Observed temperature of prep cooler to be holding at 41'F. Foods had just been stocked. PIC stated he would contact service company to ensure cooler was working properly.
Recommend keeping cooling logs completely filled out.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed lemons in the walk in cooler to be moldy. Lemons were voluntarily discarded by the Person in Charge.
Correction: Ensure food is safe and unadulterated.
- Equipment - Good Repair and Proper Adjustment
Observation: The soap dispenser at the hand sink in the bar area was observed in a state of disrepair and damaged. The soap dispenser has fallen off the side of the splash guard on which it was mounted. The dispenser must be physically picked up in order to dispense soap when washing hands.
Correction: Repair the soap dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the water supply lines near the dish machine and the table under the flattop grill were observed soiled with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor tiles throughout the facility, especially in the walk in cooler and near the dish machine, are not maintained in good repair. Several floor tiles were observed chipped, cracked or missing during today's inspection.
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: Floors under the convection oven and in the bar area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Observed several fruit flies in the area of the soda dispenser in the kitchen. Observed build-up on the drain of the soda machine contributing to a potential food source for the fruit flies.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/28/2016 | Routine | |
Discussed the following with the Person in Charge:
1. Floors throughout the kitchen in need of grouting and repair.
2. Discussed conducting additional hand washing and glove use training with staff. Handouts provided.
3. Discussed employee health.
- Critical: Cooling* (corrected on site)
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. Observed bags of rice that had been cooked at approximately 7:30 this morning per conversation with Person in Charge. The internal temperature of the rice was measured at 74'F at 10:35 AM. Rice was voluntarily discarded by the Person in Charge.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control*
Observation: Bacon, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Observed bacon that was not cooked to crispy stored out at room temperature. Per conversation with Person in Charge, bacon is left out until the end of the day.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicers (2), dicer (1), several plates, a small ice cream scoop, one knife on the magnetic strip in the prep area and several utensils in the dipper well. All utensils and equipment were taken to the dish machine area to be cleaned and sanitized properly.
Correction: Clean and sanitize these surfaces for food contact.
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12/21/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cook's drawers for cold holding.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) all RIC's and RIF's 2) rolling cart with baking trays 3) above the warewashing machine 4) stainless steel shelving throughout facility
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/24/2015 | Routine | |
Discussed with the Person in Charge:
1. Ensure drawers housing raw seafood (Lobster tail, shrimp) on the prep cooler are properly closed when not in use. Drawers and tracks appear to be in slight disrepair, making it difficult to close. Failure to close may lead to temperature problems.
2. Observed excellent hand washing practices by all staff members, including wait staff, during today's inspection.
3. Chicken was observed cooling in an ice bath in a prep sink during today's inspection. HACCP Charts showed chicken was measured at 210'F at 1:00 PM (final cooking temperature). At 2:55 PM, chicken had already been cooled to 65'F.
Facility and staff have made a significant improvement overall since last year's Routine inspection. Thank you for your hard work.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the upsplash at the soda dispensers were observed soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several food storage containers, bowls, and stainless steel soufle cups were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Several coving tiles and caulking near to mop sink were observed in a state of disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/16/2014 | Routine | |
Standarization Inspection Conducted
No violation noted during this evaluation. | 02/05/2014 | Training | |
Discussed the following with the Person in Charge:
1. Continue to have pest control come in regularly.
2. Discussed proper handwashing with employees.
PIC exhibited excellent active managerial control and staff is also willing to make corrections as needed.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash their hands for less than 20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity* (corrected on site)
Observation: Observed cans of red peppers damaged around the lip of the container. PIC discarded voluntarily.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed 3 containers of spices that were not labeled with the common name of their contents.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the tongs used on the cook line were observed with borken plastic on the handles. PIC discarded the tongs voluntarily.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A few of the filters in the exhaust hood were observed in a state of disrepair and damaged.
Correction: Repair or replace the vent filters to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several knives stored in the knife block at the prep sink, the tomato slicer, the vegetable dicer, the can opener blade and the probes on the food thermometers
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The food contact equipment surface of the metal baking sheets were observed soiled with accumulations of grime and debris. There was an accumulation of carbon on the baking sheets. PIC ordered new ones.
Correction: Clean the food contact surface of the baking sheets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed employee using a cloth to dry the metal containers rather than allowing them to air-dry after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Glasses and metal containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Observed leaking faucets at the mop sink, the sink adjacent to the dipper well, and the vegetable prep sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Observed dirty and missing caulking around the vegetable prepping sink area. PIC has put in an order to replace the caulking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed bottles of chemicals stored on the counter in the bar area and a bucket of sanitizer stored on top of the prep counter.
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/22/2013 | Routine | |
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