- 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: raw chicken was improperly stored above beef in the basement walk-in refrigerator. The chicken was relocated to the bottom shelf.
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 / Floor Mounted / Elevate 6' / Seal
Observation: Observed the floor-mounted freezer with no clearance space between the floor and equipment. (bar 2nd floor)
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Detergent was improperly connect to the sanitizer hose. The detergent was removed and the sanitizer was connected.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Extra pans and food equipment were found stored on the base 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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean plates and utensils were observed stored uncovered. (patio)
Correction: Clean equipment and utensils shall be stored covered/inverted.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at basement handwashing sink. FPM provided soap during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the employees drinks are not located to protect food, equipment, linens, and/or single-service items from contamination. Employees drinks were improperly placed in the reach-in refrigerator and freezer. Beverages were discarded during the inspection.
Correction: Accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous flies observed in the basement area. Provide pest control for flies.
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.
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09/02/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (wait station) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the basement prep area is blocked, preventing access by employees for easy handwashing. Clean linen is improperly stored blocking the hand sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the basement handwashing sink. Soap provided during the inspection.
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 the dry storage area handwashing sink. Paper towels provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/03/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. The cooked shrimp were improperly stored under raw salmon, raw eggs were improperly stored above stock (walk-in refrigerator) and frozen steaks were improperly stored above sorbet (freezer). All the ready foods were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: smoked 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.
- Food Contact Surface/Durable/Nonabsorbent
Observation: Food contact surfaces of equipment and utensils are not durable. the wooden board behind the potato dicer is not smooth or easy to clean. Remove the wood and replace it with a nonabsorbent material.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the men's rest-room is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue was not provided in the ladies rest-room (employee).
Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
- Physical Facilities Good Repair
Observation: Observed that the wall in the basement is not maintained in good repair. (hand sink and potato dicer)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/03/2015 | Routine | |
The purpose of this inspection is to conduct a follow-up inspection to the 1/9/2015 inspection. The following violations must be corrected before the restaurant is open to the public:
1) Remove unused, unneeded equipment in the restaurant.
2) Provide a drain cover that is floor level in the dish washing area.
3) Provide shatter proof light bulbs at the bar.
Recommended for Health Department Permit
OK for C/O
No violation noted during this evaluation. | 01/15/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following correction must be made before follow-up inspection:
Provide hand washing sink in the downstairs prep area.
Provide 50 foot candles of light in the kitchen dish washing area and in the above the dish machine in the wait station area.
Caulk behind dish machine in kitchen.
Provide drain covered in the dish washing area (kitchen).
Fill in the hold in drain board (utensil bin) kitchen.
Replace missing ceiling tiles in kitchen.
Replace non-working light bulbs at the exhaust hood.
Provide soap and paper towels at all hand sinks.
Provide covered trash can in the ladies rest room.
Provide adequate lighting in the men's rest room and the vestibule.
Remove all unused and unneeded equipment in the restaurant including large oversized pots.
Provide light shield in the kitchen and bar.
Call for follow-up inspection. Please have all refrigeration units at 41°F or below.
No violation noted during this evaluation. | 01/09/2015 | Pre-Opening | |
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