Chicken - Serveline Prep Table 40F
Salmon, Chicken, - Serveline Prep Cooler - 32F
This visit was made in order to perform a follow up inspection. The prep line unit is now able to adequately store cold holding TCS foods below 41F. The unit is approved for use at this time. Thank you!
No violation noted during this evaluation. | 01/22/2016 | Follow-up | |
This visit was made to conduct a follow up inspection. The unit was serviced and the technician reported that the drawer is not closing properly, and is broken. He reported that this is the reason the unit is unable to hold the proper temperatures, and recommended that the establishment replace the unit. Manager reported that they will attempt to repair the unit, or replace it. A follow up inspection will be conducted on the 30th to ensure that cold holding methods are being followed, or that the unit has been repaired or replaced. Until this time person in charge has agreed to store fish in another refrigerator, and chicken will be stored on ice.
A big 6 employee health poster was given and discussed.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Raw fish, raw eggs in 2 drawer cold holding unit observed at temperatures of 49F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Raw fish will be held in another cooler that is able to maintain cold holding temperatures, raw chicken will be held on ice in the drawer.
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12/23/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
1. Train employees on proper hand washing procedures including when and how to wash hands (When switching tasks, when entering the kitchen from a different area, after touching face, after coughing or sneezing, and after using the bathroom). Wash hands with soap and warm water, lather for 20 seconds, dry with paper towel, and turn off water faucet with paper towel).
2. Repair the 2 drawer unit so that it maintains a temperature of 41 degrees F or below. It shall not be used until it is approved by the Health Department.
Notes:
When thawing fish that is vacuum packaged, open the package while thawing in the fridge or immediately after running under water.
After cutting tomatoes, cool them in an open or loosely covered container, and place in a refrigerator unit, not a prep top unit. They should reach 41 degrees F within 4 hours.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Observed employee put something in the office and did not wash hands when returning to cook line to prepare food).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (employee washed hands and put on new gloves upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee at bar drinking from an open cup.
Correction: Employee beverages shall be in a container with a lid and a straw, and stored to prevent contamination of food and beverages.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw chicken and raw fish in the 2 drawer unit at the cook line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (fish and chicken will be used within 4 hours, and were moved to another ridge unit. The drawer unit should not be used until it can maintain a temperature of 41 degrees F or below).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the hand washing sink at the cook line.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (employee provided soap)
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12/18/2015 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food manager did not know when to exclude or restrict employee. Employee health policy reviewed with manager
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Food handler did not wash for a full 20 sec. or use paper towel to turn off faucet (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (same gloves used to touch ready to eat bread after handling raw meat). Corrected onsite, food discarded)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: grilled mushrooms (from yesterday, discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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05/27/2015 | Risk Factor | |
This visit was made to conduct a follow-up for a complaint. Since the complaint made on 3/30/15 the facility has had pest control service 3 times (3/30, 4/7, 4/14). Some roach activity was observed today. Facility is following proper protocol and is being proactive in seeking pest control services. Cleaning of the kitchen was done but regular maintenance and upkeep is needed to eliminate all harborage areas. Facility has repaired leak at the bar handsink, replaced missing tiles under dishmachine and sealed holes throughout. Continue deep cleaning underneath and behind all kitchen equipment.
No violation noted during this evaluation. | 04/16/2015 | Follow-up | |
| No violation noted during this evaluation. | 03/31/2015 | Complaint | |
This visit was made to conduct a follow-up. Both dishamchines have been repaired and are dispensing proper sanitizer concentrations.
