- Arrived at Abbottino's to do a follow-up inspection to the January 24, 2012 inspections, and found the location closed. A sign on the door said they would be re-opening soon.
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2/9/2012 | Follow Up 1 | |
- VII COLD HOLDING: The following foods were stored at room temperature at time of inspection:
- - chicken wings
- - pepperoni
- - shredded cheese
- - Italian sausage
- - raw shell egg
- - grilled onions
- - grilled mushrooms
- Sliced tomatoes in top portion of reach-in cooler were holding at 45°F. Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Relocate foods to the cooler and/or adjust reach-in cooler temperature.
- XI PROTECTION FROM CONTAMINATION: Observed raw animal foods stored improperly:
- - cooked ribs stored in same container with a raw steak in reach-in cooler
- - raw ground sausage stored on top shelf of walk-in cooler with ready-to-eat deli meats and cheese
- - raw chicken box stored on same tray with raw beef inside walk-in cooler
- - raw ground beef stored on same tray with whole muscle meat
- - cooked turkey breast stored on same tray with raw beef and raw chicken on bottom shelf of walk-in cooler
- Store raw animal foods separate from and below all ready-to-eat foods to prevent possible cross-contamination. Raw animal foods shall also be separated by species to prevent cross-contamination. Instructed Person-in-Charge to relocate raw meats at time of inspection.
- XII CHEMICAL: Observed glass cleaners stored next to steak markers on storage shelf in the basement. Poisonous/toxic chemicals shall be stored separate from food and clean equipment to prevent possible chemical contamination. Discussed proper chemical storage with Person-in-Charge.
- XII CHEMICAL: Unlabeled bottle containing blue liquid in bar area. Poisonous/toxic chemicals shall be labeled with common name to prevent confusion/misuse.
- XV TEMPERATURE MEASURING DEVICE: Inaccurate long stem thermometer registered 28 degrees Fahrenheit in ice water.
- Thermometers shall be accurate within +/- 2 degrees. Person-in-Charge unable to demonstrate knowledge on how to calibrate a thermometer. Educated Person-in-Charge how to check thermometer for accuracy and how to use provided tool to calibrate thermometer.
- IV PERSON-IN-CHARGE: Person-in-Charge unable to state what temperature foods must be held in order to limit bacteria growth, and unable to state how to check and calibrate a long stem thermometer. Numerous critical food handling violations observed today.
- Person-in-Charge shall be able to demonstrate knowledge in food safety by being certified in food protection, responding correctly to inspector's questions, and/or having no critical violations. Strongly recommend completing food safety training. Contact this office for more information or go to www.servsafe.com or www.statefoodsafety.com to complete online Level One training.
- IX CONSUMER ADVISORY: A reminder statement is provided on the menu warning customers of increased risk of foodborne illness associated with consuming undercooked foods. Disclose menu items served undercooked to order to comply with the Ohio Uniform
- Food Safety Code.
- Note: Banquet area not in use at this time. Please provide soap and papertowels at handsink during use.
- *4.0 Observed bread stored in re-used plastic grocery bag. Also observed cleaned, foil-wrapped baked potatoes stored in re-used cardboard box that previously contained uncleaned potatoes. Bags and cardboard cannot be effectively cleaned and sanitized.
- Store foods in containers capable of being effectively cleaned and sanitized.
- *4.5/4.6 Observed build-up on pop gun and holder in bar area and unused waitress area. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 4.5 The following areas are soiled:
- R- grease accumulation between fryers
- - food debris below gas stove covers
- R- food debris/spills on interior surface of three-door Continental prep cooler and door seals
- - soiled interior shelving of True upright cooler
- - soiled interior surface of ovens
- - dust/dirt build-up on Vulcan grill behind knobs
- - grease and food spills inside fryer cabinet
- - grease and food debris between fryer and splash guard
- - food spills, mold-like growth on walk-in cooler shelving
- - soiled dishcrates
- Equipment shall be free of an accumulation of dust, dirt, food debris, and other residue.
- R4.4 Damaged True upright cooler door seal and walk-in cooler door seal. Seals shall be intact.
- 6.4 The following areas are soiled:
- R- grease and food debris on the floor below fryers and True upright cooler
- R- moisture on the floor below pop syrup boxes in the basement
- - dusty ceiling vent above automatic dishwasher
- Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.1 Inaccurate thermometer in upright True cooler. Refrigerator thermometers shall be accurate within+/- 3°F in order to monitor temperatures. Replace damaged/inaccurate thermometer.
