This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS foods using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
2. Time.temperature control for safety foods (TCS foods) must be held cold at 41 °F or below. Please ensure that TCS foods being kept cold in ice water are kept submerged in the ice water with the level of ice water equal to the level of the food.
Note: An updated Employee Health Policy Poster was provided to the Person in Charge and its changes and details discussed.
*Repeat Observations are Subject to Civil Penalty
- Cooling Methods (corrected on site)
Observation: Roasted tomatoes were observed cooling in the refrigerator in a deep container and covered tightly with a cover and plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Tomatoes were placed in an uncovered shallow pan. Person in Charge to cover when the temperature has reached 41°F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Observed a container of cooked eggplants on the counter at 70°F for approximately 2 hours and pizza sauce in ice bath on prep counter at 52°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Any eggplant remaining after 2 hours to be discarded by Person in Charge. Additional ice water was placed in the pizza sauce that was in ice bath.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean cooking utensils were observed stored in a container with their food contact surface facing upwards.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not available at the two handwashing sinks at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge to provide paper towels.
|
11/23/2015 | Routine | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk-factor assessment conducted on 4-28-15. All items have been corrected.
No violation noted during this evaluation. | 05/01/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Time/Temperature Control for Safety (TCS) foods shall be cold held at 41
°
F or less. Make sure TCS foods stored in top inserts of prep refrigerator at cookline are monitored and maintained at 41
°
F or less.
2. Chemicals shall be properly labeled with their common name and stored in a manner to prevent cross contamination.
3. The waste line for the "rinse" compartment of the 3-compartment sink is missing. This was also documented on your last routine inspection conducted on October 2, 2014. Plumbing shall be maintained in good repair. A follow up inspection will be conducted on May 1, 2015 to verify correction.
--Repeat observations are subject to civil penalties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures (between 48-55°F) in the top insert of cookline prep refrigerator:
-cooked vegetables
-cooked white beans
-soft cheeses. Items were out of temperature control for less then one hour.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Corrected by discussing options for maintaining 41°F or less at cookline directly in front of oven. Corrected by re-locating the above food items to the walk-in refrigerator to rapidly cool down to 41°F.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected by discussing the need to properly label chemical spray bottles and having them labeled with their common name.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals stored on shelf next to beverages in the walk-in refrigerator and spray bottles of chemicals stored on the shelf adjacent to clean glasses.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating the spray bottles to an area away from food and food contact surfaces.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. WD40 on prep table in kitchen.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Corrected by discarding the WD40.
|
04/28/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Kitchen manager and Food Protection Manager (FPM) knowledgeable of employee health policy.
Note: Food Safety Information binder provided to food establishment during the routine food safety evaluation. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: peeling onions.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing how to prevent bare hand contact with ready-to-eat foods and food employee put on gloves.
- Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: creamy garlic dressing and lemon dressing (both prepared with raw egg).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Corrected by discussing with manager the need to disclose raw or undercooked food items on menus. Manager will begin using pasteurized eggs for the salad dressings.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is in poor repair:
-TurboAir 2-door upright refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: The waste line for the "rinse" compartment of the three compartment sink is missing. As per kitchen manager, the line broke on Monday and they are waiting for repairs. Manager stated the sink is not in use until repairs have been conducted.
Correction: Plumbing shall be maintained in good repair.
|
10/02/2014 | Routine | |
This visit was made to conduct a follow-up evaluation from the risk factor assessment conducted on April 1, 2014. The following observations have been corrected since the previous inspection:
Section 12 - 3-203.12(B), Section 12 - 3-203.12(A), Section 14 - 4-501.112(A), and Section 14 - 4-702.11.
No violation noted during this evaluation. | 04/14/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Mechanical dish machines in the kitchen and bar are not properly sanitizing equipment and utensils. Certified Food Manager (CFM) called maintenance and they are on their way to conduct repairs. Equipment and utensils shall be properly sanitized in the 3-compartment utensil washing sink until the mechanical dish machines are properly sanitizing.
2. This food facility does not have adequate record keeping for molluscan shellfish. Currently shellfish (mussels) are removed from their tagged container and no tags are provided for the mussels in the new container. Additionally, this food facility is not marking the date on which the last shellstock from the container is sold or served on the tag. A procedure shall be established to properly tag mussels when removed from their original containers and tags shall be marked when the last mussel from the original container is sold or served.
