- Outer openings are protected
Observation: Gaps observed along the bottom of the back doors.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up inside the walk in keg cooler.
- Sanitization methods - hot water, chemical
Observation: Low temp chemical dish machine in Hearth is testing low, 0 ppm. Person in charge contacted EMS services to come onsite and service the unit. Corrected.
- Handwashing signage
Observation: Missing hand washing reminder sign at the main bar hand sink. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the blade slicer area of the wall mounted fry slicer in Hearth. Employee removed slicer to be cleaned. Debris build up on the inside of both ice machines downstairs. Person in charge cleaned both ice machines.
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09/09/2015 | Regular |
- Shellstock, maintaining identification
Observation: Shellstock tags have been removed from the bags of fresh live oysters in the walk in cooler. Cook on duty retrieved the shellstock tags from a bag in the kitchen and placed them back with the live oysters. Tags must remain attached to the fresh shellstock until completely gone, then remove the tags for records.
- In-use utensils, between-use storage
Observation: Knives still stored in the sanitizer bucket on the prep line. Cook on duty removed the items and stored them on the reach in cooler prep table.
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03/12/2015 | Physical Recheck |
- 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 verifiable employee health policy onsite.
- Shellstock, maintaining identification
Observation: Bags of fresh mussels and oysters inside the walk in cooler did not have shellstock identification tags attached or available. Fresh oysters and mussel tags were found and placed with shellfish. Keep tags on bags until used.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Norovirus bodily fluids clean up procedure available onsite.
- In-use utensils, between-use storage
Observation: Cooking utensils stored in the sanitizer bucket on the main prep line. Discussed violation with PIC. Utensils removed from sanitizer and stored in clean location.
- Posting of a valid license
Observation: Current Food License not posted at time of inspection. PIC posted the license.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Eating, drinking, or using tobacco
Observation: Employees open drink with no lid was stored on the prep tables in the back kitchen. Discussed with manager. Drink removed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check sanitizer solution.
- Equipment location, installation, repair, and adjustment
Observation: Cooler doors on the kitchen reach in coolers are in disrepair. PIC has purchased hardware to repair the units.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer bucket on the main line tested low, 0 ppm. Wall dispenser unit is not mixing correctly. A fresh quat bucket was mixed by hand to the correct concentration. PIC contacted EMS to come onsite and service the unit at time of inspection.
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02/24/2015 | Regular |
| No violation noted during this evaluation. | 07/02/2014 | Follow Up LOC |
- Plumbing system maintained in good repair
Observation: Towel wrapped around faucet at the 126 bar three compartment sink due to a leak. Leak from pipe of the middle sink at the Moonraker bar.
- Shellstock, maintaining identification
Observation: Three bags of fresh oysters inside the walk in cooler did not have shellstock identification tags attached or available. Fresh oysters tags were found by employee. Keep tags on bags until used. Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure for hamburgers cooked to order on the Moonraker menu. No disclosure for the tuna cooked to order on the Hearth menu. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- Posting of a valid license
Observation: Current Food License not posted at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the white plate inside the smaller ice machine downstairs. Debris build up on the slicing blade plate of the fry slicer in Hearth. Cleaned by staff.
- Handwashing signage
Observation: Missing hand washing reminder signs posted at the 126 kitchen hand sink and bar, Moonraker bar hand sink.
- Equipment location, installation, repair, and adjustment
Observation: Both doors on the True reach in cooler by the oven in 126 are in disrepair. Door on the True cooler by the soap wells in 126 is in disrepair. Cooler also has pooled water in the bottom of the unit. Asend cooler in the 126 kitchen has standing water in the bottom of the unit. Ice scoop holder hanging on the 126 bar ice bin is in disrepair. Large reach in beer cooler with bottled beers in Moonrakers has standing water.
- Outer openings are protected
Observation: Observed a large gap along the bottom of the back kitchen screen door while in use.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the sanitizer concentration.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers are not available inside all reach in coolers throughout establishments.
- Using a handwashing sink- operation and maintenance
Observation: 126 bar hand washing sink had cream dumped in sink basin. Moonraker bar hand washing sink had a dirty strainer stored in sink basin. Both sink were cleaned by staff.
