| No violation noted during this evaluation. | 03/24/2016 | Risk Factor | |
Notes: Bar dishmachine sanitizer line needed priming before sanitizer was pulled - be sure staff check sanitizer level before using.
Ok for permit.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloths stored on work surfaces.
Correction: Store wet wiping cloths in sanitizer solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk in bar reach in cooler at 52F (discarded).
Correction: Called for service for unit. Maintain at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Pull/thaw date is not being written on sous vide items removed from the freezer to thaw.
Correction: Write the pull/thaw date on sous vide items as specified in your HACCP plan.
- Critical: Time as a Public Health Control*
Observation: No written method or policy for time used as a control from cooked onions, peppers, mushrooms for quesadillas at prep line.
Correction: Provide a written statement for time as a control.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine (kitchen) in need of cleaning.
Correction: Clean and sanitize regularly.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk in cooler racks in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed door for dry storage room is damaged with exposed wood.
Correction: Maintain physical facilities in good repair.
|
11/17/2015 | Routine | |
Reviewed sous vide practices - food is not being cooked, cooled and held at this time (cooked and served immediately). Reviewed additive list and noted new additives being used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: chicken salad 53F, tuna salad 51, egg salad 45F - salad prep unit
Correction: boiled eggs 45F, beets 45F - small salad prep
|
05/19/2015 | Risk Factor | |
Data logger has been installed and is checked regularly. HACCP procedures have been submitted. Sous vide food is not kept for over 48 hours.
Ok for permit (issued).
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed ice cream scoops stored in standing water in prep cooler top well.
Correction: Store scoops in running water, water above 135F, on dry surface, or in product.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty storage shelves and missing hood filters above rear oven.
Correction: Maintain equipment in good repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed in need of cleaning: hood filters, some refrigerator/storage shelves, some refrigerator fan guards.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light over cook line.
Correction: Provide more light.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed in need of cleaning: dusty ceiling - especially around air vents, some stained ceiling tiles in dry storage room.
Correction: Clean and maintain physical facilities.
|
01/30/2015 | Follow-up | |
Facility just started using sous vide as a cooking method but does not have a HACCP plan submitted. Please submit a plan before proceeding with sous vide cooking. Facility canned tomatoes and added citric acid to acidify product - this is not an allowed procedure without a variance. Please submit a variance request if acidifying and canning is a process you wish to use.
Both of these will need to be resolved prior to issuing permit.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice cream scoops stored in standing water in prep cooler top well.
Correction: Store scoops in running water, water above 135F, on dry surface, or in product.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed some items in upright reach in cooler by cook line above 41F: rice 45, potatoes 47.
Correction: Keep door closed well to ensure TCS foods are held at <41F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty storage shelves and missing hood filters above rear oven.
Correction: Maintain equipment in good repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters, some refrigerator/storage shelves, some refrigerator fan guards.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light over cook line.
Correction: Provide more light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: dusty ceiling - especially around air vents, some stained ceiling tiles in dry storage room.
Correction: Clean and maintain physical facilities.
|
12/16/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed foods in the walk-in vault whose dates were past the 7 day range (cheese sauce dated 6/24, oyster sauces dated 5/5 and 6/17 - lexan and plastic containers
Correction: corn salad dated 6/26 - lexan).
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the interior chute of the rear bulk ice machine.
Correction: Clean the chute and protect the ice from possible contamination when doing so/empty the machine.
|
07/09/2014 | Risk Factor | |
Permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets on the cook line low boy units.Observed missing hood vents (rear grill).
Correction: Replace the gaskets (gaskets are on order). Replace the vents (per manager, will have to be ordered).
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed lexans/plastic containers on the storage shelving in the rear that are "wet nested" (water/moisture inside).
Follow up: Observed lexan containers on the rear storage shelving that ar being "wet nested" (water/moisture inside).
Correction: Air dry/dry equipment with a single use towel prior to storage.
Follow up: air dry or dry equipment prior to storage.
- Lighting, Intensity (repeated violation)
Observation: Observed 16.07 foot candles of lighting at the rear grill
Correction: should have a minimum of 50 foot candles of lighting. Observed 17.62 foot candles of lighting at the main cook line
|
01/07/2014 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Observed the shellstock tags do not have the posted date when the last of the stock was used.
