No violations observed. Violations from previous inspection had been corrected. Owner/ new Manger has current CFM certificate. Reviewed food handler cards. Temperature charts of cold holding units being maintained. Discussed cooling methods. Gloves used to handle ready to eat foods. Good date marking observed. Large light bulb over the 3 compartment sink area on order. Recommended for Permit.
No violation noted during this evaluation. | 03/23/2016 | Routine | |
Discussed violations with new Owner/Manager. Left CFM and FHC schedule. Will e-mail information on consumer advisory.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the date marking system used on the commercially processed ready-to-eat (cooked pasta) in the refrigerator, the food should have been discarded 9 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. 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (corrected on site)
Observation: No consumer advisory on new menu. Emailed correct format on 1/29/16.
Correction: 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions - Quat and Bleach.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: counter tops, under microwave, toaster and inside and outside 2 dr prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipement, Utensils and Linens - storage (corrected on site)
Observation: Clean tableware were observed stored uncovered in containers that were soiled.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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01/27/2016 | Routine | |
Kitchen maintained clean and organized at time of inspection. No violations observed. Discussed 5 risk factors. Good date marking in place for TCS food. TCS food > 7 days old was being disposed. Discussed sanitizing and glove use for ready-to eat foods.
No violation noted during this evaluation. | 08/20/2015 | Risk Factor | |
Kitchen maintained clean and organized at time of inspection. Kitchen manager has good knowledge of food safety. Menu was discussed and types of cooling methods used. No reheating for hot holding done. Reviewed food handler card and discussed employee health policy. Light bulbs have been purchased and will be installed in area over prep table. Issued Permit renewal.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the white "house-hold" style unit. TCS and non TCS foods stored here.
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.
- Physical Facilities in Good Repair
Observation: Drain pipe under 3 compartment sink is not maintained in good repair / observed leaking into bucket below.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/04/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Discussed cooling methods for large quantities of food. Reviewed food handler cards.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (slicing tomato) 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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods (lasagna, baked potato, cooked meats) in the refrigeration unit are not properly dated for disposition.
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)
Observation: The prepared ready-to-eat (RTE) spinach dip in the refrigeration unit was not discarded by the ""consume by"" date of 10/17/14. Product was discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Drain under the 3 compartment sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/21/2014 | Routine | |
| No violation noted during this evaluation. | 03/21/2014 | Follow-up | |
A clean and well-organized kitchen. Good kitchen employee food safety practices demonstrated during this inspection.
- Critical: Demonstration of Knowledge*
Observation: Unable to verify with proper documentation that a Certified Food Manager is employed to oversee daily kitchen operations.
Correction: Maintain a Certified Food Manager on the staff and post the food manager's certificate in public view.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the bar handsink.
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
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03/18/2014 | Routine | |
A clean and well-organized kitchen.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
Good job on kitchen sanitation and organization. Good food safety practices demonstrated by the chef during this inspection.
No violation noted during this evaluation. | 09/09/2013 | Routine | |
Other topics addressed were: avoiding kitchen clutter, not using dented cans of food for restaurant use, and having the bartenders wear single-use cloves when slicing lemons/limes for customer drinks.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Employee observed eating in the kitchen.
Correction: Employees are to eat in the dining room.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Sealed packages of raw meats are being stored in the refrigerator adjacent to and in contact with sealed packages of ready-to-eat foods.
Correction: Store raw meats & seafood below ready-to-eat foods.
- Food Storage - Clean and Dry Location
Observation: Cases of beer were observed stored on the storage room floor.
Correction: Elevate the beer storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Made-from-scratch bleu cheese dressing and made-from-scratch crab dip were observed stored in the Frigidaire refrigerator/freezer with improper cold-holding temperatures.
Correction: (Bleu cheese dressing and crab dip were voluntarily discarded during this inspection) Maintain internal cold-holding food temperatures <= 41 F.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: 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.
- Cooling, Heating, and Holding Capacities
Observation: The Blue Air refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at <= 41 F. Overstocked refrigerators do not allow for proper air circulation. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep the kitchen free of excessive heat.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Employee Accommodations, Designated Areas
Observation: Employee phone/keys were observed stored on the canned/dry goods shelf.
Correction: Store employee personal items in a secure location separate from kitchen equipment and food.
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04/19/2013 | Routine | |
Post a "no smoking" sign in the dining/bar area, place a handwashing" sign on the bar hand sink, install a paper towel dispenser for the bar hand sink, add approved shelving next to the manual 3-compartment warewashing sink for storing/air drying cooking/table ware, seal the gaps between the walls and the coved tiles, remove the carpet from the dry storage room, designate personal items/clothing storage in a location separate from food/equipment/supplies, install the sleeves with end caps on the kitchen's fluorescent ceiling lights, install a splashguard between the fryer and stainless steel food preparation table, repair the back door screen & install weather stripping on the screened door frame, move the waste grease container away from the back door and place it next to the dumpster, place a consumer advisory on the menu for any raw meats/seafood offered undercooked.
Reviewed with the owner the following: employee health policy, pest control policy, food supplier, and staffing. Permit issued with the stipulation that all of the above cited observations are corrected before opening for business.
No violation noted during this evaluation. | 02/27/2013 | Pre-Opening | |
This was a preliminary pre-opening inspection of the facility. Discussed were the following: equipment placement, city agency requirements with regard to mechanical and fire, pest control, staffing, storage needs, and opening timeline. Observations: Need to install the bar's 3-compartment sink flush against the wall with a tight seal, install an air gap between the bar's 3-compartment sink drain line and the floor drain, increase the light intensity thoughout the kitchen to > 50 foot candles of light, and repair the kitchen walls so as to provide a smooth, durable, nonabsorbent, and easily cleanable surface. Another pre-opening inspection will take place before the inspection for permit takes place.
No violation noted during this evaluation. | 02/15/2013 | Pre-Opening | |
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