Dish machine working properly.
No violation noted during this evaluation. | 04/01/2016 | Follow-up | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The temperature test strip did not change color. The thermometer on the machine was not working for the final F.rinse. Also, the wash temperature was 150°F and the data plate listed the temperature at 160°
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. Use 3 compartment sink until proper temperatures are reached on the dish machine.
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03/30/2016 | Risk Factor | |
Ok for permit.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk food bins are not labeled.
Correction: Label working containers with the common name of its contents.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn/taped door gaskets on True 2 door reach in freezer.
Correction: Repair or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in cooler racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Inside the ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed hand sink at dish machine area in disrepair.
Correction: Repair and maintain clear for use.
- Physical Facilities in Good Repair (repeated violation)
Observation: FRP panels have been screwed to the wall at the sprayer sink/dish machine area and are not sealed to the wall creating gaps and crevices where dirt, mildew, and pests can accumulate.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed live adult roach at dish machine area.
Correction: Increase treatment by PCO to twice monthly until abated.
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11/24/2015 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins are not labeled.
Correction: Label working containers with the common name of its contents.
- Records - Creation and Retention
Observation: Cold smoked salmon and salmon cooked to order are offered for service. No written statement available from the supplier that fish was farm raised and pellet fed or previously frozen to eliminate the risk of pathogenic parasites.
Correction: Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed squash soup made yesterday still at 48F in the walk in cooler.
Correction: Do not serve. Monitor cooling practices, be sure that soups and sauces are stirred when in the ice bath and check temperatures. Do not wrap items that need to be cooled in plastic wrap until they reach 41F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The consumer advisory on the menu is incorrect. Items that are not to be offered undercooked are asterisked and noted as being cooked to order (chicken, calamari, turkey burger). An asterisk is also missing from smoked salmon on the breakfast menu.
Correction: Only asterisk and note foods that are offered undercooked or raw. Hand cut steaks do not need an asterisk. This has been noted on the last few inspections and has not been corrected.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn/taped door gaskets on True 2 door reach in freezer.
Correction: Repair or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in cooler racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside the ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Plumbing System Maintained in Good Repair
Observation: Observed hand sink at dish machine area in disrepair.
Correction: Repair and maintain clear for use.
- Physical Facilities in Good Repair
Observation: FRP panels have been screwed to the wall at the sprayer sink/dish machine area and are not sealed to the wall creating gaps and crevices where dirt, mildew, and pests can accumulate.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Observed live adult roach at dish machine area.
Correction: Increase treatment by PCO to twice monthly until abated.
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11/03/2015 | Routine | |
NOTES: Vacuum packaged fish must be removed from reduced oxygen environment after thawing due to the risk of C. botulinum growth if the thawed fish is not used within 24 hours. The consumer advisory on the lunch and dinner menu needs work. Only items that are offered undercooked or raw should be asterisked. (Asterisks are next to pork chops, chicken, salmon, etc.). If salmon is offered for service undercooked, documentation must be provided stating that the salmon has been treated (frozen) or raised (farm raised, pellet fed) to eliminate the risk of pathogenic parasites.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the garnish station (pico 55F, sliced tomato 48F) above 41F. Pans are resting above the ice water.
Correction: Keep ice water level the same as food level to maintain temperature at <41F.
- Handwashing - Using a Handwashing Lavatory
Observation: Hand sink at the dish area was blocked for use with pans.
Correction: Keep all hand sinks clear for use at all times.
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05/12/2015 | Risk Factor | |
Permit issued.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed potato soup improperly cooled from last night still at 58F. (discarded).
Correction: Cool TCS foods quickly from 135F-70F in 2 hours then from 70F to 41F in 4 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: sides of line equipment, meat shelves in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Observed one live German roach at cook line.
Correction: Recommend bi-weekly treatments by PCO until abated and then monthly maintenance treatments.
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12/29/2014 | Routine | |
Consumer advisory needs to be updated. New menus are being planned. Only identify foods that you allow customers to order undercooked as being "cooked to order". If your steaks are whole muscle steaks and have not been pinned or injected you do not need to include on your advisory.If salmon can be ordered undercooked you must have documentation that it has been farm raised and pellet fed or frozen in specific conditions. Wall and pipes of dishmachine area needs attention. Add dates of last service to mussel tags. Keep them in chronological order as you have been doing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw seafood stored above tomatoes.
Correction: Corrected.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior of ice machine has pink slime.
Correction: Corrected.
