Discussed vacuum packing raw meats and providing a HACCP Plan to the Health Department for approval.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking from an uncovered container in the food preparation area.
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. Operator had staff move drinks durnign the inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the stealhead that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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01/12/2016 | Risk Factor | |
| No violation noted during this evaluation. | 05/13/2015 | Risk Factor | |
Discussed employee health in detail with management.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the mussels containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Operator placed the tags with the shell stock druing the inspection.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Correction:
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01/29/2015 | Risk Factor | |
Discussed employee drinks. Discussed cooling methods with the operator as well.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. For the humus and the mashed potato placed into containers over 4 inches deep.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Operator placed these products in smaller containers during the inspection.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/17/2014 | Routine | |
Operator agreed to use time as a control for the preparation unit that is not working until it is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding in the far left preperation unit cold holding at improper temperatures
Correction: Operator dicarded products found out of temeprature during the inpspection. Refrigeration specialist called during the inspection to repair the unit operator using ice in the top of the unit for luch service. Temperature are to be taken at 3:00 if products are found above 41 degrees they are required to be discarded.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar and at the grill line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection. Discussed handsinks are for handwashing only.
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05/15/2014 | Risk Factor | |
Operator has reviewed employee health with the operator.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff observed handling olives with 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. Operato corrected during the inspection. Ask that glove use policy be reveiwed with all staff.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) octopus and the roasted red pepers in the refrigerator, the food should have been discarded 1 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Operator discarded the product during the inspection. Asked that product discard times be reveiwed with all staff.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishmachine is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the lienen basket preventing its use. Operator removeed during the inspection.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use. The dumpster lid is pinned between the cardboard dumpster so that st cannot be closed.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk in cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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01/29/2014 | Routine | |
Facility is permitted as of today.
Operator working on replacing a one door low boy freezer.
Have handwashing signs up in the bathroom.
Operator to have the grease receptacle installed.
A operational inspection will be conducted on 2-1-13.
No violation noted during this evaluation. | 12/19/2013 | Routine | |
A follow up inspection will be conducted on 12-19-13 for the items below.
Handwashing signs installed at the handsinks and the bathrooms.
Refrigeration not turned on today in on and operating at temperature with thermometers.
Leaving employee health information for the operator for training new staff.
Mop sink installed and proper back flow prevention installed.
Bathrooms installed.
Plumbing installed under the mop sink that is not used cut and make smooth and easily cleanable.
Reviewed menu today and discussed special processes no special processes currently being used in the facility.
Food thermometer in place.
Have the dumpster lid closed and grease trap in place.
Detail clean the facility.
No violation noted during this evaluation. | 12/16/2013 | Pre-Opening | |
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