Notes:
1. Have sanitizer dispenser recalibrated to ensure a solution of at least 200 ppm is being dispensed.
2. Make sure management checks the functioning of all three dish machines DAILY. This is the second consecutive inspection where sanitizing issues were noted in the final rinse.
3. Much better temperature control noted today. Don't hesitate to use small ice bags in the top wells of the MUT coolers as warm weather approaches. Also, be mindful that ice water baths come up as far on containers as possible to touch upper portions of product as well.
4. Store grill utensils dry, or maintain a hot water container on the stovetop burners. Must be at 135 F or higher to prevent bacterial growth.
5. Reviewed employee health policy. FDA form 1-B is used and is part of hiring packet. Discussed posting the policy and reviewing it with all staff.
6. All menu edits with consumer advisory noted in September 2016 have been corrected.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussel tags. Date of last use is not being marked on each tag when the last mussel in each bag is sold.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Assorted tongs at the grill stored in standing water at 75 F.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Portioned cooked shrimp, portioned ham (top wells of 2-door MUT), portioned cooked brussel sprouts/onions (bottom of captain's RIC), and packets of butter on ice 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the bar and waitstaff low temperature warewashing machines, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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02/08/2016 | Routine | |
Metal pans have been ordered for use throughout the kitchen and will arrive tomorrow.
Waitstaff dish machine has been repaired as of today. The facility has changed the repair companies.
New drawers under the grill have been ordered and are thought to arrive any day.
Temperature logs and measurements taken today show that staff can manage to keep product under 41 F by using small portions, ice bags, and keeping lids/door shut more often.
Maintain temperature logs on the old drawer unit until the new one is in place. Continue with 24 hours of temp logs on the new unit to serve as a comparison. Send data to the inspector.
Suggest having the sanitizer dispenser re-calibrated.
No violation noted during this evaluation. | 09/14/2015 | Follow-up | |
Notes:
1. Repair technician has been contacted to come service the pizza/left MUT cooler and the drawer unit under the grill. Until repairs can be made staff must take measures to control temperature. Suggest stocking extremely small portions (1/3 to 1/2 full pans), switch from plastic to metal pans, and utilize ice bags on product whenever possible. Temperature logs are to be maintained every 2 hours until the inspector returns on 9/14/15.
2. Several edits need to be made to the menu. The consumer advisory statement is present, but ** do not appear next to all of the items that are offered undercooked. ** needs to be added next to the following items: asian salmon, salmon asparagus salad, mahi mahi, Austrailian kobe beef slider, southwest steak. The consumer advisory statement needs to be added to the specials menu or any table tents used in the future.
3. Please provide a copy of the salmon aquaculture letter.
4. Do not use the waitstaff area dish machine. The chlorine is not being pulled through for the final rinse. Use the facility's other two dish machines.
5. Make sure to invert ice buckets when not in use and store them on a clean surface (ie. sheet tray, bar mat) that can be easily washed.
6. Make sure all spray bottles are clearly labeled with their common name.
7. When utilizing an ice water bath make sure the ice/water levels actually touch the bottom of the containers stored down in it.
8. Ice machine is cleaned every month. Make sure staff are wiping down interior surfaces as needed to take care of visible mold build-ups along the inner ledge.
9. Staff cannot wear jewelry on the hands or arms. All staff must wear hair restraints if preparing food in the kitchen. This would include management.
10. Make sure temperature control for safety foods are received at proper temperatures!
- Critical: Temperature* (corrected on site)
Observation: Refrigerated whipping cream received at inadequate temperatures. Internal temperature of 60 F.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced chicken, pico, sourcream, ham, hummus, sausage, crabcakes, steak, chicken, burgers, salmon, mahi mahi, and whipping cream 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The pizza MUT cooler and drawers under the grill were not maintaining product temperatures of 41 F or less.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The low temp dish machine in the waitstaff area is delivering no detectable levels of sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Utilize the other two dish machines until this one can be repaired.
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09/11/2015 | Routine | |
Notes:
Parasite destruction letter (salmon) from fish supplier have been e-mailed to EHS during inspection.
Do not remove muscles from original container.
Critical violation must be corrected within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Herb and other butter blend cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer found at concentration > 200 ppm, back room dish machine.
Correction: Utilize only 50 - 100 ppm chlorine solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/25/2015 | Routine | |
Entire facility has been thoroughly cleaned.
No fruit flies noted in the facility.
New make table placed in the kitchen. No more items are being kept on ice.
New hand sink has been installed at the bar area.
Mussel tags are now being dated with the date the last mussel was sold.
Excellent recovery.
No violation noted during this evaluation. | 10/29/2014 | Follow-up | |
Additional food temperatures: Cooked vegetables - 47, Corn/black beans - 46, tilapia - 42, chicken - 46, steak - 46, hamburger - 46, Shrimp - 39, Sliced tomato - 51, Chicken salad - 48, shrimp salad - 44, stick butter - 40.
