- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags. EHS observed shellfish tags that do not include the date when the last itemis used.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Equipment and Utensils - Durability (corrected on site)
Observation: The scoops are not designed and constructed to be durable. EHS observed improper scoops used to dispense spices. Facility using bowl type containers to dispense spices/flour. EHS educated that facility needs to use scoops with handle.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar, prep and upright reach in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: EHS observed the nonfood contact surface of the oven, cooktop, sides of equipment, hood filters, etc. have accumulations of grime and debris. PIC said that they were closing for two weeks soon and that they would do a thorough deep cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination, EHS observed cleaned spoons in cylinder with the eating eat up. Educated PIC to store so that the handle is presented to employees.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. EHS observed splitter attached to mop sink and there is no backflow device attached to end of splitter. The splitter has a shut of at end and threads, therefore a hose can be attached and the shut off has changed. Educated PIC to attach abackflow to end of splitter.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dry storage is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish room. EHS observed hand sink in dish room without hand towels.
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
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12/17/2015 | Routine | |
EHS observed excellant handwashing, date marking and glove usage
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. RHS observed tongs stored on handle of oven.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Educated PIC about proper storage.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the cutting board counter is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. EHS observed a cloth towel used to line cutting board.
Correction: Replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Coached PIC to not use absorbant cloth to line cutting board.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the True refrigeratoer and small prep unit is in poor repair. EHS observed torn gaskets on both refrigerators.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. PIC has made service call.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The temperature of the hot water sanitizing dish machine is not adequate. EHS observed that the temperature of the hot water sanitizing is less than 160 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Educated PIC about testing the machine. Service call placed. Three compartment sink set up.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood grease filters and grease tray liners for grill.
Correction: Clean and sanitize these surfaces for food contact. Coached PIC to clean daily.
- Plumbing System Maintained in Good Repair
Observation: Prep sink in poor repair. EHS observed prep sink leaking.
Correction: Repair and maintain all plumbing components ans fixtures. PIC has ordered parts to repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage not shielded, coated, or otherwise shatter-resistant. EHS observed light shield missing inside dry storage/office room.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/07/2015 | Routine | |
Establishment has shown great improvement and has been pro-active in addressing all food safety concerns. Just nned to address a small area of cleaning. Great Job!
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the under the cooking equipment, in oven, deep fryer, hood vent was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Observed food and grease debris grows pathogens and creates harboring conditions fro pest and rodents. Recommend a cleaning schedule for the facility.
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05/06/2015 | Follow-up | |
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the refrigeration units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed sheet trays stacked directly on quiche after being exposed to prep area counter contaminating food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Cover food properly to prevent contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed bowls in dry goods with no handles contaminating food and ice scoops in bar and service area stored with handle in ice.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, salami, prepared olive and turnip sauce, prepared chicken salad in reach in cold holding at improper temperatures. Items were discarded
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) foods in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units and in kitchen area 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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the under the cooking equipment, in oven, deep fryer, hood vent was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Observed food and grease debris grows pathogens and creates harboring conditions fro pest and rodents. Recommend a cleaning schedule for the facility.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage from dust splashes and spills..
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop on floor by utility sink, Hang mop with mop head down for proper air drying and prevention of pathogen growth. Hang over utility sink
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/07/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryers, oven table, walls, drawers, handles has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. A "deep" cleaning is recommended
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in washing room is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/12/2014 | Routine | |
- **All staff need health cards.
- The consumer advisory should be on each page that lists an item that can be ordered undercooked.
- Dishwasher: Ensure the pressure during the rinse cycle is 15-25 psi and that the rinse is 180-194 degrees F.
- The dish room needs to be cleaned, as well as the HVAC vents.
- Ensure sliced melons, cooked pasta, rice, and potatoes are date labeled for use within 7 days.
- Ensure vent hood is cleaned and maintained.
- Store scoops in food with the handle up and out of the food.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the dishroom is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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07/29/2014 | Risk Factor | |
No violations at time of inspection, good date marking and temperature control
No violation noted during this evaluation. | 07/30/2013 | Risk Factor | |
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