The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection. All violations were corrected at time of inspection.
No violation noted during this evaluation. | 04/03/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed handwashing policy. EHS discussed consumer advisory and recommended that if they decide to make any changes to the menu, offer raw or partially cooked food the menu will need to be updated. Environmental health specialist discussed proper cooking temperatures and provided educational information. EHS provided educational information on setting up the three vat sink.
The three compartment sink is to be used until the dish machine is supplied with chemical and sanitizing properly.
Environmental health specialist discussed the option of time as a public health control for food items that will not be under cold holding temperature during the lunch period.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: carrot cake
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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: bean sprouts and sliced tomatoes on prep table
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr prep cooler located by the stove
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (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.
- Physical Facilities Good Repair
Observation: Observed that the light coverings in the kitchen are broken and are 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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03/20/2015 | Routine | |
Please repair Dish Machine and ensure proper chemical sanitizing. Please send copy of invoice of repair to Health Department by 12/11/14.
Please remember to keep back door closed at all times.
- 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: half & half 50F in beer chest at bar
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. DISHMACHINE NOT PRODUCING SANITIZER.
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. 3VAT SINK SET UP FOR DISHWASHING UNTIL DISH MACHINE REPAIRED.
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12/01/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Outer openings must be covered by a screen to prevent pests from entering establishment.
Dishmachine: Chemical
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Place a lid on all beverages and use a straw. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Observed ready to eat herbs: Cilantro, Thai Basil wrapped in newspaper prior to service.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. MANAGER REMOVED NEWSPAPER FROM THE FOOD.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Squid thawing in prep sink without using running water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. THE MANAGER TURNED THE WATER ON TO PROPERLY THAW SQUID.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Observed the kitchen access door propped open during inspection.
Correction: OBTAIN A SCREEN DOOR IF THE DOOR WILL REMAIN OPEN. A SCREEN DOOR WILL PREVENT PESTS FROM ENTERING KITCHEN.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts in the kitchen are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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06/06/2014 | Routine | |
- 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: Mushrooms in H20 46F & Tomatoes 46F @ #2, Mushrooms in H20 46F & Carrots in H2O 46F @ #3.
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.
- 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 WASH CLOTH BUCKET with a concentration of ZERO 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.
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11/05/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mushrooms in H2O (bottom) 49, tomatoes (Top) 65 @ #2, Mushrooms in H2O (top) 51, Tofu (Bot.) 49 @ #3
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. Regularly checking temperatures is advised.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 dish washer with a concentration of 0.0 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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational and the one AND only sink in kitchen has items blocking the top part of the sink from use AND the faucet handles are not easily operated.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing, keep area open and repair or replace faucet handles.
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07/17/2013 | Routine | |
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