- Discussed process of preparing and later freezing foods as it relates to date marking. Chef discussed making new labels to meet this requirement. In addition cheesecake tarts in front lobby area were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- Shell fish tags are retained on site.
- Raw animal foods were properly stored throughout.
- Foods are cooling using chill stick or an ice bath.
- Foods are properly reheated on the stovetop to 165°F and above.
- Accurate digital long stem thermometers available for use.
- Discussed stock use by date of 1/18 being used for soups prepared today must be consumed by 1/18.
- BACK LINE
- 6.4 Soiled floor under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.5 Soiled shelving in Hobart double door reach-in, bottom of ovens and the plate cart. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.4 Observed a torn gasket on the dessert refrigeration unit. Door seals shall be intact and in good repair.
- PANTRY
- 4.5 Pooling water in bottom of reach-in. Equipment shall be kept clean.
- FRONT LINE
- 4.4 Torn gasket on right door of freezer, the door of the sandwich cooler and drawer of reach-in below grill. Door seals shall be intact and in good repair.
- 4.1 No thermometer was located in the cooler by the 10-burner stove. Provide an accurate thermometer within +/- 3°F in the warmest area of refrigeration units to assure foods are maintained at 41°F or below.
- 6.4 Soiled floor and ceiling.Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.5 Clean the bottom of raw fish cooler, hand sink next to fryers, outside of fryers, and the oven. Equipment shall be free from an accumulation of dirt, dust, food residue, and other debris.
- BAKERY
- 4.5 Gasket on door of reach-in refrigerator needs cleaned. Equipment shall be free of an accumulation of food residue and other debris.
- *4.5/4.6 Slicer has food debris on it. Food contact surfaces shall be clean to sight and touch.
- BANQUET KITCHEN
- 6.4 Soiled floors. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.5 Clean the AltoSham across from the tilt skillet and the ovens. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- WAITRESS AREA/BANQUET HALL
- 4.1 No thermometer was located in the Pepsi reach-in cooler. Provide an accurate thermometer within +/- 3°F in the warmest area of refrigeration units to assure foods are maintained at 41°F or below.
- 6.2 No handwashing sign was visible at the handwashing sink by the banquet hallway. Provide a sign at handwashing sinks notifying food employees to wash their hands.
- 4.0 "B1" cooler shelves are getting rusty. Materials in contact with food shall be safe and not impart color, odor, or tastes to food.
- BASEMENT
- 4.5 The shelves above the buckets of stock in the walk-in cooler need cleaned. Clean these shelves
- 4.4 Walk-in freezer door has a torn gasket. Equipment shall be in good repair.
- WINE BAR
- 4.1 No thermometer was located in the refrigeration units behind the bar where the creamer is located. Provide an accurate thermometer within +/-3°F in the warmest area of refrigeration units to assure foods are maintained at 41°F or below.
- 4.5 The bottom of the bar coolers have debris in them. Equipment shall be free of dirt, food residue and other debris.
- SPORTS BAR
- *4.4/4.6 Dishwasher in this area had 0ppm iodine. Iodine sanitizing solution shall be 12.5-25ppm to effectively sanitize food contact surfaces.
- 4.5 Debris on shelving in coolers. Equipment shall be free of accumulation of dirt, dust, food residue, and other debris.
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1/17/2012 | Critical Control Point 2 | PERSONNEL CLEANLINESS- Employee drinking from open beverage in bakery. Open half eaten Kit Kat on table used to roll silverware in banquet hallway. Employees shall eat and drink in a separate designated area or provide a covered beverage container for drinks. Drink and Kit Kat were relocated or discarded.
COLD HOLDING- Foods on top of pantry cooler and sandwich cooler were holding at improper temperatures. Ambient air temperature in sandwich cooler was 41°F on bottom. Sandwich cooler started at 44°F and was down to 42°F at the end of the inspection. Potentially hazardous foods shall maintain 41°F and below to prevent bacteria growth. Foods in sandwich cooler were relocated to the walk-in cooler.
