- Observed no towels or hand drying device at the handwashing sink(s). - Observed no paper towels at hand sink behind bar.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods, Sirna.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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11/18/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. - Observed scoops with handles in contact with ice at waitress stations. - Observed scoops with handles in contact with product in bulk ingredient containers.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Ensure handle of scoop is stored outside of product, between use.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. - Observed severely scratched cutting boards in prep area.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- (CORRECTED DURING INSPECTION) Observed no towels or hand drying device at the handwashing sink(s). - Observed no paper towels at hand sink behind bar.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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11/18/2015 | Standard Inspection |
- Reviewed employee illness policy with PIC.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved sources: US Foods, Sirna & Sons.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods for hot holding reheated to 165°F within two hours per PIC.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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06/29/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. - Observed scoops with no handle stored in bulk ingredients.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Discontinue placeing non-handled scoops directly in food. Provide handled scoops.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/29/2015 | Standard Inspection |
- Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed two food containers past 7 days in the walk-in cooler.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
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12/03/2014 | Follow-up Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
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 employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
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11/25/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Observed employees adjusting clothing and/or putting on aprons after washing hands, and then not washing hands again.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed food employees wearing jewelry on arms or hands during food preparation.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: Observed food employee touching ready-to-eat food with bare hands. -Observed employee adjusting salad and cheese with bare hands, and a different employee placing bread onto a plate with bare hands.
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. -Provide utensils such as tongs in ready to eat food items. -Provide gloves in ready-to-eat food areas. -Educate employees on how to use utensils instead of bare hands when contacting ready to eat foods.
- In-use utensils are improperly stored. -Observed utensils stored directly in sanitizer. -Observed ice scoop with no handle stored in ice. -Observed portion cup with no handle in dressing.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Discontinue storing utensils directly in sanitizer. Instead, set up buckets with sanitizer water and a wiping rag. Store utensils on a clean surface. -Discontinue placing non-handled scoops directly in food. Use handled scoops. Discard broken or cracked utensils.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. -Observed several food items past 7 days in the walk-in cooler.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. -Observed 0ppm chlorine sanitizer in the dish machine at the bar.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. -During inspection, Ecolab was called for service. Facility has a full-size high temperature dish machine and 3-compartment sink in working order. Discussed using the main dish machine until the bar's dish machine is repaired.
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11/25/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/01/2014 | Follow-up Inspection |
- In-use utensils are improperly stored. -Observed knives and utensils stored directly in pans of sanitizer.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Discontinue storing utensils directly in sanitizer. Store utensils on a clean surface between uses and wash/rinse/sanitize every 4 hours.
- Critical: TCS foods were not being held at the proper temperature. -Observed food items in the cookline refrigerators at 47-54F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 41°F or less. -During inspection, pans with ice were placed under refrigerator pans temporarily. Remove backup foods from the bottom of the refrigerator to limit food holding cold with ice. Correct By: 26-Jun-2014
- Equipment and/or components are not maintained in good working order. -Cookline refrigerators were not able to maintain food at 41F or below.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. -Repair or replace refrigerators to maintain food at 41F or below. Utilize lids during slow times to assist in maintaining cold temperatures.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. -Dish machine at the bar was not dispensing sanitizer.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. -Repair dish machine as necessary to dispense 100ppm chlorine sanitizer. Set up a 3-compartment sink or use the kitchen dish machine to sanitize bar ware. Correct By: 26-Jun-2014
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06/26/2014 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed food in the cookline refrigerators holding above 41F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. -Food pans were placed onto pans of ice to temporarily maintain 41F or below. Service refrigerators to maintain 41F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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 shallow pans used to cool off cooked chicken. Observed an ice wand used to chill au jous in a deep container.
- 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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06/26/2014 | Critical Control Point Inspection |
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