| No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad bar cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Unit thermostat has been turned down and food has been discarded. Food temps to be taken daily.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 150.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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02/29/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). Raw meat stored above produce and bar shooters.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in both bars. Second bar had towels but did not work.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/11/2015 | Routine | |
Standardization inspection with cooling training.
No violation noted during this evaluation. | 02/10/2015 | Training | |
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: The pressure gauge for the high temperature warewash machine was not working.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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03/26/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in walkin holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 140<ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was not working.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at front bar, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at front bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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03/19/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/21/2013 | Follow-up | |
Regulations and cooling information supplied.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. On floor at hand sink and under shelf where alcohol heat cans stored.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Soups noted not being adequately cooled to prevent the growth of harmful bacteria. Soups dated 11-19-13 had internal temps of 56 F,47 F, and 49 F.
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. Food at improper temp discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food items in the prep refrigeration units were not properly dated for disposition.
Correction: Mark 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.
- Prohibitions (corrected on site) (repeated violation)
Observation: Knives were found stored between equipment in area that cannot be cleaned.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen at ice machine and dish area. Dispensers not working correctly.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The ant and roach spray in storeroom not labeled for use in foodservice establishments.
Correction: Manufacturer's label instructions must state that are allowed for use in a food establishment and must be applied by certified pest control operator.
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11/20/2013 | Routine | |
One salad bar ref unit at 36 F and the other unit above 41 F has been taken out of service. Both line ref prep unit above 41 F and have been taken out of service. Prep unit at ice machine repaired and at 36 F.
Repair man working on units and I will re-inspect 5-2-13. I have marked 0820 corrected because units that are not working properly have taken out of service.
No violation noted during this evaluation. | 05/01/2013 | Follow-up | |
Relocate food to walk-in where proper temp is being maintained until ref units repaired to maintain food at 41 F or below.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth on prep board contained no sanitizing agent.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ref prep units and salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Prohibitions (corrected on site)
Observation: Knives were found stored between equipment in area that cannot be cleaned..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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04/29/2013 | Routine | |
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