CHEMCIAL- Glass cleaner stored next to lime juice and grenadine in the wine bar. Store toxic chemicals below and away from food and single-use items to prevent possible contamination.
DATE MARKING- Foods throughout were date marked except for foods that are removed from freezer.
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- 4.5/4.6- Bar nozzles have black debris build-up. Clean and sanitize food contact surfaces to sight and touch.
- *4.4/4.6- Does not appear glass washer at bar has any iodine residual. Company will be contacted today. Food contact surfaces shall be sanitized. Manually sanitize glasses until it is repaired.
- 6.4- Pack of cigarettes stored on the banquet dish machine. Purse stored next to trays and bottom shelf next to vegetable peeler.
- Employees shall store their personal items separate from food, single-use items, and equipment to prevent possible contamination.
- 6.4- Floor and wall junctures behind equipment have food debris build-up. Wall next to doorway behind dessert cooler is soiled.
- Wall around ice machine is dirty. Floor in dish area is soiled. Ceiling on end of front cooks line is dusty/dirty. Continue to clean floors, walls, and ceilings.
- 5.1- Garbage disposal on restaurant dish machine is leaking. Plumbing shall be in good repair.
- 4.4- Ice buckets is damaged, cracked, and has large holes. Replace bucket to facilitate cleaning and prevent possible contamination.
- 4.5- Door tracks on Pepsi waitress cooler have food debris build-up. Interior of the convection oven has food debris build-up. Clean this equipment.
- 4.4- Gaskets on two door freezer and one cooler across from charbroiler are torn. Equipment shall be in good repair.
- 6.2- Replace burned out light under the back prep line ventilation hood.
- 4.4- A3 cooler dripping condensate into a small bin inside cooler. Water has missed bin and dripped on the food inside this unit.
- Make any necessary repairs and discard any contamination foods.
- 6.2- Provide a hand wash sign at the hand sink by the fryers.
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7/27/2011 | Standard 1 | COLD HOLDING- Foods on top of pantry/salad cooler were holding at improper temperatures. See temperature log below
(*). Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Maintenance will be contacted and contaminated foods will be discarded.
CROSS CONTAMINATION- Cooked corned beef stored on top of a box of raw pork ribs. Raw hamburger stored above steaks in upright cooler. Store raw animal foods separate from each other and ready-to-eat foods to prevent possible cross contamination. Reportedly this will be relocated.
DATE MARKING- Foods were dated throughout except for cut melon in basement walk-in cooler. In addition stock had a use by date of 7/23 and rib juice 7/22. Reportedly the date was not correct. Date marking on stock has been a repeat violation. Ready-to- eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Melon was discarded and correct date will be put on stock.
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- 4.5- Interior of the back kitchen convection ovens have food debris build-up. Clean this.
- 6.4- Ceiling throughout is dusty/dirty. Clean ceiling throughout.
- 4.4- Cutting board on the one door meat cooler is scored. Refurbish or replace cutting board to facilitate cleaning.
- 6.4- Floor and wall junctures throughout have food debris build-up.
- 4.4- Gaskets on the two door salad cooler and one door meat cooler are torn. Equipment shall be in good condition.
- 4.5- Hood on the front line has grease build-up. Clean this.
- 4.4- Bottom of the one door meat cooler is rusty. Repair or refurbish this to facilitate cleaning and prevent contamination.
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1/24/2011 | Standard2 | TEMPERATURE MEASURING DEVICE- Long stem thermometer reading 20°F in an ice bath. Reportedly digital thermometer would not turn on. Calibrate and/or provide an accurate long stem thermometer that reads 32°F in an ice bath. Reportedly more thermometers are available.
CHEMICAL- Glass cleaner stored next to wine in the wine bar. Store toxic chemicals below and away from food and equipment to prevent possible cross contamination. Stainless steel cleaner also stored on top of hot back next to trays in the banquet area. Glass cleaner was relocated under the three compartment sink.
DATE MARKING- Chicken stock had a use by date of 1/20. Ready-to-eat potentially hazardous foods shall be consumed within seven days. Reportedly this will be discarded.
