It is important when reheating foods that the product is stirred to distribute the heat throughout the product. Today soup was placed into warmer without proper stirring. Permit expires 4/30/16. Call for reinspection. Be sure the dishmachine has a maximum of 194 F final rinse temp. It was high when run for just a short time.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Walk in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Swiss cheese and hard boiled eggs in make table found at 50 F. Provolone found at 40 F.
Correction: Food to remain at 41 F or below even when the lid has been opened. These units are to be able to handle this. Have unit checked to ensure it is running properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Cottage cheese, pasta, cooked shrimp found without proper dates.
Correction: Date upon opening, cooking or removing from freezer.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Corned beef hash found with a 2/22 date.
Correction: This was discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the soda gun holster support at the bar and underside of bar is not corrosion resistant, nonabsorbent, and/or smooth. Bare wood is present.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal so these areas can be easily cleaned.
- Equipment - Good Repair and Proper Adjustment
Observation: Rust found on can opener blade.
Correction: Replace blade.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following cooking surfaces: stove tops
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf under chargrill, side of flat top, spray hose attachment in dishroom, towel storage cabinet, blue hose behind cookstove.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of two ice machines were observed soiled with accumulations of slime.
Correction: Clean the surface of the ice machines at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (coffee filters)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, Carbonator
Observation: The carbonator for the soda fountain machine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Correction: Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handsink in dishroom has water shut off.
Correction: Correct this immediately.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall tile by dish table in dish room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor by combi oven, floor by ice machine, floor by banquet 2-c sink found dirty.
Correction: Clean thoroughly.
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03/02/2016 | Routine | |
On site plan review of new bar. No formal plan review was done prior to renovation. The following to be done:
Seal all bare wood--this includes underside of pass thru and underside of bar top.
Seal all floor/wall junctions.
Repair loose strip around ice bin.
Shield light inside beer walk in.
Seal all seams within bar.
Repair latch to beer walk in. Remove particle board
Ensure ice bin has been sanitized.
No violation noted during this evaluation. | 09/17/2015 | Other | |
Dishmachine was tuned on for inspection but it is not reaching proper wash temperature. Only 125 F was observed, however 160 F is stated on data plate. Have serviced. Prime rib on bottom of reach in 2 door was found at 43.5 F. Unit has been known not to keep foods at 41 F when stored on bottom of unit. Ensure all workers know this and plan accordingly. Handsink in dishroom had water turned off. Repair immediately. Mildew observed on dishroom wall. Clean thoroughly. Elevate water bottles and other foods off of walk in floor. Renovation in hotel is ongoing. There are plans to build a new bar. Plans to be submitted to health department for approval.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Garbanzo beans found moldy.
Correction: Ensure food is safe and unadulterated. PIC discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese found at 67 F on line. Ice was not placed high enough for food to remain below 41 F. Half & half in carafe in dining room was found at 63 F.
Correction: Keep ice level equal to food level. Place cream on time control and discard after 4 hours. Food was discarded.
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06/24/2015 | Risk Factor | |
You may want to seal open seam along floor/wall junction in dishroom. Many items have been corrected. Permit can be issued.
No violation noted during this evaluation. | 03/19/2015 | Follow-up | |
Discussed the use of foil. Remember high moisture cheeses are to be dated upon opening. This includes cream cheese and goat cheese. Thermometer are to be used when reheating, no shortcuts to be taken. Keep thermometers accurate. Permit expires 4/30/15. You may call for reinspection. Dishroom is in need of a lot of work. Remember things must be "smooth and cleanable".
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp stored on shelf above RTE foods.
Correction: STore raw foods under RTE foods. Corrected.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Minestrone found at 121 F on line. THis was insufficiently reheated to 165 F before hot holding. Mashed potatoes were found in bag in steam table at 118 F.
Correction: Soup was reheated to 201 F. Potatoes were removed from line.
- Equipment - Good Repair and Proper Adjustment
Observation: Some cutting boards are split. Two non working reach ins are on line. Water found standing in bottom of salad prep unit. Cover plates missing from ovens.
Correction: Repair or replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Fry pan used for fried potatoes has carbon build up.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf under char grill, areas around oven doors have crumbs, interior or non working reach in(odor), wheels of fryers, fryer cabinets,plate carts,mixer splash area, interior corners of warmer cabinet, breakfast cabinets(old food found), soda gun holster at bar, exterior of breakfast cart.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: juice pitcher. Observed pitcher being rinsed in handsink and placed inside refrigerator for another use.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice receptacles not turned upside down.
Correction: Chef corrected.
- Plumbing System Maintained in Good Repair
Observation: Possible leak under 2-c in banquet kitchen. Handsink in dishroom is not operating.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Walls in dishroom are not maintained in good repair (Gaps exist)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Dishroom walls have mildewed spray foam, caulking, buildup. Corners of dishroom floor have buildup. Threshold to dairy walk in is dirty. Dust on dishroom wall. Storeroom floor has old spillage.
Correction: Clean thoroughly.
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02/11/2015 | Routine | |
One container of tuna salad was outdated(10/20/14). Ensure staff check foods for expiration. Chef discarded. Quinoa was cooked today and placed onto flat trays at room temperature. Pans were measured 80 F, 90 F, and 100 F. When asked about time worker was not sure. Cooling to be reviewed by staff. This is one of the most difficult tasks workers will have to do. They must know how to cool quickly. I expect this to improve. Thermometers to be used.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink found in kitchen.
Correction: Personal drinks to have lids and straws. Chef discarded cup.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw sausage stored above ready to eat soup in walk in.
Correction: Store raw foods below ready to eat.
- Critical: Cooling*
Observation: Whole brisket found at 44.5 to 45.2 in walk in with a prep date of 10/27/14.
Correction: Brisket to cool to 70 F in 2 hours and then to 41 in 4 more hours I suggest this be cut into smaller pieces when trying to cool.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. Sliced deli roast beef, corned beef, cheesecakes, canadian bacon, melon.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: 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. You must disclose to customers that certain foods can be ordered to their liking.
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. Chef is working on a new menu.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener found soiled. Interior of ice machine has black residue.
Correction: Clean and sanitize. Can opener was placed on dish table.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. Another handsink was not operable.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Part is on order for sink in disrepair. Chef provided soap.
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10/28/2014 | Risk Factor | |
Issued annual permit.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed gumbo was not completely reheated before placing on steam table.
Correction: Correct by reheating to 165 degrees.
- Lighting, Intensity
Observation: Observed light not at 20 foot candles in bar - handsinks and dish sinks.
Correction: Correct by providing 20 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall and floor not clean - dishroom floor under racks/shelving in storeroom not clean.
Correction: Correct by cleaning.
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06/03/2014 | Routine | |
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