Notes:
1. Provided ServSafe flyer.
2. The bottom right rear section of the True RIC cooler appears to receive little air flow. Limit any solid storage of items on shelves above. Three of four shelves had items stored this area, resulting in a higher holding temperature of the product stored on the bottom shelf of the unit.
3. Make sure water is added to any ice bath to allow for more surface area to be cooled. Bring ice water levels up on containers of food to cool the upper regions of the product.
4. Recommend a routine cleaning schedule along the cook line area to prevent build-ups. Build-ups attract pests.
5. Shellstock tags are being dated with date of last use. Make an effort to sort by month for easier review.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ranch dressing (held in ice container) and raw chicken (bottom of RIC) cold holding at improper temperatures. Ice water levels need to be brought up on the bottles of dressing held on the counter and better air flow needed for where the raw chicken is stored. Dressing measured at 46 F and raw chicken at 47 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All along the cook line noted in need of cleaning. Grease build-ups present on/under/behind the fryers and adjacent equipment. Other food debris and build-ups present along the grill. Some food debris noted underneath the shelving in the main WIC.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/21/2016 | Routine | |
Notes:
1. Please provide ServSafe certification information on staff to the inspector so it can be added to the file.
2. Discussed the need to cut open the individually wrapped/packaged fish fillets when removing them from the freezer to thaw. Oxygen needs to be introduced.
3. Reviewed the need to mark all shellstock tags with the date of last use on each and every tag for traceback purposes.
4. Invert ice buckets to drain when not in use, or consider drilling holes in the bottom to allow melt water to escape.
5. Wipe down the interior ledge of the ice machine at least once a week, in addition to fully cleaning the unit once a month (as already done).
6. Discussed employee health policy. Will email FDA form 1-B so PIC can compare it to the language of the facility's handbook policy (as it stands). Please post the policy in the kitchen area for easy reference.
7. Remove the sheet trays in the True RIC that salads are stacked on ASAP. The sheet trays are effectively blocking air flow to the bottom few shelves in the unit, as reflected by the product temperatures.
8. Confirmed that the ahi tuna is an exempt species (Thunnus albacares) and so parasite destruction letter is not needed.
9. Ribeye is whole muscle. Check on the sirloin.
10. Food comes from PFG and Sam Rust. Seafood/shellstock delivered three times a week.
11. Make own chili and chowder. Most sides are trashed daily.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellstock tags. Date of last use has not been marked on any of the tags kept since June 2015. Tags have been kept in order.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
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11/16/2015 | Routine | |
Notes:
Bottom shelf of the True refrigerator is not supporting cold holding temperature of 41 F or less. Store all TCS foods on the upper shelving. Service refrigerator to ensure proper functioning.
Record the date of last sold shellfish item on the tag before place the tag away for 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw burgers, chicken and shrimp cold holding at improper temperatures on the bottom shelf of True RIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) she crab soup in the refrigerator, the food should have been discarded 5 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the "wooden"salad bowls is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the "wooden" salad bowls to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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06/17/2015 | Routine | |
Establishment with an adequate chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili was not heated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the bar hand-sink.
Correction: Hand soap must be provided at all hand-sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: Paper towels were not provided at the bar hand-sink & the men's rest-room hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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11/25/2014 | Routine | |
Notes:
A multiple attempts were made to get sandwich unit repaired, however, the bottom portion is not holding cold holding temperatures of 41 F or less. Ok to use top portion, sliced tomatoes found at 41 F.
All previous violations have been corrected since the last inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich unit was observed in a condition that prevents necessary maintenance, bottom portion of unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/31/2014 | Follow-up | |
Notes:
Place working request to get sandwich unit repaired. Not recommended to store any PHFs inside unit until it is serviced.
Employees to use test strips to ensure proper sanitizing concentration in the dish machine.
Date mark ready-to eat foods using any other system if out of stickers.
The follow-up inspection will occur on/about July 14, 2014.
- Shellfish - Molluscan - Original Container
Observation: The neck clams are not stored in their original container.
Correction: Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler (soups)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken and different sauces on the bottom of sandwich unit cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) multiple food items in the walk-in cooler and reach-in coolers is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit was observed in a condition that prevents necessary maintenance, bottom portion of unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Container with chemical found empty. Replaced.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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07/07/2014 | Routine | |
Establishment with an adequate chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Permit posted & visible. Adequate employee health policy in place.
Additional food temperatures (degree Fahrenheit) ham 39, turkey 38, slice tomato 37, 38, diced tomato 38, mahi-mahi 40, tilapia 39, 39, 40, beef 39, 40, tuna 38, 38, 40, 41, 40, 40, crab-meat 37, 36, 39, 39, oyster Rockefeller 40, 39, basis paste 38, BBQ 40, heavy cream 37, 37, 38, 37, milk 38, 38, 37, 37, sour cream 37, shell eggs 38, 38, 37, 37
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shell-stock from their containers. The system must ensure that shell-stock from one tagged or labeled container is not commingled with shell-stock from another container before being ordered by the consumer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigerator were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Hand Drying Provision (corrected on site)
Observation: Bar hand-sink did not have a supply of paper towels.
Correction: All hand-sinks must have paper towels available at all times
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02/06/2014 | Routine | |
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