded.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed chicken cooked improperly at 153 °F
Correction: Recommend cooking all chicken and poultry to 165°F or above for 15 seconds to destroy potentially harmful organisms that may be present in the raw food.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed cheese sauce reheating for hot holding for greater than 2 hours measuring at 109 degrees.
Correction: Recommend reheating commercially prepared food to 135 °F within 2 hours and items that have been cooked and cooled to 165 °F within 2 hours for hot holding. Sauce discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed house made bleu cheese, 1000 island and Caesar dressing, cold holding improperly at 48°F, 55°F and 53°F respectively.
Correction: Recommend discarding all potentially hazardous foods that were cold holding for longer than 4 hours at improper temperatures. Recommend cold holding PHFs at 41°F or below to prevent rapid growth of potentially pathogenic bacteria.
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12/17/2012 | Risk Factor | |
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