- Critical: COOLING (corrected on site)
Observation: Two containers of Carribean jerk chicken noted in the walk-in cooler cooling from yesterday. The smaller container was observed at 43 F and the larger container was at 50 F. Discussed that when the ice wand is not available that the food product shall be placed in shallow containers without a lid to properly cool from 135 F to 70 F in 2 hours and then from 70 F to 41 F in an additional 4 hours. The chef voluntarily discarded the two containers and stated that he will discuss proper cooling methods with all of the food employees.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The bar dish machine noted at 10 ppm. The repair company was contacted immediately and will be out today to repair.
Correction: Adjust and monitor that the machine is maintaining 50 ppm.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop observed with the handle in direct contact with the drinking ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on bar counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
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11/17/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The bar dish machine noted with sanitizer below 50 ppm. The chef stated that the company will be replacing parts and adjusting the machine again today.
Correction: Sanitize in the 4-compartment sink until the bar dish machine is maintaining 50 ppm chlorine.
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09/11/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Chicken in lower portion of the prep cooler is cold held at 45 F.
Pasta salad in the reach-in cooler door 4/5 is cold held at 47 F.
The chef removed the potentially hazardous foods from the coolers.
Correction: Discontinue using these two coolers for potentially hazardous foods until repaired. Repair cooler and maintain cold potentially hazardous foods at or below 41°F Correct By: 10-Sep-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The Chlorine dish machines noted at 0 ppm and the quat chemical dispenser at the 4-compartment sink noted at 0 ppm.
Correction: Until the dish machines are repaired, use the 4-compartment sink by manually setting up the sanitizer. Correct By: 10-Sep-2014
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Sternos near pizza cooler is stored above clean dishes.
Oven cleaner and lysol noted above clean utensils near the dish machine.
Violation corrected during inspection.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following areas noted soiled:
-Soda gun holders at both bars
-Inside of both ice machines
-Underneath the cook line
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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09/03/2014 | Routine | |
| No violation noted during this evaluation. | 09/16/2013 | Re-inspection | |
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