- 6.4 Observed ham stored in re-used blue grocery bag inside walk-in cooler. Reportedly, this is for personal use. Store personal items in a separate, designated area.
- 5.1 Damaged spray nozzle in dishwasher area wrapped in tape. Plumbing shall be in good repair.
- 4.2 Missing chlorine sanitizer test kit. Provide a chlorine test kit in order to determine proper concentration (50-200 ppm).
- R5.1/9.0 The bar area was remodeled and sinks were added without plumbing permits. An adjudication order was issued in 2010 regarding this issue. Contact a registered plumber to submit plans and obtain a plumbing permit for this area.
- R2.4 A Person-in-Charge per shift must complete Level 1 certification in food protection. This may be completed online at www.servsafe.com/starters. Person-in-Charge must be knowledgeable in safe food handling practices and perform duties outlined in the code.
- Note: Hand-delivered application to renew the semi-public sewage disposal system certificate. The fee is past due. Please remit the fee and penalty fee to this office immediately.
- See Critical Control Point Inspection report dated 1/24/2012 for critical food handling violations.
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1/24/2012 | Critical Control Point 2 | Person-in-charge: Joe
VIII DATE MARKING: The following foods stored greater than seven days:
- stuffed banana peppers 1/10/12
- potato skins 1/13/2012
Ready-to-eat potentially hazardous foods shall be consumed or discarded within 7 days. Discard food stored greater than
7 days. Person-in-Charge stated the dates are incorrect. Food shall be properly dated.
VIII DATE MARKING: No date mark observed on the following prepared foods:
- French onion soup - three single serving lasagna (reportedly made last Friday) - cooked turkey breast inside walk-in
- clam chowder - one prime rib in upright cooler
- cooked noodles - two bus tubs containing cooked potatoes in walk-in cooler
Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within 7 days.
Discussed date marking with Person-in-Charge.
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- The following are repeat violations from the previous standard inspection report dated 9/30/2011:
- */C 2.4/6.2 No papertowels in the basement restrooms. Person-in-Charge shall provide adequate supply of papertowels to facilitate handwashing. Person-in-Charge purchased new papertowel dispensers which are on premises to be installed.
- Papertowels were provided in each restroom today.
- *3.5 Provide a written consumer advisory notifying customers of increased risk of foodborne illness associated with consuming raw or undercooked animal foods. Reportedly, a new menu will be created and consumer advisory will be provided. Feel free to send
- 4.4 Damaged True upright cooler door seal. Seals shall be intact. Person-in-Charge is in process of ordering new door seals.
- 6.4 Moisture on the floor below pop syrup boxes in the basement. Repair any leaks.
- 5.1/9.0 The bar area was remodeled and sinks were added without plumbing permits. An adjudication order was issued in 2010 regarding this issue. Contact the Medina County Health Department Plumbing Inspector for more information. Reportedly, this matter has been referred to Michael Kontos, property owner.
- 2.4 A Person-in-Charge per shift must complete Level 1 certification in food protection. This may be completed online at www.servsafe.com/starters.
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10/25/2011 | Follow Up 1 | |
- VII COLD HOLDING: Creamer stored at room temperature in the bar area. Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Relocate creamers to the refrigerator or obtain shelf stable creamers in the future.
- VII COOLING: Internal temperature of baked potato cooling at room temperature overnight was 75°F. Once potatoes are cooked, they must be maintained under temperature control to prevent possible growth of harmful bacteria which may cause a foodborne illness. Discard baked potatoes cooling at room temperature overnight. Cooked foods must be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours. Person-in-Charge discarded potatoes at time of inspection.
- XI PROTECTION FROM CONTAMINATION: Observed raw shell eggs stored on top shelf of True upright cooler above ready-to-eat foods in kitchen. Store raw animal foods separate from and below all ready-to-eat foods to prevent possible cross-contamination.
- Discussed proper raw meat storage with Person-in-Charge.
- XI PROTECTION FROM CONTAMINATION: Observed brown discoloration on bottom of rice bag located on the floor in the basement.
- Food shall be wholesome, safe for human consumption. Discard any contaminated food. Person-in-Charge stated this will be discarded.
