This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections. Thank you. The following issues require attention:
1. Record the dates that the last shellstock was sold on each tag or label. This issues has been noted on previous visits. Please speak to staff about this issue
2. At the beginning of the visit the large Walk in Refrigerator was not maintaining temperatures of 41°F or below. This unit was repaired during the visit. Please continue to monitor this unit for build up of ice to ensure that it is working properly.
The following requires long term correction:
- Please begin using an irreversible registering temperature indicator to measure the temperatures of items put in the high temp dishwashing machine in the back and begin to keep a log to monitor the machine.
*Repeat Observations are Subject to Civil Penalty
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: Observed that the date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Please start to record the date the last shellstock was sold on the tag.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed the knife for cutting deserts sitting in a container of water at round 100°F and a pyramid shaper for the plating the rice sitting in a container of water at room temperature.
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. The knife was placed in the well with runnning water. The Person in Charge will come up with a solution for storing the pyramid shaper for the rice that complies with the above food regulations. Rice shaper was placed in hot water and will be changed frequently in the interim period.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:cooked potatoes, bread pudding and chicken in brine in the Walk in were all observed around 47°F. The walk in was running warm.
Correction: Potentially hazardous foods (time/temperature control for safety food, TCS foods) shall be held cold at a temperature of 41°F or below. TCS foods (chicken, potatoes, pudding) were all discarded by Person in Charge. During the visit a technician arrived and turned down the unit. Ambien temperature of 39-41°F was measured at the end of the visit. Please continue to monitor this unit to ensure it is maintaining temperatures.
- Manual Warewash Temp Meas Dev Provided and Readily Accessible
Observation: Observed that there is no log book being kept for the high temperature warewashing machine in the main kitchen.
Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature
and a log should be kept recording the temperatures to ensure that the machine is operating properly.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed that the dishwashing machine at the bar is not sanitizing the glasses. No concentration of the sanitizing solution was measured.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Use the dishwashing machine in the back or the three compartment sink to wash, rinse and sanitize all glassware from the bar. During the visit this machine was repaired and is now functioning properly. Ensure that staff is checking this machine regularly.
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02/04/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure foods that are subject to contamination are properly covered/protected. Items on the salad bar that are not protected by the sneeze guard shall be covered.
2) All hand wash sinks shall be labeled with signs indicating that they are for hand washing.
3) As a part of the 2013 FDA Food Code, which we have adopted, you should be checking your high temperature sanitizing dish machine with irreversible test strips (which you have) and keeping a log of the times you have checked it to ensure that it is working properly.
Good food safety knowledge shown by Chef and staff. Keep up the good work.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: at the salad bar contaniers of bacon and blueberries which were not protected by the sneeze guard were uncovered.
Correction: Foods shall remain covered at all times. (Lids provided).
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (missing at hand sink on cook line).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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06/09/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
1. Mechanical refrigerator at the oyster bar is not maintaining 41°F, repair person called. Do not store any Time/Temperature Control for Safety (TCS) Foods in this unit until properly cold holding at 41°F or less.
2. The 2013 Food Code section 3-501.13 has the following requirement for thawing TCS foods:
Reduced Oxygen Packaged (Vacuum Packaged) fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
-Prior to its thawing under refrigeration
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: hummus was 48-55°F and pico was 45°F in the prep refrigerator at the oyster bar.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Repair person called during assessment, TCS foods pulled from unit. Do not store any TCS foods in unit until properly cold holding at 41°F or less.
- Handwashing Sink / Accessible at All Times
Correction:
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the oyster bar is blocked with a dirty pan, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.Corrected by relocating metal pan to bus tub.
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03/17/2015 | Risk Factor | |
This visit was made to conduct a follow-up evaluation to the routine food safety evaluation conducted on November 17, 2014. Observation 3-603.11(B) - Consumer Advisory, Disclosure Provided, has been corrected.
No violation noted during this evaluation. | 11/18/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Make sure food items served raw or undercooked are marked with a disclosure (*).
2. Write the date shellstock are served/sold on their tags or labels.
--Repeat observations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing requirements with certified Food Protection Manager.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:
-Diner burger
-Salmon
-East meets west (tuna).
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.
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11/17/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. EHS provided instruction on proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking containers and bottled water were improperly placed in the food prep areas. Containers were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers. The tags were missing from the container of oyster in the walk-in refrigerator.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Fruits and Vegetables Washed before Used
Observation: Vegetables are not washed before being offered for sale or service. The asparagus was not washed before cooking. The FPM washed produce after being instructed.