Correction: Label tags with the date that the last of it's stock was used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in the cook line low boy that registered above 41 degrees (gravy 46 degrees, beef 47 degrees, greens 46 degrees), ambient air temperature 47 degrees. Follow up on 1/2/14: observed the ambient air temperature in the cook line low boy refrigeration unit registered 46 degrees
Correction: should be 41 degrees or below.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Observed missing hood vents above the rear oven.
Follow up: Missing hood vents above the rear oven.
Correction: Replace the missing hood vents.
Follow up: replace the hood vents.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the low boy units on the cook line.
Follow up: Observed split refrigeration door gaskets to the low boy units on the cook line.
Correction: Replace the gaskets.
Follow up: replace the gaskets.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed lexans/plastic containers on the storage shelving in the rear that are "wet nested" (water/moisture inside).
Follow up: Observed lexan containers on the rear storage shelving that ar being "wet nested" (water/moisture inside).
Correction: Air dry/dry equipment with a single use towel prior to storage.
Follow up: air dry or dry equipment prior to storage.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed an exposed light bulb above the rear oven (missing hood vents).
Correction: Provide a protective shield for the bulb.
- Lighting, Intensity (repeated violation)
Observation: Observed 16.07 foot candles of lighting at the rear grill
Correction: should have a minimum of 50 foot candles of lighting. Observed 17.62 foot candles of lighting at the main cook line
|
01/02/2014 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Observed the shellstock tags do not have the posted date when the last of the stock was used.
Correction: Label tags with the date that the last of it's stock was used.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed foods on the buffet line with no coverings/lids (this is a repeat violations: sneeze guard was previously installed but has been removed).
Correction: Provide protective coverings for the foods (sneeze guards/lids).
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed bulk food containers in the storage room with no identification labeling.
Correction: Label the bins/lids with the common name of the food product.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in the cook line low boy that registered above 41 degrees (gravy 46 degrees, beef 47 degrees, greens 46 degrees), ambient air temperature 47 degrees.
Correction: Do not use these foods for sale/consumption. Refrain from using the refrigeration unit until serviced/it is capable of maintaining at 41 degrees or below. Manager opted to discard foods.
- Ventilation Hood System, Drip Prevention
Observation: Observed missing hood vents above the rear oven.
Correction: Replace the missing hood vents.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the low boy units on the cook line.
Correction: Replace the gaskets.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed the final wash/final rinse temperatures not reaching 150/180 degrees in the dishwashing machine.
Correction: Do not use the dishwashing machine until it is serviced and reaches the required temperatures. Set up and use the 3 compartment sink in the interim (wash, rinse, sanitize).
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold on the interior plastic chute of the bar area bulk ice machine. Observed a dirty bulk can opener blade in the kitchen.
Correction: Clean the chute
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed lexans/plastic containers on the storage shelving in the rear that are "wet nested" (water/moisture inside).
Correction: Air dry/dry equipment with a single use towel prior to storage.
- Light Bulbs Protective Shielding
Observation: Observed an exposed light bulb above the rear oven (missing hood vents).
Correction: Provide a protective shield for the bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed the lack of a handwashing sign at the waitress station at the bar.
Correction: Supply a handwashing sign at the sink.
- Lighting, Intensity (repeated violation)
Observation: Observed 16.07 foot candles of lighting at the rear grill
Correction: should have a minimum of 50 foot candles of lighting. Observed 17.62 foot candles of lighting at the main cook line
|
12/30/2013 | Routine | |
Standardization training inspection with another EHS.
No violation noted during this evaluation. | 05/01/2013 | Training | |
Permit issued
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the male dishwasher handle dirty dishes then clean at the dishmachine station.
Correction: Wash hands after handling dirty dishes and before handling clean.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration door gaskets to cook line low boy refrigeration unit.
Correction: Replace the gasket.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed pink mold on the plastic interior baffle of the bulk ice machine (dishmachine room).
Correction: Clean the mold and protect ice from contamination while doing so.
- Equipment and Utensils, Air-Drying Required
Observation: Observed lexan/stainless steel containers that are "wet nested" (water inside).
Correction: Dry equipment prior to storage.
- Light Bulbs Protective Shielding
Observation: Observed a light bulb in the 2 door Continental reach-in refrigerator with no light shield.
Correction: Provide a shield for the bulb.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the wait staff's handwashing sink.
Correction: Supply a handwashing sign at all handwashing sinks used by foodservice personnel.
- Lighting, Intensity
Observation: Observed 8.90 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles. Observed 4.5 foot candles of lighting in walk-in #1 and 2.8 foot candles of lighting in walk-in #2.
|
01/14/2013 | Routine | |
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