This visit was made to conduct a routine food inspection. The following items require long term correction.
1. Ensure employees are covering any sores cuts or burns with two layers of protection. Exclude employees until they are able to do so.
2. Ensure employees are washing hands after changing gloves/changing tasks.
3. Bare hands must not be used to handle any ready to eat foods, employees must use utensils or another method to prevent direct handling.
4. When thawing fish in reduced oxygen packaging, the package must be opened before thawing.
5.Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
*Repeat violations are subject to civil penalties*
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed that employee failed to wash hands between changing gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Discussed proper handwashing with PIC, and instructed manager to observe handwashing and glove use.
- Jewelry Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed dishwasher wearing wash while cleaning and handling dishes.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. Discussed jewelry requirements with PIC.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee bottled water in food preparation area, and a hot using a water bottle with a cap.
Correction: Employee must use a cup with a lid and a straw for employee beverages. Water bottles were discarded, and transferred to lid and straw. Water bottle was moved to employee belonging area.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed host handling sliced limes with bare hands.
Correction: Bare hand contact with ready to eat foods are not permitted, use tongs, an individual paper or gloves. Instreted manager on the proper handling of RTE foods.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over beef and ground beef.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food was moved to shelf with other raw chicken.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop at bar stored with handle in contact with the ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Scoop moved by PIC.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Observed salmon and tilapia thawing in ROP packaging
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Chicken and vegetables and ground beef observed at a temperature of 50F in the walk in cooler. After discussing with manager it was detrmined that both items were cooked yesterday, and began cooling the day before.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Foods discarded by PIC.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed pulled chicken cooling in tightly covered containers. Observed salsa cooling from room temp in deep container in shallow ice bath.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Instructed PIC to cool items uncovered, and transfer salsa to shallower pan.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Personal items not stored in designated employee areas.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. Instructed employee to move them to the designated area.
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02/22/2016 | Routine | |
Repeat violations are subject to fines.
Employees' open beverage containers are improperly placed on food equipment in the kitchen.
Improvement is required in cleaning and food protection,
Increase treatment for pest control to twice a month.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen and wait station) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Critical: Cooling Potentially Hazardous Foods
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pinto beans prepared on 7/20/15 were 49°F. The pinto beans were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the bar is being used to clean equipment and utensils. A whisk was improperly stored at the bar hand sink. The whisk was removed and taken to the 3 compartment sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Critical: Rodent Bait Stations , Covered & Tamper-Resistant (corrected on site)
Observation: The rodent bait station is not covered and tamper-resistant at the bar. The bait station was discarded during the inspection.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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07/21/2015 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handlers did not wash for a full 20 seconds, did not use paper towel to turn of faucet (proper method was discussed and demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employees drinking in kitchen from unapproved containers
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (same gloves used for different activities. corrected onsite)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: salsa at side station was out of tem. and more ice was added.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: brunch items (Manager will L. Bremby within 10 days with corrected menu) Regular menu has been corrected at time of this inspection
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site)
Observation: The establishment does not have a properly prepared HACCP Plan (faciity is vacuum packaged cooked pork for the cuban sandwich without a HACCP plan. Facility was advised that they cannot continue this process until they contact the Health Department go through the proper procedure for obtaining a HACCP plan. 4 vacuum packages of pork were discarded.
Correction: Cease in engaging in vacuum packaging cooked pork until a properly prepared HACCP Plan is submitted and approved by the Health Department.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (both sani buckets were over 100 ppm, corrected to 100 ppm)
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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07/14/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/01/2015 | Complaint | |
Correct a violation in 10 days.