- XII CHEMICAL: Observed the following chemicals improperly labeled and/or stored:
- - Awesome chemical spray hanging next to clean utensils in cooking area
- - unlabeled spray bottle with yellow liquid in dishwasher area
- -propane canister stored next to pasta and macaroni on dry food storage shelf
- Poisonous/toxic chemicals shall be labeled with common name to prevent confusion, misuse, and/or prevent mixing of unlike chemicals which can create toxic fumes. Poisonous/toxic chemicals shall also be stored separate from food and clean equipment to prevent possible chemical contamination. Person-in-Charge relocated spray bottle from cooking area today.
- III HANDWASHING: No papertowels available at handwashing sinks in the basement men's and women's restrooms. No soap or papertowels in the waitress area. Person-in-Charge shall provide an adequate supply of papertowels to facilitate proper handwashing.
- Common hand towels are not permitted for use. Discussed matter with the Person-in-Charge. Reportedly, Person-in-Charge intends to obtain papertowel dispensers.
- III PROTECTION FROM CONTAMINATION FROM HANDS: Observed the Person-in-Charge place hamburger bun on the grill with bare hands. Person-in-Charge did place gloves on hands to remove the bun from the grill. The bun is a ready-to-eat food that is not cooked for a bacteria kill. Always wear gloves or use utensils to prevent bare hand contact with ready-to-eat food. Discussed matter with the Person-in-Charge.
- IV PERSON-IN-CHARGE: Many critical food handling violations observed at time of inspection. The Person(s)-in-Charge shall demonstrate knowledge and perform duties to maintain compliance with the Ohio Uniform Food Safety Code. Recommend contacting this inspector to conduct a free food safety training. Additional training provided by the National Restaurant Association Educational
- Foundation can be accomplished online at www.servsafe.com/starters for a fee ($15.00).
- R/C/*4.4 The chlorine sanitizer residual on the final rinse for the dish machine was 0ppm. Maintain chlorine residual at 50-200 ppm to effectively sanitize foods contact surfaces of equipment. Employee primed sanitizer at time of inspection. Sanitizer residual at 50 ppm.
- 6.2 Missing signs reminding employees to wash hands at handwashing sink in kitchen and basement restrooms. Provide signs or posters notifying employees to wash their hands.
- 4.4 Cracked plastic container storing chicken wings. Equipment shall be in good repair for ease of cleaning. Replace damaged equipment.
- 4.5 The following areas are soiled:
- - dust and grease accumulation in vent hood filters
- - dust accumulation on salamander grill rack
- - grease accumulation between fryers
- - food debris below gas stove covers
- - grease build-up on pasta cooking pot and hot holding pan on stove
- - food debris/spills on interior surface of three-door prep cooler and door seals
- - pooling water in three-door prep cooler
- - food spills/debris on interior surface of two-door prep cooler
- - food debris on bottom surface of freezer next to fryer
- - soiled dry storage shelving
- - soiled wheeled cart inside walk-in cooler
- - soiled top surface of automatic dishwasher
- - dry food debris on mixer surfaces and table located in basement
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 3.2 Faded or missing labels on squeeze bottles containing liquids in cooking area. Missing label on bulk flour container. Label unidentifiable foods to prevent misuse and confusion.
- 4.4 Damaged True upright cooler door seal. Seals shall be intact.
- 3.2 Chicken stored uncovered in freezer. Food shall be covered during storage to prevent possible contamination.
- 4.8 Clean equipment stored upright on shelf below stainless steel prep table storing slicer. Invert clean pans during storage to prevent possible contamination of food contact surfaces.
- 3.2/4.8 Pizza boxes, styrofoam containers, bag of rice, and bag of sugar were stored on the floor in the basement. Food also stored on the floor in the walk-in cooler and walk-in freezer. Coffee stored on the floor in the waitress area. Store food and single-use items six inches above the floor.
- 6.4 The following areas are soiled:
- - grease and food debris on the floor below oven/grill
- - grease and food debris on the floor below fryers
- - food splash on wall near slicer
- - dirt accumulation on steps to walk-in refrigeration units
- - rotten onion on the floor in the basement
- - moisture on the floor below pop syrup boxes in the basement
- Physical facilities shall be cleaned as often as necessary to keep them clean.
