- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- TCS foods were not being held at the proper temperature.
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.
- Critical: Observed improper use of time as a public health control for up to four hours. Per PIC, batter for chicken is not tossed out and refreshed after four hours. Once meat proteins are introduced to dry ingredients, bacteria is allowed to grow, therefore at 4 hours it must be tossed or batter can be held under 41 degrees F for 6 hours in lieu before being tossed
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
- Bulk food display for customer self-service was not properly labeled. Bakery case (Bagels, muffins) need to display ingredients for each item and candy case had some items that had missing labels.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Seafood dept
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s). Grill
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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12/01/2015 | Standard Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters.
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
- TCS foods were not being held at the proper temperature.
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.
- Time as a public health control was being used without the proper written procedures.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor.
- Observed a handwashing sink without water at the required temperature (hot water peddle not working at handsink in prepared foods).
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
- Observed a build-up of dirt and debris (bakery cooler floor).
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.
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07/28/2015 | Standard Inspection |
- Observed inadequate equipment for cooling, heating or holding food (ice as means of refrigeration at Burger Bar/Osteria).
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
- Equipment and/or components are not maintained in good working order (drawer coolr at Osteria/Burger Bar).
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.
- Critical: Observed no towels or hand drying device at the handwashing sink(s) (Sushi bar).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule.
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01/29/2015 | Standard Inspection |
- Critical: Food on display was not properly protected from contamination by consumers (fresh fish).
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule. Correct By: 16-Jun-2014
- Critical: Observed improper reheating of food for hot holding (smoked beef brisket).
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Corrected Correct By: 09-Jun-2014
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 09-Jun-2014
- TCS foods were not being held at the proper temperature (chicken salad, sweet potatoes, egg plant, tofu, mashed potatoes, and condiments at taco bar).
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Corrected at time of inspection. Correct By: 11-Jul-2014
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (Crock Pot at Osteria).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Provide a commercial soup kettle for soup at Osteria.
- Critical: Observed inadequate equipment for cooling, heating or holding food (toppings and condiments at burger bar).
Equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Discontinue using ice as a means of refrigeration for long term use. Provide adequate mechanical refrigeration. Correct By: 09-Jun-2014
- Observed a build-up of dirt and debris (floors walls and ceiling inside smoke room and floors inside bakery).
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. Maintain above mentioned areas in clean and sanitary manner.
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07/11/2014 | Follow-up Inspection |
| No violation noted during this evaluation. | 06/09/2014 | Critical Control Point Inspection |
- Critical: Food on display was not properly protected from contamination by consumers (fresh fish).
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule. Correct By: 16-Jun-2014
- Critical: Observed improper reheating of food for hot holding (smoked beef brisket).
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Corrected Correct By: 09-Jun-2014
- Critical: TCS foods were not being held at the proper temperature.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 09-Jun-2014
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Equipment is not approved by a recognized testing agency (Crock Pot at Osteria).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Provide a commercial soup kettle for soup at Osteria.
- Critical: Observed inadequate equipment for cooling, heating or holding food (toppings and condiments at burger bar).
Equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Discontinue using ice as a means of refrigeration for long term use. Provide adequate mechanical refrigeration. Correct By: 09-Jun-2014
- Observed a build-up of dirt and debris (floors walls and ceiling inside smoke room and floors inside bakery).
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. Maintain above mentioned areas in clean and sanitary manner.
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06/09/2014 | Standard Inspection |
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