Creamers are not shelf stable and storing on ice on the counter will not hold them at temperature.
Chicken broth, garlic/oil mixture, clarified butter or any other TCS foods cannot be left on the counter. Operator and inspector discussed utilizing a time control policy. Information given to operator as to what was needed if a time control policy was going to be implemented.
Mussels on the line should have the tag kept with the bag until the last one is sold. Label mussel tags with the day the last mussel is sold.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Foods that are still in the cooling process should not be placed on the line where they are not going to be actively cooled.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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10/02/2015 | Routine | |
The salad MUT cooler was serviced today. The service ticket stated the evaporator was iced up, the fan blades were cleaned, and gaskets replaced.
The left MUT cooler was serviced Thursday afternoon and again Friday morning. The unit was found iced up, and in order to defrost it, all line refrigeration units had to be shut down (at the end of the night Thursday, into Friday morning). A fan in the left MUT cooler was also found to have been installed improperly.
Data logger has been programmed and run over the past 5 days.
The defrost modes on all refrigeration units have been set to take place for a 30 minute period at 12 pm and 6 pm each day. The data logger reflects this new defrost cycle which was put into place on Friday. The data logger has now been set to run in the salad and pizza MUT cooler since they were missed the first time. The salad cooler was down for about a day and didn't get measured.
Suggested some rearranging of product in the top wells of the salad MUT and pizza MUT to help with elevated temperatures. Store NON-TCS items closest to the the soup steam wells (ie. basils and sliced parm). Int the top of the pizza MUT cooler suggest pulling topping straight from the freezer, or store pepperoni in a metal pan with a larger surface area coming in contact with the cold of the unit.
Rissotto and orzo should be completely cooled before being brought on the service line each day. The marinara/pizza sauce should be treated the same way. Hot product does NOT belong in the line refrigeration units.
No violation noted during this evaluation. | 05/05/2015 | Follow-up | |
Notes:
1. Suggest having all line refrigeration units checked out. The temperatures on the serving line were taken starting ~11:30 am and many items were already elevated. Please find out what times of the day the refrigeration units are set to go through defrost mode, and how long a defrost cycle is supposed to last. Make sure the defrost cycles are NOT taking place during busy service/prep periods. Based on notes from 4/1/14, defrost cycles were programmed to take place at noon, 6 pm, and 6 am.
2. Please maintain product temperature line check logs starting today for the next 5 days. Please have the logs available to share with the inspector during the follow-up inspection.
3. Please email the newest aquaculture and parasite destruction letters the facility has on its fish products.
4. The chill tank seems to be working very well for the facility, along with sheet trays on speed racks in the WIC.
5. Make sure all individually packaged fish are cut open when removed from the freezer.
6. Suggest keeping ice in with the half+half creamers for better cold holding temperatures.
7. Changing the practice of how cooked onions are held. The plan is to start cold holding and not leave a small amount out for use.
A data logger has been programmed to record refrigeration temperatures over the course of the next 5 days. Make sure the data logger stays in each of the five line coolers for a full 24 hour period, and let the inspector know which unit it was in on which day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: At least a few food items in each of the serving line coolers cold holding at improper temperatures. See temperature fields below for exact items.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The breading MUT cooler was observed in a state of disrepair and damaged. The internal thermostat on the unit was not registering, and all product in the unit was found elevated.
Correction: Do not use the breading MUT cooler until it has been repaired and is holding air temperatures well below 41 F. Repair the breading MUT 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 the breading MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/30/2015 | Routine | |
A standardization inspection was done in place of a regular routine inspection.
