The above observations and the following were discussed with the person in charge:
-Buttermilk
-Time as a Public Health Control
-Repair the corner of the wall in the upstairs concessions area.
-Water leaking under the handsink on the line by the salad prep-please repair.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The nacho cheese/peppers mixture was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Nacho cheese mixture is cooled and reheated daily. Mixture measured at 124'F during the inspection. The mixture was placed in a plastic bag in a plastic container and put in the steam table. The PIC had an employee place the nacho cheese mixture in the steamer to rapidly reheat it to 165'F and then place back into hot holding.
Correction: Ensure potentially hazardous foods that are cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The nacho cheese in the nacho cheese warmer was observed to be hot holding at improper temperatures. Nacho cheese was left in the warmer after the warmer had been unplugged. The PIC advised the employees to discard the nacho cheese.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The shredded cheese (45'F) and the bacon (44'F) stored in the pizza prep cooler were observed to be cold holding at improper temperatures. the Cooler measured at 42'F during the inspection. The PIC turned the cooler down to ensure foods are being held at below 40'F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sinks located along the prep line and in the back of the kitchen were measured at a temperature less than 100°F. Both sinks measured between 76'F and 79'F. The PIC placed a work order to have the sinks fixed during the inspection.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities located in the warewashing area and in the back of the kitchen were observed to be blocked, preventing access by employees for easy handwashing. Staff members removed all equipment blocking the sinks during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
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02/02/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Repair/replace the temperature gauge for the final rinse on the dishmachine.
-Provide a Dual-Check Intermediate Atmospheric Vent Breaker on the threaded faucet of the mop sink, handout provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The limes and lemons in the walk in cooler were observed to be unsound or adulterated. Multiple spoiled limes and lemons stored in the boxes in the walk in cooler. PIC had spoiled fruit discarded during the inspection.
Correction: Ensure food is safe and unadulterated.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans on the storage rack in the kitchen. The PIC removed the dented cans during the inspection and placed them in the designated area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The shredded cheese (44') and the hamburger crumbles (44'F) stored in the pizza prep cooler and the fiesta salsa (44'F) stored in the entree prep cooler were observed to be cold holding at improper temperatures. Pizza Prep Cooler measured at 42'F, the PIC turned the cooler down during the inspection and placed the fiesta salsa directly into the prep cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the spatulas by the grill 2. the sushi roller 3. the tongs on the storage rack 4. the basin of the mixer 5. the slicer blade and surrounding areas.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven by the entree station is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities located in the downstairs bar and by the entree prep station are blocked, preventing access by employees for easy handwashing. The PIC removed anything blocking the handsinks during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
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11/09/2015 | Risk Factor | |
Inspection conducted as a follow up to the August 19, 2015 report.
The above observations and the following was discussed with the person in charge:
-All other observations noted on the previous report have been corrected, great job!
-A follow up inspection will be conducted to observe the repairs to the dishmachine.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed sanitized. Dishmachine final rinse measured at <130'F during the inspection. Staff members monitor this and flip the switch on the booster heater to bring the temperature of the rinse to >180'F. A part has been ordered to repair the temperature valve on the dishmachine. Invoice observed.
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.
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08/31/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Recommend placing the straws into the lids for the kids cups prior to storing to prevent bare hand contact with the straw.
-Provide thermometers for all reach in coolers that do not have thermometers or replace ones that are broken/disrepair.
-PIC stated that the booster heater on the dishmachine continues to turn/flip off. Ensure booster heater is repaired and/or replaced to provide hot water to the dishmachine at all times.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The half and half in the downstairs wait station was observed to be cold holding at improper temperatures. Half and half measured at 56'F internally. The half and half was observed to be stored in plastic containers on ice. The PIC removed the plastic containers and placed the product directly on ice during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the ""consume by"" date. The homemade Chipotle Mayo (dated 08/08/2015) and the Tempura Mayo (dated 07/25/2015) were not discarded 7 days after being prepared. PIC discarded both items during the inspection.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the soda gun in the downstairs bar area was observed soiled with accumulations of grime and debris. PIC had the employees clean and sanitize the soda gun during the inspection.
Correction: Clean the surfaces of the soda gun 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed sanitized. The quaternary ammonium sanitizer in the downstairs bar area measured at 0 ppm during the inspection. The PIC replaced the bottle of sanitizer and it was corrected to 200 ppm during the inspection. The final rinse on the dishmachine in the kitchen measured at 130'F during the inspection. The PIC turned on the booster heater during the inspection and brought the final rinse temperature up to 186'F.
