- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Certified food protection manager was not at facility at begining of inspection (a warning was issued and a repeat violation is subject to a civil penalty of $100).
Correction: A certified food manager must be onsite at all times of operation.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: fries at main entrance (fries were covered during inspection)
Correction: Foods shall remain protected from contamination at all times
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: fruit containers for bar (dishmachine upstairs was not dispensing chlorine, corrected to 100 ppm)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink in warewashing area (corrected)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/22/2016 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Ensure all hand sinks used by employees are labeled as hand sinks, stocked with soap and paper towels and are used for no other purpose other than hand washing.
2) Food shall be stored so that it is protected from contamination. This includes keeping foods covered when they are located where they could become contaminated and storing food at least 6 inches off the floor.
3) Clean the interior of the ice machine at a frequency to preclude the accumulation of soil/dirt.
4) Great holding temperatures and food safety knowledge demonstrated during the inspection. Thank you.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: chips stored on top of rack uncovered where they are subject to contamination.
Correction: Foods shall remain covered at all times. (Discussed with FPM the reasoning for keeping food covered, and staff put paper sheeting over chips).
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Boxes of potatoes stored directly on floor in basement).
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. (Interior of ice bin was soiled).
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the upstairs bar is being used as a dump station. (strainer used in sink).
Correction: A hand washing sink may not be used for purposes other than hand washing. (Discussed with FPM the potential use of a dump bucket instead of using the hand sink).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cookline is being used for purposes other than washing hands. (tongs stored in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing. (Discussed with FPM and staff removed tongs).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (no soap at upstairs bar hand sink).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (Missing at upstairs bar sink).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (Missing at hand sink beside 3-compartment sink and at upstairs bar sink).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. (FPM to get hand wash signs to put up).
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. (Numerous fruit flies observed in upstairs bar area).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If insects or pests are found on the premises methods shall be used to control their presence.
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07/30/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure all hand sinks are stocked with paper towels at all times.
2) All working containers of chemicals shall labeled with its contents.
Note- the following items require your attention, missing wall tiles in the kitchen, broken gasket on the right door of the 2-door reach in refrigeration unit.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at hand sink in the ware washing area).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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03/26/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Store foods so that they are not subject to contamination.
2) All hand wash sinks shall be marked as hand wash sinks with signs or stickers, and only be used for hand washing.
3) Good holding temperatures observed.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered sliced potatoes on top of rack at enterance to kitchen.
Correction: Foods shall remain covered at all times. (corrected by relocating potatoes).
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (Missing at upstairs bar sink).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/04/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation to the risk factor assessment conducted on August 19, 2014. Observation 4-702.11 has been corrected since the previous assessment (chlorine sanitizer solution for mechanical dishmachine at 50 ppm as per chlorine test strip).
No violation noted during this evaluation. | 08/22/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. At the time of the risk factor assessment, observed mushy peas in the steam table at 119 degrees F. As per Food Protection Manager (FPM) the mushy peas and bachelor beans are initially reheated in the microwave and then placed in the steam table for hot holding. Food Protection Manager indicated peas had been placed in the steam table after reheating within the last hour. Food employees placed the mushy peas back into the microwave for further reheating. Final reheat temperature for the peas was 195 degrees F. Through continued discussion, FPM indicated peas are initially reheated from a commercially processed can and then hot held. If any peas remain at the end of the day they are cooled and then reheated for hot holding for a second day. Please note reheating commercially processed and packaged in a food processing plant (canned mushy peas) shall be heated to a temperature of at least 135 degrees F when being reheated for hot holding. Mushy peas which have been cooled down at the food establishment and then reheated for hot holding shall be reheated to 165 degrees. Reheating for hot holding shall be done rapidly not to exceed 2 hours. Make sure to use a thermometer to verify Time/Temperature Control for Safety foods are properly reheated.
2. The bar dishmachine is not properly sanitizing and a repair person was called during the risk factor assessment. Additionally, the mechanical quaternary dispensing machine is not properly dispensing sanitizer at the proper concentration. Manual preparation of sanitizer at the 3-compartment sink shall be done until the mechanical dispenser is operational and dispensing at the proper concentration. At the time of the risk factor assessment, food establishment did not have either chlorine or quaternary test strips. Make sure to provide test strips for both quaternary ammonia and chlorine to verify proper sanitization of equipment and utensils. If the bar dishmachine is not properly sanitizing by open of business tomorrow night for bar (Operates Wed-Sat) all equipment and utensils shall be sanitized in the 3-compartment sink in the kitchen. A follow-up evaluation will be conducted on or about August 22, 2014 to verify correction of dishmachine.
3. Containers of oil are currently being stored under sewer lines in the basement. Make sure not to store food or food contact surfaces (single service items) under sewer lines to prevent cross contamination.
4. Observed food employee wash his hands while still wearing gloves. Make sure food employees know to remove gloves when washing hands. Gloves may not be re-used for more than one task. Once gloves become soiled or contaminated they must be removed. Make sure food employees wash their hands before donning on new gloves when changing tasks.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ground beef stored on the shelf above raw cod in the Continental upright refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by moving the raw beef to the shelf below the raw cod.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: raw eggs used for cocktails (flip/fizz).
