Food suppliers are PFG, Sysco, Coastal Produce and Profish. Most proteins received raw. Discussed cooling and reheating. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed TCS (time temperature controlled for safety) foods on the bottom shelf of the True prep unit cold holding at improper temperatures
Correction: observed sliced ham at 46 F, sliced turkey at 47 F, corned beef at 44 F, hard-boiled eggs at 44 F, blue cheese at 46 F, and sliced tomatoes at 44 F. Observed a diced grilled chicken in the top portion of the Turbo Air prep unit at 47 F. PIC was unsure why or how long these items had been improperly cold holding > 41 F.
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10/07/2015 | Risk Factor | |
Follow up inspection. Discussed/ reviewed approved HACCP plan for the vacuum packaging of the raw beef. Discussed variance requirements for applying for a variance to vacuum package raw, unfrozen fish
No violation noted during this evaluation. | 06/11/2015 | Follow-up | |
Observed consumer advisory correct on the menu for steaks, veal, salmon and sea bass. Parasite destruction documentation present for salmon. PIC to fully cook sea bass until parasite destruction documentation is obtained. PIC is awaiting for dish machine gauges to be installed on Monday and a part has been ordered for the condiment reach in cooler. The condiment reach in cooler is currently not in use. EHS assisted PIC with a HACCP plan for vacuum packaging raw beef. PIC not to reduce oxygen package beef until HACCP plan is reviewed and approved. PIC not to reduce oxygen package fish until a variance is applied for and granted
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the True prep unit, Turbo Air prep unit, butter/ sauce reach in cooler, and wash temperature gauge on the dish machine in a state of disrepair and damaged. Observed True prep unit cold holding at 52 F, Turbo Air prep unit cold holding at 44 F, and butter/ sauce reach in cooler at 51 F. Observed the wash temperature gauge of the dish machine not working.
Correction: Recommend repairing the units and gauge 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC had technician on-site immediately to adjust prep units. Observed True prep unit at 37 F and Turbo Air prep unit at 39 F at the end of the inspection. Butter/ sauce reach in cooler was emptied (non TCS foods) and defrosted.
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05/15/2015 | Follow-up | |
Follow up. PIC to have dish machine and reach in cooler serviced. Discussed not using reach in cooler for TCS foods until repaired and cold holding at or below 41 F. Observed cryovac machine for vacuum packaging on-site. PIC stated this is used to vacuum package raw meats and fish. Discussed that this may require a HACCP plan or variance. PIC asked to discontinue reduced oxygen packaging ( vacuum packaging) until it can be determined if a variance or HACCP plan is required. PIC to send EHS consumer advisory once corrected.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed the raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Observed no disclosure statement with the consumer advisory for the steaks, burgers, eggs, and salmon. Observed these items not annotated (*) on the menu.
Correction: Recommend that the Consumer Advisory 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the True prep unit, Turbo Air prep unit, butter/ sauce reach in cooler, and wash temperature gauge on the dish machine in a state of disrepair and damaged. Observed True prep unit cold holding at 52 F, Turbo Air prep unit cold holding at 44 F, and butter/ sauce reach in cooler at 51 F. Observed the wash temperature gauge of the dish machine not working.
Correction: Recommend repairing the units and gauge 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC had technician on-site immediately to adjust prep units. Observed True prep unit at 37 F and Turbo Air prep unit at 39 F at the end of the inspection. Butter/ sauce reach in cooler was emptied (non TCS foods) and defrosted.
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04/30/2015 | Follow-up | |
Suppliers are PFG, Sysco, and Sunbelt Produce. Proteins are received mostly raw
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use. Observed ice cream scoop and spoons used for cheese stored in room temperature water.
Correction: Recommend storing in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several TCS (time temperature controlled for safety) foods in the True grill prep unit and the Turbo Air prep unit cold holding at improper temperatures. In the True prep unit observed Swiss cheese at 47 F, cheddar cheese at 46 F, anchovies at 46 F, sliced ham at 45 F, corn beef at 47 F, and prime rib at 46 F. In the Turbo Air unit observed heavy cream at 47 F, raw tilapia at 47 F, buttermilk and onion mixture at 58 F. PIC stated these items had been in the unit(s) overnight, except for the tilapia and buttermilk with onion mixture had been brought out from the walk in cooler < 4 hours prior. PIC stated she was not aware how long the food had been cold holding > 41 F and no temperature logs were available.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, and discarding the TCS food cold holding > 41 F for 4 or more hours. PIC discarded all food except for the tilapia and buttermilk mixture, which were relocated to another refrigeration unit.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed the raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Observed no disclosure statement with the consumer advisory for the steaks, burgers, eggs, and salmon. Observed these items not annotated (*) on the menu.
Correction: Recommend that the Consumer Advisory 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the True prep unit, Turbo Air prep unit, butter/ sauce reach in cooler, and wash temperature gauge on the dish machine in a state of disrepair and damaged. Observed True prep unit cold holding at 52 F, Turbo Air prep unit cold holding at 44 F, and butter/ sauce reach in cooler at 51 F. Observed the wash temperature gauge of the dish machine not working.
Correction: Recommend repairing the units and gauge 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC had technician on-site immediately to adjust prep units. Observed True prep unit at 37 F and Turbo Air prep unit at 39 F at the end of the inspection. Butter/ sauce reach in cooler was emptied (non TCS foods) and defrosted.
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04/21/2015 | Routine | |
| No violation noted during this evaluation. | 05/27/2014 | Routine | |
Discussed cooling. Reminder to divide portions. No cryovacs proteins: seafood and beef. VacMaster machine with bags from company. Disclosure needed on menu. copy of new menu to be faxed once corrected. Fire suppression system checked on 2/13. No pests observed. no hot food to temp. Reviewed employee heath. Note: monitor area of floor in kitchen for smooth, easily cleanable and non absorbant.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD cold holding at improper temperatures: lamb roast and cooked eggs in WIC and RIC.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.(quattenary ammonium)
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/13/2013 | Routine | |
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