The Purpose of this visit was to conduct a risk-factor assessment which turned in to a routine inspection.
NOTE:
- Observed Time as Public Health was applied to butter and saute onion.
- Provide a service receipt to the Health department for Trauslen 1DR upright Unit.
- Use a chlorine test strip to check sanitizer concentration at the bar dish washer.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Hamburger over Beef filet and Pork chops.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). THE FOOD ITEMS WERE RE-ORGANIZED. Discussed with the PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Pulled pork (126F) at the Hot drawers on the line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Instructed the PIC to re-heat the pork to 165F for 15 seconds before placing back to the hot drawers.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Traulsen 1-DR Upright refrigerator (Initial/Final - 49/49).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Provide a service receipt for the unit. Advised the PIC to NOT STORE ANY TIME/TEMPERATURE CONTROL FOOD ITEMS IN THIS UNIT UNTIL IT IS FIXED.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) was not tight fitting.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace or repair the gaskets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the bar dishwasher with no sanitizer concerntration.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. The PIC primed the sanitizer and provided chlorine concerntration between 50-100 ppm.
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08/26/2015 | Routine | |
The purpose of this visit was to conduct a Risk Factor inspection which was turned in to routine inspection.
NOTE:
- Discussed the datemarking on the commercially packaged food items. If the commercially packaged food items are used more than 24 HR, that will require datemarking.
- Provided a copy of cross contamination prevention guideline handout.
- Advised the person-in-charge to train employees about proper gloving.
- Fix the coolers that were not maintaining ambient air 41F or below and send the copy of service receipt to HD.
- Active Managerial Control information was discussed with the PIC, and a handout was provided.
- Noticed the whole chicken were hot held for TIME rather than TEMPERATURE.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation. An employee did not wash hands before wearing clean gloves after touching ready to eat food item at the cooking station.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. The employee was instructed to wash hands before wearing fresh gloves.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Chicken tender.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. The employee washed hands and wore gloved before handling food. Bare hand contact food item was discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Shredded cheese (50F) at the 3-DR Salad prep, Cheese dip (49F) at the 4-DR UC Cookline prep top, Sliced tomatoes (48F) at the 4-drawer by the grill, Roasted mushroom (50F) Large walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were moved to the unit that holds 41F or below. Sliced tomatoes were discarded.
- Warewash Machines/Temp Meas Devices/Required for W,R,S
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.). The dial indicated the temperature was above 200F at all time.
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Fix the temperature indicator dial.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3-DR salad prep cooler (45F), 1DR prep cooler (45F), 4-Drawer Undercounter by cookline (45F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Advised to store food at the other units that hold 41F temperature. Repair that refrigerator units with in 2 business days and send a copy of service receipt to HD. Contact information was provided.
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03/18/2015 | Routine | |
The purpose of this visit was to respond to a complaint. The complainants ate artichoke dip, ribs, bacon cheeseburger, french fries, coleslaw and salmon salad.
Please email, within 5 days, an invoice for the repair/readjustment of the 4 drawer prep refrigerator.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Sliced cheese
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw salmon at 43F, 44F in the 4 drawer prep refrigerator - broiler, spinach artichoke dip at 43F, queso dip at 44F in the Traulsen glass door refrigerator, butter at 72F on the prep counter
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL ITEMS MOVED TO THE WALK IN TO COOL TO 41F OR BELOW, EXCEPT THE BUTTER - DISCARDED
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 drawer prep refrigerator - broiler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.DISCUSSED WITH THE PIC TO STORE BAGS OF ICE ON TOP OF FOOD INSIDE OF THE REFRIGERATOR UNTIL THE UNIT IS CAPABLE OF MAINTAINING THE PHF/TCS FOOD AT 41F OR BELOW
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03/10/2015 | Complaint | |
The purpose of this visit was to conduct a routine evaluation. Dishmachine in kitchen activated thermolabel. Chlorine concentration final rinse dishmachine at bar: 100 ppm. Quaternary ammonium sanitizer in wiping cloth buckets #1/#2: 200/250 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 4 DRAWER UC COOLER #2 COOKLINE (MIDDLE) TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Grouper filet/salmon filet/beef ribeye/pork chop in 4 drawer cooler #1 at CL: 44/47/44/48 degrees F
Correction: Cooked turkey/cooked andouille/cooked angel hair pasta/cooked penne in 4 drawer UC cooler #2: 47/46/48/53 degrees F
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 drawer UC cooler #2.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice for cooler to Health Department within 10 days.
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09/18/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection, Dishmachine turned thermolabel black. Quaternary ammonium sanitizer in wiping cloth bucket: 300 ppm.
No violation noted during this evaluation. | 03/20/2014 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection in conjunction with a complaint investigation. Hobart dishmachine turned thermolabel black. Quaternary ammonium concentration in wiping cloth bucket = 350 ppm.
No violation noted during this evaluation. | 08/27/2013 | Routine | |
A routine complaint investigation was conducted in response to a complaint of foodborne illness received on 8/23/13. The patron alleged they had dined at the facility on 8/11/13 during lunch service.
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No violation noted during this evaluation. | 08/27/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine turned thermolabel black. Quaternary ammonium concentration in wiping cloth bucket: 200 ppm. The following good retail practices were discussed during the inspection: segragation of dented cans, wet nesting of plates, and providing thermometers for measuring ambient air temperature of all coolers. PIC provided letter stating fish is aquacultured (parasite destruction not required) dated 1/1/12. PIC advised letter is from supplier of salmon and tuna, the 2 food items on menu with consumer advisories.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Thorough employee health policy including signed reporting agreements for all current employees was available for review at the time of inspection. Statement did not include agreement to report exposure. NOTE: Provided EHF-47 1-12 form to PIC so that exposure information can be incorporated into the employee reporting agreement.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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04/04/2013 | Risk Factor | |
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