Note: Watch cooling of items and be sure they are properly dated (found misdated meatloaf still in cooling process). Meatloaf was at 50F after 5 hours, it was sliced and quick chilled in the freezer. Monitor cooling temperatures during the process. Walk in cooler has limited space so small batches and/or, utilizing ice baths will help in cooling process. Be sure to stir foods in hot wells and do not overfill (carrots were overfilled today - 124F at very top layer).
Salmon offered for sale is verified to be farm raised, pellet fed - please keep documentation on-site.
- Critical: Cooling* (corrected on site)
Observation: Observed improperly cooled food items (mashed potatoes 45F, greens 45F - both made yesterday).
Correction: Discarded. Spread food in shallow containers, separate into small portions and/or use ice bath for rapid cooling.
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12/03/2015 | Risk Factor | |
All items from the previous inspection have been corrected. Great work!
Note: Fish for ceviche is being frozen at a sister restaurant (copies of temperature log are present) or farm-raised, pellet fed fish is used.
Ok for permit.
No violation noted during this evaluation. | 06/05/2015 | Follow-up | |
The menu of the facility has undergone a significant change. Ceviche is now served using salmon and grouper that is received fresh. If the fish has never been frozen for parasite destruction, documentation from the supplier must be obtained stating that the fish was farm raised and pellet fed to prevent the growth of pathogenic parasites. If the fish was not farm raised and pellet fed, it may not be used without a parasite destruction step (either freezing or heat treating). Sausage is cured in house. No variance is needed as long as the curing is not for preservation and for flavor only (7 day hold time maximum).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Upon arrival, open drinks observed on work surfaces in the kitchen.
Correction: All employee drinks must have a lid and straw.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: No tags available for oysters and clams in the walk in cooler.
Correction: Shellstock tags must remain with the product until the container is depleted. The last date of service must then be written on the tag and the tag kept on file for 90 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The consumer advisory on the menu for items offered undercooked or raw (ceviche, oysters) is incorrect. No disclosure exists on the menu stating that these items are raw or undercooked (only the reminder is present).
Correction: Indicate on the menu that the ceviche is made with raw fish and it must be indicated in some way that oysters (when offered) are raw.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine is in need of cleaning.
Correction: Clean and sanitize regularly.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Upon arrival, hand sink was blocked for use with wares.
Correction: Keep hand sink clear for use at all times.
- Plumbing System Maintained in Good Repair
Observation: Observed in disrepair: kitchen hand sink hot water knob is duct taped, bar hand sink leaks.
Correction: Repair plumbing.
- Lighting, Intensity
Observation: Lights over three part sink are out.
Correction: Replace or repair.
- Physical Facilities in Good Repair
Observation: Observed some areas of damaged floor and chipped paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall and light fixture over small prep unit next to the hood is very dusty.
Correction: Clean regularly.
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05/06/2015 | Routine | |
Notes: A letter of parasite destruction must be obtained for frozen fish used in ceviche. Also, a letter from the supplier of salmon must be provided stating that the salmon that is received fresh is a farm-raised, pellet fed product that would eliminate the risk of pathogenic parasites. Please have both available by next inspection. Ice used as a coolant at the bar ice bin should be separate from ice used for consumption. Watch cooling procedures - refrain from putting very hot product in refrigeration unit.
Good date labeling. Handwashing observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: chicken in prep top by cook line at 50F, raw scallops in prep top at 46F.
Correction: Chicken was discarded. Ice bath made for scallops. Ensure all TCS product is maintained at <41F.
- Hand Drying Provision (corrected on site)
Observation: No towels at hand sink upon arrival.
Correction: Provided. Towel dispenser is located in such a manner as to allow for drip or splash when washing/drying hands (directly over open prep top). Either move prep unit or towels to prevent possible contamination.
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11/20/2014 | Risk Factor | |
The following have been corrected: 1700, 790, 1800, 610. Permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a torn refrigeration door gasket to the cook line low boy unit.
Correction: Replace the gasket. 7/16/14 - follow up - gasket will be reordered.
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07/16/2014 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed containers/bottles in the ice used for consumption (bar).
Correction: Refrain from storing anything in the ice used for consumption. Articles were removed.
- Thawing (corrected on site)
Observation: Observed a bag of ground pork in a container of water in the 3 compartment sink.
Correction: When thawing foods do so underneath cold running water 70 degrees or below, in the refrigeration unit or the microwave oven. Water was turned on.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a torn refrigeration door gasket to the cook line low boy unit.
Correction: Replace the gasket.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 0 ppm of sanitizer being dispensed into dishmachine (chlorine between 50-200 ppm).
Correction: Set up/use the 3 compartment sink in the interim. Refrain from using the dishmachine until it is repaired. Bucket empty.
- Non-Food Contact Surfaces
Observation: Observed the flooring in the walk-in vault/around the dishmachine are in need of cleaning. Observed the wall behind the 3 compartment sink is in need of cleaning.
Correction: Clean the flooring. Clean the wall.
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07/10/2014 | Routine | |
Recommendations: remove the container of lemons/stainless steel pan out of the ice used for consumption (bar area).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked chicken breast on the cook line cold table at 44 degrees
Correction: should be 41 degrees or below.
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04/01/2014 | Risk Factor | |
Gloves and glove changing observed. Cl2 (both machines) at >50ppm. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41°F: scallops in prep top at 48°F, food in "Coke" reach-in - picadillo 46°F, duck 50°F, rice 47°F (unit air at 50°F).
Correction: Scallops put on ice during service. Food in "Coke" unit discarded, unit to be repaired or replaced.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket on small prep unit by grill is starting to tear.
Correction: Repair or replace.
- Critical: Backflow Prevention, Air Gap*
Observation: No back flow prevention device on mop sink with hose attached that extends below flood rim level of the sink basin.
Correction: Provide back flow device or keep hose out of sink basin.
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09/04/2013 | Routine | |
Seal wood at the bar. Post handwash sign at the bar (ok). Install towel dispenser at bar. Missing ceiling tiles and one light out in restroom. Specify that scallop in ceviche is raw. Clean and sanitize all surfaces and wares prior to use. Ok to operate. Permit issued.
No violation noted during this evaluation. | 08/05/2013 | Pre-Opening | |
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