Tech called to service walk-in cooler during todays inspection. Will return Monday (03/28) to check on the walk-in cooler.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken cordon blue 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk-in cooler and several items on the line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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03/25/2016 | Routine | |
Ingredients in the dipping sauce for bread include oil and garlic. This sauce is made in house and left out throughout the day. Explained that product must be either refrigerated, time can be used in lieu of temperature, or a product assessment must be done to determine if the water activity and pH are at the appropriate parameters, that product does not have to be refrigerated. Please indicate to the inspector what the facility plans to do.
Discussed proper food storage order with the operator. Ensure fish are stored above beef.
Surround product with enough ice to ensure the product is held at the proper temperature.
Sprayer must be removed from the hose when hose is not in use.
Check the setting on the alto sham daily, especially prime rib is placed in the unit, where the unit has been set to 130 F.
Hand washing sign needed at the bar.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives used on the line by cook staff were being stored in buckets of sanitizer.
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 - Hot Holding* (corrected on site)
Observation: Onion straws and baked beans hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese slices on the line and shredded cheese cold holding at improper temperatures. Product must be surrounded with enough ice to ensure product is held at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Several refrigerators and alto shams are in need of thermometers.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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11/12/2015 | Routine | |
Temperature fluctuations above 41 F seem to be stabilizing, with the couple of spikes recorded by the data logger being explained by staff (ie. repair work, delivery, cleaning). PIC is monitoring product temperatures in the WIC ever two to three hours to ensure temperatures are staying at 41 F or less.
Thermostat has been adjusted slightly, and facility is considering installing heavy duty door hinges to provide a more efficient closing of the unit.
No violation noted during this evaluation. | 07/13/2015 | Follow-up | |
1. A new door lock was installed on the WIC door on 7/3/15 and broke after being used for about half a day. The lock was not installed properly, and will be reinstalled by Wednesday or Thursday of this week. When the technician is here please ask the following: 1. Can you set the time of day the WIC goes into defrost? 2. What time of day is it currently set to defrost? 3. How many times of day? If you have the ability to set the defrost cycles make sure to do it during non-peak periods.
2. Ask the technician to also lower the air temperature of the WIC a few degrees as well. Ideally we can get the unit to hold an ambient temperature of 37-38 F.
3. Product is being staggered in the protein RIC and this is helping product temperature overall. Strongly encourage keeping all full sheet trays out of this unit. Also consider storing the raw chx in metal pans versus plastic.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shredded cheese, penne pasta, butter, sourcream, pico, raw chicken, hardboiled eggs, buttermilk, creamers, and sliced tomatoes cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: There are concerns regarding whether or not WIC1 and the 2-door clear RIC are operating correctly, and are able to maintain product temperatures of 41 F or less.
Correction: Repair the refrigerators 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 refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/07/2015 | Follow-up | |
Notes:
1. Discussed the current menu. Need to add an asterisk next to the tuscan sirloin and blackened seared tuna salad on the lunch menu insert, and the prime rib listing on the dinner menu. All other items were corrected as noted in the December 2014 inspection.
2. Provide a parasite destruction letter on the sockeye salmon. The same will potentially be needed on the tuna. We must find out the species of tuna being used. If it is not an exempt species the inspector will need either a parasite destruction letter or aquaculture information if the fish is not wild caught. Aquaculture documentation must address what is in the pellet feed (parasite-free) and pen conditions the fish are raised under.
3. Data logger programmed and placed in the WIC. Scheduled to run for four days total. Elevated product temperatures noted today, with kitchen manager stating a delivery was received in the morning. Temperature fluctuations must be controlled to prevent product from rising above 41 F.
4. When ice water baths are used the ice water level must be brought up higher on the food containers to provide adequate cooling.
5. Suggest keeping ice bags on the penne pasta stored in the middle left drawer unit on the line. The unit is known to have issues, and this is the only product stored in it. Either don't use the drawers, or adequately control product temperature.
6. Floor tiles, some areas of wall, and coving are in poor repair. The facility is supposed to be completely renovated within the next year.