Reportedly foods are cooled in shallow pans and/or chill sticks.
Potentially hazardous foods are properly reheated on the stovetop.
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- Banquet Kitchen:
- *4.5/4.6 Soiled ice maker guards in the banquet kitchen and waitress area. Clean and sanitize food contact surfaces.
- C3.2 Ice scoop handle touching ice located inside ice maker. Store scoop with the handle extended above the top of the food to prevent possible contamination.
- 4.5 Grease and food debris accumulation on legs of equipment next to fryers. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.8 Observed clean equipment in crate on the floor near the dishwasher area. Store clean equipment six inches above the floor.
- 5.1 Observed water dripping onto the floor in the dishwasher area. Plumbing shall be in good repair.
- R6.2- Replace burned out light under the ventilation hood.
- Bakery Area:
- C/*3.0 Observed mold-like substance on bread in bulk food container. Bread was discarded today.
- C 3.2 Observed wet cloth on counter. Store wet wiping cloths in sanitizing solution between uses.
- Server Area:
- C4.5 Observed food splash surrounding juice dispenser nozzles. Clean equipment more thoroughly to remove food splash.
- Basement Area:
- 6.4 Observed evidence of mice in dry storage room. Take safe steps necessary to control and eliminate rodents. Reportedly, pest control service is provided.
- C3.2 Opened bag of garbanzo beans dried chickpeas in dry storage room. Food shall be stored in covered containers to prevent possible contamination.
- Main Kitchen:
- 4.5 The following are soiled:
- - gaskets on A2 freezer.
- - shelving in the small upstairs dry storage area
- Clean the above areas more thoroughly.
- 6.4 The following areas are soiled:
- - caulking at wall in dishwasher area is black
- R- floor wall junctures behind back prep line
- - ceiling on back prep line
- - floor in upstairs small storage room and basement dry storage room
- - wall surrounding handwashing sink in waitress area
- Physical facilities shall be cleaned as often as necessary.
- R 4.4 Rusted shelving in one door upright back line cooler. Equipment shall be in good repair.
- 4.4 Cracked damaged door gaskets:
- R - one door front line sandwich cooler
- - raw meat reach-in cooler on front line
- Seals shall be intact.
- Sports Bar:
- 4.4 Shelving storing beverage glass is worn/damaged along the edge. Repair shelf edge so as to be smooth and easily cleanable.
- See Critical Control Point Inspection dated 7/1/2010.
- These foods were relocated or discarded. Fresh mozzarella was not stored down inside of top of reach-in and chicken may have been stacked too high. Maintain potentially hazardous foods at 41°F and below.
- (R)CHEMICAL- Spray bottle in basement on portable bar was not labeled. Label all toxic chemicals to avoid confusion or misuse. The spray bottle was labeled during this inspection.
- (R)PERSONNEL CLEANLINESS- Employee beverage in waitress hallway was uncovered and stored on server counter. Employees shall drink in a separate designated location or provide a covered beverage container. A lid was provided for beverage. Other covered beverage containers were observed in the kitchen.
- Raw animal storage was stored properly throughout.
- Shellfish tags were being maintained.
- Accurate digital thermometers available for use.
- Foods are properly reheated on the stovetop to 165°F and above.
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7/1/2010 | Standard 1 | HANDWASHING- No paper towels available at the hand wash sink at the back preparation line and the hand wash sink by the dish machine. Provide an adequate supply of paper towels to facilitate proper hand washing. Paper towels were provided during this inspection.
(R)DATE MARKING- Following foods were not date marked; cappicola, cooked ribs, and cooked corned beef.
Cheesecake had a date mark use by date of 7/10. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. The foods that were not date marked were discarded.
COOLING- Tomato soup from previous night was reportedly cooled with a chill stick and was brought down to 41.5°F.
Soup in upright cooler had an internal temperature of 49°F. Potentially hazardous foods shall be cooled from 135°F to
70°F within two hours and 70°F to 41°F for a total time of six hours. Soup was discarded.
COLD HOLDING- See temperature log below of those foods holding above 41°F and above.
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