Observed installation of new glasswasher behind the bar. Data plate observed. All previous violations addressed. Approved for permit!
No violation noted during this evaluation. | 08/31/2015 | Follow-up | |
Observed glasswasher in working order, but thermometer is observed in disrepair. CFM contacted EcoLab for work order repairs. Informed CFM to discontinue use until repairs are made and temperatures can be maintained.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Glasswasher behind the bar was observed in a state of disrepair and damaged. Glasswasher observed in malfunction and thermometer was observed unreadable.
Correction: Repair the glasswasher 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 glasswasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/11/2015 | Follow-up | |
Observed employee health policy, food handler cards, and temperature charts. Cooling charts observed well maintained and valid. Observed well maintained restroom facilities and dumpster area with no violations. CFM contacted EcoLab in regards to the glasswasher located behind the bar. Glasswasher will not be used until problem is resolved.
- Thawing
Observation: Improper methods used to thaw cryovac tuna. Did not observe cut in packaging to reduce the risk of Botulism.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process 4. Cryovac items must be cut open to breath before thawing.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "prepped on" date on the prepared ready-to-eat (RTE) Coleslaw (7/23/2015) in the refrigerator, the food should have been discarded 5 days ago.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Glasswasher behind the bar was observed in a state of disrepair and damaged. Glasswasher observed in malfunction and thermometer was observed unreadable.
Correction: Repair the glasswasher 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 glasswasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/03/2015 | Routine | |
Fried calamari, black tuna bites, and corn fritters have been recently added to the menu. Did not observe indicated tuna species for parasite destruction confirmation. Observed well maintained dumpster area
- Food Contact Surfaces; Cleanability*
Observation: Observed paintbrush with a metal band for food prep operations.
Correction: Discard metal paintbrush and replace with a food grade brush for food operations.
- Warewashing Machines, Flow Pressure Device
Observation: There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Correction: Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill cover needed for the ice machine and beer cooler behind the bar area.
Correction: Install or secure a grill cover 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 install the grill cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, including restrooms and service stations.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/05/2015 | Routine | |
Observed employee health policy, food handler cards, and temperature charts. Approved for permit!
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the bottom of the left and right hand doors of the Victory unit are observed damaged.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
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07/11/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation. Facility is operating without a CFM.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed taco meat in the walk in refrigerator at 136F.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced ham in the refrigeration unit is not properly dated for disposition. Ham was observed (2 ziplock portions ~5 slices) prepped on 12/27/2013.
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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment and Utensils - Durability
Observation: The fryer basket was observed damaged and contained frayed metal pieces and not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Handwashing Lavatory
Observation: Handsink located at the entrance to the kitchen is in need of a wastebasket.
Correction: Provide an accessible wastebasket at all handsinks in the facility.
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01/06/2014 | Routine | |
No TCS/PHF foods were observed in the prep unit in disrepair. Informed PIC to establish system for employees as it relates to Time as a Public Health Control, increase CFMs on staff, and maintain employee health policy. Previous violations have been addressed. Approved for Permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Dual door prep unit was observed in a state of disrepair and damaged.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/13/2013 | Follow-up | |
TCS Foods from Dual Door Prep Unit relocated to walk in refrigerator. Rear exit door observed in need of a door sweep/weather stripping to prevent the entry of pests. Observed improper storage of cleaning tools with utensils (CDI). Provided operator with Food Handler's class schedule, CFM schedule, Employee Health policy, and Time as a Public Health Control.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Cooling*
Observation: Batch of chili in the walk in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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08/27/2013 | Risk Factor | |
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