The purpose of this visit is to conduct a follow up inspection. The walk in cooler temperature was dropped to 36F, which allows the food to be within an appropriate cold holding range to not exceed 41F. Both refrigeration units are working and the employees are using temperature logs to track the morning and afternoon refrigerator temperatures.
No violation noted during this evaluation. | 08/10/2015 | Follow-up | |
The purpose of this visit is to conduct a complaint inspection. The owner was aware of the complaint, discussed the problem with the employees and resolved it prior to the inspection. The employees were feeding the birds bread however after a discussion with the owner they will no longer feed them because it attracts pests. Complaint is confirmed and resolved.
No violation noted during this evaluation. | 08/06/2015 | Complaint | |
The purpose of this visit is to conduct a follow up inspection. The manager created refrigeration temperature logs to monitor temperature twice a day. The information acquired demonstrates that the unit stays within 41F or below. Manager must explain to employees that monitor temperature what actions to take if the refrigeration unit is above 41F. Install thermometers inside the walk in cooler and all refrigeration units. Take the time to make sure all refrigeration unit doors are closed properly after use to keep the food at the proper temperature. The manager provided all service reports to indicate repair work was done on the refrigeration units that were not working on the initial inspection.
A follow up inspection will be conducted to check the walk in cooler and 2dr Pasta Refrigerator ambient temperature is 41f or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. At waiter station: Tapenade 65F
2. Pesto sauce on cutting board 70F
3. Beverage Air 2dr refrigerator by grill: Alredo sauce 56F, Marinara sauce 56F, Pomodoro sauce 56F
4. 2dr Refrigerator (salad): Cooked peppers 56F, Ceasar Dressing 57F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All food was discarded due to the elevated temperature and the refrigeration units not working properly.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1. Beverage Air 2dr Pasta refrigerator 56F
2. Beverage Air 2dr Salad refrigerator 60F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
DISCONTINUE USE OF THE REFRIGERATION UNIT TO STORE FOOD THAT REQUIRE TEMPERATURE CONTROL. PROVIDE COPIES OF THE SERVICE REPORT AT THE FOLLOW UP INSPECTION.
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08/06/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint inspection.
Keep equipment temperature logs on the refrigeration units and record temperature in the morning and the evening. Ensure refrigeration unit is maintaining an ambient temperature of 41F or below.
Discussed active managerial control with the manager on duty.
A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 BUSINESS DAYS TO DETERMINE IF THE VIOLATIONS PERSISTS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. At waiter station: Tapenade 65F
2. Pesto sauce on cutting board 70F
3. Beverage Air 2dr refrigerator by grill: Alredo sauce 56F, Marinara sauce 56F, Pomodoro sauce 56F
4. 2dr Refrigerator (salad): Cooked peppers 56F, Ceasar Dressing 57F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All food was discarded due to the elevated temperature and the refrigeration units not working properly.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1. Beverage Air 2dr Pasta refrigerator 56F
2. Beverage Air 2dr Salad refrigerator 60F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
DISCONTINUE USE OF THE REFRIGERATION UNIT TO STORE FOOD THAT REQUIRE TEMPERATURE CONTROL. PROVIDE COPIES OF THE SERVICE REPORT AT THE FOLLOW UP INSPECTION.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HAND WASHING SIGNS TO POST AT THE HANDSINKS.
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07/21/2015 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The manager was not aware of the complaint however after the complaint was discussed they cooperated with the inspection. The restaurant must improve vigilance in cold holding products. It is recommended that an equipment temperature log be placed on all refrigeration units with temperatures being recorded in the morning and evening to ensure foods requiring temperature control is met. A follow up inspection will be conducted within 10 business days of the initial inspection to see how control of foods requiring cold holding is being attained.
No violation noted during this evaluation. | 07/21/2015 | Complaint | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection.
The owner was present to accompany me during the inspection. A new water heater was installed due to replace the one that malfunctioned. This replacement occurred over the course of a few days, during this time water was boiled to produce hot water. At the time of the inspection hot water was available in the establishment.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: corn meal, salt, sugar
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tiles, and the floor tiles around the dishmachine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/30/2015 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The complainant states there is no hot water in the facility. The owner states the hot water heater suddenly stopped working and he replaced it with another commercial water heater. He states he continued operating the restaurant because he was able to boil water. The repair took a few days however on the day of the inspection there was hot water in the hand sinks and three compartment sink. The hot water was at 106F and the three compartment sink was at 118F. The complaint was confirmed through a discussion with the owner however it is has been resolved prior to this inspection. Complaint Closed.
No violation noted during this evaluation. | 01/30/2015 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: seasoned shrimp=46-F, poasta salad =46-F, sliced roasted chicken=46-F, sour cream =47-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the cookline handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.( Hand wash reminder poster provided to certified food manager during today's inspection).
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing toxic cleaning chemicals were not labeled properly.
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. Unmarked bottles containing toxic chemicals must be labeled properly to identify contents preventing unintentional use.
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08/22/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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04/21/2014 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 3-Compartment Warewashing Sink Requirements
Observation: There is working 3-compartment sink located in the establishment. This sink is no longer working
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Provide a 3-compartment sink is good operating condition. This is a required equipment and must be available on premises.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the walk-in refrigerator are 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. Repair or replace the torn rubber seal/gasket on the walk-in cooler.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: interior of the convectional oven.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. Clean inside the oven frequently to prevent build-up of grease deposits and residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen was being used to wash towels and hand sink at the bar was being used to store small utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: The plumbing fixtures at the 3-compartment sin k no longer work.
Correction: Repair the plumbing so that the sink is useable.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the ceiling lights have burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.replace burned out lights to provide proper lighting.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles are not in place in the back work area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing tiles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under equipment and shelving including the inside the walk-in refrigerator and walk-in freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under stationary equipment such as shelving and refrigerators properly and often to prevent debris accumulations. Remove the build-up ice from the walk-in freezer floor.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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. Bottles of cleaning chemicals were observed stored next to bottles containing syrup under the front counter.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (relocated)
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04/07/2014 | Routine | |
The purpose of this visit is to conduct a standardization training exercise.
No violation noted during this evaluation. | 09/10/2013 | Training | |
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