- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Half and Half was observed 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.
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03/11/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Roast Beef in Reach in Cooler 3 was observed cold holding at improper temperatures. The Hamburger patties and fish in the Reach in Cooler Drawers were observed 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.
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11/05/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/08/2015 | Routine | |
| No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Roast Beef and Deli Turkey and Deli Ham in Reach in Cooler 2 and the Milk, Creamer and Butter in the Under Counter Reach in Cooler, Service were observed cold holding at improper temperatures. The Milk and Whipped Cream in the Under Counter Reach in Cooler, Bar were observed 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked Hamburger and Fish are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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05/13/2015 | Risk Factor | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked Hamburger and steak are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plates and lexan containers. Observed a hot water Sanitizing temperature of less than 160'F on the food contact surfaces of the equipment in the CMA Dishmachine.
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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03/03/2015 | Risk Factor | |
Sanitizer: Three Sink Kitchen: Quaternary Ammonia, Concentration: 200ppm
Three Sink Bar: Quaternary Ammonia, Concentration: 400ppm
Bar Dishmachine: Chlorine, Concentration: 100ppm
Additional Equipment Temperatures
Sandwich Prep 3: 38'F
Service Undercounter Reach in cooler: 38'F
Hoshizaki Reach in Cooler 4: 35'F
Additional Cold Holding Temperatures
Small Walk in Cooler: Chicken Salad 37'F
Service Undercounter Reach in cooler: Creamer 36'F
Hoshizaki Reach in Cooler 4: Milk 40'F
- 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: Coffee Press, tongs, ceramic plates, Soda guns and plastic squeeze bottles.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Main Bar is being used for purposes other than washing hands. Observed bar condiments being stored on the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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10/29/2014 | Risk Factor | |
Additional Equipment Temperatures:
Wait Staff under Counter Reach in Cooler: 40'F
Cooks Line Under Counter Reach in Cooler: 40'F
Sandwich Prep 3: 40'F
Additional Food Temperatures:
Wait Staff Under Counter Reach in Cooler: Butter 401'F
Cooks Line Under Counter Reach in Cooler: Scallop 38'F, Creamer 38'F, Pork 38'F
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in use knives being stored in Sanitizer Bucket.
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 - Cold Holding* (corrected on site) (repeated violation)
Observation: The Chicken Salad, Sour Cream, Cut Cantaloup, Cut melon, Whipped Cream, Marinara Sauce and other items in the Delfield Reach in cooler were 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Observed broken floor tiles throughout kitchen facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/02/2014 | Routine | |
| No violation noted during this evaluation. | 06/16/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Peanut Butter Cream Cheese and Pimento Cheese 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.
- 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 units is not properly dated for disposition. Observed seveal containers in the Hoshizaki Reach in Cooler with no date.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Horseradish sauce in the Delfield refrigerator, the food should have been discarded 7 days ago. Observed another container of Bacon fat in the walk in cooler with consume by date that should have been discarded 15 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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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02/11/2014 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that various foods in the walk-in and 2 reach-in refrigerators were not protected from cross contamination because it was not in covered containers or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers or wrappings.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/27/2013 | Routine | |
hot sandwich prep table: sliced tomatoes 45, cooked roast beef cubes 40, grilled chicken 45
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes, blue cheese, salami, sliced tomatoes and grilled chicken 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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05/15/2013 | Risk Factor | |
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