The drawers and small salad unit have been repaired and now supporting cold holding temperature of 40 F or less.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the drawers under grill is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the Victory make-up table and cutting boards over 2 VAT sink 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.
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12/10/2015 | Follow-up | |
Notes:
The data logger placed in the small Victory salad unit to monitor temperature for 48 hours.
The follow-up inspection will occur on December 10, 2015.
- Instruct dish washer on proper hand washing between loading and unloading dishes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1) Hot dogs and potato skins in the small Victory MUT, 2) pulled pork on ice near friers, and 3) raw meats in the meat drawers under grill 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 door gaskets to the drawers under grill is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the Victory make-up table and cutting boards over 2 VAT sink 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink and 2 VAT prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at lady's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the bar floor cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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12/04/2015 | Routine | |
Ensure roasts are held continuously at a minimum of 130 degrees F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salmon and beef in drawer cooler are cold holding at improper temperatures
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the floor coolers at the bar
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/29/2015 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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05/18/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food handler observed consuming food in food prep area of kitchen
Correction: Provide a designated area where employees may consume food 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use, stored in dipper well with bare drip.
Correction: Store in-use utensils or dispensing utensils in in running water of sufficient velocity to flush particulates to the drain
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in meat processing walk-in cooler is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the ware washing area
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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01/30/2015 | Routine | |
All violations from the previous inspection have been corrected.
Temperature of the alto sham has been raised to help prime rib maintain temperature.
No violation noted during this evaluation. | 11/07/2014 | Follow-up | |
Additional food temperatures: Sliced tomato - 40, Rice - 41, Ribs - 40, Roasted chicken - 180+, Fried chicken breast - 200+, Butter - 39, 39.
Discussed FDA form 1-B with manager. This form will be emailed to the manager. Operator provided thermometer and quaternary ammonium test kit. Thermometer was slightly off, adjust accordingly.
Discussed cooling methods with manager. Explained that spreading items out on the speed rack with help with airflow and in turn helping air food temperature drop more quickly. Green beans should be placed in an ice bath immediately after cooking. During the cooling process foods should not be covered and should be stirred frequently (approximately every 15 minutes).
Will return on/about November 07, 2014 for follow-up inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Prior to donning gloves, dish washer who had been handling dirty dishes did not wash his 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Pan of raw chicken observed being stored above broccoli and cherry tomatoes.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Gloves - Use Limitation (corrected on site)
Observation: Employee touching clothes and handling personal drink with the same gloves used for food preparation.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Prime rib hot holding at improper temperatures.
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)
Observation: BBQ cold holding at improper temperatures. Pan of barbecue stored in an ice bath next to the fryers was observed with elevated temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: A cooler and an apron were observed being stored in the hand sink on the back prep line.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove anything preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory 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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10/24/2014 | Routine | |
Corrective action successfully employed for violations cited at 0220, 0700, 0820, 0840, and 0610. Roasts typically cooked overnight were not available at time of inspection since raw product had been in short supply and was only transferred from another restaurant shortly before today's visit, and had just been seared and placed in oven. Therefore, actual temperature measurement could not be taken. However, oven temperatures were confirmed to have been increased 10 degrees F for cooking/holding of roasts, and PIC affirms that temperatures are taken and monitored for cooked and holding products.
No violation noted during this evaluation. | 07/21/2014 | Follow-up | |
Additional food temps: Beef roast
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Cases of meat stored on the floor of the walk-in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The grilled salmon was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) shredded cheese and bacon in the refrigerator, the food should have been discarded the previous day.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) roast chicken in the refrigeration unit was not discarded by the ""consume by"" date.
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.
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07/10/2014 | Routine | |
Additional Food Temps: Beef roast 34
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The previously cooked and cooled green beans and au jus were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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02/25/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Roast hot holding at improper temperatures. Product was discarded.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
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11/14/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Au jus 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.
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07/15/2013 | Routine | |
Additional food temps: corn 187
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facilites located at the back production and ware washing areas are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cups, lexan lid, and wheeled floor carts preventing its use.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the bar coolers
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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04/15/2013 | Routine | |
Additional food temps: sliced cheese 39
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Plastic lexans for food were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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12/12/2012 | Routine | |
Additional food temps: pulled pork 183
- Critical: Cooling* (corrected on site)
Observation: Chili and green beeans not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Green beans dated 2/13 were discarded. Chili not meeting cooling parameters was reheated to begin the cooling process anew.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/14/2012 | Routine | |
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