7. Ice machine is to be professionally cleaned within the week. Maintain wipe downs on the interior on a frequent basis.
8. Consider rearranging product in the new Victory RIC used to store meats on the line. The same goes for the 2-door clear RIC by the front kitchen entrance.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a cook touching a cooked burger with his bare hands. Burger was allowed to cook further to neutralize the risk of contamination.
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* (repeated violation)
Observation: Shredded cheese, penne pasta, butter, sourcream, pico, raw chicken, hardboiled eggs, buttermilk, creamers, and sliced tomatoes cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: There are concerns regarding whether or not WIC1 and the 2-door clear RIC are operating correctly, and are able to maintain product temperatures of 41 F or less.
Correction: Repair the refrigerators 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 refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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06/24/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat. test strips and an Employee Health policy during today's inspection. Management currently monitor TCS food product temperatures and cooling temperatures. Management stated that new take-out/to go menus have been updated witht he Consumer Advisory for the steak, salmon and hmaburger products and are pending arrival at this time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the mid fry maketable units, walk-in freezer unit, and pantry maketable unit.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Pans on the warewashing rack were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
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12/23/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, hi-temperature dish machine, and test kits. Reviewed corporate employee health policy and all necessary language is included. Electronic copy to be attached to record. Topic is addressed during hiring process and signed copies kept on file for all staff.
Notes:
1. Menu is scheduled to be reprinted in the next couple of months. The consumer advisory statement (disclosure) appears on the menu, but the reminder does not. The reminder consists of placing ** after each time steak, burger, and salmon are mentioned on the menu.
2. Keep an eye on the WIC. Slight ice build-up noted today and the chef thawed out the ice while the inspector was present. The unit went from an ambient temperature of 43 F to 40 F. May need to adjust the setting of the thermostat between morning and night. Strongly encourage developing log sheets recording the air temperature of all refrigeration units, as well as selected food items in each unit. Sample forms provided.
3. Suggest pre-chilling ingredients for cold menu items whenever possible (ie. marinade for chx, pico)
4. Staff must be very mindful of stocking the new True RIC on the line. Sheet trays were blocking air flow in the unit today. No shelf should be completely blocked, because the temperatures of the unit will increase as you drop down each shelf in the unit. Suggest storing product in small metal pans with the lids off. Butcher paper can provide overhead protection of the top steak in each pan. Try to stagger the placement of containers on each shelf.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Burgers, chx (in line True RIC) and product in the main WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/29/2014 | Routine | |
Additional temperatures taken:
WIC1: cajun mustard 40, raw chx 37, cooked wings 41
WIC2: steak 39
No violation noted during this evaluation. | 03/11/2014 | Routine | |
Notes:
Maintenance call was placed to get line reach-in cooler repaired. Manager to call EHS at (804)221-7828 and report when unit is fixed.
Recommended to use time as a public health control for sliced tomatoes stored on ice .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wahoo fish and shrimp cold holding at improper temperatures in the left low reach-in cooler. Sliced tomatoes stored on ice cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Left low reach-in cooler is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust reach-in 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. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/15/2013 | Routine | |
All violations from 7/2/13 have been corrected. The WIC and line coolers are holding better temperatures. The units have been serviced, smaller portions are being put on the line, and all proteins are being iced.
No violation noted during this evaluation. | 07/08/2013 | Follow-up | |
Additional temperatures taken:
containers of raw chicken in the back corner of WIC1 45-46***
strip and other raw beef products in WIC2 38-40
cooked shrimp in right tall True fridge 36
Adequate thermometer, hi-temperature dish machine, quaternary ammonia sanitizer buckets, chlorine at the bar, and test kits. Reviewed employee health.
Notes:
1. Remind barehand contact is prohibited with even bar fruit and plate garnishes.
2. Have the WIC1 and middle low left/right coolers on the line serviced immediately. Air temperature of the units as well as product temperatures were found elevated even prior to lunch rush.
3. Bags of ice are being kept on proteins out on the line, but the containers are too full. Half portions should be used to allow the ice to more effectively cool/reach more product. This was addressed during the inspection.
