- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pico and clarified butter is being left setting out and is supposed to be on time control for food safety, but gets placed back into the refrigeration unit after being set out and getting to room temperatures for an unspecified time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Pico will be added to the time control policy, only set out a working amount of pico and discard after 4 hrs, keep track of times. Butter will be kept refrigerated and heated to spread on baguettes and then cooled down and kept refrigerated between uses. Butter and pico was discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: A review of the specials menu board with the foodservice operator indicates that there is no consumer advisory for the tuna that may be served raw and/or undercooked.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at on of the hand washing lavatories in the kitchen.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of bleach water is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of orange cleaner and sanitizer were improperly stored on a lower prep table shelf with packaged foods.
Correction: Containers of chemicals must be located in an area that is not above/with food, equipment, utensils, linens or single service items.
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12/08/2015 | Risk Factor | |
This is a follow- up inspection to ensure compliance has been achieved for food temperatures cold holding in the pantry make table and reach in #1:
The pantry make table is cold holding foods at 37-39*F- Pate- 38*F, guacamole- 37*F, tuna dips- 39*F
The reach in #1 is cold holding foods at 36-39*F: butter- 36*F, chicken salad- 38*F, cheddar cheese block- 39*F
There are no longer any outstanding critical violations, compliance has been achieved. Both units were serviced.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
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09/11/2015 | Follow-up | |
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Cooling* (corrected on site)
Observation: Potatoes cooked last night at 45*F noted 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 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. POtatoes were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Whip cream, shrimp and noodles cold holding at improper temperatures of 45*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/28/2015 | Risk Factor | |
All food temperatures taken were internal. Some foods temperatures taken were at borderline temperatures. Some thermostats on refrigerators may need to be adjusted to ensure that all food are properly cold holding at 41*F or lower, even during times when the facility is busy. Permit Issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter (57*F) left out at room temperature.
Correction: Butter is a potentially hazardous food and needs time/temperature control for safety. Butter must be kept at one of the following parameters: 41*F, or lower
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make tables 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean bowls (not inverted), plates (not inverted) and cups (stacked) were not observed stored in a position to allow air-drying.
Correction: Store dishes in a self-draining position that allows air-drying.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to kitchen and bar hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at all hand sinks.
- Light Bulbs Protective Shielding
Observation: Light bulbs in hallway fixtures where refrigerators, foods, utensils, and single service articles are stored are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures are noted in need of repair: main hallway floor boards are rolling/poping up, male restoom door gets caught of door frame when shutting door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottle not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/29/2015 | Routine | |
This is an opening inspection. Temporary permit issued and will expire May 23, 2015. All violations must be corrected by that time to receive 2015 Permit. No foods were at facility at time of inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked steaks, burgers, mussels, tuna and salmon foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. The correct way to disclose foods on the menu was discussed.
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04/24/2015 | Routine | |
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