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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in the premier concession area and in the downstairs wait station were measured at a temperature less than 100°F. Upstairs concession area sink measured at 73'F and the downstairs wait station measured at 72'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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08/19/2015 | Risk Factor | |
Inspection conducted as a follow up to the June 24, 2015 inspection.
Facility appears to be in substantial compliance with the VA Department of Health Rules and Regulations. Facility has been removed from enforcement.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: The quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements. Quaternary ammonium sanitizer (tablets) used in the upstairs bar measured at >400 ppm.
Correction: Utilize only sanitizer that meets the requirements when applying to food contact surfaces.
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07/08/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Contact the repair company to adjust the premixed sanitizer used in the 3 compartment sink and in sanitizer buckets to measure at least 200 ppm.
-Repair or replace the gauge on the dishmachine's final rinse. During sanitizing the gauge reached a maximum of 130'F.
-Ensure bamboo sushi rollers and being wrapped prior to use and the wraps changed out at least once every 4 hours.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed lemons, chives and scallions stored uncovered at the back prep area.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Logs are not being maintained for the sushi rice showing when the rice is made and/or should be discarded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The individual cutting board(s) stored by the back prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer blade and surrounding areas 2. the can opener blade 3. the tongs on the storage rack 4. the bamboo sushi rollers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine upstairs was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates in the wait station by the upstairs bar were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service forks and knives stored in dry rice at the wait station with some of the food contact surfaces facing up and others facing down into the rice.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the bar was measured at a temperature less than 100°F. Water was measured at 86'F and 91'F. Water reached a maximum temperature of 91'F then dropped to 86'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the upstairs bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled. The PIC had employees label the spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored over prep tables and next to bar ware.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Sanitizer measured >400 ppm in the upstairs bar area. Soda guns are being soaked in this sanitizer overnight.
Correction: Utilize only sanitizer that meets the requirements when applying to food contact surfaces.
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06/24/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Provide additional quaternary ammonium test strips for the bar area upstairs.
-Handouts provided for sanitation information in Spanish, backflow prevention devices, time as a public health control procedures for sushi rice.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger stored over raw steak in the walk in cooler. The PIC placed the hamburger under the steak during the inspection.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed the lemons, chives and scallions stored uncovered at the back prep area.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods in the slider prep table were observed to be cold holding at improper temperatures. The cooked chicken (63'F), sliced turkey (64'F) and the cooked bacon (63'F) all stored in the prep cooler that was not turned on. The PIC stated all foods were stored overnight in the walk in cooler and had only been in the prep cooler for approximately an hour. The PIC placed the foods in another prep cooler during the inspection. Recommend discarding the foods that require temperature control for safety.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. The PIC could not provide a copy of the procedures used for the sushi rice. Advised the PIC to ensure a copy of the procedures is available at all times.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Several plastic food storage containers were observed in a state of disrepair and damaged. The PIC discarded the cracked/broken containers.
Correction: Repair/replace the plastic food storage containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The individual cutting board(s) stored by the back prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer blade and surrounding food contact areas 2. the mixer bowl 3. the can opener blade 4. the tongs and spoons on the storage rack 5. the bamboo sushi rollers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine upstairs and the ice bin in the bar upstairs were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the upsplash of the butter dispensers at the condiment station 2. the shelf in the cabinet under the butter dispenser in the concession stand 3. the can opener holder attached to the prep table 4. the exterior of the mixer 5. the spray nozzle at the rinse station next to the dishmachine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed sanitized. The high temperature dishmachine measured at 130'F on the rinse gauge. Thermolabels did not change after being ran through multiple times. The PIC advised all employees to manually sanitize all equipment until the dishmachine could be repaired and contacted the repair company during the inspection.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups and food storage containers were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates in the wait station by the upstairs bar were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service forks, knives and spoons stored with the food contact surface facing upward. The PIC discarded the single service articles during the inspection.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the bar upstairs was measured at a temperature less than 100°F. The handsink ran for several minutes and reached a maximum temperature of 85'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet at the mop sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations in the upstairs bar and at the sushi station are being used as a dump station. Debris observed in both handsinks during the inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a very large gap between the back doors of the establishment.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the upstairs bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under the butter dispenser in the concessions area and under the fry dog are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. Observed chemical spray bottles stored throughout the facility without being labeled. The PIC labeled all chemical spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored on top of soda boxes in the kitchen and by mixer containers in the upstairs storage room. The PIC moved all chemical spray bottles to the designated areas during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Observed soda nozzles and soda guns stored in sanitizer measured at >400 ppm. Sanitizer tablets are being used in these areas.
