Today, a follow-up inspection was conducted for the NOAV issued on February 18, 2016. Substantial compliance observed.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
Due to the pattern of violations, a Notice of Alleged Violation (NOAV) will be issued. A follow-up will be conducted in 30 days, on or about March 18, 2016.
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Spoiled milk found in the bar walk-in refrigerator.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food (cooked ribs) is not protected from cross contamination by separating them from raw animal foods in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Reheating for Hot Holding (corrected on site)
Observation: The macaroni and cheese found partially in hot water by the cook-line steamtable that was cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74ºC (165ºF) for 15 seconds
Correction: found at 77 F
- Thawing
Observation: Reduced oxygen packaged/vacuum packaged salmon not thawed properly (found still in sealed packaging in the "Continental" two drawer refrigerator under the grill).
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods cold holding at the improper temperatures of 45-46 F inside the six drawer prep refrigerator
Correction: tcs foods shall be relocated or iced down to be at or below 41 F immediately.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The six drawer prep refrigerator is not maintaining foods at or below 41 F. One ice machine lid is damaged. Some main bar laminate shelves are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the bar soda gun nozzles and the soda fountain machine nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Glasses were not sanitized after cleaning in the bar machine to the left of the hand sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Plumbing System/Maintained in Good Repair
Observation: The upstairs bar hand sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the bar walk-in refrigerator and over the take-out containers at the server station are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (front window bar).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (front window bar).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (several lights out in cook-line hood system).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles at the main bar and dishwashing area.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing (repeated violation)
Observation: The walls and floors are not maintained in good repair (damage wall/floor junctures at the main bar leading into the kitchen and at the cook-line under the hand sink, damaged/missing floor tiles under the flat-top grill and fryer
Correction: wall tile damage by the kitchen dishmachine).
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2016 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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02/17/2016 | Routine | |
| No violation noted during this evaluation. | 09/24/2015 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced cheese, sliced beef, shredded cheese cold holding at the improper temperatures of 43-51 F in the six drawer prep refrigerator. The shredded cheese was replaced and exchanged with a metal pan
Correction: don't stack foods above the pan fill lines
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09/10/2015 | Follow-up | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An employee is drinking from an uncovered container in the food preparation area.
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.
- Cooling, Ambient Ingredients
Observation: Tuna salad and sliced tomatoes prepared from ingredients at ambient temperature were not properly cooling in deep plastic covered containers in the "Everest" two door refrigerator. Relocate these foods to another refrigerator/freezer, ice bath and/or place in shallower/steel containers.
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Pork roasts hot holding at the improper temperature of 111-117 F on top of the cookline steamtable. They were placed in the oven
Correction: ensure they are reheated to 165 F or above and maintained at or above 135 F.
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Sliced cheese, sliced beef, shredded cheese cold holding at the improper temperatures of 43-51 F in the six drawer prep refrigerator. The shredded cheese was replaced and exchanged with a metal pan
Correction: don't stack foods above the pan fill lines
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning in the kitchen dishmachine (sanitizer not ejecting, sanitizer prime button no longer properly labeled nor functioning). The facility was instructed to use the three compartment sink to sanitize until the unit is repaired to properly sanitize.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The quaternary ammonium sanitizer used at the kitchen three compartment sink was found too strong (>400 ppm)
Correction: corrected to 300 ppm (maintain between 200-400 ppm) (obtain QA test papers).
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09/03/2015 | Risk Factor | |
A replacement part is on order for the ice machine. The plumber will be contacted to repair the leak under the hot holding unit. Two service invoices were provided for the preparation unit.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The interior plastic lining of one of the bulk ice machines was observed damaged. The ring in the Vulcan flat top grill was observed broken. The Victory 6-drawer unit was observed holding above 41 degrees Fahrenheit (43 F to 45 F).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: Plumbing leak observed under the hot holding unit.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing (repeated violation)
Observation: Floor/wall coving in the warewashing area observed damaged. An area of baseboard near the back entrance observed in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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06/12/2014 | Follow-up | |
A work order will be submitted for the cook-line refrigeration unit. A recheck will be conducted for the unit. Floor in the walk-in refrigerator observed rusted. Provide an invoice once the refrigeration unit has been serviced. Cold hold TCS product at 41 degrees Fahrenheit or below. Remember to place the consumer advisory on the daily lunch menu if any items can be requested raw and/or undercooked. Chlorine dishmachines at the bar and in the kitchen checked for proper concentration using the provided test strips.
