The purpose of this visit was to conduct a risk-factor assessment. Observed the facility has good practice to prevent cross contamination by using color coordinated pans to store different meats and food items in refrigerators. Proper date marking was practiced for prepared food items.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quaternary Ammonia solution was measured at above 200 ppm in sanitizer buckets. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Quaternary Ammonia solution at 200 ppm. Verify concentration using the appropriate test kit. The manager added water to lower concerntration of solution and measured at 200 ppm during inspection.
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03/22/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provide a copy of service receipt for Dipwell and Bar sink repair.
- Reviewed the menu with PIC. Per PIC, Lemon Basil Salmon is cooked to the temperature. No Consumer Advisory required. All the other consumer advisory for undercooked food items are stated properly.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice Cream Scoops in the dipwell with no water running.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH THE PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Blue Cheese, Shredded Cheddar Cheese, Chicken Strips (43, 45, 43) at Randell 4-Drawer Salad prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS WERE DISCARDED. DISCUSSED WITH THE PERSON-IN-CHARGE (PIC).
- Equipment / Good Repair / Operation
Observation: Observed Bar sink faucet and Dipwell by the wait station was not in good operation.
Correction: Repair/adjust the bar sink faucet and dipwell and provide a copy of service receipt to the Health Department with in 30 days.
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10/01/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor inspection.
NOTE:
- Observed the walk-in cooler was well organized to prevent any possible cross contamination.
- Advised the person-in-charge to fill the ice higher (up to the level of the food in the container) to maintain 41F or below at all time.
- Active Managerial Control (AMC) information was shared with the Person-in-Charge.
- Observed the Silverking 2-DR prep cooler's ambient air at 53F, but the food items were below 41F. Advised the PIC to monitor the food temperatures with in 30 minutes. If the food temperatures are rising move them to a unit that hold 41F or below immediately.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Grilled chicken observed at 157F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Food items was placed back to the grill and cooked upto 171F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Bulk chedder cheese in the walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food item was date marked.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Lemon Basil Salmon (Gluten-Free & Seafood section).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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. Update the menu and send a copy of the menu to the HD. Place an asterisk on the food item on the both section.
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04/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine saniitzer final rinse main dishmachine in kitchen: 0 ppm. Bar dishmachine activated thermolabel. Quaternary ammonium sanitizer wiping cloth buckets #1/#2: 350/200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR MAIN DISHMACHINE IN KITCHEN TO HEALTH DEPT. WITHIN 10 DAYS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Diced cooked chicken/sliced pepperoni in 3 dr pizza prep cooler: 56/47 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Food determined to out of temperature <2 hours and was relocated to WI cooler.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide copy of service invoice for main dishmachine in kitchen to Health Dept. within 10 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Correction:
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11/10/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation with focus on risk factors. Dishmachines in kitchen and bar both turned thermolabel black. Dishmachine in kitchen also provided final chlorine sanitizing rinse of 100 ppm. Quaternary ammonium sanitizer concentration (2 buckets) 250/300 ppm. NOTE: Service technician arrived during the inspection to start repair of the four coolers. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICES FOR THE FOUR MALFUNCTIONING COOLERS: 1) SILVER KING 2 DR PREP COOKLINE, 2) 3 DR PREP COOLER NEXT TO PIZZA PREP COOLER AND ACROSS FROM PIZZA OVEN, 3) SLIVER KING 3 DRAWER COOLER AT FRONT PREP AREA. and 4) 2 DR UNDERCOUNTER COOLER END COOKLINE ADJACENT TO PIZZA OVEN TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomato sauce/grated white cheddar/orange cheddar cheese/guacamole/cooked chicken breast/raw chicken breast/ alfredo sauce in Silver King 2 dr prep cooler: 46/58/58/57/52/49 degrees F
Correction: Diced cooked chicken/white beans/goat cheese in Silver King 2 dr prep front service area:59/61/58 degrees F.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units is not operating properly and is unable to maintain cold food at or below 41°F: Silver King 2 dr prep cooler FPA, 3 drawer prep cooler FPA, Silver King 2 dr prep cooler CL, 3 dr prep cooler across from pizza oven.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice to Health Dept. within 10 days for the four malfunctioning coolers.
