- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the diferent areas has accumulations of grime and debris 1. Beer and Food walk in box floor in need of cleaning
2. Fan Near ice machine in need of dusting
3. Grease dump area and need of cleaning observe heavy accumulation of grease.
4. Bar floor area in need of cleaning. .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tableware were observed stored with the food-contact surface facing upward at the waiter station.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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03/31/2016 | Routine | |
| No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two (2) Working containers of chemical sanitizing solutions are 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.
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08/12/2015 | Routine | |
Cold products iced down at time of inspection. Service technician in route. All critical violations addressed during inspection.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of mussels tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Write the date the last shellstock was used on the tag.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (Front of the house staff observed slicing bread 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico, chick peas, black lentils, mushrooms, potatoes, fava, sweet potatoes, pasta, shrimp, black lentils, ricotta, feta and pizza dough cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ice the products at this time. Place products in freezer. Adjust and/or service the refrigeration units. Place lids on the refrigeration units. Replace units that cannot maintain food temperatures.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cooler upstairs.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's room).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/18/2014 | Routine | |
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The mussels offered for sale or service bears no label.
Correction: Discard the shellfish. Maintain tags on file for 90 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Records - Creation and Retention (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. Obtain a statement from supplier stipulating the species of tuna. Obtain a statement from supplier stipulating the salmon is aquaculture.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lentils, basil oil in walk in cooler, chicken and mozzarella at pizza station, sliced cooked mushrooms, sliced tomatoes, spinach dip and cous cous in the deli top adjacent to the stove cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the units.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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
- 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 (kitchen and bar).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/27/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/26/2013 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting boards along the serving line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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11/01/2013 | Routine | |
Approved for health permit.
No violation noted during this evaluation. | 07/08/2013 | Pre-Opening | |
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