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08/22/2014 | Risk Factor | |
Data log tag was reviewed with PIC. It appears walk in temperatures are within satisfactory parameters.
No violation noted during this evaluation. | 05/12/2014 | Other | |
Good date marking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk in had elevated temperatures. Chicken 44, pasta 44, bisque 44.
Correction: Maintenance turned unit down. A data log tag was placed inside during inspection and data will be reviewed.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of bleach was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/06/2014 | Risk Factor | |
Ensure high moisture cheeses are date marked.(mozzarella, cream, ricotta, brie).
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Squash bisque was found at 87 F in walk in inside deep container. Improper cooling.
Correction: Bisque was reheated to 196 F and cooling process was started again. Cool from 135 F tp 70 F within two hours and then to 41 F in four more hours. Verify with the use of thermometers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice cream freezer is full of ice. Shelf under chargrill and area around drip tray for flat top found greasy.
Correction: Defrost. Clean.
- Lighting, Intensity
Observation: One light under hood is not working.
Correction: Provide a new bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dishroom floor and wall and pipes found dirty.
Correction: Clean this area.
- Pests - Controlling Pests*
Observation: Drain flies found in dishroom.
Correction: Clean up area. Dry area. Call pest control operator for advice.
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01/16/2014 | Routine | |
Discussed prechilling cans of tuna before prep. Ambient air temperature food to be cooled within 4 hours to reach 41 F. Ensure foods on ice are kept at 41 F or below on the cookline. You must surround the pan with ice. Do not keep after lunch unless food has remained at 41 F or below during the service period. Full inspection at next visit. Cleaning around fryer is needed. Sink on line was found soiled. Clean. Have temperature gauge serviced on dishmachine, it does not appear to be working properly.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed worker transfer almonds to serving bowl with bare hand.
Correction: Use utensils or wear gloves. Gloves were put on.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) turkey in the refrigerator, the food should have been discarded five days ago. Pesto found with an expired date.
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. Food was discarded.
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10/24/2013 | Risk Factor | |
Note: written time control is required for foods not within temperature control. Before dismantling ice bath on line take temperatures of foods. Do not block handsink. Make accessible at all times. 165 degrees wash/180 degrees rinse.
- Critical: Cooling* (corrected on site)
Observation: 1. Grilled vegetables at 60 degrees in a closed container in walk-in. These were made at 9:00 a.m. 2. Cooked mushrooms in make table found at 54 degrees.
Correction: Cool from 135 to 70 degrees in 2 hours then to 41 degrees in 4 more hours. Chef discarded. 2. Cool to 41 degrees before placing in make table. These were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Slightly elevated temperatures in make table. tuna 43.5 degrees, crab cake 42.3 degrees, onions 45 degrees. 2. Walk-in: corned beef 43.6 degrees, Canadian bacon 43.9 degrees.
Correction: 1. Engineer serviced unit and cleaned coils. 2. Monitor unit. Have kitchen staff take temperatures of food or keep a bottle of water inside walk-in to monitor.
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07/09/2013 | Risk Factor | |
Note: found grilled chicken at 64 degrees in reach-in. This was not cooled to 41 degrees before placing on line. Take steps to cool completely. Chicken was placed on flat pans and put into freezer. Thaw food immersed in cold water that is running. 152 degrees wash/185 degrees rinse.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked broccoli at 49 degrees, turkey at 45 degrees.
Correction: Maintain at 41 degrees or place on time control. Chef agreed to discard after breakfast and adjust his policy.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Sanitizer was less than 200 ppm.
Correction: Sink was dumped.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Cutting board on make table is soiled.
Correction: Clean and sanitize. Replace if necessary. Cutting board was removed.
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04/11/2013 | Risk Factor | |
Note: sink plugs for 3 compartment have been wrapped with plastic bags. Repair/provide better plugs. Good cooling procedures noted. Good date marking. Permit issued. Some drain flies seen in dishroom. Have PCO advise. Note: you may delete handsink by toaster and convert to a dump sink. 152 degrees/188 degrees dishmachine.
- Food Storage - Clean and Dry Location
Observation: Food on freezer floor.
Correction: Elevate 6".
- Equipment - Good Repair and Proper Adjustment
Observation: Torn plastic found under dishmachine. Some wooden cutting boards have separated. Ice cream freezer exterior panel is missing.
Correction: Remove uncleanable surface
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of banquet ice machine has pink residue.
Correction: Clean and sanitize.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryers have build up. Wall in dishroom found soiled.
Correction: Clean.
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01/08/2013 | Routine | |
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