| No violation noted during this evaluation. | 10/30/2015 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Low temp dish machine sanitizer is testing low, 10-20 ppm. Person in charge placed a call to a service tech that came onsite and adjusted the machine to correct ppm.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Cooked chicken wings(47F), were not maintaining cold holding temperature. Person in charge discarded food. Upper left hand of the rail cooler is not maintaining proper temperature. Person in charge will also move non perishable foods to the left hand side of the cooler to help with the temperature control.
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10/23/2015 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Multiple containers of of in house prepared sauces and dressing have dates exceeding the 7 day max shelf holding time per the food code. Person in charge discarded items.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: : Establishment is reduced oxygen packaging cooked prime rib and then warming them up in a hot water circulator for service at a later time. Inspector informed establishment at time of pre-opening that only raw meat and poultry was approved for reduced oxygen packaging. Establishment needs to either contact the Department of Inspections and Appeals for submission of a variance request and HACCP plan in order to vacuum seal and other items. Or review 3-502.12(F)(3) and come under compliance with correct reduced oxygen packaging exceptions. Person in charge discarded all the items. No vacuum packaging/cooking with take place until procedures are approved. Only raw meats and poultry will be reduced oxygen packaged in establishment
- Eating, drinking, or using tobacco
Observation: Multiple employee drinks with no tight fitting lids stored throughout the kitchen. Person in charge discarded all drinks not covered.
- Toilet room
receptacle, enclosed, fixtures clean
- Disclosure of menu items offered or served raw or undercooked
Observation: Food items that are served raw or under cooked are not correctly disclosed on the menu.
- Posting inspection reports
Observation: Most recent food inspection report not posted in establishment.
- When to wash
Observation: Food worker in the kitchen wearing disposable gloves observed handling cell phone in pocket and placing music ear buds in their ears while continuing to use the same gloves. Person in charge spoke to the employee about single service glove usage. Employee washed hands and changed gloves.
- Sanitization methods - hot water, chemical
Observation: Low temp dish machine sanitizer is testing low, 0 ppm. Person in charge placed a call to a service tech that came onsite and adjusted the machine to correct ppm.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers not available in all reach in food coolers.
- Food storage containers identified with common name of food
Observation: Multiple squeeze bottles of in house prepared sauces stored in the reach in coolers had no common name on bottle. person in charge had all bottles labeled.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Pulled pork (127F), Mashed potatoes (127F), Cheese sauce (80F) were being reheated in the steam table. Person in charge stated the foods had been placed in the steam well within the hour. All foods removed and reheated on the stove to 165F, then moved to the steam well.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Par cooked wings (51F), cole slaw (49F), Sliced tomatoes (47F), held in the cold rail in the Victory line cooler is not able to maintain proper cold holding temperatures. Person in charge observed ice build up in the cold rail and is calling in a maintain request. Per person in charge perishable food has only been out for two hours. Ice was added to the rail temporarily to control foods.
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10/12/2015 | Regular |
| No violation noted during this evaluation. | 06/12/2015 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Hot water supply on the Hand sink by the ice machine and on the main prep line are not reaching a minimum of 100F. Hot water temperature coming out of the faucets was (78F).
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04/28/2015 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water supply on the Hand sink by the ice machine and on the main prep line are not reaching a minimum of 100F. Water was reaching 100 F at start of re-check. As kitchen start using dish machine and other water fixtures hot water temperature decreased (87F).
- Posting inspection reports
Observation: Current Food Inspection Report is not posted.
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04/09/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Cooked chicken wings(61F),Chicken bites(53F), sliced tomatoes (53F) held in the fryer cooler was not maintaining cold holding temperature. Person in charge discarded all food items. Upper cooler section is not maintaining proper temperature. The lower reach in section is working properly.
- Established procedures for responding to vomiting and diarrheal events
Observation: No bodily fluids clean up procedure available onsite.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water supply on the Hand sink by the ice machine and on the main prep line are not reaching a minimum of 100F
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03/17/2015 | Physical Recheck |
- Common name-working containers
Observation: Sanitizer spray bottles at the bar were not labeled. Corrected by manager.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cooked chicken wings(66F),Chinese sausage(51F) held in the fryer cooler was not maintaining cold holding temperature. Chef instructed employee to remove the food items and store them in the walk in cooler to cool rapidly. Foods have been prepared this morning.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water supply on the Hand sink by the ice machine and on the main prep line are not reaching a minimum of 100F.
- Hand drying provided
Observation: No paper towels available at the bar handsink. Employee restocked the towels.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No Employee Health Reporting Policy available onsite.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Pans of alfrado(91F,51F) sauce made onsite was being reheated in the steamtable on the main prep line. Chef instructed staff to removed the food and correctly reheat the items in the streamer.
