This inspection was received by John O'Connor Lord III.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee was observed handling ready-to-eat (RTE) food with bare hands (slicing fresh lettuce to use as garnish
Correction: moving quesadilla from cutting board to serving basket).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwich prep unit cold holding at improper temperatures (mid 50's).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Monitor temperatures regularly and adjust thermostats as needed. (Thermostat was adjusted for colder.)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the "cooked to order" cheeseburger.
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 (the asterisk by the description of the food) and a Reminder (the asterisk'd statement about increased risk of foodborne illness). Use brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. An advisory on the menu itself, on same page as the relevant item, is recommended (because table tents, and other presentations not directly connected to the menu, are easily mislaid).
- 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 - below 10 PPM.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F
- Outer Openings - Protected
Observation: Outer openings of the food establishment are not protected against entry of insects.
Correction: Protect the food establishment against the entry of insects by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Ceiling over the bar and in the dining room is not maintained in good repair (the paint is peeling off the ceiling). Floor is deteriorating between the 3-basin sink and the grill.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Poorly maintained facilities present cleaning challenges.
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06/22/2015 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat (on the drainboard at the 3-vat sink).
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
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Some points of ordering (some table tents) do not provide complete disclosure and advisory. They do not put an asterisk by the menu item[s] that may be served raw or undercooked + statement regarding risk of foodborne illness from consuming those foods raw/undercooked.
Correction: The Consumer Advisory shall include (a) a disclosure statement that includes a description of the animal-derived foods to which this Advisory applies and identification of the animal-derived foods by asterisking (*) them to (b) a footnote which states that the items are (or may be) served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (cardboard box) was observed reused for the storage of cookware. This material is not durable and non-absorbent.
Correction: Discontinue the reuse of manufacturer containers for cookware storage. Provide approved reusable (durable and non-absorbent) storage containers designed for your food storage needs.
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07/19/2014 | Routine | |
The date for the 10-day follow-up inspection to determine correction of this critical violation (observed during a routine inspection on 09 Jan 2014) fell on 19 Jan 2014, a Federal and state holiday. Coincidentally there was a severe winter weather event which resulted in impassable roads and closure of schools, offices, and businesses. Consequently, it was impossible to conduct this follow-up inspection until 24 Jan 2014.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods listed on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 Reminder footnote, which states that the items are or may be served raw or undercooked
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01/24/2014 | Other | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (bun, lettuce, tomato for cheeseburger).
Correction: Provide and use 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 - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for menu items (such as "burgers cooked to order") that may be served raw and/or undercooked
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. Consumers shall be informed by way of a Disclosure [an asterisk by each relevant menu item] and Advisory Reminder [statement about increased risk], through the use of brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep (deli prep) refrigeration unit. If present it could not be located by the PIC.
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.
- Toilet Rooms - Enclosed
Observation: Ladies' toilet room door is not tight fitting and/or provided with a self- closing door.
Correction: Provide toilet room door that is tight fitting and self-closing
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01/09/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Some prepared ready-to-eat food in the Traulsen refrigeration unit is not properly dated for disposition (meat loaf).
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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10/21/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee was observed handling ready-to-eat (RTE) food with 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwich prep under-counter cooler cold-holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Assorted prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition (example: meat broth).
Correction: Mark the name and "consume by" date on all containers of RTE foods at the time of preparation, or at time a commercially-prepared container is opened, 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 or discarded within 7 calendar days of preparation or opening, or, in the case of commercially-prepared containers, the food shall be served, sold, or discarded by the manufacturer's use-by date, whichever is sooner. 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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07/19/2013 | Routine | |
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