No violation noted during this evaluation. | 01/20/2015 | Follow-up | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chili, beans (reheated to above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: clam chowder and chili in walk in refri.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1 they shall be date marked with a "use by" date not exceeding 1/7.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans, trays, glassware, utensils (both dish machines dispensing 0 ppm chlorine). Sanitize basin of 3 compartment sink was set up.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink at cook line) corrected
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/20/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures ( employee did not wash for a full 20 sec.) proper washing demonstrated
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
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10/08/2014 | Routine | |
This visit was made to conduct a change of ownership inspection. The following items must be corrected within 30 days:
- Repair 1 door Hashizaki refrigerator on the cook line. Lower temperature of unit to 41F or below (currently 48F) and repair gaskets
- Provide at least 50 ft candles at cook line/ prep area
- Lower temperature for drawer unit to 41F or below (currently 44F)
- Repair gaskets for 1 door True upright refrigerator
- Provide shatterproof bulbs or shielding for lighting over cook line
- Provide air gap for bar 3 compartment sink
- Properly plumb sanitize basin of 3 compartment sink in bar and kitchen (separation of sanitize basin)
- Repair stopper for "wash" basin in kitchen
- Resurface or replace scored cutting boards
- Seal around soda dispensers on counter
- Repair lids on flip top units (cook line)
- Provide a legible data plate for both dishwashing machines
- Provide missing ceiling tiles over bar
- Provide handwashing signs in bathroom (large stalls, M&W bathrooms & main sink Men's BR
- Repair weather stripping for bottom of front and back doors
--- Approved for Change of Owner. Recommend issuance of Health Department Permit
No violation noted during this evaluation. | 07/10/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- All handsinks must be accessible at all times
- Provide parasite destruction letter for salmon and keep copy of letter at facility
- Provide separate sani-buckets for raw chicken and raw beef (separate stations for raw beef and chicken)
--- Great improvement seen in cooling of foods. Chef was very cooperative and worked quickly to correct items.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (Observed employees not using paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Raw beef prep station using same sani bucket after being used at raw chicken prep station.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration (use separate buckets for raw chicken and raw beef)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon (keep a copy of parasite destruction letter at facility)
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar and dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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04/03/2014 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 foodborne illnesses or all reportable symptoms
Correction: employee health material provided, review with staff
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (pasta covered in plastic bags before being completely cooled)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood over grill
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Light Bulbs, Protective Shielding on Heat Lamps
Observation: Observed that a proper protective shield is not provided for the heat lamp on hood (broken unprotected bulb in hood not replaced)
Correction: Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- 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 at all handwashing lavatories used by food employees (no sign at side station or dish area)
Correction: signs provided
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01/06/2014 | Routine | |
Rechecked all refrigeration units: upright True line unit @ 38F, sandwich prep unit @ 37F and walk-in @ 36F. All refrigeration units have been repaired and working properly.
No violation noted during this evaluation. | 10/02/2013 | Follow-up | |
Repair tech repairing walk-in during reinspection. Other 2 units will be repaired when tech has completed repairs to the walk-in. When walk-in unit repairs have been completed, establishment may begin to prepare foods.
No violation noted during this evaluation. | 10/01/2013 | Follow-up | |
Establishment voluntarily closed due to insufficient working refrigeration units and lack of product to sell. Mandatory reinspection prior to reopening to verify repairs to 3 malfunctioning refrigeration units including walk-in.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: numerous potentially hazardous foods from walk-in unit, one sandwich prep unit and one upright reach-in were at improper temperature and denatured and discarded including burger @ 50F, burger @ 46F, chicken @ 49F, fish @ 50F, shrimp @ 50F, ribs @ 52F, steaks @ 52F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. walk-in refrigerator @ 49F, sandwich prep unit @ 49F and upright refrigeration unit @ 44F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine in small dishmachine. (Corrected at time of inspection)
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Physical Facilities Good Repair
Observation: One sink stopper missing at the bar 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/01/2013 | Routine | |
Complaint was received from customer who broke a tooth while eating a croissant at the facility approximately 4 months ago and complainant is not satisfied with action taken by the facility or bakery where bread is made. Visited the facility and spoke with the General Manager. He showed me the screw that was in the bread. Claim was made by complainant through the facilities insurance company with no results. Spoke with the complainant on Sept. 26, 2013 and she stated she would be contacting an attorney.
No violation noted during this evaluation. | 09/25/2013 | Complaint | |
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloths under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Provide rubber mats instead of wiping cloths.
- Critical: Cooling Potentially Hazardous Foods
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: potatoes @ 94F over 2 hours. (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken @ 55F, chicken @ 53F, diced tomatoes @ 63F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 refrigeration units not holding food at proper temperature including top of sandwich prep unit @ 45F and drawer unit with flip top lid @ 50F. Do not use until repaired. Inoperable food warmer being used to hold food at incorrect temperature. Do not use non-working warmer for cooked food storage.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Cleaning Frequency for Physical Facilities
Observation: Wall in the hall corridor with extensive mold build up.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/22/2013 | Routine | |
Visited establishment for follow-up inspection regarding temperature of the walk-in. Walk-in refrigerator has been repaired and temperature inside the unit is 39F. Food inside the unit @ 41F. (chicken).
Gave manager a copy of the parasite destruction letter for farm raised, pellet fed salmon sent to me from their supplier.
No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
Several foods on the cook line held cold with insufficient amount of ice causing temperature violations.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: no letter on parasite destruction for salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Letter emailed from Gordon Foods and non of there fish has been frozen.
- Critical: Cooling Potentially Hazardous Foods
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: meat loaf cooling for 17 hours and at 47F. (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: tomatoes @ 60F, tomatoes @ 45F, diced tomatoes @ 42F, sour cream @ 60F, lettuce @ 65F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Walk-in refrigerator @ 44F. Technician called at time of inspection. Must ice down all products in the walk-in until unit is repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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01/16/2013 | Routine | |
Visited the establishment due to complaint regarding insect in broccoli. Spoke with the CFM on duty and viewed the individually protrioned broccoli on the cook line. Also viewed the produce just received in the walk-in. Produces comes to the establishment in cardboard boxes. No insects present in any of the broccoli.
No violation noted during this evaluation. | 01/07/2013 | Complaint | |
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