Previous items have been corrected. Current menu had disclosure added. Some cuts of meat are not whole muscle. We discussed acquiring information from fish vendor concerning species of tuna purchased and documentation of parasite destruction for fish purchased that you allow customers to order undercooked. Annual permit issued.
No violation noted during this evaluation. | 01/27/2016 | Follow-up | |
Permit expires 1/31/16. Have refrigeration serviced immediately. Call for reinspection. If you serve whole muscle steaks have vendor provide you with documentation for your files. If whole muscle you do not have to have a consumer advisory on your menu for these items. Watch out for outdated food items. Catering and Shula's to have a system in place so old food does not become overlooked.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Chef did not know the big 5 enteric diseases that which require exclusion.
Correction: An information sheet was given to chef.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The dishwasher was drinking from an uncovered container in the dishwashing area.
Correction: Employees may drink from a closed beverage container with straw 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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1. #13 Reach in had elevated temps. 53 F roast beef wrap. 2. salad prep table had elevated food temps. Blue cheese found at 52 F. 3. Corn salsa found at 46 F on make table.
Correction: 1. Food was discarded. 2. TCS foods will be discarded at 3:45 PM today. Food is not kept inside this unit over night because it has had some issues. Maintenance has been notified. 3. It appears air flow to corn salsa pan is restricted. Change location of TCS foods inside this unit. Temperatures were marginal in the drawers and lower unit. Have serviced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cream cheese and cheesecake in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked scallops, steaks are provided on the menu, menu board, table tent or brochure without proper disclosure.
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 and Proper Adjustment
Observation: Tape found on hoses near spray hose attachment in dishroom.
Correction: Remove tape. Use a cleanable alternative if necessary.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following surfaces: interior of steamer
Correction: Clean .
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside fryer cabinets and fryer wheels, spray hose attachment, dipper well.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Lettuce spinner stored on floor beside handsink.
Correction: Store off the floor in a clean location.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following were found dirty: wall behind dishmachine.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/11/2016 | Routine | |
Observed open food in lobby. Food to be protected at all times. Discussed with Chef.
No violation noted during this evaluation. | 07/24/2015 | Other | |
Consumer advisory is still not right. The advisory is suppose to inform consumers of the risks associated with consuming raw or undercooked foods of animal origin. Using the * beside foods that are intended to be served fully cooked, crab cake made with pasteurized egg, fish sandwich, and BBQ Shrimp, is misleading. To be meaningful, identifying foods that may be served raw or undercooked at the consumer's request and the accompanying warning statement should only be used with foods that are served raw such as Oysters on the Half Shell, and foods of animal origin that the consumer may order undercooked (burgers, mechanically tenderized steaks, fish, eggs, etc).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in right prep cooler were >41°F. Roasted corn 46.8 and portioned pasta 46.8°F. Other foods in the unit were <42°F. The pasta was in a pan that was sitting on the bottom of the unit where the air circulation is poor. The corn was in a pan in the prep top part of the unit.
Correction: PIC discarded these foods and will check food temps through the next couple of days to try to find out why these foods were >41°F.
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03/11/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in two reach-in coolers were >41°F. Sandwich/Wraps made with various TCS foods and held >6 hours 57°F, Cream 58°F, Goat Cheese 56°F.
Correction: TCS foods held in coolers >41°F were discarded by PIC.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets on several refrigerators are damaged. PIC states that they were replaced last month but the gaskets catch on the door latch mechanism when the doors are opened/closed.
Correction: Replace damaged gaskets - repair door latches to minimize wear on the gaskets.
- Equipment - Cutting Surfaces
Observation: Cutting boards are scored and do look clean.
Correction: Resurface or replace cutting boards that can no longer be cleaned.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior surfaces of reach-in coolers are not clean.
Correction: Clean non-food contact surfaces at a frequency that prevents build up of debris.
- Dressing Areas and Lockers - Designation
Observation: Employee jacket hanging on shelf unit in prep area.
Correction: Store employees jackets in locker or coat rack that is not in the prep area.
