There are no violations noted during inspection.
Notes:
Great Managerial control observed.
No violation noted during this evaluation. | 03/23/2016 | Routine | |
All non-critical violations must be corrected within 30 days.
Work order was placed to get plumbing repaired.
Well organized facility, great Managerial control.
- Warewashing Equipment, Cleaning Frequency
Observation: The drainboards of the 3 VAT sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the dish wash area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/19/2015 | Routine | |
Delfield cooler at far end of production line had apparently just begun to fail within the several hours prior to reinspection. Good monitoring system appears to be in place for cold holding of TCS foods.
No violation noted during this evaluation. | 07/21/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken, potato salad, chicken strips, fish fillet, sliced tomatoes, shredded cheese, and baked potatoes are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date marking system for stored TCS foods in refrigeration is inconsistent, with some items marked with date of preparation and othes with disposition date.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Small Delfield make up cooler registers high internal ambient temperature, and is incapable of safelty cold holding TCS foods.
Correction: Adjust or repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/08/2015 | Routine | |
Good hand washing practices observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw fish fillets and cooked chicken are cold holding at improper temperatures in refrigerated drawer.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to mop sink faucet extends below the flood rim of the sink.
Correction: Maintain air gap fro faucet to flood rim to protect potable water source from backflow contamination hazard.
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03/06/2015 | Routine | |
Good temperature control of TCS foods noted.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic lexans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Maintenance tool stored atop salad bar food container on storage rack
Correction: Maintenance equipment supplies and tools and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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12/05/2014 | Routine | |
Additional food temps: mashed potatoes 141
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Queso sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken strips and macaroni & cheese are cold holding at improper temperatures in the Delfield floor cooler
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield floor cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Delfield floor cooler incapable of cold holding TCS foods.
Correction: Adjust, repair, or replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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08/12/2014 | Routine | |
Operator explained that a new company has been contracted to repair refrigerators.
Small make table was currently not working, but items were being iced. Operator checked foods prior to inspector and explained they were reading at 45 F. He removed all foods from this cooler. Explained to him that ice is not the best method, especially during warmer months.
No violation noted during this evaluation. | 05/27/2014 | Follow-up | |
Additional food temperatures: Food in the top of the left make table - 37-39, Chicken tender - 193, Salmon - 173, Tilapia - 168, Foods in the bottom of the left MUT - 38, Chopped shrimp - 65, Soups - 42-50, Chicken (cooling 40 mins) - 97, Salad bar items (some which had recently been stocked and prepped) - 38-49.
Operator has a work order in for make table, Delfield door, and all other inoperable equipment.
Will return on/about May 27, 2014 to check equipment.
- Critical: Cooling* (corrected on site)
Observation: Pasta noted not being adequately cooled to prevent the growth of harmful bacteria. Pasta made 3.5 hours prior was observed at 75-80 F. Pasta was voluntarily discarded. Do not leave pasta on the counter to cool.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato basil sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the top of the right make table and foods in the Delfield reach-in (which had been in the small make table) cold holding at improper temperatures. Foods were placed on ice or discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/15/2014 | Routine | |
Additional food temperatures: Shrimp (cook) - 186, Shrimp - 38, Salad bar items - 38-39.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee washing gloved hands, during food preparation.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
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02/07/2014 | Routine | |
Additional food temperatures: Burger - 157, Shrimp (2 hours) - 55 F.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The shrimp for gumbo was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: A few items in the top of the small MUT were cold holding at improper temperatures. Recommended setting this unit between 35-38 F to accommodate food temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/21/2013 | Routine | |
All violations have been corrected.
Hand washing procedures reviewed with all employees.
Temperatures being taken every two hours. Log being kept.
Excellent recovery!
No violation noted during this evaluation. | 07/08/2013 | Follow-up | |
Additional food temperature: Chicken (cook) - 176, Turkey burger (cook) - 196, Beef - 40, Shrimp- - 59, Chicken noodle soup - 53, Ribs - 53, Ribs (removed from heat 30 minutes) - 109-150, Baked potato - 155-157, Pasta (cooling 1 hour) - 51, 45, Spaghetti squash (cooling 1 hour) - 42-43, Rice - (cooling 1 hour) - 44, Peppers & onions (cooling 1 hour) - 42.
Hand washing should be addressed with all staff!
No bare hand contact with ANY ready-to-eat foods is allowed, this goes for drink garnishes too.
Do not use hand sinks for any other purpose other than hand washing.
A follow-up inspection will occur on/about 07/08/2013.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Once cook was advised to wash his hands between changing gloves he rinsed his hands at the food prep sink. Manager explained that he had to wash his hands with soap at the hand sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: Observed waitstaff bring back dirty dishes then handling plates of food and lemons for drinks with bare hands, without washing hands. Salad bar employee observed messing with hair and handling clean dishes for the salad bar. Observed cook sanitizing, remove gloves and don a new pair of gloves to handle food, without washing his hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lemon garnish for drinks)
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Sanitizer in wiping cloth buckets was low. Manager called to have sanitizer dispenser calibrated.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Lobster tail was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Small reach-in on the cook line was observed with an ambient temperature of 53 F. Foods in the top of the left make table were observed with elevated temperatures. Manager called to have unit repaired.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/24/2013 | Routine | |
No insects observed during todays inspection.
Cooler door should be repaired as soon as possible.
Tiles should be replaced by the next routine inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bagged, chopped shrimp in the small make table observed cold holding at improper temperatures. Shrimp should not be stack too high out of the container, where it cannot get direct air flow from the refrigeration unit below. Bags not maintaining temperature were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Small make table door does not properly seal, creating a gap that lets air escape. This cooler should be repaired immediately to prevent the elevation of food temperatures.
Correction: Repair the make table door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Missing tiling observed behind the waitstaff station. Standing water observed where tile once was.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/18/2013 | Follow-up | |
Additional food temperatures: Chicken - 46, Foods in the WIC - 30-40.
Mop sink in need of being cleaned.
A follow-up will occur on/about 03/18/2013.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Bags of raw shrimp, mac and cheese, and sugar snaps peas observed being stored on ice in the same food prep sink.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the small make table observed cold holding at improper temperatures. Do not stack foods to high outside of the containers they are stored in. Door does not seal completely, creating a gap at the top of the door.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Small make table door does not properly seal, creating a gap that lets air escape. This cooler should be repaired immediately to prevent the elevation of food temperatures.
Correction: Repair the make table door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Table where ice buckets are stored noted in need of being cleaned. Build-up on the exterior of the warming drawer used to store baked potatoes.
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 (repeated violation)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Floors, Walls, and Ceilings - Cleanability
Observation: Missing tiling observed behind the waitstaff station. Standing water observed where tile once was.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Heavy amount of trash and debris noted on the floor behind the wait staff station.
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.
- Pests - Controlling Pests*
Observation: Several small insects observed behind the wait staff station in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/07/2013 | Routine | |
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