Repeat violations are subject to fines.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: tilpia and salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken breast. The food item was discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: the shredded cheese, salsa, lettuce, sour cream (ice well), and beef, pork, salsa (make table refrigerator). Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: egg dishes and the steak on the brunch menu. Correct in 10 days.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Caesar dressing, hamburgers, ceviche, steak, or salmon on the lunch/ dinner menu. Correct in 10 days.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the bar is being used to clean equipment and utensils. A whisk was improperly stored at the bar hand sink. The whisk was removed and taken to the 3 compartment sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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07/01/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw beef was improperly stored above ice cream and desserts in the reach-in freezer. The ice cream and desserts were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. The bucket of chicken was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Foods were improperly stored on the floor in the walk-in freezer, walk-in refrigerator (keg cooler), and the dry storage area.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: The chicken enchiliada prepared on 3/30/15 was 50°F. The chicken was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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03/31/2015 | Follow-up | |
Repeat violations are subject to fines.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw beef was improperly stored above produce in the make table refrigerator. Raw beef was improperly stored above ice cream in the reach-in freezer. The ice cream and the produce were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Chicken was improperly stored above beef in the walk-in refrigerator. The chicken was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and make table refrigerator.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Ground beef was improperly stored on the walk-in refrigerator (keg cooler) floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time:pinto beans (135°F), cheese 121°F, and pork (131°F). The foods were reheated to 186°F, 165°F, and 170°F respectively.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk, house dressing (wait station)
Correction: scallops, steak shrimp and chicken (Delfield refrigerated drawers)
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: the Caesar dressing, ceviche, burgers, flank steak, salmon, and steak. Correct menu in 10 days.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: (wait station)
Correction: (Delfield refrigerated drawers)
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the reach-in refrigerator (wait station), and the microwave oven (kitchen), and steam table area.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the bar is being used for purposes other than washing hands. The bar hand sink was used to store equipment and wiping cloths. items were removed during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the wait station is being used to clean equipment and utensils. Employee rinsed soiled dish at the hand sink. EHS instructed the employee to put soiled items in the dish washing area.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the bar hand sink.
Correction: A plumbing system shall be maintained in good repair.
- 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. EHS provided hand washing signage during the inspection.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Separation of Toxics by Spacing or Partitioning (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. Glass cleaner was improperly stored with strawberry mix at the bar. The glass cleaner was removed during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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03/17/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw pork was improperly stored above ready-to-eat foods in the walk-in refrigerator. Raw meats were improperly stored above peppers and ice cream in the reach-in freezer.
Correction: The raw meats were relocated below ready-to-eat foods during the inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was improperly stored above ground beef in the walk-in refrigerator. The raw checken was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Observed shrimp and fish defrosting in standing water. Foods were placed under running water during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes, shredded cheese and lettuce in the ie bat were not held at the required temperature of 41°F or below. More ice was placed on food items.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 11/12/14 they shall be date marked with a "use by" date not exceeding 11/18/14.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: on the brunch menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: dinner/ lunch menu.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Ventilation Hood Systems / Adequacy
Observation: Condensation is noted to be accumulating on the walls/ceiling at the dish machine. This appears to be due to insufficient ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the refrigerator in the wait station area was 49°F. No TCS foods were in unit during the inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: the ice machine requires cleaning. The ice machine was cleaned during the inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Utensil were improperly stored in the bar hand sink. The utensil were removed during the inspection.
Correction:
- Plumbing / Maintained in Good Repair
Observation: The (third) sink basin at the 3 compartment sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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11/13/2014 | Routine | |
A customer made the following complaint: "The last few months he spotted roaches in dining area on several occasions". During my complaint investigation I did not observe any roaches in the dining area, dry storage area or in the kitchen. The establishment has every other week pest control service.
- Critical: Eating, Drinking, or Tobacco Use (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The FPM removed the open drinking containers in the wait station area.
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 items.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongs were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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08/21/2014 | Complaint | |
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloths used under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Ice Units, Separation of Drain Lines
Observation: A liquid waste drain line is improperly routed through the ice storage bin of the ice machine.
Correction: Liquid waste drain lines may not pass through an ice machine or ice storage bin.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen line is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair (repeated violation)
Observation: No hot water at the bar 3 compartment sink and bar handsink turned off at the beginning of the inspection. Door of the walk-in freeze is not closing completely due to improper fit and ice build-up.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/15/2014 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because:manager could not find copies.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: customer ice in contact with cold plate and tubing.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Use the ice bin in mid bar that does not have cold plate and tubing in ice bin.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: Bar holsters with scum build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities Good Repair
Observation: Door of walk-in freezer not closing tightly causing ice build-up around door.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/12/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) The expectation for the employee health policy is that managers know big five illnesses as well as proper restriction/exclusion, and employees know 5 symptoms. Utilize poster provided to implement an employee health policy that meets these requirements.
2) Store all raw meat products below ready to eat/cooked foods, and store raw meats in order of cooking temperature: chicken on the bottom, then ground meets, and fish/pork/ beef steak above that.
3) Put consumer advisory on menu for ceviche as it is raw fish. Also, obtain a parasite destruction letter from supplier for tilapia, and retain on file.
4) Pesticides are only to be applied by a licensed professional. Remove cans of RAID from establishment.
