Discussed HACCP Plans for ROP products in the bag for longer than 48 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the protein box next to the cook line cold holding at improper temperatures
Correction: The proteins in the box had not been in the refrigeration unit long they were relocated to the wic the box was operating at 50 degrees. Operator cleaned the compressor during the inspection and adjusted the thermostat. Operator agreed to monitor the box and not use until it is operating at 41 or less.
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08/20/2015 | Risk Factor | |
Reviewed employee health with the staff.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked bison and salmon is/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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04/21/2015 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine 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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12/17/2014 | Routine | |
Operator to continue to work with the dishmachine company to have a sanitizer indicator for the dishmachine. Reviewed menu today. Observed good handwashing and glove use procedures.
No violation noted during this evaluation. | 08/11/2014 | Risk Factor | |
Operator to review shellstock tag procedures with staff.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the mussels containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Operator called supplier during the inspection had them fax a copy of the tags to the Health Department during the inspection.
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04/02/2014 | Risk Factor | |
Operator to track food temperatures on the sliding glass door Hobart food temperatures measured at 42-43 degrees.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw meat. Operatro thawing meat in water at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Operator placed the meat in refrigeration during the inspection.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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12/02/2013 | Routine | |
PIC adjusted cooler to 41 degrees air temperature before the end of the inspection. Reviewed employee health with the staff. Discussed backflow prevention a the mop sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding in the service sliding glass reach-in cold holding at improper temperatures
Correction: Operator discarded foods found out of temperature and relocated foods placed there today temperatures were verified. Operator working with the unit will agreed to call a refrigeration specialist if unable to bring the unit down.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All food contact surfaces run through the dishmachine..
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. Check machine daily first run and when chemicals are changed out. Verify proper sanitizer concentrations with test strips found on top of the machine.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Kitchen.
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. Operator filled the soap during the inspection.
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08/07/2013 | Risk Factor | |
Employee health is in place. Had a discussion about handwashing and glove use with staff.
- Critical: Cooling* (corrected on site)
Observation: Cooked greens 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. Operator had the product down to 44 by the end of the inspection and will verify that the greens are reheated to above 165 today.
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04/22/2013 | Routine | |
| No violation noted during this evaluation. | 01/16/2013 | Risk Factor | |
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