| No violation noted during this evaluation. | 10/28/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Several dry goods in service bins near flour were not labeled in bakery area.
- Packaged food shall be labeled as specified in law
Observation: Several containers of baby formula were dated to expire 10/01/15. Containers were discarded during inspection. Corrected on site.
- Multiuse food contact surfaces are cleanable
Observation: Flooring of bakery proofer is worn and finish is rubbing off. Surface is no longer cleanable.
- Handwashing cleanser, availability
Observation: No handwashing cleanser available at handwashing sink in bakery area. Manager brought soap to handwashing sink during inspection. Corrected on site.
- Package integrity
Observation: Package of bacon was broken and bacon had evidence of cooling and reheating. Package of bacon was discarded by manager during inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handwashing sink in both produce prep area and bakery prep area which are directly across from eachother by separation of a wall were unable to reach proper temperature. Both sinks also drained very slowly.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw shell eggs were being stored above raw pasteurized eggs. Pasteurized eggs were moved to a higher shelf during inspection. Corrected on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Tomato basil, clam chowder, and chicken noodle soups were found in walk in cooler marked 10/22. Soups were prepared 10/14. Soups were voluntarily discarded.
- Backflow protection
air gap, device standard, when required
- When to wash
Observation: Several employees observed switching gloves after tasks without first washing hands. Spoke with Josh(manager) about handwashing practices and proper procedures are to be brought up in the following staff meeting. Employees who were observed not washing their hands were stopped and shown proper handwashing procedures.
- Hand drying provided
Observation: No hand drying provided at bar handwashing sink next to ice bin. Paper towels were brought to the hand sink during inspection. Corrected on site.
- 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: Smoked chicken was not properly reheated. Internal temperature of chicken was only brought to 135.2*F. Chicken was reheated to 165*F during inspection and manager stated closer monitoring of internal temperatures would be supervised.
- Stored frozen foods shall be maintained frozen
Observation: Several packages of raw hamburger stored in reach in freezer were beginning to thaw. Items were being stacked above load limit marker on unit. Manager removed thawed items from service and case will no longer be packed above fill line.
- Storage of clean linens, single-service, and single use articles
Observation: Several empty pizza boxes used for service were being stored directly underneath and adjacent to handwashing sink. New location was discussed with manager and cabinet was discussed as potential solution.
- In-use utensils, between-use storage
Observation:Several utensils in chinese food areas, kitchen area, and italian food areas are being stored in room temperature water or on plates between usage. Josh(manager) will write procedures for rotating utensils frequently enough to prevent sources of contamination.
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10/23/2015 | Regular |
- 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: Smoked chicken in hot case was temped at 135.2 degrees. Manager reports they reheated in new steamer and product was not temped prior to being set in hot case. Removed and reheated to 165 degrees. CORRECTED.
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10/23/2015 | Illness Complaint |
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign reminding employees to wash hands. Given during inspection. Post at server station sink.
- Cleanability of floors, walls, and ceilings
Observation: Flooring in Bakery proofer is no longer easily cleanable. Flooring to be refinished.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: New hand sink installed in server station at Market Grille does not have hot water. Every hand sink must be provided water at 100 degrees. Plumber to install this evening.
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08/20/2015 | Pre Opening |
- Equipment location, installation, repair, and adjustment
Observation: Gasket on proofer is torn. All equipment must be maintained in accordance of manufacturer. Replace gasket.
- Food storage - preventing contamination from the premises
Observation: Several shelves in bakery were too low. All food and food items must be stored a minimum of 6" off the floor. Moved during inspection. CORRECTED.
- Food on display is protected from contamination by consumers
Observation: Artisan bread display glass is only 55" tall. NSF standard is 60" for food that is on display and not packaged. Suggest installing casters
- 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: Display case was holding ambient air temp between 44-50 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Adjusted during inspection. CORRECTED.
- Material characteristics of non-food contact surfaces
Observation: Under side bread racks are rough. Surfaces in food service must be smooth, nonabsorbent and easily cleanable. Finish should be smooth.
- Cleanability of floors, walls, and ceilings
Observation: 1) Flooring under hand sink must be repaired. 2) Flooring in proofer is no longer cleanable. All flooring installed must be easily cleanable repair as needed.
|
08/18/2015 | Pre Opening |
| No violation noted during this evaluation. | 08/13/2015 | Physical Recheck |
- Hand drying provided
Observation: Every hand sink must be provided a means for hand drying. Provide paper towel dispenser.
- Cleanability of floors, walls, and ceilings
Observation: 1) Caulking required at sink/wall juncture and bar top for cleanablity. CORRECTED. 2) Electrical line on floor under service bar. All utility lines must be off the floor. CORRECTED.
- Plumbing system maintained in good repair
Observation: Small leak on compression line. All plumbing must be maintained in good repair. CORRECTED.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing cleanser, availability
Observation: Every hand sink must be provided hand soap.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Ice bin installed in server station. Any where food handling occurs must have a hand sink conveniently located. Change pop dispenser or install hand sink.
- Food storage - preventing contamination from the premises
Observation: Bar glassware on floor under counter. All food and food items must be stored a minimum of 6" off the floor. Move glassware to glass racks.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign posted reminding them to wash their hands.
