The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in dishmachine kitchen/bar: 300/250 ppm. Blackened chicken sandwich, shrimp tacos, and any other menu items that are not offered raw or undercooked should have the consumer advisory asterisk removed to avoid confusing the consumer. NOTE: PLEASE REMEMBER TO PROVIDE REVISED SPECIALS MENU AND COPY OF SERVICE INVOICES FOR THE 1 DR, 4 DRAWER PREP COOLER AND THE 6 DRAWER UNDER-RANGE COOLER TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Portebello mushrooms placed on prep table cutting board prior to washing. Bread was cut in area where unwashed portebello mushrooms had been placed prior to wash/rinse/sanitize.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. NOTE: PIC had employee dispose of bread and wash/rinse/sanitize cutting board.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Crab meat/sour cream in 2 dr prep cooler FPA: 43/48 degrees F. Cooked chicken strips/sliced pepperoni/shredded cheese/ sliced turkey/sliced ham in 1 dr 4 drawer prep cooler CL: 43/48/52/54/48
Correction: Elbow pasta/ penne/ cooked chicken wings in 6 drawer under/range cooler CL: 45/47/48
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: Philly cheese steak, Steak your Way, Caribbean Steak/Grilled prok chops on Daily specials menu.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". NOTE: Either discontinue offering these menu items raw or undercooked, or at the reminder statement to footnote existing asterisks next to these menu items. NOTE: Please provide copy of revised menu to Health Department within 10 days.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1 dr, 4 drawer prep cooler and 6 drawer under-range cooler at cookline.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: PIC scheduled service of both coolers during the inspection. Proivde copy of service invoices to Health Department within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door latch on the walk-in cooler is not functional, so that walk-in door can not be secured to provide a tight seal.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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05/04/2015 | Routine | |
Discussed the following with the manager:
(1) Update parasite destruction letter and email to the Health Department within 10 days.
(2) Ensure refrigeration units are at 41F or below after cleaning and before loading food in the morning (e.g. 4 Drawer Prep Cooler)
No violation noted during this evaluation. | 10/14/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation. The complainant's wife experienced intestinal cramping the morning after she ate fish tacos on June 13, 2014. The complainant ate mahi mahi tacos and steak salad during the same meal. Spoke with the Certified Food Manager (CFM) about the complaint. CFM said the fish tacos and mahi mahi tacos are the same dish. There were no other complaints reported to the management within the last 10 days. There were no employees who reported a foodborne illness within the last 10 days. The raw mahi mahi filet is received frozen from the supplier and thawed in the walk-in-cooler prior to use. The walk-in-cooler was at 41F and the freezer containing the frozen mahi mahi was at 8F. The raw mahi mahi filet is stored in the Continental 1DR prep cooler prior to cooking. The cooler was at 41F and the raw mahi mahi was at 41F. The fish tacos are not served raw or undercooked. The sample fish taco was cooked to 161F, which is within the acceptable temperature range. Fish tacos are served with black bean and Mexican rice. Black bean was at 136F and Mexican rice was at 173F. The complaint cannot be confirmed based on today's observations.
No violation noted during this evaluation. | 06/17/2014 | Complaint | |
The purpose of today's visit was to conduct a routine inspection.
Grease traps are serviced quarterly.
Discussed consumer advisory and shellfish tags with the Certified Food Manager.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH CFM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: (1) SOUR CREAM IN WALK-IN-COOLER AT 46F (2) SALSA IN 2DR PREP COOLER #1 AT 50F (3) COOKED PASTA IN 2DR PREP COOLER #1 AT 46F (4) SALSA IN 2DR PREP COOLER #2 AT 46F (5) CHICKEN BROTH AT ROOM TEMPERATURE AT 50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED FOOD.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: GLUTEN FREE OPTIONS: A) ALEHOUSE SALAD B) CAESAR SALAD C) GREEK SALAD D) SPRING SALAD E) WOOD-GRILLED SALMON F) AHI TUNA G) AHI TUNA SANDWICH. DAILY SPECIALS MENU: A) STEAL YOUR WAY B) BURGER OF THE WEEK.
ADD REMINDER AND DISCLOSURE STATEMENTS TO THE DAILY SPECIAL MENU.
CORRECT THE MENU WITHIN 10 DAYS.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CLOSED THE DOORS.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the WALK-IN-FREEZER are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BOTTOM OF THE BACKDOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the CEILING TILES in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/20/2014 | Routine | |
The purpose of today's visit was to conduct a standardization training exercise.
No violation noted during this evaluation. | 08/26/2013 | Training | |
The purpose of this visit was to conduct a risk factor assessment inspection. This type of inspection focuses on those risk factors that are most likely to contribute to the spread of food-borne illness.
Dish washer- ADC-44 heat sanitizer with thermolabel confirmation, CMA L-1X chemical sanitizer- 100 ppm
Observed several employees was their hands and use new gloves on several occasions throughout the inspection.
Hand washing sinks are to be used for Hand washing only. Use other prep sinks, and the 3 vat sink to wet rags and any other uses.
Thank you for your time today. If you have any questions or concerns, please feel free to call.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed turkey and roast beef in the 4 drawer prep at 46 and 53, and salmon and tuna in the 1 dr prep unit at 44 and 46.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were discarded or moved to other, working units.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen area had food particles in them as well as wetting hand towels.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/21/2011 | Risk Factor Assessment | |
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