The purpose of this visit was to conduct a risk factor inspection. Manager will send picture of shellstock tags organizational system and invoice for dish machine repair. The dish machine is not to be used until the machine is sanitizing properly.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: lemons, limes and oranges
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 dish machine with a concentration of 0 ppm total chlorine.
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.
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12/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed cleaning schedule, air drying and temperature logs.
No violation noted during this evaluation. | 03/24/2015 | Routine | |
PLEASE DO NOT USE DISHMACHINE OR WI COOLER #1 FOR FOODS UNTIL REPAIRED. PLEASE FAX OR EMAIL COPY OF INVOICES TO HEALTH DEPARTMENT BY 8/8/14.
NOTE: Per CFM, salmon is fully cooked. No Consumer Advisory needed for this food item.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED 2 DENTED PINEAPPLE CANS AND 1 DENTED TOMATO CAN IN DRY STORAGE AREA.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM PUT CANS ASIDE FOR RETURN.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED CUPS BEING USED FOR ICE AT UPSTAIRS BAR.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM REPLACED WITH ICE SCOOPS WITH HANDLE FACING UPWARDS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
WIC for foods 42F:
-lamb shank 42F
-cut tomatoes 42F
-chicken quesidilla mix 46F
-cod fish 43F
-chicken wings 44F
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. ALL FOOD ITMES THAT WILL NOT BE USED FOR LUNCH TIME MOVED TO WI COOLER #2 (BEER). MAINTENANCE ARRIVING TONIGHT FOR REPAIR.
- 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: WIC #1 for foods 42F
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. MAINTENANCE ARRIVING TODAY FOR REPAIR
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED CHEMICAL DISHMACHINE NOT PROPERLY SANITIZING DISHWARE AFTER RUNNING MACHINE 3TIMES AND TESTING WITH CHLORINE TEST STRIPS.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. ECOLAB ARRIVING TODAY FOR REPAIR. UNTIL REPAIRED, PLEASE USE 3VAT SINK FOR DISHWASHING.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OBSERVED MEAT GRINDER (NOT IN USE) WITH ACCUMULATION OF FOOD DEBRI. OBSERVED MIXING BOWL EQUIPMENT IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CFM HAD EQUIPMENT CLEANED.
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07/31/2014 | Routine | |
The purpose of today’s inspection was to conduct risk factor assessment.
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, MINIMIZING GAPS BETWEEN TOP FOOD HOLDING TUBS & REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #2 (top), #3 (top) & #5 until after THEY have been fixed or adjusted and DISCARD ALL ITEMS THAT ARE POTENTIALLY HARMFUL (PHF), EXAMPLE OF NON-PHF- UNCUT VEGETABLES), THAT HAVE BEEN IN UNIT FOR MORE THAN 4 HOURS. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-385-9568.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Eggs 45F, Cut tomatoes 45F & Cheese 44F @ #2, Cut tomatoes 45F, Cheese 47F & Sour cream 44F @ #3, Spinach dip 45F & Demi glaze 45F @ #5.
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.
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10/24/2013 | Risk Factor | |
| No violation noted during this evaluation. | 03/15/2013 | Complaint | |
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like lemmons, limes, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Flat Iron Steak in Reg Menu, French Toast in Brunch menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. You may hand write a * mark next to the food items in the menues for now and fax us an example copy of each, until menus are reprinted.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit and some units have no thermometers.:
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Wall / Ceiling Attachment / Decorations Items Kept Clean
Observation: Walls near floor in basement bar area and behind soda dispenser under front upstairs bar are un-clean.
Correction: Clean.
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03/15/2013 | Routine | |
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