Operator provided metal stem thermometer, chlorine/quaternary ammonium test kits and employee health policy.
Label all chemical spray bottles.
New cutting board has been ordered for the make table on the cook line.
Keep all lights on in the kitchen.
A lot of standing water noted at the bar area. This may be attributing to pest problem.
Hand washing sign is needed at the hand sink at the bar.
A follow-up inspection will occur on/about October 29, 2014.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. After employee washed his hands at the three compartment sink he dried his hands on a cloth towel.
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: Hands - When to Wash* (corrected on site)
Observation: Employee reentering the kitchen did not wash hands prior to donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the mussels on the cook line.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussels. Mussels must be labeled with the date the last mussel is sold.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Herb butter, vegetable butter, pico, mango/pineapple salsa, cooked vegetables, corn/black bean salad, individual butters, hamburger, and steak cold holding at improper temperatures. Some foods are being left on ice during lunch time. Foods are not maintaining temperature. Another method must be used. Foods in the make table on the line were elevated. May want to set coolers between 35-38 F to maintain food temperatures. Drawers that do not close easily under the grill may be attributing to elevated food 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: The temperature measuring devices in the under counter seafood cooler and the bev air under counter cooler were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Drawer of the refrigerator under the grill is in disrepair.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice deflector shield in the ice machine at the server station is in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the server station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained (hand sink at the bar)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fruit flies noted at the bar area.
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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10/15/2014 | Routine | |
Establishment with an adequate chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit)black bean salsa 42, 38, sour cream 42, 38, 38, 38, 39, shredded cheese 42, mahi-mahi 38, 38, 39, 37, beef 40, 41, 40, 38, 39, 39, 39, 39, 38, 38, 39, tilapia 38, 38, 37, 38, 39, 34, 35 salmon 38, 38, coleslaw 37, pizza sauce 38, mussels 38, 38, 39, chicken salad 37, 38, 39, pork chops 38, 39, chipotle chicken salad 39, sliced tomato 40, smoked pork 34, scallops 33, produce 40, 41, 41, 38, 39, 38, 40, prosciutto 41, 40, 40, 39, ham 39, 39, crab-meat 36, 38, 38, Italian sausage 26, 26, 25, liquid eggs 38, 38, 37, heavy whipping cream 38, 38, 38.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All potentially hazardous foods in the double door refrigerator were found cold holding at improper temperatures.
Correction: Night cleaning crew shorted out the reach-in refrigerator outlet and reach-in has been down since last night. Owner discarded all foods as needed. Unit was holding adequate temperature by the end of the inspection.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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04/15/2014 | Routine | |
A Limited Final Inspection for the additional storage/dining and beverage areas were conducted today. The operator was instructed that the installation of the ice machine and chemical glass warewasher to be provided with indirect waste and backflow prevention device, prior to opening 4/2/14.
- Wall and Ceiling Coverings and Coatings
Observation: Bricks in storage area is not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal bricks to provide a smooth, nonabsorbent, easily cleanable surface.
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03/28/2014 | Other | |
Notes:
Containers were rearranged in the top portion of sandwich unit, all TCS food items will be stored on ice in metal containers, not overloaded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken cubes, sliced sausage and been and corn mix cold holding at improper temperatures in the top portion of small sandwich unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/13/2013 | Routine | |
All violations have been corrected on the spot.
Notes:
Eliminate bare hands contact with ready-to-eat food.
Parasite destruction letter received during inspection, restaurant has copy on file.
Excellent hand washing observed among employees.
Maintenance arrived during inspection to get refrigeration units repaired.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Records - Creation and Retention (corrected on site)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grilled onions hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All food items in top portion of both sandwich units cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Both sandwich units are not adjusted to temperature that supports safe cold holding temperature of 41 F or less.
Correction: Adjust both sandwich units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in both dish machines.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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06/26/2013 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine and quaternary test kit. The dish machine had an adequate chlorine residual when tested. The wiping cloth/sanitizer set-up was adequate.
Additional food temperatures (degree Fahrenheit) black bean salsa 41, pico de gallo 33, 33, 41, goat cheese 34, rice 35, 36, Caribbean spicy marinade 33, 32, crawfish 34, crab-meat 34, 34, 33, 33, 33, 37, 38, mussels 35, Caesar dressing 37, sour cream 40, 32, shredded cheese 38, 39, 34, 33, 34, BBQ sauce 8, sausage 39, 39, 40, humus 39, heavy cream 38, 37, liquid eggs 37, 38, mahi-mahi 39,39, 38, 38, 39, salad dressings 37, 37, 38, 38, cheese crumbles 38, rockfish (received ) 32, pasta 35.
Cooking temperatures: tilapia 197, 203, 178, 181, beef sliders 167, 169, Hawaiian flatbread 200+, mashed potatoes 188+.
No violation noted during this evaluation. | 02/15/2013 | Routine | |
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