No violation noted during this evaluation. | 12/08/2014 | Training | |
Additional temperatures taken:
WIC: chx soup (made previous day) 41.3, 39.7
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Assorted sauces/soups in the WIC and meat sauce and sausage lentil soup in the blast chiller noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Either items were not placed in the chill blaster or WIF for cooling, or were not cooled enough. One fan broken in the blast chiller.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pounded chicken breast on the serving line and ready-to-eat sauces/soups in the WIC (made the previous day) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/13/2014 | Routine | |
Notes:
1. Elevated temperatures noted for picchi pacchiu and alfredo sauces stored in the top wells of the right/grill MUT unit. Pans were checked a couple of hours earlier and temperature had jumped over 7 degrees. This is thought to be attributed to the close proximity of the products to the heat lamp. Product in the top of the MUT cooler was rearranged so the cold sauces could be stored further away from the heat source, and in smaller quantities (lower temperatures documented above after storage in new spot for several hours). May consider changing the strength of the heat lamp bulbs in this area. Elevated product was put in half pans and returned to the blast chiller to be brought back down under 41 F.
2. Facility is in the process of writing up a time control policy for use for all pasta products.
3. Discussed the time settings for the defrost cycles on the line coolers. Per staff, during the 4/1/14 inspection the units were set to go through a defrost cycle at 3 pm and 3 am. That has been changed to take place every 6 hours (noon, 6 pm, midnight, 6 am). PIC needs to find out how long a defrost cycle lasts. Suggest changing the settings so defrost cycles take place during non-peak service hours. Also consider putting ice bags and lids on product during defrost (unless super busy w/ meal service).
4. Create a bin for employee food/drinks to be stored in a refrigeration unit to eliminate items being in various spots.
5. PIC has agreed to discontinue the use of lids on product being cooled in the blast chiller. Temperatures noted above illustrate why it is ineffective to cool product with lids firmly in place. Efforts will be made to not overstock the blast chiller. Product is to be staggered on various shelves. Staff are required to monitor the temperatures. Some cooling may also be done in the WIF on a small cart as needed. Freon in blast chiller was recharged. One of the four fans is not functioning and is slated to be repaired.
6. Shell stock tags organized by month w/ date of last use marked on all tags since 4/1/14 visit.
7. Milk and no other PHFs are to be stored in the bar chest cooler.
8. Ice machine is to be cleaned every Sunday.
9. Lids/straws present on all drinks in kitchen area.
10. Tongs to be used for placing lemons in beverages.
11. Floor tile in rear prep area has been patched/fixed with concrete.
12. Hand sinks are to be cleaned daily.
13. Dishes are to be spread out for air drying.
14. All storage bins labeled w/ contents.
15. All wet wiping cloths to be stored in sanitizer when not in use.
16. Line check logs are now being completed twice a day and kept on file. Logs are to be faxed once a week for the next month
No violation noted during this evaluation. | 04/10/2014 | Follow-up | |
Additional temperatures taken:
pizza MUT: pizza sauce 46-7***, sliced tomatoes in bottom 34
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Two bottled drinks present along cook line/in refrigeration units.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussel tags. Tags found out of order, with many missing the date of last use.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sliced lemons for drinks) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers for bulk items along rear prep line.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wet wiping cloths improperly stored between use. Left on top of work surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Pans of marinara and meat sauce in the blast chiller, grilled chicken strips in the front left MUT cooler, and pizza sauce in the WIC noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Inside of the blast chiller all product in metal pans was covered with lids, and in close proximity to one another.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Quite a few items held in the top wells of all the MUT coolers along the kitchen cook line cold holding at improper temperatures. Some elevated product temperatures also present in the bottoms/drawer of the units.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The right bar chest cooler is not maintaining temperatures of 41 F or less. The cook line MUT coolers are not maintaining all product under 41 F or less.
Correction: Repair the refrigeration units 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 the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Some pink and black mold present along interior surfaces of the ice machine.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot water line was cut off to rear kitchen left hand sink. It took a few minutes for hot water to reach all hand sinks in the facility. Water from the handwashing sinks were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair
Observation: Broken floor tiles along main cook line and rear prep area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained. Hand sink by the dish machine had black mold growing in it.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/01/2014 | Routine | |
Additional temperatures taken:
Products checked in the WIC 36-39
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers in rear prep area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Found on counters in cooking area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate for the sugarosa sauce in the WIC. Containers stacked with lids firmly in place.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the middle of the rear prep area is blocked by a trashcan, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trashcan preventing its use.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the pizza oven.