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils.
1. The bar dishmachine is currently sanitizing at 0 ppm (as per chlorine test strip).
2. The quat sanitizer for the 3-compartment utensil washing sink is at 0 ppm (as per quat test strip).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
1. Repair person called for bar dishmachine and expected to arrive by the end of the day. Bar does not operate Sun-Tue, if bar dishmachine is not properly sanitizing by the tomorrow make sure all glassware is properly sanitized in the 3-compartment sink in the basement kitchen.
2. The sanitizer dispensing machine for the 3-compartment sink is not properly working. Manually make sanitizer with the use of either quaternary ammonia or chlorine bleach until dispenser is properly working. Discussed and showed Food Protection Manager and General Manager how to properly mix chlorine sanitizer.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: At the beginning of the risk factor assessment there was a cart with cooked fries stored in front of the kitchen hand sink making it not accessible for easy hand washing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the cart away from the hand sink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The kitchen hand sink is being used for purposes other than washing hands. Observed food employee fill metal pan with water in the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing importance of designating hand sinks for hand washing only.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided for the kitchen or bar hand sinks.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Corrected by supplying hand washing posters.
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08/19/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Store chemicals away from food and food contact surfaces to prevent cross contamination.
2. There is ice build-up in the GE chest freezer located in the basement. The ice build-up is preventing the lid from properly closing which in turn may cause more ice accumulation. Defrost the chest freezer to remove ice and prevent equipment malfunctions.
--Repeat violations are subject to civil penalties.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: plastic bowl used to dispense flour.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manner: in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed.
- Food Storage / Prohibited Areas/ Under Sewer Lines (corrected on site)
Observation: Observed an open box of potatoes being stored under the sewer line in the basement.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips. Corrected by relocating the box of potatoes.
- Thawing / Approved Methods (corrected on site)
Observation: Observed raw fish thawing in a container of water in the 3-compartment sink without being submerged under running water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for a period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Corrected by turning on the water.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: interior surfaces of the microwave (rust).
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine test strips).
Correction: If using bleach for sanitizing equipment and utensils, chlorine test strips shall be available to accurately measure the concentration in ppm (mg/L) of sanitizing solutions.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Continental 2-door upright refrigerator (both doors), Continental single door upright refrigerator and GE chest freezer located in the basement.
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities Good Repair
Observation: The following physical structures are not maintained in good repair:
-missing floor to wall coving in dish-room
-damaged wall tiles adjacent to kitchen hand sink
-broken floor tiles in the kitchen
-missing ceiling tile in the dish-room
-damaged wall adjacent to missing ceiling tile in the dish-room
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed a live bug crawl out from under a box of potatoes being stored in the basement.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of Pledge stored on the shelf adjacent to dry goods (batter mix and cinnamon/sugar mix).
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating the chemical container.
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04/21/2014 | Routine | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on December 11, 2013.
-Section 27 3-502(B)(1)-(3) and (5)-(6) - ROP/Criteria for HACCP Plan has been corrected. Standard procedure is to label ROP raw ground beef from sister store with a use-by date of no more than 14 calendar days.
No violation noted during this evaluation. | 12/18/2013 | Follow-up | |
This visit was made to conduct a risk factor assessment.
-When using ROP raw beef patties, make sure to provide a use by date of no more than 14 calendar days from packaging to consumption. A follow-up inspection will be conducted December 18, 2013 to verify correction of Section 27 (ROP/Criteria for HACCP Plan).
Repeat violations are subject to civil penalties.
- ROP / Criteria for HACCP Plan
Observation: This food establishment receives reduced oxygen packaging (ROP) or raw beef from their sister store, currently operating under an approved HACCP plan. Raw beef patties under ROP are not marked with a "use by" date of no more than 14 calendar days from packaging to consumption (exclude time the product is maintained frozen).
Correction: Compliance of the approved HACCP plan for your sister store requires this food facility to limit the refrigerated shelf life of your ROP raw beef patties to no more than 14 calendar days of its packaging (excluding time the product is maintained frozen). A "use-by" date of no more than 14 calendar days from packaging to consumption shall be provided.
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12/11/2013 | Risk Factor Assessment | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ground beef was improperly stored above fish. The ground beef was re relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit(s) are damaged: freezer chest.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service containers were found stored basement floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cooking area is being used to clean equipment and utensils. Stainless steel bowl was placed in the hand sink. The bowl was removed during the inspection.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sinks are leaking into the basement.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door. Reair the door in 5 days.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile is not maintained in good repair in the dish washing area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous gnats in the basement.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the basement is 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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08/14/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: hot dogs and ground beef stored over fish-1 door cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Kitchenware and Tableware - Preventing Contamination
Observation: Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Outer Openings, Protected (Screen Requirements) (corrected on site) (repeated violation)
Observation: An exterior window is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Outer Openings, Protected (Screen Requirements) (corrected on site) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
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04/09/2013 | Routine | |
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