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08/10/2015 | Pre Opening |
- Using a handwashing sink- operation and maintenance
Observation: New hand sink on kitchen line was blocked by can rack. Hand sinks must be available for hand washing at all times. Kitchen put in order during inspection. CORRECTED
- Cleanability of floors, walls, and ceilings
Observation: Flooring under food prep sink had a recess area. All flooring must be easily cleanable. Flooring to be repaired.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef on tray above containers of sauces. All food must be stored in a manner that will prevent contamination. CORRECTED.
- Equipment location, installation, repair, and adjustment
Observation: Salad display cooler top display has condensate accumulation. All equipment must be maintained in accordance with manufacturer requirements. Ventilation to be moved to repair the issue.
|
08/07/2015 | Pre Opening |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Broasted chicken and mashed potatoes were sitting out on food prep table. Food items were to be used for prepackaged dinners. Chicken was temped at 65.0*F and mashed potatoes temped at 61.3*F. Both chicken and potatoes were discarded. All potentially hazardous foods must be hot/cold held at 135*F or above/41*F or below.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking in walk in cooler was not being completed on multiple ready to eat foods. All PHF items held longer than 24 hours must be date marked and discarded after 7 days.
- Protecting food from environmental contamination
Observation: 1) Dry food bins in Chinese food area stored directly next to hand washing sinks, observed splashing from sink falling onto rice bin. Store in a place where they are protected from environmental contamination. Moved during inspection. 2) Bins in Chinese stored next to hand sink. Install splash guard to ensure no splashing will occur 3) Metal food service pans and multiple canned items covered in fine layer of particulate from construction. Provide adequate covering or protection from dust for all food service/prep areas.
- In-use utensils, between-use storage
Observation: Cooking utensils in chinese food area were being stored in water temped at 99.5*F. If utensils are stored in water they must be stored in water at 135*F or above.
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07/27/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 07/02/2015 | Pre Opening |
| No violation noted during this evaluation. | 06/23/2015 | Pre Opening |
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign reminding them to wash hands. Given during inspection. CORRECTED.
- Handwashing cleanser, availability
Observation: Every hand sink must be provided hand soap for hand washing. Stock soap. CORRECTED.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Hand drying provided
Observation: Every hand sink must have a means to dry hands. Stock paper towel dispenser. CORRECTED.
- Backflow protection
air gap, device standard, when required
|
06/22/2015 | Pre Opening |
| No violation noted during this evaluation. | 06/12/2015 | Other |
| No violation noted during this evaluation. | 06/05/2015 | Physical Recheck |
- Hand drying provided
Observation: Paper towel dispenser were empty at start of inspection. Every hand sink must have a means to dry hands. Restocked during inspection. CORRECTED.
- Cleanability of floors, walls, and ceilings
Observation: 1) Electrical wiring under pizza warm requires grout to ensure the floor is easily cleanable. 2)Cove base to be installed on sides of pizza oven so floor/wall juncture is easily cleanable.
- Light intensity
Observation: Lights in hood are not working. Adequate lighting must be provided for cleaning. Repair as needed.
- Food temperature measuring devices are provided and readily accessible
Observation: Every cooler holding PHF must have an accurate thermometer. Provide in coolers as needed.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Given during inspection. CORRECTED.
- 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: Sushi prep cooler had ambient air temp of 62.8 degrees. After correction ambient air temp at 48.4 degrees. Coolers intended for potentially hazardous food must be able to maintain food at 41 degrees or less.
- Equipment location, installation, repair, and adjustment
Observation: No food prep sink installed in Chinese/Italian area. Where washing produce a food prep sink that discharges to a floor sink with an 1" air gap. Sink to be installed by Friday June 12th.
- Plumbing
materials, design, construction and installation
- Plumbing system maintained in good repair
Observation: Faucets on wok stove were leaking and one was missing. All plumbing must be maintained in good repair. CORRECTED
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wok stove has accumulation of grease and charred debris. Non food contact surfaces of baking equipment must be cleaned at frequency to prevent accumulation. Clean wok stove.
|
06/04/2015 | Pre Opening |
| No violation noted during this evaluation. | 05/22/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Construction debris under shelving on bunker coolers. Cleaned during inspection.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Cleanability of floors, walls, and ceilings
Observation: 1) Wall/floor juncture requires cove base to aid in cleaning. 2) Shelving around walk-in cooler is exposed dry wall. All walls exposed to food must be smooth, nonabsorbent, and easily cleanable. Install appropriate covering. 3) Shelving in bunker cooler has peeling paint. All surfaces exposed to food must be easily cleanable. New shelving has been ordered.
- Hand drying provided
Observation: Every hand sink must be provided a means to dry hands. Install paper towel dispensers.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign posted reminding them to wash their hands. Given during inspection. Post at hand sinks.
- Mechanical ventilation
Observation: Lights to be installed in walk-in cooler.
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05/18/2015 | Other |
| No violation noted during this evaluation. | 05/18/2015 | Physical Recheck |
| No violation noted during this evaluation. | 11/14/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 07/18/2014 | Illness Complaint |
| No violation noted during this evaluation. | 03/14/2014 | Follow Up LOC |
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