Correction: Hand soap must be provided at all hand washing lavatories 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 (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the pizza oven or at the bar hand sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/04/2013 | Routine | |
All violations noted on 6/17/13 have been corrected.
The air conditioning in the kitchen has been repaired. By fixing the air conditioner the WIC has resumed with normal functioning.
The blast chiller was serviced -- couple of fans out and freon was low. Cooling is now being done solely in the unit once again, instead of using the WIF.
Make sure product is left uncovered while cooling in the blast chiller, and that it is being stirred to help with the dissipation of heat.
Management is planning to repair the brackets on the lids of the MUT coolers so the lids can be raised, but left in place when preparing food.
Ice is now being kept on the calimari and shrimp in the small breading MUT cooler.
No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
Additional temperatures taken:
right MUT drawers: steaks 41-44***
cold side/left MUT: sicilian sauce 43***, diced egg (cooling) 49
pizza MUT: sliced tomatoes 43-44***, pizza sauce 38-39, marinating shrimp 38, chopped chicken (cooling) 80
breading cooler/small MUT cooler by fryer: calimari 41-50***, mussels 44-47***
WIC: salmon+scallops 31-39, raw steaks+pork 43***, marinara (made 2 days ago) 45-46***
marsala sauce 141, sausage 200+, cooked mushrooms 150-154
Adequate thermometer, quaternary ammonia sanitizer buckets, test kit, and hi-temp dish machine. Reviewed employee health.
Notes:
1. The blast chiller needs to be serviced immediately as it does not appear to be adequately cooling product, and it is the primary method of cooling utilized by the facility.
2. Suggest lowering the air temperature of the WIC and potentially the cook line refrigeration units as well. Under the best conditions, product temperatures will run at least 1-2 degrees warmer than the ambient temperature of a refrigeration unit. Areas of intense heat will have a bigger gap between these numbers.
3. Strongly encourage facility to consider rearranging product placement in the WIC, placing produce and cheeses closer to the door, where temperature fluctuations are more extreme.
4. Cooling methods need to be revisited. Regardless of the equipment used to cool foods, lids should not be placed on items undergoing the cooling process. This only succeeds in trapping heat in the product and slowing down the cooling process. After foods have been cooled they should be covered at that point to provide protection during storage.
5. Wiping cloths should be stored in sanitizer when not in use.
6. Lids should be left on the cook line MUT coolers as long as possible to help control temperature fluctuations. The goal is to secure better cold holding temperatures in the WIC of all product prior to it be brought up to the line each day.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (repeated violation)
Observation: Assorted sauces noted not being adequately cooled to prevent the growth of harmful bacteria. Product originally placed in the blast chiller and bumped to the WIF for further cooling. Product is being cooled with the lid all the way on, and pans were doublestacked in the WIF.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer in the WIF. Hot pans double stacked on a cart with the lids firmly in place on cooling product.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Almost all product in top wells of MUT coolers on the cook line and most product (RTE and raw steaks,pork) in the WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The blast chiller and WIC are not cooling product adequately/maintaining temperatures under 41 F. The cook line refrigeration units (especially in the top wells) are not maintaining most product under 41 F. Lids are removed from the cook line equipment prior to opening.
Correction: Repair the refrigeration equipment 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 the refrigeration equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the pizza oven is being used for purposes other than washing hands. Dirty dishes stored down in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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06/17/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes
- Critical: Cooling* (corrected on site)
Observation: Cooked mushrooms noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Assorted sauces in the top of the left pasta station MUT cooler and raw chicken in the drawers cold holding at improper temperatures. Unit stocked with product before it had cooled down to maintain sufficient temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/25/2013 | Routine | |
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