The purpose of this visit was to conduct a follow-up inspection to verify that the smoke eater has been installed above the doors to the nonsmoking section and to also verify that the ventilation in the restroom separate and is not connected to the ventilation in the smoking section. The smoke eater has not yet been installed. However, the management or owner has assured me that it will be installed by next Tuesday, 12/22, 2015. This was a voluntary action. Management will inform our office when the extra vent or smoke eater is installed.
The restrooms were checked and photos taken to verify ventilation separation. Further assessment will be made. Further assessment of the photos revealed that the restrooms are separately vented. During this visit, a nonsmoking sign was observed posted on each restroom door. The establishment is in compliance.
No violation noted during this evaluation. | 12/15/2015 | Follow-up | |
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles were observed at the bar, with no labels to identify contents.
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. (Unmarked bottles were properly labeled during the inspection)
- 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. Bulk cleaning chemical containers and Air freshener spray bottles as well as other chemicals were not properly stored away from single service items and food in the dry storage areas.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (chemical
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10/21/2015 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Chlorine sanitizer was zero in the solution when tested.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. (Chlorine added to solution at 50 ppm during the inspection)
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates found used as racks to elevate food supplies off the floor. Boxes of soda syrup and other items were observed stacked on top of milk crates supported shelving at the entrance to the kitchen from the door/bar.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. (permit posted during the inspection)
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse containers in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed a large ceiling tile is missing at the roof access ladder above the machine in the kitchen, exposing food and food contact surfaces from possible contamination by dust and debris from the rafters.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing ceiling tile in this area to protedc food and food contact surfaces from being contaminated.
- Critical: 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.Observed unmarked spray bottles consisting of cleaning chemical solution.
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.(bottles labeled during the inspection)
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06/19/2015 | Routine | |
The purpose of today's visit was to conduct the first risk factor assessment inspection after a change of ownership. EHS provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish, sample menu containing complete consumer advisory disclosure and reminder statement. While it is not requested that the recently new menus be reprinted, it is required within ten calendar, no later than January 12, 2015 that the complete disclosure statement be added to the bottom of the menu by hand, a printed label or another means. After the menus have been corrected/updated please fax or email a picture no later than January 12, 2015. Please contact EHS with any questions.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Observed the following:
1) Cooked chicken wings portioned and bagged and left sitting out at room temperature without verifying proper cooling temperatures,
2) Cooked chicken wings in Turbo Air 2DR upright cooler that had been portioned, bagged and stacked within plastic container,
3) Observed large deep plastic container of marinara sauce sitting in a ice bath that was not large enough,
4) Observed cooked chicken noodle soup and alfredo sauce cooling in plastic containers at room temperature.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS PROVIDED TRAINING ON USING SMALL SHALLOW METAL PANS OR TRAYS TO COOL FOOD. EHS PROVIDED A CALIBRATED FOOD TEMPERATURE AND HANDOUTS IN ENGLISH AND SPANISH ON COOLING.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. FOOD EMPLOYEE RELOCATED TO DINING AREA
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours----------Cooked chickn wings at 45-52F after cooling over 12 hours in Turbo Air 2DR upright cooler. Observed cooked chicken wings portioned, bagged and 22 bags wings containing eight wings each stacked within in a deep plastic container.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F:----- ham sliced and portioned on December 21, 2014 held in Harford Walkin Cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: 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:-----burgers and steaks.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED EXTRA SIGNS TO MANAGER.
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12/30/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) day. Equipment additions/replacement/changes are not allowed without Health Department approval.** Pictures of the 3 compartment sink arrangement and the dish washing machine have been taken for further review. PIC will be informed of the findings.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
FOLLOWING ITEMS HAVE BEEN MARKED ON THE MENU AS ITEMS THAT CAN BE SERVED RAW: BBQ CHICKEN, GARLIC CHICKEN, CUBAN SLIDERS (PORK), BUFFALO SLIDERS. FACILITY HAS BEEN STRONGLY ADVISED AGAINST SERVING THESE ITEMS RAW OR UNDER COOKED.
WATER HEATER: RINNAI MODEL 2532 TAKLESS 199 GPH. DISH MACHINE JACKSON ES2000
- Equipment / Good Repair / Components / Gaskets
Observation: Broken handle on Maximu freezer.
Correction: repair/replace handle. Equipment components kept in good working conditions.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The right side of the machine is blocked and not accessible. The clean utensils from the machine are being mixed with soiled utensils from the drainboard of the three-compartment sink. The installation layout of the three-compartment sink and the mechanical dish washing machine do not meet code requirements.See pictures attached to file
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. The owner has agreed to correct the installation layout within thirty (30) days.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: A direct connection exists between the drain lines of the all compartments of three-compartment sink and the sewer line.
Correction: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator, light shield has accumulation of dirt and was blocking the light.
Correction: Clean the light shield to increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed:
1. Accumulation of mold around the 3 compartment sink
2. Accumulation of dirt on the floor tiles leading to the kitchen, around the dish washing machine drain, and building corners
Correction: Clean the above physical facilitiesand take necessary steps to clean them at a frequency necessary to ensure the protection and safe preparation of food.
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05/23/2014 | Pre-Opening | |
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