- Established procedures for responding to vomiting and diarrheal events
Observation: No norovirus clean up procedure available onsite.
- When to wash
Observation:Employees observed putting on new disposable gloves without first washing their hands. Discussed with chef onsite who is re-teaching staff hand washing procedures.
- In-use utensils, between-use storage
Observation:Ice scoops stored in the ice at the bar and the main ice machine. Scoops stored correctly by staff.
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03/04/2015 | Regular |
| No violation noted during this evaluation. | 09/18/2014 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation:Clean and sanitized bar glasses were still stored uncovered outside overnight at the upstairs patio bar. PIC covered glasses with a bag. Establishment plans to create a more permanent method of storing or covering glass. EQUIPMENT and UTENSILS shall be stored: (1) In a clean, dry location
- Equipment location, installation, repair, and adjustment
Observation: One of the two Victory reach in coolers is now cold holding correctly at 41F or below. The PIC has already called in a work order for the second cooler. No food is stored in the Victory cooler that is not working correctly.
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09/09/2014 | Physical Recheck |
- Storage of clean linens, single-service, and single use articles
Observation: Cases of single service cups, bowls, and straws stored on the floor downstairs. Corrected by staff.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Shredded cooked turkey(45F), Lemon goat cheese(45F), ambient(43F) foods in the small left side reach in cooler across from ice cream freezer were not able to maintain cold temperatures of 41F or below. Ahi tuna(48F), ceaser dressing(46F) foods in the small rigt side reach in cooler across from ice cream freezer were not able to maintain cold temperatures of 41F or below. PIC stated some foods were moved from a neighboring cooler into the smaller units this morning. Foods were moved back in to coolers maintaining 41F or below. Ahi tuna was discarded by PIC, and the cooler were turned down. Units did reach temperatures below 41F. Kitchen manager stated that the reach in coolers will freeze up if kept at lower temperatures. Staff should monitor the coolers for temperatures.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No iodine test strips available to check the bar and main dish machine.
- Hand and arm jewelry prohibition
Observation: Food worker preparing crab cakes while wearing a watch. Corrected by staff.
- Food storage - preventing contamination from the premises
Observation: Opened bottles of liquor with pour spouts were stored overnight on the outdoor patio bar upstairs without being covered to prevent contamination. PIC washed all pour spouts and covered the bottles. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water is not available at water fixtures throughout the establishment. Water temperatures measured at hand sinks throughout the kitchen were 70,91,92,and 85 degrees. PIC called a plumber to check the water heater system. The two water heaters are not wired correctly to allow the units to operate properly. Plumber stated he could make the necessary repairs in the next two days. This repair will allow sufficient hot water to be available throughout the day.
- Food employees hair is effectively restrained
Observation: Food worker preparing crab cakes without wearing any kind of hair restraint. Corrected by staff.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Establishment has no verifiable Employee Health Policy for staff that prepare food. Inspector left a copy of an Employee Health Policy with PIC at time of pre-opening inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment has no verifiable Noro Clean up of bodily fluids procedure. Inspector left a copy of an the Noro Clean up document with PIC at time of pre-opening inspection.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw salmon fillets stored above cooked mushrooms and containers of salad dressings inside the reach in cooler on the prep line by the grill. Raw 50/50 hamburger patties, calamari, and pork stored above ready to eat foods in the walk in cooler. All items were moved and stored correctly by staff.
- When to wash
Observation: Observed employee on the prep line change gloves two times without first washing hands before putting on new single service gloves. Inspector hand washing requirements with staff and manager. (H) Before donning gloves for working with FOOD
- Posting of a valid license
Observation: Current Food License not posted in establishment.
- Storage of clean equipment and utensils
Observation: Bar glasses cleaned and sanitized last night are stored uncovered at the upstairs patio bar. Glasses need to be covered to prevent contamination. (1) In a clean, dry location
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Establishment is reduced oxygen packaging cooked short ribs and then warming them up in a hot water circulator for service. Inspector informed establishment at time of pre-opening that only raw meat and poultry was approved for reduced oxygen packaging. Establishment needs to contact the Department of Inspections and Appeals for submission of a variance request and HACCP plan in order to vacuum seal and other items. Cooking or warming raw or cooked food items in a water bath or circulator is not approved with out an approved HACCP plan from DIA. Inspector observed the short ribs being vacuum sealed. Chef cut open all the bags. Chef stated no vacuum packaging/cooking with take place until procedures are approved. Only raw meats and poultry will be reduced oxygen packaged in establishment.
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09/04/2014 | Routine |
| No violation noted during this evaluation. | 08/01/2014 | Pre Opening |
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