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05/09/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Ecolab dishmachine in kitchen turned thermolabel black and produced final rinse chlorine sanitizer = 100 ppm.. Hobart dishmachine at bar: quaternary ammonia sanitizer = 200 ppm. Quaternary ammonium sanitizer in wiping cloth bucket = 250 ppm.
No violation noted during this evaluation. | 10/25/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration in Hobart Lxi dishwaher (bar): 250 ppm., 2 wiping cloth buckets: 300/150 ppm. Main Ecolab dishmachine turned thermolabel black, but chlorine sanitizer solution was observed not to be feeding into dishmachine and chlorine sanitizer concentration was measured to be 0 ppm. The following good retail practices were discussed with PIC during the inspection. Silver King 4 drawer salad prep cooler FPA, 2 dr prep cooler across from griddle CL, and 4 drawer undergriddle cooler CL were not able to maintain ambient temperatures of 41 degrees F or less (unable to maintain in all drawers for undergriddle cooler). PIC scheduled service of coolers during the inspection, and advised that technician would arrive prior to close today. PIC to provide invoice for the three coolers to the Health Dept within 72 hours. The three coolers are not to be used for cold storage of potentially hazardous food until they are restored to fully functional condition. PIC also scheduled service of the ECOLAB dishwasher during the inspection, and advised service technician would arrive prior to close today. PIC to provide invoice for dishmachine service to Health Department within 72 hours. Hot water temperature of hand sink in FPA measured at less that 100 degrees F. PIC to schedule service of handwashing sink. Hot water at other handwashing sinks was measured at 100 degrees F or greater. All handwashing sinks in the facility to be checked at the time of service for required hot water temperature, and service invoice to be provided to Health Department within 72 hours. Many coolers in the facility were found to contain malfunctioning or illegible thermometers. Fully functional, legible thermometers to be installed in all coolers in the facility in an easily readable location. PIC to provide statement to Health Dept confirming that thermometers have been installed as described above within 72 hours. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR THE THREE COOLERS DETAILED ABOVE, THE ECOLAB DISHMACHINE, AND APPLICABLE HANDSINKS TO THE HEALTH DEPT. WITHIN 72 HOURS AS REQUIRED ABOVE, AND TO PROVIDE STATEMENT CONFIRMING FULLY FUNCTIONAL THERMOMETERS HAVE BEEN INSTALLED IN ALL COOLERS IN AN EASILY READABLE LOCATION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Silver King 4 drawer cooler top FPA: chopped egg /diced tomato/cheese
2) Randell counter top cold hold unit FPA: Tarter sauce/sour cream/Parmesan cheese/salsa
3) 2 dr prep cooler #2 CL top
Correction: bottom: cherry tomatoes/diced tomatoes/sliced tomatoes/sliced American cheese/guacamole
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at FPA was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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04/15/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith BTR-250A-110
Dish machine: Ecolab WH-44CS
NOTE TO MANAGER:
Please fax within 10 calendar days a service report showing that the Silver king prep cooling unit and Traulsen 1dr cooler(2) is able to maintain 41F and below. Do not use this cooler to store potentially hazardous foods until the unit is repaired. FAX # 703-385-9568
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mozzarella cheese, goat cheese, cook chicken, raw beef, queso dip, guacamole
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---The queso dip and guacamole was discarded, and the rest moved to the freezer to chill.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Silver king prep cooling unit, Traulsen 1dr cooler(2)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.--A sanitizer compartment was setup.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving, walls
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Physical Facilities Good Repair
Observation: Observed that the two tiles missing in the dishmachine room is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/04/2012 | Routine | |
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