Notes:
1. Will write a policy to use time as a public health control for butter.
2. Staff are aware that they are supposed to be removing product from the vacuum packaging at the 48 hour mark if it has not been used up. This has not been taking place like it should. From the product under refrigeration it appears items are packaged for 5-7 days. Discontinue this practice, or a formal HACCP plan must be written up and submitted to OEHS for approval.
3. Discussed the need to mark oyster shell stock tags with the date of last use. Shellstock is not normally brought in unless it is for a banquet. Banquet quantities are purchased, prepared, and served within a couple of day. Dated tags must be kept for 90 days from date of last use.
4. Provided Spanish ServSafe flyler.
5. Discussed importance of not double panning product in the top of the MUT coolers (unless and ice water bath is set up). This is thought to be why temperatures in the top of the right MUT cooler were elevated.
6. Service technician contacted to come within the next couple of hours to service the left MUT cooler. Product in the unit was placed on ice in the interim.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product in the left MUT cooler and items double-panned in the top wells of the right MUT cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Facility prepares and vacuum seals a wide assortment of foods. Product is staying in the sealed bags for over 48 hours, which then qualifies as ROP.
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. Products under refrigeration must be used and/or removed from the packaging at the 48 hour mark.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/05/2016 | Routine | |
Notes:
1. Update on equipment repairs:
WIC has had the thermostat adjusted a couple of times. Hydraulic door closer and air curtain have been ordered. Thought to arrive Thursday. Indoor coil defrosted. Ordered door temperature gauge.
2-door Traulsen RIC has had the defrost cycle checked and it takes place every two hours. Door gaskets have been cleaned and trying to keep the doors closed on the unit.
Delfield glass 4-door RIC has had the condenser coil cleaned and freon added. Adjusted thermostat and may need to do it again.
3-door True RIC had the coil defrosted, freon added, thermostat adjusted, and door gaskets ordered.
2-door Delfield RIC has had the thermostat adjusted.
3-door BA RIC has had freon added and the thermostat adjusted.
2. Menu edits due to be completed in the next few weeks.
3. Temperatures in the banquet WIC will most likely drop a few degrees once the door closer and air curtain are added. Based on the new temperature in the unit the thermostat may need to be adjusted.
4. Temperature logs kept by the PIC since the inspection on 9/9/15 show that product temperatures of 41 F or less can be maintained with effort. Lots of ice is still being utilized to help compensate for the heat in the kitchen.
5. PIC plans to continue with monitoring temperatures of food in the various refrigeration units to help monitor the proper functioning of equipment. Preventative maintenance is slated to take place every 2 months of all refrigeration to try and prevent problems.
6. Requesting that PIC continue with temperature logs every 2 hours for the first 24 hours the air curtain and door closer are in place. The inspector wants to see how much better product temperatures are with the new equipment in place.
7. Suggest further lowering the thermostat in the left MUT cooler. Air temperature of 41 F will not provide cold temperatures under 41 F without the use of ice.
8. Planning to send 3 staff to ServSafe this October, and 3 to the Spanish class in 2016.
No violation noted during this evaluation. | 09/15/2015 | Follow-up | |
Notes:
1. When the inspector arrived the kitchen had just finished serving 350 for a lunch banquet. All refrigeration temperatures are elevated, and it is hard to determine what is due to the heavy volume versus proper functionality of equipment. A repair technician arrived while the inspector was present to start checking out equipment. Findings at present: The banquet WIC need a new hydraulic door closer to create a tight seal. This has been ordered as well as air curtains for both WICs. The banquet WIC appears to have a coil that is half frozen and may also be low on freon. The clear 4-door RIC had the coil cleaned (was half frozen) and the freon recharged. The unit must be defrosted. All other refrigeration noted as elevated is also in the process of being evaluated.
2. A parasite destruction letter has been provided on the tuna used in the facility. This will be added and saved as a note to file.
