Discussed the following items with the kitchen manager:
1. Cooling methods
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All items in prep refrigerator 2 both top and bottom units were out of temperature.
Correction: Kitchen manager voluntarily discarded out of temperature foods.
- Cooling, Heating, and Holding Capacities
Observation: Prep unit 2 upper and lower unit is not hoding adequate temperature (46 f) and is not sufficient to meet the food storage demands of the establishment.
Correction: This unit should be evaluated by a refrigeration technician for repair. Until repaired it should not be used to store foods requiring refrigeration below 46 f.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of various stoarge shelving in the kitchen were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of stoarge shelving at any time when contamination may have occurred, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation/air filtration system has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate line for the ice machine adjacent to the walk in refrigerator is leaking in several joints allowing for the growth of mold on the line and wall behind the ice machine. There is also a large puddle of standing water on the floor underneath and around the ice machine.
Correction: The condensate line should be repaired by a plumber, and the wall, floor and line need to be cleaned to remove mold and accumulated grime.
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07/06/2015 | Routine | |
Permit to operate was issued to the operator.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers, tuna, and eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that hamburgers, seared fresh tuna, and eggs may be served raw and/or undercooked.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad 2 door refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area and tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the hose at the mopsink and the sewer line. Hose was down in the sink and there was no cross connection device such as double air gap with atmospheric break.
Correction: Eliminate the direct connection between the sewer line and the cited equipment. Operator agreed to unhook the power spray nozzle after each use.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door had gap at bottom.
Correction: Keep toilet room doors closed and door sealed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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09/04/2014 | Pre-Opening | |
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