Food suppliers are US Foods, Concept Foods, and Restaurant Depot. Observed good handwashing and overall clean facility. EHSS discussed the following with the person in charge:
1. Employee Health policy, Form 1B is used.
2. If Ribeye Steak is offered under cooked, a consumer advisory shall be provided on the menu.
3. Recommend ensuring all ready-to-eat (RTE) foods are datemarked for 7 day disposition.
4. Recommend ensuring all cold holding units are supplied with a thermometer.
5. Recommend repairing the door gaskets to the reach-in cooler.
6. Recommend labeling all bulk containers of food in dry storage (i.e rice, beans).
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHSS provided a handwashing sign.
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02/01/2016 | Risk Factor | |
Food suppliers are Concept Foods and US Foods. Discussed Employee Health, Form 1B is used. Overall clean facility. Discussed the following:
1. Recommend supplying all cold holding units with thermometers.
2. Recommend storing raw meats by cooking temperature, per the chart provided by the Health Department.
3. Recommend ensuring prepared RTE foods are date-marked for 7 day discard date.
4. Recommend ensuring appropriate test strips for chlorine sanitizer.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed in chlorine sanitizer at <10ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.(50-100ppm chlorine)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Multiple prepared ready-to-eat (RTE) foods in the walk in cooler and prep refrigeration unit are 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash/rinse tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the wash/rinse compartment so employees can routinely monitor the water temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed person in charge dump a sanitizer bucket in the sink and use the sink to create a new sanitizer bucket.
Correction: The handwash facility identified above is to be used for washing hands only
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09/16/2015 | Routine | |
Food Suppliers are concept foods, US Foods, and Restaurant Depot. Discussed Employee Health, Form 1B is used and reviewed with all employees. Discussed cleaning and sanitizing food contact surfaces and utensils.
Recommend the following to the Person In Charge (PIC):
1. Storing in use wiping cloths in chlorine sanitizer between 50-100ppm.
2. Cleaning the non food contact surfaces of the cutting board rack, inside of chest freezer, and wire shelving by the dishmachine.
3. Air drying all dishes before stacking after cleaning and chemical sanitation.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in refrigeration unit. Observed raw chicken stored above RTE vegetables and on top of raw steak.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) beef and tomato sauces in the refrigeration unit are 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed Chlorine sanitizer of in use dishmachine (<10ppm) and in use wiping cloth buckets at unacceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. PIC adjusted dishmachine to correct chlorine concentration to 50ppm.
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04/20/2015 | Risk Factor | |
No menu changes since opening. Reviewed items cooled and cooling methods. Discussed handwashing, glove use and Employee Health. Overall very clean facility.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.(sanitizer observed too low< 50ppm)
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. (store at 50-100ppm. recommend changing buckets every 4 hours)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat RTE food in the refrigeration unit is 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.
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12/23/2014 | Routine | |
All items corrected. All other departments have signed off on this facility. ok to permit.
No violation noted during this evaluation. | 09/02/2014 | Follow-up | |
Pre opening inspection. Items discussed for correction. Follow up scheduled.
No violation noted during this evaluation. | 08/29/2014 | Pre-Opening | |
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