- Hair Restraints - Effectiveness
Observation: The cooks were not wearing the hair coverings that we require,
Correction: We require that employees working in the kitchen wear a hat, a hair net, a scarf, an open visor, or some other type of hair covering that we have approved.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A cook was observed handling lettuce leaves with his bare hands.
Correction: We do not allow bare hand contact with ready-to-eat foods. Disposable gloves, spoons, or tongs may be used. This violation was immediately corrected by the establishment management.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The bar area glasses sanitizing machine was not getting any detectable sanitizer associated with the sanitizing step of the cycle.
Correction: We require that the available chlorine level associated with the sanitizing step be 50 to 100 ppm, as measured by the bleach type test strips. A service call was immediately placed by the establishment management. The problem was immediately corrected. The available chlorine level associated with the sanitizing step was 100 ppm, after the problem was fixed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The was a pan of cut celery in the basin of the front kitchen handwashing sink, There was a paper bag in the basin of the back kitchen handwashing sink.
Correction: Handwashing sinks may be used for no purpose except handwashing. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the establishment management.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: There were no signs in either the men's, or the ladies. restroom saying 'employees must wash hands.
Correction: We require that there be a sign at every handwashing sink which says something to the effect of employees must wash hands. This violation was immediately corrected by the establishment management.
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02/05/2016 | Routine | |
- Floor Carpeting, Restrictions and Installation (corrected on site)
Observation: There were carpeted mats on the floor in the bar area.
Correction: Carpeted mats are not allowed in any kitchen or food preparation areas (including the bar areas). Carpeted mats introduce unnecessary places where bacteria may hide and may grow. The only exception to this regulation is that it is acceptable to have carpeted mats in kitchen and food prep areas if the carpeted mats are exchanged for clean mats at least once per week by an outside cleaning service. This violation was immediately corrected by the establishment management.
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07/10/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 12/12/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Jewelry - Prohibition (corrected on site)
Observation: The employee working behind the bar has several rings on her fingers.
Correction: The only ring that may be worn, on the fingers, when working behind the bar (or when working in the kitchen), is one plain wedding band. This is true even when disposable gloves are worn. This violation was immediately corrected by the establishment management.
- Utensils - In-Use - Between-Use Storage
Observation: The handle of the ice scoop was touching the ice, in the ice bin in the bar area.
Correction: The handle of the ice scoop must always be up, out of the ice. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two foods were "out of temperature" on top of the cold food/sandwich prep bar across from the grill. Deli-style turkey slices were at 48 F. Roast beef slices were at 48 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The pan of roast beef slices, anfd the pan of deli style turkey slices were immediately placed in ice. This corrected the violation. The deli style meats must be placed/stored in pans submerged in ice, unless the cold food/sandwich prep bar is capable of holding these foods at 41 F, or lower, at all times.
- Backflow Prevention Device, Design Standard
Observation: There is, at times, a sprayer attached at the hose in the mopsink area. The correct type of "back-flow" preventer is not in place between the hose and the brass fixture to which the hose is connected.
Correction: A "double check valve with an intermediate atmospheric vent" type of back-flow preventer needs to be installed between the brass fixture, and the hose. (The sprayer puts "water under pressure"-the "bell type of back-flow preventer" on the faucet does not meet our requirement for "water under pressure" applications.
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05/02/2014 | Routine | |
Establishment came under permit today.
No violation noted during this evaluation. | 03/13/2014 | Pre-Opening | |
Construction phase in nearing completion.
No violation noted during this evaluation. | 02/10/2014 | Pre-Opening | |
| No violation noted during this evaluation. | 10/22/2013 | Pre-Opening | |
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