Correction: Utilize only sanitizer that meet the requirements when applying to food contact surfaces.
- Personal Care Items - Storage (corrected on site)
Observation: Observed an employees hair spray, brush and conditioning gel stored in the same container with wine bottle openers and bar ware.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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05/11/2015 | Routine | |
Additional Equipment Temperatures: Nacho Cheese Machines: 90'F, 140'F, 150'F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The raw chicken (50'F) and raw shrimp (52'F) stored in the entree prep cooler were observed to be cold holding at improper temperatures. PIC had all foods discarded during the inspection and contacted the repair company.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several prep coolers throughout the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The rice holder on the prep table was observed in a state of disrepair and damaged. PIC stated they will only use this rice holder when busy. Observed the equipment to be cracked and parts of the interior were broken off. PIC stated they will discard the equipment.
Correction: Repair/replace the rice holder to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the wraps on the sushi bamboo rollers 2. the spatula, pizza cutter, measuring cup, tongs, whisks and knives stored on racks throughout the kitchen 3. the blade of the cheese shredder 4. the interior of the rice holder. PIC had all items taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. the soda nozzles on the carbonated beverage dispenser in the wait station 2. the upsplash of the coffee machine in the wait station. PIC had all items cleaned during the inspection.
Correction: Clean the surfaces of equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the rice holder 2. the exterior of several plastic containers (date marking stickers) 3. the hood vents at the concessions stand.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized in the upstairs bar area. The quaternary ammonium sanitizer in the 3 compartment sink in the bar measured at 0 ppm. PIC corrected the sanitizer to 200 ppm during the inspection.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans on the storage rack were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink along the cooks line was measured at a temperature less than 100°F. Maximum water temperature measured was 78'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: The handsink in the wait station by the bowling alley is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The floors on the cooks line are not maintained in good repair. Observed areas where the grout between the floor tiles has become worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas noted in need of cleaning: 1. the ceiling vents 2. the floors by the soda boxes in the back of the kitchen.
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 (repeated violation)
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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05/29/2014 | Routine | |
Inspection conducted as a follow up to the My 15, 2013 inspection.
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed.
-Please post the most current permit for the facility, new permit provided.
-Wiping cloth buckets measured at 200 ppm, quaternary ammonium sanitizer.
-Sushi rice logs and monitoring of the sushi station.
-The bamboo wraps used for sushi rolls are being changed out after they are soiled or at least once every 4 hours.
The staff members have made significant improvements to the facility since the previous inspection, great job!
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the following equipment that were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1. the soda nozzles at the concessions stand in the movie theatre downstairs 2. the interior of the ice machine upstairs 3. the soda gun in the bar upstairs.
Correction: Clean the surface of above equipment 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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several stainless steel containers stored on the drying racks in the kitchen were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
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05/28/2013 | Follow-up | |
Additional Equipment Temperatures: Nacho Cheese Machine: 146'F, Prep Table-Concessions: 40'F, Traulsen Reach in Freezer: 1, Nacho Cheese Machine-Upstairs Concessions: 150'F, Beer Reach in Cooler: 40'F
Additional Food Temperatures: Raw Tuna-PT-IT: 40'F, Nacho Cheese-HH-IT: 164'F, Hot Dogs-PT-ST: 42'F, Half & Half-RIC-ST: 40'F
The above observations and the following were discussed with the person in charge:
-New menu starting next week shows the consumer advisory and asterisks are provided next to the foods that can be served raw and/or undercooked.
-Provide gloves, wrapped straws or another type of barrier top prevent employees from placing straws into drinks with their bare hands.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-The sanitizer station in the back of the kitchen next to the mop sink does not dispenser the sanitizer at appropriate levels. Concentration was measured at 0 ppm during the inspection. If employees are filling sanitizer buckets at this station, ensure the concentration is measuring at 200 ppm.
-The quaternary ammonium sanitizer in the 3 compartment sink in the upstairs bar measured at 100 ppm.
-Recommend keeping copies of ServSafe Certifications for all employees at the facility. Recommend providing food safety training to staff members working throughout the kitchen.
Handouts Provided: Employee Health, Logs for Sushi Rice, Foodhandlers Course information
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding. When asked the minimum internal temperature of hot holding, the person in charge stated 120'F.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees were not properly washing hands and the person in charge did not correct the employees on proper handwashing. Employees were observed to be sitting on equipment, eating in the food prep areas, bouncing a ball on food prep surfaces used to portion foods and unaware of sanitizing equipment or surfaces. The person in charge did not advise the employees to discontinue any of these practices or attempt to correct the employees during the inspection.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. When asking the person in charge about employee health, a copy of the OSHA policy was provided. Discussed employee health with the PIC.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed an employee rinse his hands (after being instructed to wash them) without using soap then obtain gloves to prepare food.