5) Label dry ingredients that are not easily identifiable (dry, powdery foods) with common name, and do not re-use manufacturer containers to store other food items.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager could not tell big 5 illnesses and symptoms. Gave poster.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw meat stored over cooked pasta in walk-in. Employee moved pasta.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (Items relocated)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored above raw beef in walk-in.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (Items relocated)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Chicken base and other powdery spices above grill in kitchen.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoops with no handle (small bowl) stored in dry ingredients.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (observed containers of chicken base in storage rooms, and margarita mix in walk-in on floor.)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Tilapia.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Tilapia Ceviche
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of chicken base and other spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed (spoons at server station not stored handle up or all handles facing same way laying flat).
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. (observed cans of RAID at dishwashing area and bar).
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. (Cans disposed of)
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11/13/2013 | Routine | |
Follow up visit to discuss plans to treat current cockroach infestation. Manager advised that they have implemented a rigorous cleaning schedule and are having weekly pest control visits. I will revisit in 10 days to assess on-going treatment.
Ticket number F-14-04316 issued for failing to have a CFM on site at my visit on 8/20/13. This was a repeat violation (Ticket issued 4/15/13). $100 penalty.
Manager - Edwin Magne
No violation noted during this evaluation. | 08/21/2013 | Follow-up | |
Premises is in the process of treating the cockroaches. Evidence of cockroaches in kitchen. Last treatment carried out on 7/25/13. You must implement a system for treating the ongoing problem. Contact your pest control contractor. I will return tomorrow to issue your civil penalty ticket for no CFM, and to discuss your treatment plan. Please ask the general manager to call me first thing tomorrow morning.
No violation noted during this evaluation. | 08/20/2013 | Complaint | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: large salad mixing bowl on top of leafy greens.
Correction: Foods shall remain covered at all times.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: talapia for ceviche.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef @ 51F, chicken @ 52F, tomato mix @ 45F and lettuce @ 55F (just prepared)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Beef and chicken discarded. Tomato mix and lettuce placed in the walk-in.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ceviche not disclosed on menu as raw product.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Drawer units and Everest single door unit notl holding foods at 41F or below. Do not use until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Walk-in door not closing properly after being opened. 3 sink stoppers missing at the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/22/2013 | Routine | |
These visits were conducted to follow up on your walkin cooler issues.
Air temperature at 4pm was 34F. If the unit maintains this temperature for the next two hours, you can return potentially hazardous food to the cooler. Please ensure that you monitor it regularly, especially in this warmer weather to ensure it maintains food at 41
or below.
I have also left you the CFM course information discussed.
No violation noted during this evaluation. | 04/16/2013 | Follow-up | |
This visit was conducted to complete a follow up visit. The walkin cooler was still not maintaining potentially hazardous foods at the correct temperatures. Temperatures taken today ranged from 43
°F to 47°F. This unit must not be used for potentially hazardous foods until foods can be held at a safe temperature (At 41°F or below). A $50 ticket has been issued today for failing to maintain food at the correct temperature (3-501.16). This is a repeat violation from April 9 2013. Ticket Number: F-13-04311
A $50 ticket has also been issued for failing to have a Certified Food Manager on Site (11-2.24) Ticket Number: F-13-04312
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Cold Holding (corrected on site)
Observation: The Walk-in cooler was still not holding potentially hazardous food at 41°F or below. Temperatures taken ranged from 43°F to 47°F. Food out of temperature control for more than 4 hours discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41ºF or below to inhibit the growth of harmful bacteria. Do not use this walk-in cooler for potentially hazardous food until it can hold food at the correct temperature.
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04/15/2013 | Follow-up | |
This visit was conducted to complete a routine food safety evaluation.
1. At the time of the evaluation, the walk-in cooler was not operating correctly. All potentially hazardous food out of temperature control for more than 2 hours was discarded. You must ensure that the unit is repaired before reusing. Ensure that it can maintain food at 41
°F
before restocking it. I will revisit tomorrow to check that it is operating correctly.
2. Ensure that tongs used to handle raw chicken are not then used for ready to eat foods.
3. The manager was quick to rectify issues raised.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Tomato Sauce
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The walk-in cooler was not operating at the correct temperature. The following food temperatures were recorded: Seafood 55°F, Refried Beans 54°F, Cooked black beans 54, Beef 60°F, Chicken 54°F, Fish sauce 57°F, Tomato based sauces 55-57°F, Chicken 62°F, Custard Flans 55°F. In addition, sour cream on the line was observed at 60°F, and chicken and steak in the cool drawers were observed at 46°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (All items discarded/relocated)
- Equipment / Good Repair / Operation
Observation: The walkin cooler is not currently operating as required to cold hold food at a temperature of 41°F or less.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
Correction: Equipment food-contact surfaces and utensils shall be cleaned each time there is a change from working with raw foods to working with ready to eat foods.
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04/09/2013 | Routine | |
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