- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning new gloves. .
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and guacamole observed cold holding at improper temperature in the assembly reach in refrigerator.
Correction: Add ice to these items to ensure they maintain food storage at 41°F or below. Call contract refrigeration service to check this unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the Saute and Assembly reach in refrigerators are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/19/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Cheese observed cold holding at improper temperature in the 3-door Deli Top Food Prep reach in refrigerator in the kitchen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef and mayonnaise observed cold holding at improper temperature in the walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (sanitizer) observed without a label.
Correction: Label spray bottles with contents or discard.
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07/17/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/23/2015 | Risk Factor | |
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Sign missing for one of the rest-rooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and Dijon mustard observed cold holding at improper temperature in food prep reach in refrigerator #2.
Correction: Adjust the thermostat of the refrigerator to ensure cold food storage at 41°F or below.
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10/23/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Beef and ground beef observed cold holding at improper temperature in the walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/16/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced Cheese observed cold holding at improper temperatures in food prep reach in refrigerator #1 in the kitchen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands: soiled spoon observed in the basin. .
Correction: The handwash facility identified above is to be used for washing hands only
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04/14/2014 | Risk Factor | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The line cook could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station in the kitchen is being used for purposes other than washing hands: shrimp observed thawing..
Correction: The handwash facility identified above is to be used for washing hands only
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01/13/2014 | Routine | |
| No violation noted during this evaluation. | 09/03/2013 | Risk Factor | |
Food Temperatures, Continued (degrees F.) Cold Holding: Fish Reach in Refrig: Oysters: 35
No violation noted during this evaluation. | 06/06/2013 | Risk Factor | |
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the low temperature dishwasher, or sanitizing buckets.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: chlorine bleach concentration was below 10 parts per million.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°Flea.
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03/05/2013 | Routine | |
Facility is approved to operate.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. Use of the existing 2-compartment sink with alternative wash, rinse and sanitizing methods until the compartment sink can be obtained.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen: in large True Deli Top refrigerator area, and area under exhaust hood...
Correction: Add lighting to prep areas, and provide larger wattage bulbs to exhaust hood fixtures to ensure safety in areas where heat-producing equipment or slicing of foods is present to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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01/30/2012 | Pre-Opening | |
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