- Cooling Methods, Food containers (corrected on site)
Observation: Food container of blue cheese in the cook-line refrigeration unit observed portioned high in the container (product was reduced in volume).
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Small container of diced tomatoes in the cook-line preparation unit observed cold holding at improper temperature (discarded by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The interior plastic lining of one of the bulk ice machines was observed damaged. The ring in the Vulcan flat top grill was observed broken. The Victory 6-drawer unit was observed holding above 41 degrees Fahrenheit (43 F to 45 F).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Plumbing System/Maintained in Good Repair
Observation: Plumbing leak observed under the hot holding unit.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Some lights bulbs in the beverage walk-in an in the dry storage area observed not properly shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing (repeated violation)
Observation: Floor/wall coving in the warewashing area observed damaged. An area of baseboard near the back entrance observed in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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05/28/2014 | Routine | |
1. Post 2013 to the public.
2. Remove unused equipment and elevate items off the floor onto shelving with 6 inch legs or wheels in the storage areas.
- Food Storage Containers, Identified with Common Name of Food
Observation: Container of sugar/salt is no longer identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [cup with no handle found in the crumbs container
Correction: sugar/salt scoop handle observed laying in the product.]
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a location where it is subject to splash, dust or other contamination [Ice at bar under soda gun nozzle holder that is missing its drain tube.]
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Foods in the top portion of the 6-drawer refrigerator (shredded cheese, gaucamole) cold holding at the improper temperature of 44-61ºF
Correction: sliced turkey in a drawer found at a marginal temperature of 42ºF [Unit to be lowered in temperature.]
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the cloth used under a cutting board, and cardboard used to line a shelf in the walk-in refrigerator are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment and Utensils/Durability and Strength
Observation: REPEAT: The "Cuisinart" food processor is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Victory" 1-door upright refrigerator in the kitchen is not keeping foods 41ºF or below and there is standing water on the bottom shelf of the unit. The 6-drawer prep refrigerator is not keeping foods 41oF or below. Some shelving in the walk-in refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The "Scotsman" ice machine lid and interior ceiling are not maintained in good repair. There is some damaged laminate shelving at the bar.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (repeated violation)
Observation: Surfaces of the bar soda gun nozzles/holders and the interior ceiling panel of the "Hozshizaki" ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The shelves in the walk-in refrigerator and inside the upstairs refrigerator are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained before contact with food [some wet glasses found stacked on other glasses.]
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Plumbing System/Maintained in Good Repair
Observation: The backflow prevention device for the 2-part sink and dishmachine spray hose are not maintained good repair. The middle basin drain pipe at the 3-part sink leaks.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: One light bulb in the cook-line hood ventilation system, some lights in the storage room, some lights in the bar walk-in refrigerator, and the left light bulb inside the "True" 3-door refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents [air gaps observed around exterior doors.]
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [cook-line.]
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles in some areas of the kitchen
Correction: several ceiling lights were observed out.
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in some areas of the storage room [some lights out.]
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: The ceiling, walls, and wall/floor junctures in the kitchen and storage areas are not maintained in good repair [Baseboard tile damage behind the "Hoshizaki" ice machine. Wall damage by the Everest refrigerator. Wall/floor juncture not sealed at drywall upstairs storage area. Holes in walls and ceiling in the upstairs storage area. Kitchen ceiling damage (plastic), and holes by dishmachine. Wall damage under/behind the kitchen dishmachine. Holes, crevices, missing grout in-between tiles in the mop sink area. Wall damage at wall/floor juncture in electrical panel closet. Damaged corner trim in-between dishmachine & 3-part sink area.]
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [fly observed in the kitchen, couple of German cockroaches were observed on the kitchen floor leading to the back rest-room staircase, and some mouse droppings were observed in the back storage area on the floor.]
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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04/10/2013 | Routine | |
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