Follow up email - provided information for packaging Fish.
Menu reviewed-nothing on menu requires cons. advisory at this time.
Shell stock tags observed. Be sure to write the last date served on tag before file.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in Left reachin cooler and prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 105F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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09/24/2015 | Routine | |
Info provided on Better Process Control School and for provided product testing for food and canned foods.
RAeminder to date label every prepared item and use/discard or freeze - 7 days in refrigeration temperatures Maximum.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) rabbit rillette in the refrigerator was dated 3/13/15 and should have been discarded or consumed 7 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory *DISCLOSURE is not on the menu to indicate which items are served undercooked.
Correction: Identify the undercooked items by *asterisk next to item.
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03/27/2015 | Risk Factor | |
Discussed consumer advisory corrections
Coolers adjusted at inspection (follow up email received)
information on product assessment provided : vinegar items, dried egg yolk, meat jerky
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in 1 door coolers are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INITATED
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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09/04/2014 | Risk Factor | |
Used shells are for decoration only. Do not reuse for food.
Shellstock tags on file. Be sure to label with date last used.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) @FOOD@ in the refrigerator, the food should have been discarded. (yogurt, turkey oil)
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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04/24/2014 | Risk Factor | |
New dishwasher being installed during inspection. New kitchen staff-please email current copy of CFM info for file.
Employee health policy discussed, copy of Form 1B provided. Be sure policy is implemented.
Observed receiving of RIBS- 38F and fish.
Reminder: Shellstock tags-dated and kept for 90 days
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Many prepared items in cold holding are not date labeled.
Correction: Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. MANY CANNED ITEMS WILL NOT BE USED.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. No mop rack.
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 contamination which can then be spread through the establishment at the next use. Install mop rack.
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09/27/2013 | Routine | |
Follow up visit to check progress of equipment repair/service
Coolers have been repaired/serviced
Dishwasher-3 basins being used until dishmachine is replaced. Inconsistently reaching sanitizing temperatures (accuracy of external machine thermometers is questioned)
No violation noted during this evaluation. | 07/11/2013 | Follow-up | |
email health dept when ready for follow visit.
water sample report provided for file 5/28/13
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Strainer is broken and no longer cleanable.
Correction: Discontinue use of strainer/replace. CORRECTED
- Equipment - Good Repair and Proper Adjustment
Observation: Rear 2 door cooler is dripping condensation.
Correction: Maintain cooler in proper repair. Address condensation/dripping. Adjust all coolers to hold foods 41 or less (36-38 ideal).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishwasher is not reaching sanitizing temperatures.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3 basin sink until repaired.
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06/06/2013 | Routine | |
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