- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Some food items cold holding at improper temperatures (slightly above 41°F).
Correction: Relocate the food items to a refrigeration unit capable of holding them at 41°F or below
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03/14/2016 | Routine | |
This inspection was received by T. V. Flynn.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (on a cutting board, not in sanitizer solution).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. XXX XXX The wiping cloth was returned to the sanitizer bucket, thank you.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Calamari cold-holding at improper temperature.
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. XXX XXX The food was discarded, the refrigeration mechanic was summoned to service the refrigeration unit.
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11/17/2015 | Routine | |
This inspection was received by Executive Sous Chef, Jonathan Lewis.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: An employee was observed handling ready-to-eat (RTE) food (slicing a sandwich/burger bun) with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several food items were cold holding at improper temperatures (in the 50's) in a couple of the refrigeration units.
Correction: Discard the affected food items and/or relocate them to refrigeration units capable of holding them at 41°F or below. Monitor temperatures of the affected units after they have been unopened, between meal services, long enough to return to the temperature they are capable of providing. Adjust thermostats if necessary. XXXXXX Food items were discarded or relocated to other units.
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07/06/2015 | Routine | |
This inspection was received by Jonathan Lewis.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: One employee was observed handling ready-to-eat (RTE) food with bare hands (putting lemon halves into cheesecloth bundles so that the lemons may be squeezed, without dispensing lemon seeds, as finishing for sauces, sauteed entrees, et cetera
Correction: the lemon is considered RTE because its juice cannot be guaranteed to be fully cooked before the item is served).
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03/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/19/2014 | Routine | |
Correction of non-compliance with Section 0930, insufficient consumer advisory, found during routine inspection on 06/27/2014.
No violation noted during this evaluation. | 07/07/2014 | Other | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Certain ready-to-eat (RTE), commercially-processed, non-cultured, liquid dairy products (milk
Correction: whipping cream
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the dining-room menus with the foodservice operator indicated that there is no consumer advisory for items such as burgers or eggs that may be served raw and/or undercooked, or that the consumer advisory is incomplete (contains reminder of the hazard of consuming such foods but does not identify, by an asterisk, each menu item to which this cautionary statement applies).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooke,d 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. This consumer advisory should appear on menus offered to diners in the dining rooms and bar, and on room service menus in the guest rooms. NOTE: the executive chef informed that menus are printed in-house, and that he would assign a staff member to immediately begin revision of menus to include proper Advisories.
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06/27/2014 | Routine | |
The staff are commended and thanked for their helpful and accommodating attitude during the inspection, and for their immediate and appropriate actions to correct the items of concern which were observed during the inspection.
- Critical: Employee Health* (corrected on site)
Observation: An employees was not aware of the reporting procedures concerning information about employees' health and activities, and about the health and activities of household members, as these might relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities, or the health and activities of household contacts, if the employee and/or household member(s) are diagnosed with, or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed handling ready-to-eat (RTE) food with bare hands.
Correction: Provide and use suitable utensils, such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment, to handle RTE food to prevent contamination from hands. -- The inspector discussed, with the staff, the changes that may have occurred over time in food-safety "dogma", regarding pros and cons of wearing food-service gloves while working with RTE foods
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. -- Loss of temperature due to temporary equipment mal-adjustment, identified and corrected immediately: a valve that had not been completely closed was allowing hot water to drain from the in-use basin of the bain marie. When the valve was closed, the water level returned to necessary depth.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several ready-to-eat (RTE) temperature-control-for-safety (TCS) food items in refrigeration (both commercially-prepared and prepared in-house) were not properly dated for disposition after opening. (Most items were observed to be correctly marked.)
Correction: Mark a "consume by" date on all commercially-processed RTE TCS foods (such as milk), and on RTE TCS food prepared in-house, at the time the original commercial container is opened or at the time the food is prepared in-house. If the food is held at 41°F or below, the food shall be served or sold within 7 calendar days [or by manufacturer's "use by" date if earlier]. Some harmful bacteria resume growth, or continue to grow, even at refrigeration temperatures, so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Toxics - Separation of Toxics (corrected on site)
Observation: Cylinders of butane and propane were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (lying on top of bag of waffle mix).
Correction: Containers of hazardous products such as fuels must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/12/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after touching bare human body parts (face).
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit for quaternary ammonium sanitizer could not be located in the facility.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. PIC called supplier's representative, who delivered a test kit during the inspection.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machines in contact with non-potentially hazardous food items (ice) were observed soiled with accumulations of grime and debris: pink mold on the white plastic baffles inside the ice machines.
Correction: Clean the interior surfaces of ice machines as often as necessary to prevent growth of mold. Discussed with PIC the option of adding this cleaning to the daily schedule.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory adjacent to the office (dispenser needed to be refilled).
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.
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10/28/2013 | Routine | |
In substantial compliance. Permit to be re-issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in several under-counter reach-in refrigeration units was observed in a state of disrepair and damaged: rusty and therefore not smooth and easily cleanable.
Correction: Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelving, replace it with shelving that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/05/2013 | Routine | |
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