- 6.4 Missing/damaged floor tile at top of stairs leading to walk-in refrigeration units. Floor covering shall be smooth, easily cleanable.
- Replace damaged missing floor tiles as needed.
- 6.4 Observed small flying insects in the basement area. Take safe steps necessary to control and eliminate insects.
- 4.1 Inaccurate thermometer in waitress glass door sliding cooler registered 52°F. Actual ambient air temperature: 36°F. Refrigerator thermometers shall be accurate within+/- 3°F in order to monitor temperatures. Replace damaged/inaccurate thermometer.
- 6.1 Missing coving behind stainless steel table storing soup hot holding unit. Provide coving at the floor/wall juncture to provide an easily cleanable surface and prevent food debris accumulation.
- 6.2 Replace non-working lights in public ladies restroom above the handwashing sinks to provide lighting requirements specified in
- Ohio Administrative Code Chapter 3717-1.
- 3.2 Ice scoop handle is touching ice in the storage bin. Store the scoop with the handle extended above the ice to prevent possible contamination of the food.
- 5.1/9.0 The bar area was remodeled and sinks were added without plumbing permits. An adjudication order was issued in 2010 regarding this issue. Contact the Medina County Health Department Plumbing Inspector for more information.
- 2.4 A Person-in-Charge per shift must complete Level 1 certification in food protection. This may be completed online at www.servsafe.com/starters. Person-in-Charge must be knowledgeable in safe food handling practices and perform duties outlined in the code.
- See Critical Control Point Inspection report dated 9/30/2011 for critical food handling violations.
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9/30/2011 | Critical Control Point 1 | Person-in-charge: Joe
An accurate long stem thermometer was available.
Meatballs were properly reheated to above 165°F in less than 2 hours.
Reportedly, foods are thawed by the cooking process.
II PERSONNEL CLEANLINESS: Observed uncovered beverage on food prep cutting board. Employees may only drink from covered cups in the kitchen. Discussed with the PIC today.
VIII DATE MARKING: The following foods stored greater than seven days:
- chicken tenders dated 9/16 -chili dated 9/17 -potato skins 9/21 -salami 9/18
- cooked sausage dated 9/20 - cooked onions dated 9/18 - no date mashed potatoes, wings, ribs, and deli ham
Ready-to-eat potentially hazardous foods shall be consumed or discarded within 7 days. Discussed with the PIC.
IX CONSUMER ADVISORY: Hamburger served "medium" is undercooked (130°F). Provide a written consumer advisory for foods served undercooked to order warning customers of increased risk of foodborne illness.
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- The following are repeat violations
- *3.4 The following ready-to-eat potentially hazardous foods are not properly dated: baked potatoes, cooked wings, cooked ribs, cooked pasta, cooked grilled chicken, sliced turkey deli meat, meatballs. The following foods were beyond the 7 day consume by date: potato skins 5-9, chili dated 5-7, ham and bean soup dated 5-7, pizza meat dated 5-6, spaghetti dated 5-11. Once opened or prepared ready-to-eat potentially hazardous foods need to be dated with-n 24 hours with the 7 day consume by date. These items shall be discarded in 7 days.
- *2.4 The menu has the Consumer Advisory disclosure available. The menu is missing the reminder (*asterisk) for the menu items that have raw and/or undercooked foods. Foods needing the disclosure are: Caesar dressing, steaks and burgers. Discussed this with the PIC. FDA Guidance document was provided at standard inspection. (Reportedly a new menu is going to be printed the beginning of May.)
- *3.2 Observed the following improper raw meat storage:
- -raw chicken above seafood in the 2 door reach-in cooler
- -raw chicken above raw ground beef and raw ground sausage (walk-in)
- -raw chicken above raw pork shoulder (walk-in)
- -raw pork with ready-to-eat ham on same tray (walk-in)
- C-raw beef with a Sara Lee cake (walk-in)
- A storage chart is located on the outside of the walk-in cooler door. Store the raw animal foods in a manner to prevent cross contamination. Store raw animal foods according the cooking temperatures. Stare raw animal foods separate from other types of raw animal foods and from ready-to-eat foods to prevent cross contamination.
- 3.2 Label all ingredient shakers and liquid squeeze bottles to prevent misuse and confusion.
- 4.4 The following items have torn door seals:
- -the True upright cooler door (reportedly a new seal is on order)
- -the walk-in cooler door
- Replace torn door seals. Equipment shall be in good repair.
