- Observed food employee touching ready-to-eat food with bare hands. Chef grabbed slider with bare hand and transferred to a different plate on the cookline.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Discontinue touching ready to eat foods with bare hands, instead, use a utensil or gloved hand to prevent food contamination.
- TCS foods were not being held at the proper temperature. Orzo and lobster meat "cold holding" on ice bath on the expo line was 45-52F which could support pathogen growth.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. TCS foods must be either used with time stamps (if 41F cannot be maintained) along with a written procedure for a four hour discard--or--stored in forced air refrigeration at or below 41F. Corrected-product will be discarded within 4 hours. Correct By: 15-May-2015
- Critical: Equipment food-contact surfaces or utensils are dirty.Ice bin at the waitress station contains mold build up which could contaminate ice used for food.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize this bin to eliminate build up and prevent food contamination.
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05/15/2015 | Other Inspection |
- Observed food employee touching ready-to-eat food with bare hands. Salad prep chef repeatedly touched salad and salad toppings with bare hand and then wiped hands on uniform.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Food prep employees must eliminate manual hand contact on ready-to-eat foods by either wearing gloves or using a utensil and should wash hands for a minimum of 20 seconds with warm, soapy water to eliminate pathogens and prevent food contamination.
- The operation maintained shell stock identification tags for at least 90 days.
- Observed improper method for cooling TCS foods. Hot lobster bisque (92-121F) was being stored in the cooler in full 5 gallon buckets.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. This product should be cooled to room temperature using shallow pans and/or ice paddles prior to being stored in 5 gallon buckets.
- Observed improper use of time as a public health control for up to four hours. Ice baths used to keep crab and orzo cold on the expo line are above the required 41F.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
- Equipment food-contact surfaces or utensils are dirty. Egg flats are being saved for prep of bocce balls which could be contaminated.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Discontinue re-use of egg flats to prevent food contamination.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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04/20/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. The salad prep chef repeatedly touched ready to eat foods at the salad station including lettuce and toppings with bare hands and then wiped the hands on their uniform before touching additional food contact surfaces and food.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Corrected-S. Krippel asked the employee to discontinue touching ready-to-eat foods with un-gloved hands and to wash hands using the hand sink rather than wiping them on the uniform.
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Bulk amounts of lobster bisque were being "cooled" in 5 gallon buckets in the walk in cooler at 90+F.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Critical: TCS foods were not being held at the proper temperature. Crab meat and orzo on the expo line in ice baths were above the required 41F for cold holding.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Corrected-foods will be discarded voluntarily within 4 hours and added to the time in lieu of temperature log/time stamped.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. The two bulk ice bins at the bar and one ice bin at the waitress station contain build up around the upper edge in a hard to reach area.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Clean and sanitize these bins to eliminate build up and prevent ice contamination.
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04/20/2015 | Standard Inspection |
- Observed the presence of dead pests or insects. Two dead cockroaches were noted in the kitchen under and behind equipment where significant build up was noted.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.Thoroughly clean the floor wall junction throughout the kitchen including under the cookline, the service line, the salad station and in the floor drain under the dish line to remove build up and deter pests. Continue to work with the licensed pest control operator to eliminate the cockroaches.
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03/04/2015 | Other Inspection |
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed improper storage of food items. Sauce in an uncovered container was stored below a raw, dirty root vegetable and droppings from the root bark had fallen into the sauce.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Keep all food products in the walk-in cooler covered (unless cooling) and do not store these products below direty products that could potentially contaminate them. Corrected-GM voluntarily discarded the sauce
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02/09/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Uncovered sauce on shelf in walk-in cooler was contaminated by a dirty root stored above it.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Keep all dirty roots below and separate from prepared foods and keep all prepared foods covered to prevent their contamination.
- Critical: TCS foods were not being held at the proper temperature. Butter cups stored at room temperature were 50F which could support pathogen growth.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. In order to store TCS foods at room temperature, you must have a written policy in place and time stamp these products so they can be discarded after four hours (if room temp is 70F or higher). Corrected-manager will ensure these products are discarded after four hours.
- Observed a build-up of dirt and debris. Clean ceiling vent in back food prep area, walk in door surfaces, and wall above butter storage to eliminate build up which could contaminate food.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean these areas to prevent food contamination.
- Critical: Observed the presence of live insects, rodents, and other pests. Cockroaches were spotted in glue trap beneath the 3 compartment sink, running behind cookline equipment and in the floor drain adjacent to the dish machine.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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02/09/2015 | Standard Inspection |
- Critical: Ice bins and ice machine contain mold. See CCP inspection
Clean and sanitize these units to prevent food contamination Correct By: 15-Jul-2014
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07/15/2014 | Standard Inspection |
- Numerous food items that were ready to eat in the coolers and open did not have the required date marking.
Date mark all open TCS foods that are ready to eat to ensure a 7 day rotation and prevent food contamination. Correct By: 29-Jul-2014
- Ice in the bulk ice machine (both top and bottom) and in the waitress station ice bin near the pop machine had significant mold build up.
Clean and sanitize the ice machine and ice bins to prevent food contamination. Correct By: 15-Jul-2014
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07/15/2014 | Critical Control Point Inspection |
- TCS foods that are open and ready to eat aren't properly date marked to ensure a one week rotation.
Date mark these foods to prevent pathogen growth and foodborne illness. Correct By: 15-Jul-2014
- Ice in the bulk ice machine and waitress station ice bin beneath pop system contain significant mold.
Clean and sanitize this unit to eliminate mold growth and prevent food contamination. Correct By: 15-Jul-2014
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07/15/2014 | Critical Control Point Inspection |
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