- Cooling, Cooked Food (corrected on site)
Observation: Pasta and turkey pot pie was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Food was discarded.
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01/14/2016 | Risk Factor | |
Substantial compliance observed.
- Handwashing Sinks/Location & Placement (repeated violation)
Observation: There is no handwashing sink located convenient to ware washing area. The handwashing sink that is adjacent to ware washing area has been closed off and taken out of operation.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Hands are probably the most common vehicle for the transmission of pathogens to foods in an establishment. Hands can become soiled with a variety of contaminants during routine operations. Some employees are unlikely to wash their hands unless properly equipped handwashing facilities are accessible in the immediate work area. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Nothing must block the approach to a handwashing facility thereby discouraging its use, and the facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use.
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10/13/2015 | Follow-up | |
Due to a pattern of violations, the establishment will be issued A Notice of Violation. The NOV will be hand delivered to the establishment.
A follow up inspection will be conducted in 30 (thirty) days, on or after October 9, 2015.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed foods cold holding at improper temperatures in the cookline prep refrigerator (chicken wings 50 F, lentils 50 F). Observed foods cold holding at improper temperatures in the two door reach-in refrigerator on the cookline (cut leafy greens 48-50 F, sauces 48 F, cheese 50 F). All foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The cookline prep refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (not maintaining foods at 41 F and below.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. When tested no sanitizer was observed on contact with food contact surfaces. Three compartment sink set up for warewashing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sinks/Location & Placement
Observation: There is no handwashing sink located convenient to ware washing area. The handwashing sink that is adjacent to ware washing area has been closed off and taken out of operation.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Hands are probably the most common vehicle for the transmission of pathogens to foods in an establishment. Hands can become soiled with a variety of contaminants during routine operations. Some employees are unlikely to wash their hands unless properly equipped handwashing facilities are accessible in the immediate work area. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Nothing must block the approach to a handwashing facility thereby discouraging its use, and the facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use.
- Controlling Pests (Critical) (repeated violation)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed roaches in several areas in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The walls in the warewashing area are not cleaned as often as necessary to keep them clean. Observed a build up of mold.
Correction: Physical facilities shall 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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09/08/2015 | Follow-up | |
A follow up inspection will be conducted in 10 (ten) days on or after September 7, 2015 to ensure that all cold foods are being held at 41 F or below, dish machine is operating properly and roaches are being eliminated.
Observed wine and water bottles stored in ice used for beverages.
- Hands and Arms/When to Wash
Observation: A food employee failed to wash his or her hands before donning gloves for working with food. Corrected by instruction.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: A closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed. Observed an employee drinking from flip top beverage and not washing hands after use. Provide employees with cups that have a lid and a straw.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed foods stored on ice cold holding at improper temperatures (chicken 50 F, cut tomatoes 49 F, dressings 50 F, cheese 50 F, pasta 52 F, cooked vegetables 51 F) Observed foods in the cookline prep refrigerator cold holding at improper temperatures (chicken wings 46 F to 52 F) Foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The cookline prep refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (not maintaining foods at 41 F and below.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the one door reach-in refrigeration units are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaned. There was no sanitizer bucket connected to dish machine.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: Bar handwashing sink is not provided with individual, disposable towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Intensity/Lighting
Observation: The light intensity is below 10 foot candles in the storage room used for utensils and equipment.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed roaches in several areas in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The walls in the warewashing area are not cleaned as often as necessary to keep them clean. Observed a build up of mold.
Correction: Physical facilities shall 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.
- Cleaning of Plumbing Fixtures (repeated violation)
Observation: The bar handwashing sink is not clean and/or maintained.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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08/26/2015 | Routine | |
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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02/12/2015 | Routine | |
- Physical Facilities/Repairing (repeated violation)
Observation: Some floor tiles are missing by dish machine.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The entire floor is in need of cleaning.
Correction: Physical facilities shall 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.
- Cleaning of Plumbing Fixtures
Observation: Handwahsing sink is not clean and/or maintained.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Permit to Operate/Responsibilities of Permit Holder (corrected on site)
Observation: The 2014 health permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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06/26/2014 | Routine | |
- Physical Facilities/Repairing (repeated violation)
Observation: Wall and baseboard tiles next to the handwashing sink are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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06/14/2013 | Routine | |
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