Restaurant in very good sanitary condition!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage in upper section of prep refrigerator at cookline cold holding at improper temperatures
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.
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02/03/2016 | Routine | |
Permit issued. There were no violations observed at the time of inspection.
No violation noted during this evaluation. | 10/05/2015 | Routine | |
Restaurant in clean, sanitary condition
No violation noted during this evaluation. | 06/03/2015 | Routine | |
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: The pressure gauge for the high temperature warewash machine was above 30 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 5 and 30 PSI. 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used to store sanitizer.
Correction: The handwash facility identified above is to be used for washing hands only
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02/10/2015 | Routine | |
| No violation noted during this evaluation. | 10/27/2014 | Routine | |
Discussed employee health policy record keeping requirements with new manager.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 30 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 5 and 30 PSI. 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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07/07/2014 | Routine | |
Refrigeration condenser replaced.
No violation noted during this evaluation. | 03/25/2014 | Follow-up | |
PHF items in prep lowboy to be recorded to ensure the unit is working properly. Using "time" must be initiated. Discussed requirements in detail with CFM
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. .
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the refrigerated drawers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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03/11/2014 | Routine | |
| No violation noted during this evaluation. | 12/11/2013 | Routine | |
Permit issued.
No violation noted during this evaluation. | 09/30/2013 | Follow-up | |
Ice bathed (prep table #2 off). Prep #2: shorted electricity/red tagged last night. Ice bath used in place. "Time" to be used - please keep temp log to verify 4 hour hold of PHF's or ensure adequate holding below 41 also w/ temp logs kept for records. Please call when unit is restored. Keep records for review.
No violation noted during this evaluation. | 09/09/2013 | Follow-up | |
Certain phf's were discarded due to length of time and temperature, others were able to be relocated / ice bathed to maintain at least 41. Temperature logs to be kept while practicing alternate cold holding methods.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils: opened personal drink stored over served items.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination: packaged chicken and hamburger in refrigerated drawers.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring devices were not properly located in the warmest part of the unit or not present.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerated drawer prep tables and grill reach-in is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the units to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the prep station is being used to store soiled equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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09/05/2013 | Routine | |
| No violation noted during this evaluation. | 04/23/2013 | Routine | |
Employee illness reporting form discussed with PIC. Restaurant in good sanitary condition!
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refigerated drawers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Correction: Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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01/11/2013 | Routine | |
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