The operator provided metal probe thermometers, chlorine and quat. test strips and an Employee Health policy at this time.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the downstairs warewashing area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Holes in the walls was observed in the upstairs wait handsink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2016 | Routine | |
A follow-up inspection was conducted to check the two door cooler.
Operator explained that a new thermostat was placed on the true reach-in cooler. Cooler was working properly.
Parasite destruction letter provided to the inspector.
Consumer advisory on the menu was corrected.
No violation noted during this evaluation. | 09/11/2015 | Other | |
Operator provided metal stem thermometers, chlorine/quaternary ammonium test kit, and employee health information.
Recommended keeping wiping cloths in buckets of sanitizer.
Foods in the true two door reach-in upstairs were slightly elevated. Data logger was placed in the bottom and the top of this unit to monitor for the next two days to ensure that this is not a refrigeration issue.
Shellfish purchased on occasion for special events. Operator provided tags. Tags only have to be saved for 90 days. Write the date on the back of the tag, when the last item from that batch is sold.
Fax parasite destruction letter to health department once it has been received.
- Records - Creation and Retention
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 parasites infective to the aquacultured fish. Obtain parasite destruction letter from profish to indicate that the salmon is either aquacultured and/or frozen to certain parameters, as required by the regulations.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Burgers, steak and salmon on the menu are not asterisked, explaining to customers that these are the items that may be served undercooked, relating to the disclaimer at the bottom of the page.
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.
- Non-Food Contact Surfaces
Observation: Between the fryer and the flat top grill and table underneath this area, grease accumulation was noted and in need of being cleaned.
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
Observation: Glass cups at the bar were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the downstairs dry storage and above the dish machine downstairs are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink at the 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink at the bar.
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
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09/01/2015 | Routine | |
Notes:
All TCS in the walk-in cooler found at 39 F. Bleach sanitizing solution tested at 100 ppm in the final rinse.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The undercooked salmon provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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03/06/2015 | Follow-up | |
Notes:
- Inconsistency in date marking observed during inspection. Food items must be re-marked after its been pulled out of freezer. All homemade dressings must be marked and re-marked as well.
- The low reach-in cooler on the first floor is going to be replaced with brand new one.
- Monitor temperatures in the walk-in cooler, ensure proper cold holding of 41 F or less.
The follow-up inspection will occur on/about March 3, 2015.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili 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 - Consumption of Raw or Undercooked Animal Foods
Observation: The undercooked salmon and steak provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The dish machine downstairs is not properly sanitizing after washing.
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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02/24/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
* Observed good hand-washing practices, calibrated food thermometers, sanitizer concentrations, sanitizer test kit, and employee health policy.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Improper eating and drinking taking place in non-designated areas(kitchen).
Correction: All drinking containers must be closed/covered and all eating & drinking shall take place in designated areas separate from food, clean food contact surfaces, and single service utensils.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers: oils, sauces, salt, sugar, spices.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: in between cold-holding unit and a food prep table where the surfaces are not being cleaned and sanitized every 4 hours.
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.
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09/03/2014 | Routine | |
Adequate thermometer, quaternary ammonia spray sanitizer, 2 chlorine dish machines, and test kits. Reviewed employee health and policy is posted.
The thermostat on the True 2-door RIC (floor 2) was lowered while the inspector was present, and dropped to 40 F. A service technician is already scheduled to come out today and will look at this cooler during the visit. Make every effort to promote good air flow in the unit since the blower is in the top.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Product (chili, cocktail sauce, ginger in oil) in the 2-door True RIC (upstairs) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/21/2014 | Routine | |
Adequate thermometer, quaternary ammonia spray sanitizer, upstairs chlorine dish machine, and test kits. Reviewed employee health.
The raw meat was relocated to a low shelf that was not above any RTE foods.
The downstairs chlorine dish machine will not be used until it can be serviced.
The upstairs ice machine needs to be scheduled for a routine cleaning.
It is thought that the 2-door low cooler by the wine storage had its door left ajar, thus raising the air temperature of the unit. All PHFs in the unit were discarded. Continue to monitor the unit to ensure its normal functioning before storing PHFs in it once again.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (whole cuts of beef) stored over ready-to-eat (RTE) food (box of lettuce) in the WIC.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Heavy cream, half+half, and sourcream in 2-door True low cooler in wine storage area cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Upstairs ice machine had an accumulation of pink mold along the inner ledge of the unit.
Correction: Clean the interior of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The chlorine dish machine on the first floor is not delivering a santizing rinse.
Correction: Discontinue use of the machine until it can be serviced. Use the dish machine on the 2nd floor, or perform a manual sanitizing dip on dishes washed in the first floor machine.
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12/10/2013 | Routine | |
Adequate thermometer, two chlorine dish machines, quaternary ammonia spray sanitizer (dispenser needs to be recalibrated to 200 ppm), and test kit. Reviewed employee health.
Notes:
1. A service call has already been placed to have refrigeration units checked out. The 2-door True RIC (floor 2) has been subject to heavy in/out traffic. The ambient air temperature of the unit has recovered, but product temperature has not dropped back down as of yet. Staff must be careful with how they stock the unit because the blowers are in the top. Air flow will be greatly reduced/eliminated by big containers/sheet trays.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product in the downstairs MUT cooler and upstairs 2-door True RIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The downstairs MUT cooler and upstairs 2-door True RIC are not maintaining product temperature at 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 it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dish machine area on floor 1 noted in need of cleaning. Some debris also present under cook line equipment on floor 1.
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.
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06/19/2013 | Routine | |
Adequate thermometer, quaternary ammonia spray sanitizer, upstairs chlorine dish machine, and test kits. The downstairs chlorine dish machine is not delivering detectable levels of chlorine. The manager is contacting the rental company to come service the decision as soon as possible. Reviewed employee health.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The chlorine dish machine on the first floor is not delivering 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. Manually sanitize dishes or only wash in the chlorine dish machine that is upstairs.
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03/19/2013 | Routine | |
Adequate thermometer, quat sanitizer spray bottles, two chlorine dish machines, and test kits. Reviewed employee health. Policy is posted in kitchen. All staff ServSafe certified.
New menu has been printed up and has a consumer advisory on it. An asterisk should appear next to the classic burger that is offered cooked to order and potentially the blackened salmon salad. No other menu items are offered cooked to order.
Reviewed Ecolab pest control lab. No problems noted in last few inspections and none observed during inspection.
Ecosure inspects the facility on an annual basis. In-house checklists the facility completes were reviewed as well.
Non-critical violations must be corrected within thirty (30) days.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Some gaps allowing daylight noted around edges of door.
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.
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02/03/2012 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility in need of deep cleaning. Pull out ALL equipment and clean every spot.
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Dead roaches all over the kitchen.
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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01/06/2011 | Routine | |
The facility is working with pest control to eliminate harborage conditions.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. There are alive and dead roaches in the facility.
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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09/24/2010 | Routine | |
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