--A follow-up evaluation will be conducted on or about April 14, 2014 to verify correction for Section 12 and 14.
Note: Observed zucchini cooling on a rack at room temperature. As per CFM the zucchini had been cooked and were cooling on the rack for less than two hours. Make sure Time/Temperature Control for Safety Foods (TCS) are rapidly cooled from 135
˚
F to 70
˚
F in 2 hours and from 135
˚
F to 41
˚
F or less within 6 hours using an approved cooling method. Cooling Foods handout provided.
Note: At the beginning of the inspection the front door was left ajar. Exterior doors shall be closed during all hours to prevent the entrance and harborage or rodents and pests.
Note: Keep Cold Foods Cold handout provided. Make sure your refrigeration units are properly cold holding Time/Temperature Control for Safety foods (TCS) at 41
˚
F or less with the approaching spring/summer seasons.
--Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. No tags provided for mussels at the front line.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermostat is not working (thermolabel not triggered).
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bar dishware (chlorine test strip registered 0ppm)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Make sure the bar mechanical dishmachine is properly sanitizing utensils and equipment at the proper concentration.
|
04/01/2014 | Risk Factor | |
This visit was made to conduct a complaint investigation. Complaint was made on 3/20/14 regarding bare hand contact with several food items including pizza toppings, salad and bread. During inspection cheese for pizza was being cut/prepped without gloves. After speaking with employee he stated that this cheese is only used for the pizza. Items on pizza station all go into the pizza oven at approximately 500 degrees F. Sandwiches were also being prepped during inspection. The employee was wearing gloves at this station. All employees were told that bare hand contact is not allowed with ready to eat foods including bread, salads and garnishes that go onto pizza once cooked.
- Observed two employees not turning off faucet with paper towel after washing hands. Proper handwashing procedure was discussed at time of inspection.
No violation noted during this evaluation. | 03/21/2014 | Complaint | |
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: cloth towel under food product.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: Dishmachine not engaging in a rinse cycle.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Outer Openings, Protected (corrected on site)
Observation: Front door open at beginning of the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Physical Facilities Good Repair
Observation: 3 stoppers missing at the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/02/2013 | Routine | |
This visit was made to conduct a routine inspection. Please not the following items:
- Date all shellstock tags with date last sold or served
- Keep shellstock tags with containers
- Provide cover for trash receptacle in unisex bathroom
**Repeat violations shall be subject to civil penalty
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
06/25/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) No bare hand contact is allowed with ready-to-eat foods.
2) Foods being cold held must be maintained at 41F or below.
3) The plastic mozzarella containers are not intended for reuse. Please discontinue reusing these containers for storing other foods.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cooked pizza. Employee used bare hands to arrange cooked pizza in take-out box.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Bowl being used to dispense items.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: olives at serve station are uncovered.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: mozzarela/54F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Mozzarela relocated to the bottom of the cooler).
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of various foods. Mozzarela containers are being reused to store numerous food items.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed broken tiles in a couple locations. Broken tiles behind hand sink (where the hand soap sits), also the coving behind the large mixer is broken in several locations.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/19/2013 | Routine | |
This visit was made to conduct a reinspection of the large dish machine. It has been repaired and is working properly. It may be used for wash, rinse & sanitizing dishes.
No violation noted during this evaluation. | 12/04/2012 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Large dish machine is not properly sanitizing. It must be prepared before it may be used. IN meantime use 3 compartment sink for wash, rinse and sanitizing dishes and utensils. Please call when it has been repaired.
2) Store foods based on their cook temperatures. Do not store raw foods above ready-to-eat foods in your coolers.
3) Great job on employee health requirements and cold holding temperatures.
Note - Repeat violations may be issued a NOV of $50-$100 on future inspections.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored over vegetables in right pizza prep unit (salads).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Beer sauce that was prepeared on site and stored in the WIC was dated with a date that was 10 days prior to the day of inspeciton. (Item was discarded).
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112).
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing at numerous sinks in the facility).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
|
12/03/2012 | Risk Factor Assessment | |
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