- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (repeated violation)
Observation: Salmon and tuna were found thawed and still in the vacuum sealed packages.
Correction: Fish cannot be stored refrigerated in a vacuum sealed package due to the risk of botulism. Remove the fish from the vacuum sealed package immediately on thawing or before thawing. Correct By: 29-Jun-2015
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: An employee was observed assembling a wrap and sandwiches with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: In the prep cooler to the left of the stove, a pan of raw scallops was stored above ready to eat foods.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING
Observation: Food items in the prep cooler with drawers were found above 41F. Perch was 53F in the bottom of the unit
Correction: olives, crab salad, salsa were found at 53 in the top of the unit.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Deli style meats in the walk in cooler were not dated to show a seven day expiration.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. The operator stated factory package was opened this morning. The operator dated the packages at the time of this inspection.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: A bottle of New Skin first aid chemical was stored on a shelf above a food prep area.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- PROPER COOLING METHODS - CRITERIA (corrected on site) (repeated violation)
Observation: A large pot (five gallons) of whitefish chowder was found cooling in the walk in cooler. The temperature of the chowder was 132F in the interior.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. The operator placed a frozen ice stick in the pot to help with cooling. A discussion on proper cooling methods was completed at this inspection.
- CONSUMER ADVISORY (repeated violation)
Observation: Steaks are served cooked to the consumers liking. Ahi tuna is served not fully cooked. No written consumer advisory is provided that discloses these foods are not fully cooked and reminds the consumer of the increased health risk.
Correction: Provide a consumer advisory that both discloses these items are not fully cooked and reminds the consumer of the increased health risk. For example, place an asterisk next the the ahi tuna item on the menu that leads to a footnote that states, "Ahi tuna is served not fully cooked. Steaks ordered rare, medium rare, or pink in the middle might not be fully cooked. Whether dining out or preparing food at home, consuming undercooked meat, poultry, seafood, fish, or eggs may increase your risk of foodeborne illness." Correct By: 08-Jul-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 08-Jul-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloths were not being stored in sanitizing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 29-Jun-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Two light fixtures above food preparation areas did not have shatter-resistant bulbs or shielded bulbs.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 08-Jul-2015
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06/29/2015 | Routine | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Thawed but still vacuum packaged salmon and tuna were found in coolers.
Correction: The vacuum must be released from the packages immediately on thawing fish. Correct By: 30-Jul-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employees observed handling lettuce, bread, cheese with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 29-Jul-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: The following food items were not date marked to keep track of seven days or less of refrigeration: opened packages of deli meats, soft mozzarella cheese.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 30-Jul-2014
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for soup in the walk in cooler. Five gallons of soup in a pot was being cooled with the cover on the soup.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Food items must cool from 135 to 70 in two hours, and also cool from 135 to 41 or lower in 6 hours. Use a thermometer and keep track of the time and temperature throughout the cooling process to ensure proper cooling. (The operator added an ice cooling stick at the time of this inspection.) Correct By: 29-Jul-2014
- CONSUMER ADVISORY
Observation: No consumer advisory is provided for the ahi tuna item on the menu that is listed as cooked to the customers liking.
Correction: A written consumer advisory is required for this item. The consumer advisory must identify what items are undercooked and also must remind consumers that eating undercooked items are an increased health risk. The recommended advisory would be to place a symbol next to the ahi tuna item on the menu that leads to the symboled footnote that states 'Ahi tuna that is cooked rare or medium rare may be undercooked. Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Correct By: 12-Aug-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Ice in a container is being used to refrigerate coffee creamers. The ice is only touching the creamer packets that are on the bottom.
Correction: Ice must fully surround the container and a cover must be used to keep the container refrigerated. Correct By: 30-Jul-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener cutting surface is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Clean the can opener at least every four hours if used. Correct By: 29-Jul-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Knives were stored in the dirty crevice between to pieces of food equipment.
Correction: Store in-use utensils in a clean location. The operator removed the knives and cleaned and sanitized them at the time of this inspection. Correct By: 29-Jul-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloths at the bar are not stored in a sanitizing solution.
Correction: Cloths used for wiping counters in the kitchen and bar shall be stored in a sanitizing solution. Correct By: 30-Jul-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: A couple of the prep coolers did not have thermometer installed.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. The operator corrected this item at the time of this inspection. Correct By: 05-Aug-2014
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07/29/2014 | Routine | |
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