- Physical facilities maintained in good repair
Observation: Air vents above the Asend coolers in Hearth have dust build up. Hood filters and hood system in Hearth need to be cleaned.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Fresh sliced mozzarella(60F), blue cheese crumbles(56F), chopped olive in oil spread(57F) in the True reach in cooler by the oven in 126 were not being maintained at cold holding temperatures of 41F or below. Unit was not turned on. Employee stated the cord came unplugged when the cutting boards were being re-attached. The plug was adjusted and the cooler came back on. Food was out of temperature less than 4 hours employee stated.
- Posting inspection reports
Observation: Current Food inspection report not posted at time of inspection.
- Reminder statement
Observation: No Reminder statement for items cooked to order on the Moonraker menu. No Reminder statement for items cooked to order on the Hearth menu. No Reminder statement for items cooked to order on the 126 menu. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
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06/23/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed pop syrup spill in the basement under pop box dispenser area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed filters had residue build up along interior of ventilation hood above fryers at Moonrakers kitchen. Observed filters had residue build up at 126 main kitchen.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
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08/16/2013 | Routine |
- Handwashing cleanser, availability
Observed no hand soap at upstairs hand sink next to pizza oven.
- Bare hand contact with ready to eat foods
Observed food employee touch a ready-to-eat sandwhich to cut in half with bare harnds.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed pop syrup spill in the basement under pop box dispenser area.
- Food storage - preventing contamination from the premises
Observed food product such as seafood stored in pans on the floor of the 126 walk-in cooler.Observed food product thawing on a pan in the front 126 main kitchen prep area.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- equipment food contact surfaces and utensils clean to sight and touch.
Observed pop gun dispenser had residue build up. Person in charge removed pop cunt head dispenser to be cleaned/sanitized. Observed meat slicer had residue buil up on the blade.Observed utensils such as spatula stored in a container of water in between use at upstairs Moonrakers kitchen. Observed scoop handle submerged in flour at the storage container located at Moonrakers main kitchen. Observed scoop handle in contact with consumable ice at Moonrakers ice bin located at the bar.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed filters had residue build up and grease dripping along the interior of the ventilation hood abover fryers at Moonrakers. Observed filters had residue build up at 126 Main front kitchen.
- Material characteristics of non-food contact surfaces
Observed food such as fries stored in contact with white absorbant cloth. Observed bar glasses stored on absorbant cloth at the upstairs/downstairs bar. Corrected at time of inspection. Observed Door gasket to Open top true make table refrigeration unit was falling off and had other door closed with duct tape/metal can.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed food product such as seafood stored in pans on the floor of the 126 walk-in cooler.Observed food product thawing on a pan in the front 126 main kitchen prep area.
- Removing dead or trapped birds, insects, rodents, and other pests
Observed one dead cockroach next to the produce walk-in cooler of basement. Observed one dead cockroaches under the pop box dispenser in basment.
- In-use utensils, between-use storage
Observed pop gun dispenser had residue build up. Person in charge removed pop cunt head dispenser to be cleaned/sanitized. Observed meat slicer had residue buil up on the blade.Observed utensils such as spatula stored in a container of water in between use at upstairs Moonrakers kitchen. Observed scoop handle submerged in flour at the storage container located at Moonrakers main kitchen. Observed scoop handle in contact with consumable ice at Moonrakers ice bin located at the bar.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken stored above beef, lamb, and ground meet at the main 126 walk-in cooler.
- Roasts held at a temperature of 130°F or above
Observed heavy cream and orange juice at a temperature of 45*F at the reach in beverage cooler located at Moonrakers bar. Observed the right true refrigeration open top unit with food product at a temperature between 45-48*F located in Moonrakers kitchen. Observed salad unit at 126 Main front kitchen food product between temperatures of 45-50*F. Observed the reach in make table refrigeration unit contained food items in the lower shelf at temperatures of 45*F located at 126 Main kitchen. Person in charge volulntarily discarded items that were stored in unit overnight. Person in charge stated that food product is not stored in units overnight. Person in charge surrounded containers with ice.
- Designated areas for employees
use of designated areas by employees
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07/31/2013 | Routine |
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