Notes:
The dish machine in the bar is not in working condition. All glasses taken to the kitchen. Unit will be replaced.
Non-critical violation must be corrected within 30 days.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the prep sink in the prep area is broke/leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system ( above fryers) are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/28/2016 | Routine | |
Notes:
Walk-in cooler was in the repair process at the time of inspection. All TCS foods inside refrigeration unit iced-up and monitored (records available)
- Food - Miscellaneous Sources of Contamination
Observation: Condensation water is dripping from salad wall unit into open containers in salad station.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the hand sink is loose and dripping (near grills)
Correction: Repair and maintain all plumbing components and fixtures.
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09/18/2015 | Routine | |
Good hand washing practices observed.
Good food safety program in effect.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (in standing water @ 92 degrees 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.
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04/27/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) cooked chicken breast, garlic aoli, wing sauce, and pasta in the refrigerator, the food should have been discarded the previous day.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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01/14/2015 | Routine | |
Additional food temps: chicken strips 38
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged food (boiled eggs) stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Equipment and Utensils, Air-Drying Required
Observation: lexans 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets were found stored food contact surface down on soiled laundry bags.
Correction: Store buckets in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep men's rest room free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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10/21/2014 | Routine | |
Additional food temps: Fried chicken wings (cook) 191
No violation noted during this evaluation. | 07/18/2014 | Routine | |
New Traulsen reach-in has been added to the cook line. Foods inside were at the proper temperature.
Food should not be eaten in food preparation areas.
Prime rib still in the cooking process.
No violation noted during this evaluation. | 04/24/2014 | Follow-up | |
Additional food temperatures: Chicken - 40, Grape tomato - 47, 38, 36, Vanilla milk shake - 38, Salmon - 146, Chicken - 167, 186.
Remove food debris from plates prior to running through the dish machine.
Bottom drawer in the saute station in need of being repaired. Drawer does not close properly.
Shelving in the breading station make table should be painted or replaced.
Will return on/about April 24, 2014 to check on refrigeration.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the Traulsen reach-in and foods in the waitstaff reach-in cold holding at improper temperatures. Foods were moved from both coolers. New reach-in on the cook line has been ordered and is scheduled to arrive tomorrow.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature in the Traulsen reach-in and the waitstaff reach-in were elevated. Cook line cooler to arrive tomorrow.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 168 F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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04/14/2014 | Routine | |
Additional food temperatures: Sliced tomato - 39, Milk - 40.
Hand sink by the dish machine was observed stained with what appears to be tea and/or coffee. Do not use this sink for any other purpose.
Shelving at the fry station cooler has begun to rust. Paint or replace in the near future.
When cooling tomatoes recommended utilizing an ice bath and placing tomatoes in smaller pans.
Recommended changing gloves, even when using tongs to prevent cross contamination.
Time is used on cold items at fry station and make station.
Parasite destruction provided for mahi, salmon, tuna, and tilapia.
Frequent hand washing observed.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled halved grape tomatoes 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)
Observation: Clam chowder hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the warming drawers for baked and sweet potatoes.
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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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01/13/2014 | Routine | |
Thermometer is needed in the warming drawers.
Please call inspector once children's menu has been fixed for the sirloin medallions.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Potato soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Floors, Walls, and Ceilings - Cleanability
Observation: Broken tile observed around drain in the bar area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/17/2013 | Routine | |
Additional food temps: pork ribs 37
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Portioned, bagged rice was tightly packed in a lexan, registering 58 degrees after 3 hours.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Food Contact Surfaces - Cleanability*
Observation: Ice buckets have ragged holes punched in the bottom which do not present an smooth and easily cleanable surface.
Correction: Replace the buckets to provide a food contact surfaces that are smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of debris.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the clothing storage area designated or provided. Clothing is stored among food and equipment shelving.
Correction: Employees should use the storage area provided.
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05/13/2013 | Routine | |
Additional food temperatures: Soups - 163-192, Egg wash - 40, Tilapia - 35.
Facility has adequate metal stem thermometer, quaternary ammonium test kit, employee health policy, and parasite destruction letter on file.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several items being held on ice (mango salsa, halved grape tomatoes, shredded cheese, cream, rice) cold holding at improper temperatures. Items were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the steamer is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the steamer to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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01/29/2013 | Routine | |
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