- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No employee reporting agreements available at facility. Provided Manager Nathan with Form 1A, 1B.
- In-use utensils, between-use storage
Observation: Serving spoon was laying submerged in container of hummus in prep cooler on kitchen line. Hummus was voluntarily discarded at time of inspection.
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01/29/2016 | Illness Complaint |
| No violation noted during this evaluation. | 01/26/2016 | Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has open gallons of milk with no date marking in kitchen and wait station, has thawed cheese cake not date marked, all need to be dated and used within 7 days or discarded.
- Cooling foods are stored properly
Observation:Has cooked rice noodles in bowl covered in walk in cooler, at 101 degrees F, uncovered and transferred to shallow tray to cool properly, will check in 2 hrs to ensure reached less than 70 degrees.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Outer lip if ice bin at server station at bar is soiled, clean. 2)One utensil at grill has handle heat damaged and is no longer smooth and cleanable, replace.
- In-use utensils, between-use storage
Observation:1)Has ice scoop and bucket stored on top of ice machine provide a tray to protect from surface of ice machine both kitchen and wait station. 2)sugar scoop handle touching product, keep inverted.
- Miscellaneous sources of contamination
Observation:Has beverage pitchers for wait staff near the paper towel dispensor in the wait station, moved to separate area now to protect from splashing with hand washng and hand drying.
- Records, creation and retention for parasite destruction
Observation:Does not have parasite destruction letter for the raw frozen tuna being offered. Will obtain from supplies, contacted today.
- Common name-working containers
Observation:Has spray bottles of cleaner and squeeze bottles of soap not labeled with common name, label to prevent confusion.
- Posting inspection reports
Observation:Has an inspection report from several years ago posted, found prior report and will post this one current inspection, within public view.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloth not in sanit bucket, returned to bucket now.
- Equipment location, installation, repair, and adjustment
Observation:Ice machine in wait station has part of the ceiling exposing the foam liner, check for need for repairs.
- Physical facilities maintained in good repair
Observation:Wall by ice machine in kitchen where bucket stored, is no longer smooth, wallboard showing through, resurface to have smooth cleanable surface.
- Established procedures for responding to vomiting and diarrheal events
Observation:Reports has discussed cleanup in event of V&D but still needs to formalize a written plan and provide supplies, easily accessible.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Has precooked chicken stored in drawer next to uncooked burger, usggest storing in upper drawer with veggies, chicken will be reheated before service.
- Food storage containers identified with common name of food
Observation:1) Has squeeze bottles of oil and water not labeled, must label with common name. 2)Has containers of sugar not labeled in bar, label.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has buildup along right side of shield near the fastener, clean and sanitize. 2)Meat slicer has some food debris underneath the slicer area, clean more thoroughly.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray chemical and cleaner stored over shelf with gloves and food service sheets, must move chemicals to protect food service supplies.
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03/17/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has two gallons of milk open in wait station without date mark of when opened, must date mark and use within 7 days or discard remainder, unless entire container used in first 24 hours of being opened. Correcting on site.
- In-use utensils, between-use storage
Observation:1) Ice scoop at bar touching ice, keep inverted out of product. 2) Storing scoops in stagnant water for rice, must keep at 135 degrees or hotter or in running dipper well. 3) Grill utensils in water at 122 degrees, raised temp to reach minimum of 135 degrees or hotter. 4) Has round bowl in seasoned flour, must use utensil with handle and keep inverted out of product.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Powdered sugar working container is heavily soiled on exterior, clean more frequently to prevent dried residue.
- When to wash
Observation:1) Observed dishmachine worker going from handling soiled items to clean items without washing hands first, must wash hands before handling clean items. 2) Observed removing gloves to move to another task without washing hands first. Corrected on site.
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02/06/2014 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Stored frozen foods shall be maintained frozen
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07/30/2013 | Routine |
- In-use utensils, between-use storage
- Sanitization of food contact surfaces - before use and after cleaning
Has spray bottles of sanitizer/disinfectant from vendor that is not intended for food contact surfaces. "used mostly on table tops but can be used behind the bar." Will switch to quat sanitizer from the food prep sink area for consistency sake and have able to be used on both food and nonfood contact surfaces for cleaning. Is testing 200ppm now for quat. Correcting on site.
- Air drying of equipment and utensils
Has a stack of pans stacked that are still wet on surface of nested pan, must allow to fully air dry before stack.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, bar, wait station and kitchen, keep all wet cloths in sanitizing buckets which does have at all stations. 2) Store all wiping red buckets on stool or lowest shelf at least 6 inches off floor. 3) Using foil on some trays and shelving racks, if used must change daily to aid cleaning, including exterior of rice cooker. 4) Soda gun holder at bar has some pink residue, clean base and drain line to decrease risk of pests, correcting now. 5) Wall in wait station is being marred by metal trays, repair and protect wallboard to keep smooth, cleanable surfaces.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
- Food storage containers identified with common name of food
Has several squeeze bottles of dressings, oil and water, that are not labeled with common name, must label to prevent confusion. Correcting now.
- Roasts held at a temperature of 130°F or above
1) Has two true prep coolers adjacent to each other not holding PHF at 41 degrees or less, cheese at 52.7 degrees F on top, cut pineapple at 51 degrees from below. Shredded cheese at 48 degrees F, cut tomatoes at 59 degrees, prepped this AM, but lettuce standing in water at 61 degrees has been in there all morning. Moving all PHF to coolers now and will discard any PHF that has been out of temp range in excess of 4 hours. Must not use these coolers until can maintain 41 degrees or less consistently, units turned down and service contacted. 2) Has chopped tomatoes at 44 degrees and sauce at 45 degrees F in ice bath but in plastic containers, suggest more ice and holding in metal pans, corrected now. Service here now and condensors cleaned and both units holding at 41 degrees or less now. Corrected on site. Monitor closely to ensure continues to hold foods at 41 degrees or less.
- Common name-working containers
1) Has spray sanitizer in bottle that is not labeled with common name, labeled now to identify product. 2) Has two spray bottles stored on edge of liquor rail, moved to floor area not separated from foods. Both corrected on site.
- When to wash
Observed several glove changes without washing hands in between and before move on to next task, must do more handwashing to prevent spread of bacteria. Correcting on site with education.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, bar, wait station and kitchen, keep all wet cloths in sanitizing buckets which does have at all stations. 2) Store all wiping red buckets on stool or lowest shelf at least 6 inches off floor. 3) Using foil on some trays and shelving racks, if used must change daily to aid cleaning, including exterior of rice cooker. 4) Soda gun holder at bar has some pink residue, clean base and drain line to decrease risk of pests, correcting now. 5) Wall in wait station is being marred by metal trays, repair and protect wallboard to keep smooth, cleanable surfaces.
- Separation from food, equipment, utensils, linens, and single service
1) Has spray sanitizer in bottle that is not labeled with common name, labeled now to identify product. 2) Has two spray bottles stored on edge of liquor rail, moved to floor area not separated from foods. Both corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has a gallon of chocolate milk in wait station that is not date marked, if lasts longer than 24 hours must label date opened and use within 7 days and discard remainder. All other items were properly date marked. Corrected on site.
- Bare hand contact with ready to eat foods
Observed server touch one piece of lettuce that has dropped out of bowl when transferring to "to go" box, must not handle ready to eat foods with bare hands, use deli tissues, tongs, gloves, or other barrier methods. Corrected on site.
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Gaps under or around exterior door in kitchen area, must seal where light is visible around edges, to keep pests from entering.
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07/18/2013 | Routine |
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