Correction: Raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in a ready-to-eat form.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. The top of a trash can was improperly used as a prep table. The sheet tray and food items were removed during the inspection.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: smoked salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes (sliced 8/12/14). The tomatoes were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: roast beef in the walk-in refrigerator. The roast beef was date marked during the inspection.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 8/12/14 they shall be date marked with a "use by" date not exceeding 8/18/14.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: the plank salmon..
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit(s) are damaged: the reach-in refrigerator in the salad prep area.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the interior of the ice machine in the upstairs wait station is moldy.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used to rinse plantain.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used to clean equipment and utensils. Instructed employee to use 3 compartment sink to rinse equipment.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. EHS provided signage for hand sinks at the bar and wait station.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the ceiling in the salad prep area is not maintained in good repair. A ceiling tile is damage above the ice machine
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed flying bugs. Provide pest control in 3 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray bottle labeled with "Windex" does not have Windex in the bottle. Properly label the spray bottle.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottled marked as Windex was improperly placed in the salad prep area. The bottled was removed from the food prep area. Paint is improperly stored in the dry storage area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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08/13/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. This food facility uses time rather than temperature control for the Time/Temperature Control for Safety foods (TCS) on the buffet line. No written procedure is available at this food establishment. Executive chef completed the necessary form and shall be maintained in the food establishment and made available to the regulatory authority upon request.
--Repeat violations are subject to civil penalties.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: cooked lava cake batter was 58°F in a 5 gallon bucket located in the walk-in cooler. As per executive chef the lava cake was prepared the previous evening.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discussing with the chef how to properly cool Time/Temperature Control for Safety Foods (TCS) in shallow uncovered pans. Proper cooling handout provided in both English and Spanish.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: time/temperature control for safety foods (TCS) being cold held at the buffet line.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Corrected by completing Time as a Public Health Control form with the executive chef.
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05/21/2014 | Risk Factor | |
This visit was made to conduct a risk-based inspection.
Foods stored in the prep unit should always be well seated into the well to maintain proper cold holding. Shredded cabbage was not seated properly in the well and was found to be out of temperature.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: shredded cabbage-50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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02/12/2014 | Risk Factor | |
This visit was made to conduct a standardization inspection. No Risk Factors or Public Health Interventions.
No violation noted during this evaluation. | 11/13/2013 | Training | |
Repairs have been made to all refrigeration units.
- Physical Facilities Good Repair (repeated violation)
Observation: Spray hose at dishmachine is leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/21/2013 | Follow-up | |
Reinspect 24 hours due to 4 malfunctioning refrigeration units including one walk-in. Raw bar flip top unit being stacked excessively high with product causing temperature abuse.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: wiping cloths under cutting board at bar.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: crab dip @ 45F, tomatos @ 62F, squid @ 47F, crab cake mix @ 45F (moved to another unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Beverage Air salad @ 64F, under counter unit @ 49F, cooler well @ 45F, walk-in @ 45F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair
Observation: Spray hose at dishmachine is leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/20/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review employee health policy. Ensure those in charge know when to exclude employees and when to allow them to return to work. Also make sure your staff knows what to report (The Big 5 and all 5 illnesses).
2) You are doing a good job with keeping your shellstock tags in chronological order for 90 days, however you must date-mark the tag with the last date sold/served prior to putting them in your file.
3) When cooling foods ensure that the items go from 135F to 70F within 2 hours and down to 41F within a total of 6 hours. Be especially careful and observant with soups and thicker food items.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: PIC was unable to tell me when employees were restricted and whent they could return to work.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Discussed with the CFM).
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: crab soup/50F from night before.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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05/10/2013 | Risk Factor Assessment | |
This visit was made to conduct a complaint inspection. The facility had done some repair work around their drink station replacing wood and sealing around the cracks. The last treatment/service was on Jan 15 by Ecolab. The next scheduled treatment is tomorrow 2/26/13.
No activity noted during visit.
No violation noted during this evaluation. | 02/25/2013 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Since you use time as a public health control instead of temperature control only on your salad bar, written procedures need to be in place. (I have provided such documents for your use).
2) Store foods based on cook temperatures (remind staff when using the speed racks of how to properly store foods).
3) Review employee health policy with employees. Ensure they all know what they must report and ensure management knows when to restrict employees and when to allow employees back to work (guidance documents given).
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: PIC could name all 5 illnesses or all 5 symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish over spinach dip in WIC.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: crab soup uncovered in WIC.
Correction: Foods shall remain covered at all times.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): items on the salad bar. PIC was able to verbalize and walk through proper procedures for using time as a public health control, but there are currently no written procedures for this.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (Provided guidelines for written procedures).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap dispenser was broken at handwashing sink at the "raw bar" area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray bottle of glass cleaner at bar was not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/10/2013 | Risk Factor | |
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