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*
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 which may have contaminated his/her hands. Observed an employee clean the floor and begin food prep without first washing his hands. Several employees were changing gloves after handling raw products without washing their hands between glove changes. Employees observed to be changing tasks such as handling boxes, leaving the kitchen and working in the warewashing area then coming back to prepare foods without washing their hands.
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed a foodservice employee eating in the food prep area.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling a sushi roll with his bare hands. Employee obtained gloves to continue making the sushi roll.
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed orange juice and sour mix stored in the ice used for customers drinks in the bar areas upstairs and downstairs.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Bamboo sushi rollers are being wrapped in plastic wrap and changed out daily.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all plastic wrap on the bamboo rollers is being changed out at least once every 4 hours.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The quaternary ammonium sanitizer in the sanitizer bucket measured at 0 ppm. PIC had an employee set up another sanitizer bucket measuring at 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Observed an employee sitting on a prep table in the kitchen.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot dogs observed to be hot holding at improper temperatures. Hot dogs at the concessions stand are placed in a warmer after reheated. The hot dogs were measured at 115'F internally. The PIC discarded the hot dogs and turned the unit up.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the walk in cooler are not properly dated for disposition. The mango salsa, steak queso and cooked onions were stored in the walk in cooler without being dated.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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: Time as a Public Health Control* (repeated violation)
Observation: The sushi rice for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated in the policy. When asked how often the sushi rice is being prepared, the person in charge stated once every other day. Sushi rice is left in the rice cooker at 74'F until completely used.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Employees were not labeling the sushi rice with any dates or times the rice is being prepared and discarded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) is not accurate. Thermometer was calibrated during the inspection.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rinse sink in the kitchen and the handsink in the concessions area are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) used at the bar that are stored on the storage rack in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the tongs and ladle on the storage rack 2. the plastic container and spatula on the drying rack. PIC took all items back to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment that were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1. the upsplash of the coffee machine in the wait station 2. the soda nozzles at the concessions stand in the movie theatre downstairs 3. the interior of the ice machine upstairs 4. the soda gun in the bar upstairs.
Correction: Clean the surface of above equipment 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the rice cooker stored on the prep station 2. the interior of the beer cooler in the downstairs bar area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic containers and stainless steel containers stored on the drying racks in the kitchen were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities located in the main bar downstair are blocked, preventing access by employees for easy handwashing. Observed a sanitizer bucket stored in the handsink across from the reach in cooler and a chemical spray bottle stored in the handsink on the other side of the bar. All equipment was removed from the handsinks during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove anything preventing its use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the ground in front of the grease receptacle outside the facility.
Correction: The grease receptacle and refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are noted in need of cleaning: 1. the floors under the equipment in the upstairs bar area 2. the ceiling vents and tiles around the vents in the food prep area in the kitchen 3. the wall behind the rinse sink in the warewashing area.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: All chemical spray bottles throughout the facility were not properly labeled. PIC labeled the spray bottles throughout the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bleach stored with wine in the downstairs bar area, shoe cleaner stored on the soda boxes in the back of the kitchen, Steramine tablets stored with drinks at the wait station and chemical spray bottles stored on a food prep table in the kitchen. PIC moved all chemicals during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/15/2013 | Routine | |
Inspection conducted due to complaint received regarding metal shavings found in a customers steak sliders.
Steak is cleaned and wrapped in plastic wrap prior to use. Steak is cut with a smooth knife then placed on the grill. No pits or heavy cuts observed on the grill top. Blade used to clean the grill top was not observed as it has been discarded and new blades are on order. The PIC stated that the grill was shut down after the shavings were observed and the grill received a detailed cleaning. No evidence of metal shavings on the grill top, blades of spatulas or on knives. Bread used for sliders is kept in the plastic bags until used. Onion straws are breaded then placed in the fryer. Fryer baskets and fryer are not being cleaned with the stainless steel scrub pads. All metal scrub pads were stored in the warewashing area and were discarded during the inspection as a recommendation. Recommend discontinuing the use of the stainless steel scrub pads for cleaning any equipment.
Per conversation with the person in charge on 12/20/2012, advised facility to contact food supplier to see if any complaints have been received regrading the sirloin and possible contaminates. If not, then advised to inform them of this being a possible contamination.
No violation noted during this evaluation. | 12/19/2012 | Complaint | |
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