3. Fish that comes in a sealed bag must be A. removed from the bag
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils observed sitting in the sanitizer buckets while not in use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Almost all foods checked in the facility were found cold holding at improper temperatures. Some elevation due to an large event and other issues related to equipment issues.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich MUT is in poor repair/torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The banquet WIC, left MUT, right MUT, sandwich MUT, and 4-door Delfield RIC were observed in a state of disrepair and damaged. All contained product that was well above 41 F.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster and grease collection container were observed open.
Correction: Cover all waste containers when not in continuous use.
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09/09/2015 | Routine | |
Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments when cans are opened.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
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03/17/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
Note: Hallway & stock room renovations to occur. Excellent hand-washing was observed during the inspection by the entire kitchen staff.
Additional food temperatures (degree Fahrenheit) mayonnaise 41, 38, 39, sliced tomatoes 41, pineapple 40, 38, cut melon 40, Feta cheese 40, black olives 40, half & half 36, heavy whipped cream 35, 36, 35, 35, cooked chicken 36, 38, tomato fennel 34, ground beef 35, 36, cooked mushrooms 36, coleslaw 37, shredded cheese 39, 41, 40, 38, 39, chili 35, split pea soup with ham & sweet potato 35, Queen olives 37, pickles 37, 36, chicken 37, 36, 37, 37, salad dressings 39, 41, 40, 39, crab-meat 37, 36, 36, 36, 37, rib-eye 36, beef loin 37, 36, smoked bacon 36, 36, tartar sauce 36, liquid egg 36, 36, 37, rice 37, 36, gritts 37, marinara sauce 36, red pepper cream 37, garlic cheese sauce 38, shrimp 37, 37, mashed potatoes 37, 38.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad was found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The walk-in cooler thermometer is not accurate.
Correction: Replace the walk-in cooler thermometer as needed.
- Equipment - Cutting Surfaces
Observation: The main bar cutting board is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination and stored on the stock room floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least six inches above the floor.
- Handwashing Cleanser - Availability
Observation: Hand soap was not provided at the main bar hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Hand Drying Provision
Observation: Paper towels were not provided at the main bar hand-sink.
Correction: All hand-sinks must have paper towels available at all times.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only a sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (bleach/wiping cloth solution far too concentrated)
|
10/06/2014 | Routine | |
No violation noted.
No violation noted during this evaluation. | 04/30/2014 | Routine | |
1. Structural repairs on hold till renovation is started next month.
2. January & February set aside for completion. Restaurant will be closed during the month of January 2014.
3. Good In-house QA Program to monitor handwashing, chemical & hot water sanitizing and monitoring of TCS food temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Brown sauces/leftover foods cold holding at improper temperatures (45-46 degrees Fahrenheit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below while walk-in box remains above 41 degrees Fahrenheit,.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sauce/leftover walk-in 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.
|
12/27/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Adequate food testing thermometer, proper sanitizing solution concentration.
- Indoor Areas - Surface Characteristics
Observation: A few ceiling tiles missing throughout kitchen facility.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the glass door Coca Cola unit, half -glass corner reach-in cooler, rear 2-door metal reach-in cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
07/17/2013 | Routine | |
Additional Food Temperatures:
Cooked Beef Ribs(CH)- 38, Mashed Potatoes(CH)- 40, Salsa(CH)- 34, Grilled Chicken Breast(CH)- 40, Raw Shell Eggs(CH)- 30, Raw Chicken & Beef(CH)- 37, 35.
NOTES:
* All violations corrected at the time of inspection.
* Verified calibrated food stem thermometer, sanitizer test kit, and employee health policy.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The managerial staff is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All personnel who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (bacon) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
03/08/2013 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days.
Manager is going to contact maintenance and repair or replace sandwich unit and Reach-in cooler next to sandwich unit. Both units are not in use until fixed or replaced.
Additional temperatures taken: Black bean chili 169F, milk 42, 49F, boiled eggs 84F, soup 42F.
- Cooling Methods (corrected on site)
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: All food items in the prep line cold holding at improper temperatures(at 50 F - 55 F)
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several Reach-in coolers.
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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the sandwich unit is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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10/26/2010 | Routine | |
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