| No violation noted during this evaluation. | 03/11/2015 | Risk Factor Intervention | |
Keep drawers hold at 40* F and 31* F respectively. Reach-in refrigerator holds at 35* F. Refrigeration now holds properly.
No violation noted during this evaluation. | 01/27/2015 | Other | |
Discussed corrective actions to violations with operator. Manager must complete certification in food management course and employees must complete food handler's class in 90 days. Re-inspection will be done in approximately 10 days to ensure all critical violations have been corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken and crabcake were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigeration not functioning properly.
Correction: Adjust or repair refrigeration in oder to hold foods at 41* F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep line 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Mold was on the interior surface of the ice machine.
Correction: Clean and sanitize the interior of the ice machine.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: food racks and vent hood filters
Correction: Clean food racks and vent hood filters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Celing is stained throughout kitchen.
Correction: Paint ceiling or replace ceiling tiles. Celing surface must be smooth and easily cleanable.
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01/13/2015 | Routine | |
Sewage Complaint: Sewage back-up occurred 10/2/14 in the afternoon. They continued to operate and repair to the drain was done in the evening. The drain is now clear and no sewage is present. Advised operator to advise health department if there are imminent health hazards and to cease food service immediately. Follow-up with PHD management will be done.
No violation noted during this evaluation. | 10/03/2014 | Routine | |
Refrigeration has been repaired and is holding at 41* F or below. *Note*: Ensure sanitizer is provided in wiping cloth buckets. Fish source: Waterside fish and produce. Confirmed fish is tuna albacares. Salmon is pellet fed, farm-raised.
No violation noted during this evaluation. | 02/12/2014 | Other | |
Discussed the following with the operator: employee health, food prep methods, and corrective actions to violations. Follow-up inspection will be conducted to ensure all refrigeration is holding foods at 41* F or below. All critical violations must be corrected w/n 10 days. Backflow preventer must be provided for coffee machine in 10 days. Refrain from using the refrigerators that are not holding proper temperatures. PHD give info about sou vide prep and HACCP plan.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and donning gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken was stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, coleslaw, custard, lamb chop, and tomatoes were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad and the ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk, vegetable mixture, and other prepared food in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration and warmer.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigerators were not able to hold foods at 41 or below.
Correction: Repair the refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, and maintenance.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep line were 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on coffe machine as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Handwashing Lavatory*
Correction:
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Two hand sinks located in the food preop area were blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in throughout the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceilings were noted in need of cleaning.
Correction: All ceilings must be cleaned as often as necessary to keep them clean.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed live insect on cutting board.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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01/28/2014 | Routine | |
Discussed the following with the operator employee health, consumer advisory, cold holding, date marking, and corrective actions to violations. Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Eggs and milk were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) marinara sauce and tomatoes in the refrigeration unit is not properly dated for disposition.The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark the name and "consume by" date on containers of RTE foods at the time of preparation and on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Cheese was expired in walk-in (3/17/13).
Correction: Discarded chees.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in refrigerator needs to be abjusted to hold foods at or below 41* F.
Correction: Adjust refrigerator for proper operation, accuracy, and functioning.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards throughout 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Kitchenware and Tableware
Observation: Plates were stored displayed and dispensed with the food contact surface facing upward.
Correction: Store plates with food or contact surface facing downward or coveres to prevent contamination prior to use.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen along cook areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the storage room were noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
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03/28/2013 | Routine | |
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