- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station behind the bar is being used for purposes other than washing hands
Correction: rubber mat observed drying in sink basin.
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01/13/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shrimp and sliced ham observed cold holding at improper temperature in food prep reach in refrigerator #1.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bottom exterior surface of the floor mixer in the Bakery
- Door gaskets to the Traulsen reach in refrigerators (2).
- Shelves in the Dry Storage Area in the downstairs kitchen.
- Vent on the ice machine in the downstairs kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall in the stairway leading up to the upstairs kitchen is not maintained in good repair
Correction: Repair the wall to ensure it is smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the walk in freezer in the downstairs kitchen has an accumulation of grime.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/05/2015 | Routine | |
This was a food handing violation at the bar. Had dialogue with PIC. See complaint closed out for 29Jul15. No violations observed during visit. Case Closed.
No violation noted during this evaluation. | 07/29/2015 | Complaint | |
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 150ºF.
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.
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06/25/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/23/2015 | Risk Factor | |
Complaint on 18-Dec-2014 :
EHS surveyed bar/oyster station area- No evidence of live or dead cockroaches or excrement/insect parts. PIC states: they have a Pest Control Service (Spence) that comes in monthly to survey/treat for insects and/or rodents. No grounds for further action. Case Closed.
No violation noted during this evaluation. | 12/18/2014 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hard-boiled eggs and Goat Cheese observed cold holding at improper temperature in the salad prep reach in refrigerator
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and or debris
Correction:
- Door gaskets to the five reach in refrigerators in the bar.
- Pistol gun holder in the bar and server area in the kitchen. .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the basement reach in freezer has an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/14/2014 | Routine | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Traulsen Reach in Refrig. #1 Butter: 39., Traulsen Reach in Refrig. #2: Dough: 41, Milk: 39., Bar Reach in Refrig. Milk: 40
- Critical: Handwashing Lavatory* (corrected on site)
Observation: The hand washing sink in the Bakery is inoperable, which prevents routine handwashing by food workers. Food service workers are using the 3-compartment sink..
Correction: Discontinue handwashing in the 3-compartment sink. Repair the inoperable hand washing sink in the Bakery to allow convenient use by food workers.
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08/20/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw beef and raw prepared chicken observed cold holding at improper temperature in Food Prep reach in refrigerator #2 across from the grill in the upstairs kitchen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: handwashing sign missing from hand washing sink in the upstairs kitchen.
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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05/20/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Traulsen Reach in Refrig .#1 (Bakery): Heavy Cream
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ground Beef (hamburger patties) observed cold holding at improper temperature in Food Prep Reach in Refrig. #2.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The measuring tape read below 160 degrees F.
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.
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02/18/2014 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Sliced Brisket: 40,
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and Half observed cold holding at improper temperature in the service low boy reach in refrigerator.
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)
Observation: The prepared ready-to-eat (RTE) sliced beef brisket and sliced cheese in the walk in 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in low boy refrigerator drawer is torn (upstairs kitchen, under the Blodgett oven).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Back exterior surface of sorbet machine in Bake Shop.
- Attachment area of floor mixer (front area) of Bake Shop
- Shelf above the stove in the Bake Shop
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/31/2013 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Fish Walk in Refrig.: Oysters: 39., Potato Cream: 39, Traulsen Reach in Refrig. (Bakery): Butter: 41, Milk: 39.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Clams and Salmon in food prep reach in refrigerator #1, and blue cheese in food prep reach in refrigerator #2 observed 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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08/13/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fish and clams in food prep reach in Refrig #1, ground beef and cheese in food prep refrigerator #2, Milk in service reach in refrigerator and sliced tomatoes in salad prep reach in refrigerator observed cold holding at improper temperatures
Correction: Adjust the thermostats to ensure food is maintained cold at 41°F or below.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia being applied to food contact surfaces (downstairs sanitizer compartment of 3-compartment sink) does not meet the requirements of 40 CFR 180.940: concentration was well above 400 parts per million.
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces: ensure the concentration is between 200 and 400 parts per million to prevent a toxic residual on food contact surfaces.
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05/02/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter and Bechamel Sauce observed cold holding at improper temperature in the food prep reach in refrigerator #1.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/28/2013 | Risk Factor | |
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