Very Good!
No violation noted during this evaluation. | 03/07/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk in the refrigerator, the food should have been discarded 12 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No water available at the handwashing sink at the prep/plating area.
Correction: Make necessary repairs adjustments to valves and lines serving the handsink to provide water of at least 100°F.
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12/02/2015 | Routine | |
PIC Nick Winkler, Serve Safe Manager Cert current thru 12-2017
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (bagged breading mix n floor in dry storage area0;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) potato soup in the refrigerator, the food should have been discarded 9 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A chlorine sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. (the only test kit available is intended for use with quaternary ammonia sanitizer products, the products in use at the facility are free chlorine type products)
Correction: Use a free chlorine (Cl-) chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Cloths - Wiping Cloths, Air-Drying Locations (corrected on site)
Observation: Wiping cloths that were in use were not stored in sanitizer slution.
Correction: Relocate wiping cloths to a pan bowl or bucket of approved sanitizer solutin to prevent growth of harmful microorganisms
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the threaded hose connection of the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. (may shorten hoses to higher than flood rim of mopsink, or install a threaded air vaccuum breaker on hose connections)
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02/09/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) @FOOD@ in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the handsink in warewash area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the warewash area
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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03/24/2014 | Routine | |
Notes:
*Person in charge was very accommodating and quick to correct any issues but did not have her food safety certification and did not know all the proper temperatures and times necessary for safe food service when questioned. The person in charge is required to have the proper knowledge and skills. Ms Brunk did state that she was planning to obtain her ServSafe manager's certification in the near future. Ensure staff have the food safety knowledge necessary for the operation.
*The PIC was unable to inform the EHS of the facility's entire employee health policy. Post facility's employee health policy where it is easily accessible to staff.
*Be sure to label all items in cold holding with the name and use by date.
*Back door has large gaps that could allow vermin to enter the facility. Seal gaps to ensure a tight fit.
*Remind FOH staff not to handle food contact surfaces with bare hands. Observed wait staff touching the top of glasses/cups with their bare hands.
*Remind all staff that ice scoops must be stored in a manner that the handle does not make contact with the ice.
*Everything in the facility should be stored 6 inches off the floor (both dry and cold storage).
*Inform dish washing staff that clean utensils must be stored with the handles up, that the hand sink must be easily accessible and not blocked, and that the hand sink is not to be used for any other purpose than handwashing. Observed cleaning brush in hand sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin(shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PIC was not aware that wiping cloths should be stored in sanitizer solution between uses. The wiping cloth bucket had a detergent solution, no sanitizer. PIC corrected this immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked onions and peppers on ice cold holding at improper temperatures. All items in the large prep cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Suggest more ice and covers for containers that are held on ice. *Staff dicarded items that were out of temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several ready-to-eat (RTE) food items in the refrigeration units were 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish wash area.
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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04/23/2013 | Routine | |
Bar Area: Bev Air UC RI cooler-33 degrees
No violation noted during this evaluation. | 03/26/2013 | Pre-Opening | |
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