Note: The 4 drawer 1DR refrigerator went down to 43F after keeping it closed for 20 minutes. The manager will call the technician to check as he saw ice build up in the back.
Please fax or email a copy of invoice for fixing/adjusting the refrigerator within 10 days. Meanwhile, you can use the refrigerator with ice in the bottom.
REMINDERS:
1) Recommend monitoring cold holding temperatures at least 3 times a day and maintain a log.
2) Please monitor cooling methods and cooling temperature, if possible maintain a log.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Diced tomatoes 50F--top
Correction: tzatziki 48F, cheese 46F, shredded cheese 51F, cooked ribs 51F--4 drawer 1 dr refg. Packaged milk 50F andd butter 46F--Delfield 1DR UC server area.
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11/18/2015 | Risk Factor | |
REMINDERS AND RECOMMENDATIONS:
1) Recommend writing and maintaining log for receiving temperatures (you can write on the invoice), holding temperatures, cook and cooling temperatures.
2) Adjust thermostat for all the refrigerators to 36F during summer time (especially outdoor walk-in). Check the temperatures for food inside at least 3 times a day.
3) For date marking the day the food is prepared or opened should be counted as day 1. For example, soup cooked on 4/11 will expire on 4/17 (7 days). Feta cheese or turkey opened on 4/12 will expire on 4/18. Datemarking is required if potentially hazardous food is not consumed within 24 hours.
4) Put thermometers in each unit to monitor ambient air temperature.
5) Servers should wear gloves when rolling the silverware to prevent bare hand contact with lip contact surface.
6) Pre-chill all the potentially hazardous foods to 41F or below before putting on ice or on prep top.
Note: Provided handouts on cooling and preventing cross contamination.
Please fax or email (to my attention, within 10 days) a letter from the supplier stating that the salmon is farm raised and pellet fed. (sample letter provided). Maintain the letter on file.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread (cutting bread with bare hands)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Note: Discarded.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half (packaged) 44F --Server refg. crab dip 44F, spinach dip 44F--2DR display refg.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Adusted thermostat to make it cold. Moved some big trays in display refrigerator to ensure proper air circulation.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: soup, sauce, dips were marked for 8 days. They just add 7 days to the date prepared.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep refrigerators
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink at bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink at bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees @ bar.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile in basement near stairs is damaged due to leak.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/13/2015 | Routine | |
| No violation noted during this evaluation. | 10/29/2014 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CRAB 46F & NOODLES 45F @ #5 TOP.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED ALL TOP PHF TO BOTTOM OF UNIT AND AFTER ADJUSTING UNIT COLDER, THE AMBIENT TEMP. WAS AT 36F, FROM 4OF TESTED EARLIER.
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10/29/2014 | Risk Factor | |
GREAT JOB!
No violation noted during this evaluation. | 06/23/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Beef 42F & Beef 43F @ #1, Bistro sauce 45F & Cake 44F @ #2, Sour cream 47F & Peppers in liquid 46F @ #5A, Hlaf/half 46F & Butter 46F @ #9.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Adjusted temps. in units #1 & #2 down.
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12/18/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw beef @ #9 - 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Items moved to other refrigerators and temperature adjusted cooler in unit.
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09/04/2013 | Routine | |
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