The above items were corrected. Need ton monitor food temperatures more often.
- Critical: Cooling* (corrected on site)
Observation: Red sauce noted not being adequately cooled to prevent the growth of harmful bacteria as last nights red sauce was at 50 degrees.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Red sauce 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer at 3 basin sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 as the concentration was over 400 ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces Follow the instructions on the container of sanitizer and monitor the concentration to make sure the sanitizer is in the proper range.
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01/21/2016 | Routine | |
Food temperatures were good. Continue to monitor cooling, cooking, cold holding and hot holding food temperatures. The dish machines were sanitizing. The health department permit expires at the end of the month. Time to apply for a new permit.
No violation noted during this evaluation. | 10/15/2015 | Routine | |
Most items were corrected on site. Staff needs more training on the front line, there is to much bare hand contact with fruit that goes into drinks. The dish machine was sanitizing with chlorine and was good @ 100 ppm. Staff provided info on reportable illnesses.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling lemons for drinks with their 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) (repeated violation)
Observation: Several items at salad cooler were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The food was moved to the walk-in cooler. Service company was called.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed tomatoes in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Item was discarded.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/18/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Alfredo sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was voluntarily discarded.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions used at the 3 vat sink.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/05/2015 | Routine | |
Correct the remaining items within 10 days. Need to monitor the cold holding of the foods in the prep coolers across from the grill more often to make sure all foods are staying at or below 41 degrees F. The dish machines were sanitizing with chlorine and were found to have a concentration between 50 -100 ppm. Kitchen staff provided information on reportable illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: braised beef cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test strips used at the 3 basin sink had dropped into the water and no longer gives an accurate reading of the concentration.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket to the dessert cooler was observed in a state of disrepair and damaged.
Correction: Repair or replace the door gasket to the cooler 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.
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09/16/2014 | Routine | |
Health department permit has expired. An application was left with management. Renew within one week. Correct the above items this week. Monitor the cold holding temperatures across from the gills more often to make sure the food maintains 41 degrees F or less. Train staff to monitor the sanitizer concentration at dish machines.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat sauce on top part of prep cooler cold holding at improper temperatures
Correction: Move meat sauce to a cooler that can cool the sauce and maintain it at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration at the bar.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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04/01/2014 | Routine | |
The above items were corrected. Make sure staff monitors the chlorine sanitizer at the dish machine daily. Food items were observed cooling on speed racks in the walk in cooler. Sauces were observed cooling with ice wants. Date labeling was good.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling cut lemons with their 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Due to a malfunctioning dish machine the utensils were not sanitized.
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.
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08/28/2013 | Risk Factor | |
The dish machines were observed sanitizing with chlorine and were booth good. Employees were observed wearing single service gloves while handling food items. Chef provided information on reportable illnesses.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The commercially raised salmon was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The salmon internal temperature was checked once the chef stated it was cooked and found to be below the cook temperature of 145 degrees.
Correction: Continue to cook the game animal to heat all parts to 145°F or above for 15 seconds, Item was corrected by the chef who then cooked to salmon to 145 once.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. A covered pan of pasta was observed in the reach in prep cooler with a temperature of 54 degrees.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The house made salad dressings were cold holding at improper temperatures of 44 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Need to monitor the food temperatures more often to make sure they do not go over 41 degrees.
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05/30/2013 | Routine | |
The items were corrected. Need to monitor food temperatures more often to make sure they are at the appropriate temperature. Sauce was observed cooling in sink of ice with ice wond. Cooked pasta cooling in walk in cooler.
No violation noted during this evaluation. | 02/04/2013 | Follow-up | |
A review of the reportable illnesses was discussed with the manager. Cooking, cooking, hot & cold holding temperature requirements were reviewed. The dish machines were both sanitizing with chlorine and were good. Date marking was good. Need to monitor the holding and cooking temperatures more frequently. The health department permit to operate has expired. An application was left with the manager. Submit new application and fees to the health department. This week. A follow-up inspection will be conducted.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they 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 if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of fresh mussel tags. The date in which the last mussel was sold is not placed on the shell fish tag.
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Cooling* (corrected on site)
Observation: Red sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Tomato sauce 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. Item was re-heated to 174 degrees.
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01/28/2013 | Risk Factor | |
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