- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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) (repeated violation)
Observation: Observed corned beef, roast beef, cheese, fish cake, blue cheese, tomato, feta cheese, and ranch dressing cold holding at improper temperatures in two of the prep tables.
Correction: Thermostats were adjusted in both units to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria.
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01/12/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures:
-Beef, corned beef, 1,000 island dressing, mushrooms (prep table #2)
-Diced tomatoes, boiled egg, sour cream, tuna (prep table #3)
-Tartar sauce (small reach in)
Correction: Adjust temperature in all listed units to properly maintain food temperatures at 41°F or below to inhibit the growth of harmful bacteria.
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09/17/2015 | Complaint | |
Conducted both a risk factor inspection and complaint inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures:
-Beef, corned beef, 1,000 island dressing, mushrooms (prep table #2)
-Diced tomatoes, boiled egg, sour cream, tuna (prep table #3)
-Tartar sauce (small reach in)
Correction: Adjust temperature in all listed units to properly maintain food temperatures at 41°F or below to inhibit the growth of harmful bacteria.
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09/17/2015 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Observed rice in walk in cooler from previous day that was not adequately cooled to prevent the growth of harmful bacteria.
Correction: Discard rice. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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*
Observation: (CORRECTED DURING INSPECTION) Observed the following foods cold holding at improper temperatures:
-Mayonnaise, tartar sauce (dessert station)
-Beef, corned beef (fish prep station)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow bacteria which can then be spread through the establishment at the next use.
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04/08/2015 | Routine | |
| No violation noted during this evaluation. | 10/22/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used in the automatic dishwasher was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Small cutting board in the upstairs bar.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door gasket to the Low Boy reach in refrigerator.
- Can opener and bracket
- Wire shelving rack holding the chemicals.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the salad prep room is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the facility- hard to reach places, under and behind equipment and at floor/wall junctures, and wall behind the automatic dishwasher have an accumulation of grime and/or debris.
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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06/16/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Steam Table: Shepherd Pie Mix: 147
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brown gravy observed hot holding at improper temperature on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Corned Beef and Fish observed cold holding at improper temperature in the large sandwich prep reach in refrigerator.
Correction: Adjust the thermostat to 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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02/11/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish and Spinach Dip observed cold holding at improper temperature in the fish food prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/26/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.)Hot Holding: Steam Table: Ground Beef Mixture: 172
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk flour bin observed unlabeled.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the plywood on both sides of the air conditioner above the 3-compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Seal or paint the plywood with a food-grade paint or sealer. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in refrigerator ceiling was observed in a state of disrepair: ceiling observed with holes and peeling.
Correction: Repair the walk in refrigerator ceiling 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris.
- Can opener and bracket
- Shroud of fan in the Food Prep Room.
- Gaskets for the Continental low boy reach in freezer.
- Exterior of the glass door reach in refrigerator.
- Cabinet under deep fat fryer #1.
- Utensil bin in the kitchen
- Soft drink nozzle holster in the upstairs bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in Food Prep Room and Dishwashing Room is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor through out the facility in hard to reach places (under and behind equipment and at floor junctures) have an accumulation of grime and/or debris.
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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05/23/2013 | Routine | |
Temperatures, Continued: Cold Holding: Sandwich Prep Reach in Refrig
No violation noted during this evaluation. | 01/22/2013 | Risk Factor | |
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