- 4.1 Observed one household Magic Chef microwaves model # MCD1611ST at the operation. Household equipment is not approved for commercial use. The units need to be replaced with commercial grade NSF of ETL listed equipment.
- C/*7.1 Observed two pray bottle of Green Works cleaner on the food storage cart. Store food items separate from chemicals to prevent possible contamination and misuse. The spray bottles were relocated to the dish washing room.
- NEW VIOLATION:
- C/*4.5/4.6 Observed 4 soiled tongs hanging on the handle of the oven. Clean and sanitize food equipment after contamination occurs.
- *7.1 Milk of Magnesia is stored on the food storage cart. Mediations shall be stored in a separate area from food and equipment. It was discarded.
- (Note: employees with symptoms of a food born illness shall not handle food)
- Note:
- The right side of the food preparation sink may be designated and used for hand washing.
- Note:
- Level One Certification Course Information offered on-line can be found at: www.servsafe.com/starters
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5/20/2011 | Follow Up 3 | |
- The following are repeat violations
- *3.4 Ready-to-eat potentially hazardous foods are not properly dated. (cooked wings, cooked ribs, cooked pasta) Once opened or prepared ready-to-eat potentially hazardous foods need to be dated with-n 24 hours with the 7 day consume by date. These items shall be discarded in 7 days.
- *2.2 An open beverage was observed in the on the kitchen preparation table. Employees may drink only from covered containers.
- *2.4 The menu has the Consumer Advisory disclosure available. The menu is missing the reminder (*asterisk) for the menu items that have raw and/or undercooked foods. Foods needing the disclosure are: Caesar dressing, steaks and burgers. Discussed this with the PIC. FDA Guidance document was provided at standard inspection. (Reportedly a new menu is going to be printed the beginning of May.)
- C/*3.2 Observed raw beef steaks stored above cooked pasta in the walk-in cooler. A storage chart is located on the outside of the walk-in cooler door. Store the raw animal foods in a manner to prevent cross contamination. Store raw animal foods according the cooking temperatures.
- 3.2 Label all ingredient shakers and liquid squeeze bottles to prevent misuse and confusion.
- 4.4 The following items have torn door seals:
- -the True upright cooler door (reportedly a new seal is on order)
- -the walk-in cooler door
- Replace torn door seals. Equipment shall be in good repair.
- 4.1 Observed one household Magic Chef microwaves model # MCD1611ST at the operation. Household equipment is not approved for commercial use. The units need to be replaced with commercial grade NSF of ETL listed equipment.
- NEW VIOLATIONS:
- C/*7.1 A squeeze bottle of water, used for cooking, was stored on the chemical shelf. Store food items separate from chemicals to prevent possible contamination and misuse. The bottle of water was relocated.
- 2.4/*3.2 Observed the PIC chopping lettuce with bare hands. Prevent bare hand contact with all ready-to-eat foods. Single-use gloves are available for use.
- *3.4 Blanched French fries, on the cart next to the fryer, were holding at 77°F. Reportedly, the fries were cooked over 3 hours ago.
- Hold potentially hazardous foods cold at 41°F and below to prevent the growth of organisms. After the fries are blanched, the cooling process should be initiated. The tub of fried were placed into refrigeration during this inspection.
- Note:
- Level One Certification Course Information offered on-line can be found at: www.servesafe.com/starters
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4/15/2011 | Follow Up 2 | |
- The following are repeat violations
- *3.4 Ready-to-eat potentially hazardous foods are not properly dated. Once opened or prepared ready-to-eat potentially hazardous foods need to be dated with the 7 day consume by date. These items shall be discarded in 7 days.
- *2.2 An open beverage was observed in the on the kitchen preparation table. Employees may drink only from covered containers.
- *2.4 The menu has the Consumer Advisory disclosure available. The menu is missing the reminder (*asterisk) for the menu items that have raw and/or undercooked foods. Foods needing the disclosure are: Caesar dressing, steaks and burgers. Discussed this with the PIC. FDA Guidance document was provided at standard inspection.
- *7.0 Two unlabeled spray bottles with clear liquid were located on the shelf in the dish room. Label all chemicals and cleaners to prevent misuse and confusion.
