- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed arugula puree, butter, and browned butter in prep table, and pepperoni, pulled pork, and gnocchi in walk in cooler cold holding at improper temperatures.
Correction: Thermostats were adjusted in both units to maintain food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution at bar dish machine was too weak.
Correction: Dish machine was repaired and sanitizer was adjusted to correct concentration.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine soiled with mold-like substance.
Correction: Clean the ice machine.
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12/07/2015 | Risk Factor | |
Inspection for permit renewal.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tomato sauce, pizza sauce, and cheese cold holding at improper temperatures in the 2 prep tables in the kitchen (lower section - front)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust temperature and repair the gaskets to facilitate proper cold holding temperatures for TCS food.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed excessive frost in the reach in freezer.
Correction: Defrost the freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the prep tables are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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08/17/2015 | Routine | |
Fire outside of the building.
No violation noted during this evaluation. | 02/12/2015 | Other | |
Follow up to ceiling leak from an apartment above. Today, everything OK and problem was resolved
No violation noted during this evaluation. | 11/03/2014 | Other | |
- 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.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors at the cooks line and in the walk-in and the wall area under the dish machine slide tray noted in need of cleaning.
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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11/03/2014 | Routine | |
Apartment in above location of restaurant had a major plumbing issue and approx. 25-30 gallons of water poured into kitchen. All food contaminated was discarded. Chlorine sanitizer was advised to use for clean up. Facility closed at this time. Facility must gain approval from RCHD to re-open.
No violation noted during this evaluation. | 11/02/2014 | Other | |
Pre-open inspection. OK to operate pending final C.O. approval. 30 day follow.up after opening.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quatarnary and chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Several cases of plastic cups were on the floor in the basement
Correction: Store plastic cups 6" up above the floor.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the rest rooms hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the rest rooms hand sinks.
- 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.
- Physical Facilities in Good Repair
Observation: Rest room walls: paint needed where the old soap and towel dipensers were removed and are not maintained in good repair.
Also, stained ceiling tiles in the lower storre room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Replace ceiling tiles.
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09/05/2014 | Routine | |
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