All food temperatures taken were internal.
Notes: Salad reach in cooler shelves rusting, refrigerator door gasket torn on service station display.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods are cold holding at improper temperatures in the bistro grill drawers: Ham- 47*F, Egg- 47*F, Hot Dog- 46*F, Pork- 46*F, Ham- 44*F.
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 can opener blade is worn and dull (some metal shavings were seen in the gear wheel).
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and smaller cutting boards 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment is noted in need of cleaning: refrigeration door gaskets, walk-in cooler shelves, can opener blade.
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: Various sized containers/pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice scoops in upstairs service station are stored on beverage dispenser grate and the grate is not clean.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are noted in need of repair: floor at bar under beer cooler and three compartment sink, grout deteriorating in between floor tiles by steamer in kitchen and at the service station, wall damage in piano bar storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Veggie wash with chemical sanitizer ingredient that has a threshold limit is being dispensed at a too strong of a concentration when tested.
Correction: Discontinue using veggie wash until correct concentration in achieved. Diluting the sanitizer solution with water may help achieve the correct concentration. Re-calibrate dispenser to ensure sanitizer is dispensed at the proper concentration indicated on the test comparator/strip.
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04/04/2016 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Some of the GRP's noted: Garbage disposal at spray sink in dish room is leaking a large amount of water onto the floor, caulking at dish sink is in poor repair and molding (scrape old caulking, spray with bleach water, apply new caulking), sink pulled away from wall at upstairs prep station, thermometers were not provided in all refrigeration units.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Corn at 83*F and pasta salad-54*F cooling for 6+ hrs noted not being adequately cooled to prevent the growth of harmful bacteria. These hot foods are placed in a make table that is frequently used causing the ambient air temperature in the unit to rise and having a detrimental affect of foods ability to cold hold at proper temperatures of 41*F or lower.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. It is suggested that hot foods not be placed in the bistro make table to cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding at improper temperatures: hamburger meat-48*F, fish-44-49*F, lunch meat-45*F in the refrigerated drawers at bistro (foods in these drawers towards the back were at proper temperatures)
Correction: goat cheese-46*F, blue cheese-48*F, Noodles-45*F, rice-45*F, butter-44*F, noodles-46*F, rice-44*F, roast beef-46*F, shrimp-46*F, chicken-44*F in the protein make table in main kitchen
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11/05/2015 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Cooling* (corrected on site)
Observation: Succotash (44-46*F) and grits (44*F) noted not being adequately cooled to prevent the growth of harmful bacteria in the walk in cooler.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Soccotash and grits are to be discarded. Ensure proper methods of cooling are utilized.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs are provided on the breakfast menu without proper disclosure.
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. Ex. *Eggs can be cooked to customer specification. Consuming raw or undercooked eggs may increase your risk of foodborne illness. Ensure each menu item that contains eggs that may be undercooked is starred.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dishmachine drainboards and service station handsink is no longer properly sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. It is suggested that the old caulk is removed.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several of the cutting boards along the make tables in the kitchen and bistro and the small cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to it's condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bistro is being used as a dump station/ dirty dish storage.
Correction: The handwash facility identified above is to be used for washing hands only and should not be blocked. Having a blocked handsink discourages proper handwashing.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the service station.
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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
-Laminate wood floor around the floor drain at the bar is damaged
-Wall behind the service station beverage counter is not sealed at the floor and wall juncture
-Paint rubbed off of baseboards in service station
-Wood on wall needs to be sealed in kitchen closet
-Pressboard on wall beside bistro make table needs to be sealed
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/30/2015 | Routine | |
2015 Permit Issued. All food temperatures taken were internal. The facility is maintained very clean. The staff has done a good job with cleaning, repairing and maintaining facility.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make tables and small table top cutting boards 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Containers, lids and spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
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02/13/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter Pats (48-55°F) cold holding at improper temperatures Bistro Reach-In.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/21/2014 | Risk Factor | |
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