Dishmachine observed functioning properly.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the steramine sanitizer.
Correction: Obtain a stermaine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/19/2016 | Follow-up | |
Food suppliers are PFG and Reinhart. Consumer advisory now includes reminder and disclosure statement. Observed good handwashing, good holding temperatures, and overall clean facility. EHSS discussed the following with the person in charge:
1. Employee Health policy, Form 1B is used.
2. Recommend ensuring all food items are stored at least 6 inches off the floor.
3. Recommend storing raw shell eggs on the bottom shelf of the walk in cooler to prevent cross contamination.
4. Recommend turning the salad prep unit down to ensure TCS foods are held at 41° or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked noodles, sausage, lobster bisque, minstrone soup, meat sauce, and red sauce in the walk in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the steramine sanitizer.
Correction: Obtain a stermaine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of equipment were not observed sanitized in the dishmachine, The concentration of chlorine was observed at 25ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Per the data plate, the concentration of chlorine shall remain at 50ppm to adequately sanitize equipment and utensils. Recommend setting up the 3 compartment sink until the dishmachine is functioning properly.
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01/13/2016 | Routine | |
Food suppliers are PFG & Reinhart. Yellowfin Tuna comes frozen. Steak fillet comes pre-sliced, Ribeye comes whole muscle. All seafood comes frozen from PFG. Discussed Consumer Advisory, PIC to send EHS updated menu with disclosure statement. Discussed cleaning/sanitizing food contact surfaces. Discussed cooling & reheating procedures. Observed great glove use & date marking. Observed overall clean facility.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. PIC to review form 1B with employees and have employees sign.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before changing gloves before engaging in food preparation,
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Tomato Sauce noted not being adequately cooled to prevent the growth of harmful bacteria. PIC stated tomato sauce was prepared last Friday February 6.
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. PIC Discarded tomato sauce.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Tomato Sauce prepared 3 days prior has not meet the cooling parameters. Observed @ 46°.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburger, steak, & tuna are provided on the menu, menu board, table tent or brochure 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.
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02/09/2015 | Routine | |
| No violation noted during this evaluation. | 01/09/2015 | Pre-Opening | |
The following items need to be addressed prior to obtaining a health permit:
1. Ensure that the dishwashing machine wash water temperature is at a minimum of 120°F.
2. Provide a disclosure statement (may be served raw or undercooked) as part of the consumer advisory on the dine in and take out menus. The consumer advisory on the current menus only contains a reminder statement.
3. Provide thermometers in all prep units in the warmest part of the unit (near the doors). The thermometers currently in the units are located in the very back (coldest section) of the prep units and are difficult to see.
4. Seal the 3 compartment sink, dishwashing machine drainboards, and prep table/prep sink to the adjoining walls to seal the space between the equipment and the wall.
5. Provide an employee health policy.
6. Provide soap, paper towels, and a handwashing sign at the bar hand washing sink.
7. Provide a quaternary ammonium test kit to measure the sanitizing solution (Steramine tablets) that will be used at the 3 compartment sink located in the bar.
8. Clean all equipment.
9. Provide a fine probe (1.5 mm or less) thermometer to measure internal temperatures of thin meat patties.
The owner is permitted to bring foods in for storage only.
The next pre-opening inspection is scheduled for January 9, 2015 @ 10:00 AM.
No violation noted during this evaluation. | 01/07/2015 | Pre-Opening | |
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