Food suppliers include Sysco, PFG, and Restaurant Depot. Most proteins received raw. Discussed cooling and provided hand out. Some foods are hot held during dinner service. Employee health Form 1B in use and signed
- Critical: Cooling* (corrected on site)
Observation: Observed vegetable stock and marinara with meat not being adequately cooled to prevent the growth of harmful bacteria. Observed large pot of cooked vegetables in broth at 52 F in the walk in cooler. PIC stated this had been cooked and cooled the previous day. Observed a pan of meat sauce in the walk in cooler at 48 F. PIC stated this was cooled the previous evening.
Correction: Recommend discarding the food improperly cooled. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded food. EHS provided and discussed cooling hand out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed spaghetti and angel hair pasta in the BevAir prep unit cold holding at improper temperatures > 41 F. Observed bags of spaghetti between 43-46 F and angel hair pasta at 50 F. PIC was not sure why or how long the pasta had been cold holding > 41 F. Observed TCS (time temperature controlled for safety) foods in the walk in cooler cold holding between 40-43 F.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding food cold holding > 41 F for 4 or more hours. PIC discarded spaghetti and angel hair pasta. PIC adjusted walk in cooler colder and food was observed cold holding at or below 41 F at the end of inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) pasta, BBQ, and rib bites in the refrigeration units not properly dated for disposition.
Correction: Recommend marking 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 - Cutting Surfaces
Observation: Observed the cutting board(s) along the grill prep and steam table heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris: tray/ shelf under the grill, chest freezer (needs defrost), bottom of air curtains/ floor in Brown walk in freezer, surfaces of steamer/ oven, and shelf under steam table.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed the ceiling and floor in the dry storage room not smooth and easily cleanable. Observed insulation hanging down from ceiling and unsealed concrete floors in the dry storage room. Observed unsealed concrete in rear room around smoker.
Correction: Recommend repairing or replacing ceiling and floor to make it smooth and easily cleanable. Recommend sealing/ painting floors.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors in need of cleaning.
Correction: Recommend cleaning. Recommend power washing concrete floor around smoker and sealing floor. 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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12/08/2015 | Routine | |
PFG, Sysco, and Restaurant Depot are the food suppliers. Most proteins are received raw. Mussels and clams are received frozen, cooked, and scallops are received shucked. Occasionally receive fresh, in shell oysters for specials
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend PIC have employees read and sign employee health form/ information posted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) pasta, prime rib, cooked mushrooms, and ribs in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking 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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07/28/2015 | Risk Factor | |
Observed consumer advisory for hamburgers on lunch menu correct. PIC to asterisk (*) each hamburger item on the menu that applies.
No violation noted during this evaluation. | 04/16/2015 | Follow-up | |
Suppliers are PFG, Sysco and Restaurant Depot. Proteins are received mostly raw, frozen and thawed prior to cooking. Mussels and clams are received precooked and frozen. Oysters are sometimes received in-shell. Multiple items cooked, cooled and reheated. Consumer advisory correct on dinner menu for steaks and tuna. PIC to check with supplier on tuna (and salmon) for parasite destruction documentation. Observed new outdoor kitchen area
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several prepared ready-to-eat (RTE) foods, including cooked pasta, jasmine rice, BBQ, and sauces, in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the lunch menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked.
Correction: Recommend that 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 and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed chlorine sanitizing solution used in the dish machine was not at an acceptable concentration
Correction: observed < 10 ppm.
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04/08/2015 | Risk Factor | |
Discussed prep process for BBQ. Suppliers are Sysco and PFG. Pork butts are received raw, fresh or frozen, and cooked on-site. After cooking the pork is cooled/ pulled. After cooling the BBQ is portioned and then reheated, with sauce, for immediate service as ordered. Sauce base is commercial product and spices are added in house. BBQ is listed as smoked pork on the menu.
No violation noted during this evaluation. | 01/22/2015 | Complaint | |
All items corrected with exception of wooden shelving in dry storage. New menus at printer with Disclosure statement. Owner to send copy via email.
No violation noted during this evaluation. | 12/22/2014 | Follow-up | |
Reviewed menu. Disclosure statement needed on menus for any items that could be ordered raw or undercooked. Discussed cooling temperatures and methods. Gauge on dishmachine needs to be repaired. Fire suppression system just updated with new chemical in October along with Hood cleaning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (items in WIF);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the dinner box and some items in WIC unit are not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- 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.(quattenary ammonium)
Correction: Obtain a quattenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents in ceiling of Meat RIC
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: The following indoor surfaces do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent : wall at handsink in kitchen, shelving at dish table, dish storage, rinse area, dry storage shelving, slicer aea table
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in dish room is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the WIF
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: floors/covng areas under slicer area, prep area and in dish room..
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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12/08/2014 | Routine | |
Risk factor violation correction. Technician had come out and recalibrated the machine. Sanitizer observed at 75 ppm. Other corrections have been started: cleaning, hair restraints, handwashing sign. Prep RIC observed at 42 degrees vs 50 degrees. REminder no bare hand contact with ready to eat foods. Recommend fly strips or spraying outside.
No violation noted during this evaluation. | 07/08/2014 | Follow-up | |
Owner called for dishmachine service. Other items needed for correction by permit renewal discussed: sink in men's bathroom - slow to drain, leak in grill station ric, employee handwashing sign in bathroom, hair restraints, employee food, clean up of dead flies in patio kitchen, detailed cleaning needed: gaskets, floor behind dishmachine and 3 vat sink, patio kitchen.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only a sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (bleach bucket full but will not provide proper ppm without priming the line for each use. Dishwasher will wash and rinse in dish machine and then hand sanitize all equipment in 3 vat sink until dishmachine repaired)
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07/07/2014 | Risk Factor | |
Reviewed menu. Most items received frozen. Cooking is done from thawed state. Steaks received fresh. Consumer Advisory observed for tuna, steaks and hamburger. Discussed items cooked, cooled and reheated: lasagna, prime rib and pasta. Discussed cooling methods and temps. Discussed no bare hand contact and Employee Health. Form 1B given along with CDC handouts. Recommend spot checking foods for temps and daily equipment checks.
No violation noted during this evaluation. | 12/03/2013 | Routine | |
All violations from inspection of 12/21/12 corrected.
No violation noted during this evaluation. | 12/27/2012 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed preparing ready-to-eat (RTE) food (sandwiches) with their 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.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Unsafe foods observed in True RIC. Steaks observed without date marks and displaying indications of spoilage. Discarded at time of inspection.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
- meat slicer
- interior of ice machines (mold)
- soda nozzles and holders (mold)
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
- pot rack above prep sink
- interior of the Brown RIF
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/21/2012 | Routine | |
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