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12/08/2014 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory on dinner menu does not identify which foods may be ordered undercooked.. There is a reminder/warning statement on the menu but no indication of which foods it applies to. The Lunch menu has foods identified with the advisory that (probably?) should not be: Ravioli, Gemelli Pasta, Grilled Shrimp, Crab Cake Sandwich. Menus includes "Oysters on the Half Shell', various "Pan Seared" fish, "Burgers" and "Steaks". ;Foods of animal origin that the customer can order undercooked (and that you will serve undercooked if ordered that way) must be identified on the menu as "Cooked To Order". The customer must be advised of the risk of consuming undercooked food of animal origin. PIC states that menus are being revised. These corrections need to be made as soon as possible and may be done by "hand" correcting current menus if necessary. A consumer advisory is not required for steaks that are "whole muscle beef" (provide documentation)..
10-38-2014 - Menu revisions have been submitted for approval. Corrected menus are expected soon.
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10/29/2014 | Follow-up | |
Met with Chef to discuss proposed changes to the menu that will correct the above violation. Corrections are expected soon. We also discussed the requirements for documenting parasite destruction in fish that will be offered undercooked or raw. Copy of the requirements was given to Chef.
- Critical: Parasite Destruction* (repeated violation)
Observation: No parasite destruction records for fish (Asian Salmon) identified on menu with a consumer advisory.
Correction: Get documentation from supplier that fish that may be ordered/served undercooked has been raised or processed to eliminate pathogenic parasites. Ahi box states Thunnis ssp - the species is not provided. Please get species information for tuna that is offered undercooked.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory on dinner menu does not identify which foods may be ordered undercooked.. There is a reminder/warning statement on the menu but no indication of which foods it applies to. The Lunch menu has foods identified with the advisory that (probably?) should not be: Ravioli, Gemelli Pasta, Grilled Shrimp, Crab Cake Sandwich. Menus includes "Oysters on the Half Shell', various "Pan Seared" fish, "Burgers" and "Steaks". ;Foods of animal origin that the customer can order undercooked (and that you will serve undercooked if ordered that way) must be identified on the menu as "Cooked To Order". The customer must be advised of the risk of consuming undercooked food of animal origin. PIC states that menus are being revised. These corrections need to be made as soon as possible and may be done by "hand" correcting current menus if necessary. A consumer advisory is not required for steaks that are "whole muscle beef" (provide documentation)..
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09/23/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from open cup at dishwash area.
Correction: Employee discarded open drink. Drinks consumed while working must be in a covered cup with a straw.
- Critical: Parasite Destruction*
Observation: No parasite destruction records for fish (Asian Salmon) identified on menu with a consumer advisory.
Correction: Get documentation from supplier that fish that may be ordered/served undercooked has been raised or processed to eliminate pathogenic parasites. Ahi box states Thunnis ssp - the species is not provided. Please get species information for tuna that is offered undercooked.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory on dinner menu does not identify which foods may be ordered undercooked.. There is a reminder/warning statement on the menu but no indication of which foods it applies to. The Lunch menu has foods identified with the advisory that (probably?) should not be: Ravioli, Gemelli Pasta, Grilled Shrimp, Crab Cake Sandwich. Menus includes "Oysters on the Half Shell', various "Pan Seared" fish, "Burgers" and "Steaks". ;Foods of animal origin that the customer can order undercooked (and that you will serve undercooked if ordered that way) must be identified on the menu as "Cooked To Order". The customer must be advised of the risk of consuming undercooked food of animal origin. PIC states that menus are being revised. These corrections need to be made as soon as possible and may be done by "hand" correcting current menus if necessary. A consumer advisory is not required for steaks that are "whole muscle beef" (provide documentation)..
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09/11/2014 | Risk Factor | |
No critical violations observed.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed soda gun nozzle and holster not clean.
Correction: Correct by cleaning.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no employee handwash signs at handsinks.
Correction: Correct by providing signs.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at 20 foot candles at handsinks in bar.
Correction: Correct by providing light at 20 foot candles.
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01/03/2014 | Routine | |
No critical violations observed. Dishmachine in cafe is not in operation. For inspection purposes, Shula's refers to bar and cafe only.
- Lighting, Intensity
Observation: Observed light not at proper intensity at handsink in bar (8.73) and cafe (7.54).
Correction: Correct by providing light at 20 foot candles.
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01/10/2013 | Routine | |
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