- Observed food stored in an unapproved location. Food on pantry shelves in basement stored below water/condensate lines and alcohol bottles stored in the bar in front of 3 compartment utensil wash sinks and the two hands sinks could become contaminated.
To prevent contamination, food may not be stored in areas described in this rule. Cover the foods in the basement or shield them from pipes using a drop ceiling and move the alcohol bottles at the bar to prevent their contamination.
- Observed improper use of time as a public health control for up to six hours. Several TCS foods were being stored at room temperature for ease of service including a variety of sliced cheeses, sauces/marinades and a raw chicken breast
all of these foods were above the required 41F.
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11/05/2015 | Follow-up Inspection |
- Food employee was demonstrating good hygiene practices.
Employees wore clean uniforms, hair restraints and gloves as required to prevent food contamination.
- Observed food employee touching ready-to-eat food with bare hands. Food prep employee was touching garnish tomato, pickle and lettuce with a bare hand on plate set-ups which could contaminate these items.
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-food prep employee washed hands properly and donned gloves when reminded.
- The person in charge is Certified in Food Protection
- Time/temperature controlled for safety foods were not being held at the proper temperature. Sliced cheeses on tray and chicken in marinade (as well as TCS sauces that have contacted protein foods) were being held above the required 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. If time in lieu of temperature is employed for holding these TCS foods at room temperature you must: 1) have a written policy in place defining which foods will be held in this manner, 2) time stamp the foods, 3) discard these TCS foods after four hours (if held above 70F) or after six hous (If held at or below 70F) Corrected-these TCS foods moved to the cooler.
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11/04/2015 | Critical Control Point Inspection |
- Observed food employee touching ready-to-eat food with bare hands. Food prep employee was touching garnish foods with bare hands which could cause contamination.
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-hands were washed using warm soapy water and the employee donned gloves.
- Observed food stored in an unapproved location. Food on pantry shelves in basement stored below water/condensate lines and alcohol bottles stored in the bar in front of 3 compartment utensil wash sinks and the two hands sinks could become contaminated.
To prevent contamination, food may not be stored in areas described in this rule. Cover the foods in the basement or shield them from pipes using a drop ceiling and move the alcohol bottles at the bar to prevent their contamination.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open TCS foods including cheeses, salad dressings, cooked foods and soups were not date marked to ensure a one week rotation.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date marke these foods to ensure a one week rotation and teo limit pathogen growth.
- Critical: Observed improper use of time as a public health control for up to six hours. Several TCS foods were being stored at room temperature for ease of service including a variety of sliced cheeses, sauces/marinades and a raw chicken breast
all of these foods were above the required 41F.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The low temperature chlorine dish machine was not registering a concentration of 50ppm as required for sanitizing.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Repair or replace this unit to ensure sanitizing and prevent utensil contamination. Until this unit can be repaired you must hand sanitize utensils and dishes using your three compartment sink to prevent their contamination. Correct By: 09-Nov-2015
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11/04/2015 | Standard Inspection |
- Observed excessive bare hand contact of raw foods.
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Foods are received from the following sources: Northern Haserot/Blue Ribbon Meats
- 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.
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05/28/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Utilize a barrier between ready to eat foods (muffins/pastries) and 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.
- Critical: Observed single-use gloves being used improperly. Change gloves as often as necessary - change in job tasks.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- The physical facilities are not being maintained in good repair. Re-caulk hand sink to wall downstairs. Also, re-grout floor where necessary at downstairs.
The physical facilities shall be maintained in good repair.
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05/28/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/08/2015 | Complaint Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the following: the main door on ice machine to remove mold & the can opener on a regualr basis to remove food/debris buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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01/05/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
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01/05/2015 | Critical Control Point Inspection |
- 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: Sysco
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/30/2014 | Critical Control Point Inspection |
- Observed improper storage of food items. Provide covers/lids for all food items at walk in cooler.
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.
- Non-food contact surfaces of equipment are dirty. Clean the shevling at walk in cooler (downstairs) to remove mold buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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07/30/2014 | Standard Inspection |
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