- *3.2 Observed ground raw beef stored about cooked ribs and raw ribs. A storage chart is located on the outside of the walk-in cooler door. Store the raw animal foods in a manner to prevent cross contamination. Store raw animal foods according the cooking temperatures.
- 3.2 Label all ingredient shakers and liquid squeeze bottles to prevent misuse and confusion.
- 4.4 The following items have torn door seals:
- -the True upright cooler door
- -the walk-in cooler door
- Replace torn door seals. Equipment shall be in good repair.
- 4.1 Operation added two household Magic Chef microwaves model # MCD1611ST to the operation. Household equipment is not approved for commercial use. The units need to be replace with commercial grade NSF of ETL listed equipment.
- 6.4 Clean the following soiled items:
- -the floor below the dish machine
- Note:
- Level One Certification Course Information offered on-line can be found at: www.servesafe.com/starters
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3/28/2011 | Follow Up 1 | |
- C/*4.4 The chlorine sanitizer residual on the final rinse for the dish machine was 0ppm. Maintain chlorine residual at 500ppm to
- 200ppm to effectively sanitize foods contact surfaces of equipment. The chlorine bucket was empty. Monitor the level of chlorine.
- Corrected during the inspection.
- *4.5/4.6 Observed blackened build-up on the soda nozzles in the bar and also on the ice guard on the ice machine. Clean and sanitize food contact surfaces to sight and touch.
- 3.2 Label all ingredient shakers and liquid squeeze bottles to prevent misuse and confusion.
- 4.4 The following items have torn door seals:
- -the True upright cooler door
- -the walk-in cooler door
- Replace torn door seals. Equipment shall be in good repair.
- 4.1 Operation added two household Magic Chef microwaves model # MCD1611ST to the operation. Household equipment is not approved for commercial use. The units need to be replace with commercial grade NSF of ETL listed equipment.
- 4.2 Provide a chlorine and a quaternary ammonium chloride test paper kit to measure sanitizer concentrations.
- 6.4 Clean the following soiled items:
- -the fan covers in the walk-in
- -the vent in the dish washing area
- -the floor below the dish machine
- 4.8 Pizza boxes and a box of single-use cups were stored on the floor. Store food equipment 6 inches off the floor.
- HOLDING: Potentially hazardous foods were holding above 41 degrees F. Hold all potentially hazardous foods at 41 degrees F and below the limit the growth of organisms. Discussed with the PIC.
- PROTECTION FROM CONTAMINATION: Observed raw ribeye steaks above cooked chicken wings in the walk-in cooler. Raw ground beef was stored above cooked ribs in the walk-in cooler. Store raw animal foods separate from and below all ready-to-eat foods. Raw animal foods should be stored according to their cooking temperatures. Refer to the literature handing on the walk-in cooler door. PIC relocated the food items during this inspection.
- CHEMICAL: A Blast Off bottle contained a pink colored degreaser cleaner. A Greased Lightening bottle contained water or sanitizer for cleaning. All chemical bottles shall be properly labeled as to the contents in order to prevent misuse and possible contamination of the food contact surfaces. Discussed with the PIC.
- PERSON-IN-CHARGE: The person(s)-in-charge shall demonstrate knowledge and maintain compliance with the Ohio Uniform Food
- Safety Code.
- Notes for the PIC cold holding is 41 degrees F and below hot holding is 135 degrees F and below reheating if to 165 degrees F rapidly in 2 hours cooling is from 135 to 70 degrees F in 2 hours and all the way to 41 degrees F in 6 total hours
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2/28/2011 | Standard 1 | Person-in-charge: Jim and Danny
An accurate long stem thermometer was available.
PERSONNEL CLEANLINESS: Observed and employee drinking from an open cup. Employees may only drink from covered cups in the kitchen. Discussed with the PIC today.
Handsinks are adequately supplied with soap and paper towels.
DATE MARKING: The operation was lacking consistent date marking. Ready-to-eat potentially hazardous foods shall be dated with the 7 day consume by date and discarded after 7 days. Discussed with the PIC.
CONSUMER ADVISORY: The menu has the Consumer Advisory disclosure available. The menu is missing the reminder
(*asterisk) for the menu items that have raw and/or undercooked foods. Foods needing the disclosure are: Caesar dressing, steaks and burgers. Discussed this with the PIC. FDA Guidance document was provided.
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