4. Make sure staff are only placing portions of items in the left/right line coolers that will definitely be used during a given meal period. Knowing the units do not maintain temperatures means any leftover portions should be discarded after a 4 hour period.
5. Follow-up with new dish washer to make sure dishes are not stacked wet.
6. Make sure the underside of the blade guard area on the slicer is being wiped down when it is broken down for cleaning.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product in the two middle low line coolers and WIC is cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: WIC1 and the left/right middle low line coolers are not maintaining temperatures of 41 F or less.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/02/2013 | Routine | |
1. Elevated PHFs noted above were bumped to the WIF for rapid cooling. Checked at end of inspection and temperatures had dropped to 42-47F.
2. Suggest only keeping 1/2 trays of product in the middle line coolers that will normally be used during a meal period, with back up portions in the WIC.
3. Spoke to an employee about bare hand contact with chicken tenders. Product was discarded and food prepared again once hands were washed and gloved. Discussed when hands must be washed prior to gloving.
4. Discussed complaint from 4/2/13.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes, chicken wings, cordon bleu, crabcakes, smashed potatoes, calimari, and shrimp cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The middle right low refrigeration unit on the line was not maintaining ambient temperatures of 41 F or less. Suggest also having the other line coolers checked out.
Correction: Repair the middle right low refrigeration unit on the linerestore 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/09/2013 | Follow-up | |
Additional temperatures taken:
pasta, cooked chicken, raw shrimp/scallops in middle MUT drawers 40-41
rice in side auto sham 151
pasta, turkey/ham, wings/tenders, ribs in WIC1 40-41
rice on line 152, au ju 180
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1.All of the product stored in the middle right low refrigeration unit on the line was bumped to the WIC for cooling when the elevated temperature was detected.
2. Make sure the temperatures of products heated/reheated in the microwave are checked prior to placing them on the line. Allow the items to sit covered for a few minutes after heating to help distribute heat in the dish, and then stir it up. Thick foods will not heat uniformly and will take more work during the heating and/or cooling process.
3. Suggest keeping all diced tomatoes on ice on the line in the topside wells. Also suggest keeping ice on all proteins stored in the low line coolers for better cold holding temperatures.
4. Prime rib must be cooked for a minimum of 130 F for at least 112 minutes, and must then be hot held at 130 F minimum.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The alfredo sauce was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Baked apples, sweet potatoes, and prime rib 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: Diced tomatoes, chicken wings, cordon bleu, crabcakes, smashed potatoes, calimari, and shrimp cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The middle right low refrigeration unit on the line was not maintaining ambient temperatures of 41 F or less. Suggest also having the other line coolers checked out.
Correction: Repair the middle right low refrigeration unit on the linerestore 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Kitchen manager stated that it is cleaned after each use and would not be used any more today.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Mold present along interior surfaces of the ice machine.
Correction: Clean the interior of the ice machine at a frequency necessary to prevent mold build up or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory along the rear prep line.
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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04/01/2013 | Routine | |
Additional temperatures taken:
egg wash on ice in bottom right MUT 33
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the ice machine had some mold present.
Correction: Clean the interior surfaces of ice machine at a frequency necessary to prevent mold build-up, or per manufacturer specifications.
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01/03/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Crab cakes - 50, Lobster tails - 44, Baked Potato, hot holding - 165, Tomato, diced - 42, 41
Note:
1. Food temperatures were taken today during the Lunch "rush". Refrigeration units were open and closed frequently causing a high temperature reading on some foods. Continue to monitor food and refrigeration temperatures to verify safe holding temperatures.
2. Quaternary sanitizer tested at 200 ppm at the 3 compartment sink and wiping cloth pails. Chlorine sanitizer tested at 100 ppm at the Bar 3 compartment sink.
3. Remind staff that wearing gloves is not a substitute or replacement for regular handwashing with hot water and soap. Change gloves often and wash hands prior to putting on clean gloves.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Squid. Squid was sitting in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- 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: Ice Machine interior.
Correction: Clean and sanitize these surfaces for food contact.
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09/30/2010 | Routine | |
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