Correct the remaining items today, maintain the corrected items as corrected. Permit expired ->renew without delay. Do not use non food grade containers for food storage.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food service workers observed failing to wash after touching raw food, after touching cell phone.
Correction: Instruct staff on correct handwashing intervals.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Shellstock tags are not stored in chronological order and marked with the last date of sale or service.
Correction: Mark the last date of sale/service on each tag and store for 90 days from the recorded date.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Bare hand contact with ready to eat food - bread.
Correction: Instruct staff to only contact ready to eat food with gloves, tongs, spatulas or other suitable utensils.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark the food should have been previously discarded.
Correction: Promptly discard potentially hazardous foods after the end of the seven day cold holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory is not intact.
Correction: Asterisk each raw/undercooked menu item (includes raw/undercooked component) to the footnote.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Wares cycled through the bar dish machine are not being sanitized.
Correction: Discontinue use of the dish machine until it has been repaired or adjusted as needed to provide 50-100 ppm chlorine for sanitizing.
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03/29/2016 | Routine | |
All items noted during the previous inspection have been corrected.
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
Correct the remaining items today, maintain the corrected items as corrected. Reminders - review cooling methods, when to wash and employee health with staff.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Shellfish tags not stored in chronological order. Half a tag is present in the active bag.
Correction: Store shellfish tags in chronological order. Maintain identification of shellstock while working from the bag/container.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Bare hand contact with ready to eat food observed.
Correction: Instruct staff to don clean gloves or use a utensil to handle ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored below ready to eat foods.
Correction: Store raw animal food below ready to eat foods.
- Critical: Cooling*
Observation: Improperly cooled foods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within for more hours OR from 135°F to 41°F within four hours.
- Hand Drying Provision (corrected on site)
Observation: No paper towels available at the kitchen handsink.
Correction: Provide paper towels at each handsink at all times.
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04/16/2015 | Routine | |
Maintain the corrected items as corrected. Discussed increasing frequency of thermometer calibration.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Foods cooked yesterday improperly cooled.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 more hours. Corrected during inspection - facility has kept a cooling log since the previous inspection and reflect correct cooling time/temperatures. Facility food thermometer was checked and found to be out of +/-2°F (calibration) and was corrected.
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11/20/2013 | Follow-up | |
ACR 32135
A complaint was received that stated a customer became ill after consuming a meal at this facility.
One of the owners (PIC) was present at the start of the inspection, he indicated that he was not aware of the complaint. According to the PIC - no employees have called out sick in the last 2 weeks - no employees have been sent home during a shift. The fish vendor is ProFish and the facility receives shipments from this vendor 4 times a week, including Saturdays. The fish is cooked to 145
°F for 15 seconds despite being marked with the consumer advisory on the menu. During the inspection all components of the mahi mahi entree were measured at correct temperatures for cold holding. EHS did not observe any orders of this item being cooked during the inspection. EHS has requested sales numbers for this entree on 11/09/2013 and for the entire shipment (of mahi mahi) if possible.
No violation noted during this evaluation. | 11/13/2013 | Complaint | |
Correct the remaining items within 24 hours, maintain the corrected items as corrected. Provided cooling log and extra employee health handouts - please review with staff.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: The dishwasher was observed failing to remove soiled gloves prior to hand washing.
Correction: Instruct all food service workers on correct hand washing procedures - remove gloves prior to hand washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Food containing raw animal ingredient stored above ready to eat food.
Correction: Store foods containing raw animal ingredients below ready to eat foods.
- Critical: Cooling*
Observation: Foods cooked yesterday improperly cooled.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 more hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares cycled through the dish machine are not being sanitized - kitchen dish machine.
Correction: Discontinue use of the machine until it has been repaired or adjusted as needed to provide 50-100 ppm chlorine for sanitizing - corrected during inspection to 50 ppm.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: A can of insect spray is stored with the cleaning chemicals.
Correction: Remove the can - pesticides are only to be applied by certified applicators.
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11/13/2013 | Risk Factor | |
Correct the above items within ten days. Discussed cooling methods, time as a public health control and approved shellstock tags with PIC and Owner.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat foods.
Correction: Instruct all food service workers to contact ready to eat foods with gloves, tongs, spatulas, deli paper or other suitable utensils.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked plant food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory not intact on the menus - disclose.
Correction: Post the disclose portion of the consumer advisory as needed.
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01/15/2013 | Risk Factor | |
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