Observed good handwashing and glove use during the inspection. Reviewed employee health policy today.
- Critical: Cooling* (corrected on site)
Observation: Soup made the previous day noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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. Operator to track cooling process. Operator discarded the soup during the inspection.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/30/2016 | Routine | |
| No violation noted during this evaluation. | 09/17/2015 | Risk Factor | |
Facility has replaced floor in the kitchen painted and put stainless steel under the cook line for ease of cleaning. Facility has improved the ease of cleaning with improvements and maintained cleaning in the kitchen. Employee health is in place and reviewed today.
No violation noted during this evaluation. | 04/30/2015 | Routine | |
Operator discussed replacing the flooring in the kitchen during the inspection.
No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the mussels containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Operator called the distributor and copies of the tags were faxed to the operator. Operator to train all staff in maintaining tags.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Tomato soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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. Operator reheated the product to above 165 during the inspection. Operator to train all staff in cooling methods.
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08/21/2014 | Risk Factor | |
Observed good cooling methods discussed verifying temperatures daily with management. Observed good glove use and handwashing practices.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Preperation unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator agreed to discard any food older than today and relocate food after lunch. Refrigeration specialist on site working on cleaning the condenser.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, burgers , and other items with eggs in them that may be served raw and/or undercooked
Correction: 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. Consumer advisory needed on the brunch menu and the specials menu.
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04/22/2014 | Routine | |
Reviewed employee health with the operator. Discussed cooling methods and verifying temperatures for cooling, reheating, and cold holding. Leaving cooling logs for the operator.
- Critical: Cooling* (corrected on site)
Observation: Soups noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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. Operator agreed to discard during the inspection leaving cooling logs for the operator so the operator can verify their processes. Discussed taking temperatures with the owner.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food located in the bottom of the preperation unit and the 2-door unit beside the cook line cold holding at improper temperatures
Correction: Operator discarded products found out of temperature operator made the two door unit for produce and truned down the preparation unit. Operator to track temperatures of theses units.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and the duck that may be served raw and/or undercooked
Correction: 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.
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12/05/2013 | Risk Factor | |
Employee health is in place.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Chicken was placed back on the grill untillan interal temerature of 168 was measured. Ask the operator to take cooking routinly verify cooking temperature to ensure foods are properly cooked.
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07/30/2013 | Risk Factor | |
Leaving cooling logs for the operator to track cooling procedures and employee health information.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat. Thawing in water not running.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening. Deli meat was not redated after it was removed from the freezer.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Operator redated during the inspection.
- 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 for the dishmachine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the kitchen 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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03/13/2013 | Routine | |
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