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 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. Please ensure that the sanitizing solutions for the dishwashing machines are monitored regularly so that food employees can change the solution when required.
*Repeat Observations are Subject to Civil Penalty
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed that serving and cooking utensils were stored in a container of warm water next to the flat top at 125°F
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Person in Charge instructed food worker to replace water with hot water which they have on demand.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: cooked shallots in a container in undercounter unit were at 79-80°F and had been cooling for over 2 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Person in Charge discarded shallots.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The dishwashing machine at the bar was out of sanitizing solution and glasses were not being sanitized and the sanitizing solution at the three compartment sink was not at sufficient concentration.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Person in Charge replaced both sanitizing solutions at the bar and at the three compartment sink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed that the handwashing station as you enter the kitchen on the right is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing. Person in Charge instructed food employee to wash utensils in sink.
- Plumbing / Maintained in Good Repair
Observation: Observed that the faucet for hot water at the handwashing sink in the bar is not functioning.
Correction: A plumbing system shall be maintained in good repair. Please have this handsink repaired.
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12/29/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Please remind staff that they are not to wear any jewelry on their wrists/hands other than plain wedding bands). This is to ensure that they are able to properly wash their hands. The wearing of watches during food preparation has been noted and discussed in the past.
2) Ensure that the garmache 3-door cooler returns to ambient temperatures of 41F or below. During the assessment the unit was being opened repeatedly and ambient tempertures were around 43F.
Great food safety knowledge shown by all staff. Thank you for taking the time to walk with me during the inspection. Keep up the great work!
No violation noted during this evaluation. | 06/03/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees that they may not wear any jewelry or watches on their arms during food preparation.
Excellent food safety knowledge by FPM, and good holding temperatures observed. Thank you for your assistance. Keep up the great work.
No violation noted during this evaluation. | 01/07/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Note: Food establishment has on order refrigerator door gaskets for the 2 undercounter refrigerators located in the kitchen. Thank you for your pro-active approach to maintaining kitchen equipment.
Note: This food establishment uses time rather than temperature as a control measure for stocks at cookline. No form complete on file at food establishment or on file, completed form and Food Protection Manager (FPM) understands maintaining form on file at food establishment for future review.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. 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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 2 hand sinks located in the kitchen are not sealed to the adjacent wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Components / Gaskets
Observation: The door hinge for the 3-door undercounter refrigerator and the door handle for the Continental 3-door undercounter (pastry) refrigerator are in poor repair.
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.
- Physical Facilities Good Repair
Observation: Exterior surfaces of the walk-in cooler door is no longer smooth and easily cleanable. Bottom corner of the door is peeling from insulation.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed the following physical structures are in need of cleaning:
-wall under shelving adjacent to hand sink across from cookline (espresso/coffee prep area)
-ceiling and piping above cookline prep area
-piping on ceiling adjacent to the walk-in cooler.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/03/2014 | Routine | |
This visit was made to conduct a risk factor assessment. Certified Food Manager is very knowledgeable and receptive of food safety issue. Observed excellent handwashing from kitchen staff.
No violation noted during this evaluation. | 05/28/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Allergen handout provided.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: sashimi and salmon
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Corrected by discussing consumer advisory requirements with the Certified Food Manager and correcting menus.
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02/27/2014 | Risk Factor | |
This visit was made to conduct a risk assessment evaluation. Certified Food Manager was very helpful and knowledgeable.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: veal reduction was 54F cooled the previous day.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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11/21/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. The following items require attention:
1. Store raw meats, fish, poultry and eggs below and away from all ready-to-eat foods.
2. Except when washing fruits and vegetables, food employees shall not contact ready-to-eat foods with their bare hands.
3. Ensure you are sanitizing equipment after washing it. CFM indicated that cutting boards and knives are wiped down with a soapy water solution when dirty, but not sanitized.
Note: Fish to be served undercooked must have a parasite destruction letter. If you wish to freeze your fish on premises then you must follow the items located in the 2009 FDA Food Code in section 3-402.11(A) (printed copy provided to PIC).
Repeat violations are subject to civil penalties.
- 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: cauliflower
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 putting on gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs stored on shelf above pastries in Continental 3-door reach-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bar utensils (ice scoop, knives, and spoons) were stored in a container of room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket for the garmache unit is damaged.
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. Chef indicated gasket was on order.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic containers were stacked while wet after cleaning and chemical sanitization. Observed dishwasher store containers not inverted.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Make sure containers are stored inverted.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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07/31/2013 | Routine | |
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: flounder.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: ham salad.
Correction: (Discarded)Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing stations at the bar and at the coffee area are being used for purposes other than washing hands.(dumping items and for equipment/utensils)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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04/03/2013 | Risk Factor Assessment | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bar glasses.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen beverage area is being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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12/06/2012 | Risk Factor Assessment | |
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