- Records maintained and made available to the regulatory authority up on request
Observation: Records are not properly maintained so that adherence to approved process can be verified
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris on non-food contact of surfaces of slicer and meat cutting equipment.
- Sanitization methods - hot water, chemical
Observation: Sanitizer concentration too high
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths stored wet on counter. Person In Charge moved all cloths into sanitizer bucket.
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02/23/2016 | Regular |
| No violation noted during this evaluation. | 10/23/2015 | Follow Up LOC |
- Records maintained and made available to the regulatory authority up on request
Observation: Records are not available at time of inspection
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10/22/2015 | Physical Recheck |
| No violation noted during this evaluation. | 10/08/2015 | Non Illness Complaint |
- Records maintained and made available to the regulatory authority up on request
Observation: Establishment does not keep log sheets with enough detail (time) to determined compliance with approved HACCP plan. Additionally, when critical control points are not met (first 50 minutes after putting pork bellies into smoker on 9/9 did not reach 86F
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09/15/2015 | Physical Recheck |
- Records maintained and made available to the regulatory authority up on request
Observation: HACCP log sheets not complete with most recent pork belly processing.
- 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: Caesar dressing (52.1F) and Buttermilk Ranch (46.7F) not cold holding. Person In Charge stated dressings were put out within the last two hours. Person In Charge placed product containers in a deeper pan with more ice.
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Smoked ribs prepared 8/21/2015 are packaged in a reduced oxygen package. Person In Charge admitted that packaging was used in error. Person In Charge broke seal on food and put in proper wrapped trays.
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08/24/2015 | 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: Ketchup requiring refrigeration kept at room temperature. Person In Charge discarded product. --Observation: Caesar dressing (62.1F) and Ranch dressing (56.1F) in salad bar not properly cold-holding. Person In Charge discarded all salad dressing product that necessitates refrigeration and replaced with food from cold-holding cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths in salad prep and deli prep areas stored on counter between-use. Wiping cloth for espresso steamer in coffee bar area stored in container without sanitizer solution. Person In Charge moved cloths to sanitizer solution buckets.
- Hand and arm jewelry prohibition
Observation: Employees in Pizza, Bakery, Cheese, and Meat department observed wearing hand/wrist jewelry during food preparation. Employees removed items.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: In-house smoked salmon fillets cooked and cooled properly were labeled with a 14 days discard date. Person In Charge adjusted labels to reflect proper 7 days of cold-holding. --Observation: Roasted pork and roast beef in deli case are not labeled with cooked/cooled date. Discussed the need to label Person In Charge.
- Records maintained and made available to the regulatory authority up on request
Observation: HACCP log sheets are not being completed by employees during pork belly processing. Discussed the requirements with Person In Charge to complete all log sheets associated with the HACCP. --Observation: Variance approval document not available on-site.
- Reduced oxygen packaged foods are properly labeled
Observation: Value added (seasoned) chicken half fryer helded in reduced oxygen packaging labeled to note a sell-by date more than 14 days from date of packaging. Person In Charge moved product from shelf to re-label.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand washing sink on south end of deli prep line (near sushi prep space) blocked by cart with trays. Hand washing sink near pizza prep area blocked by cart of dough. Hand washing sink near warewashing had box of gloves in basin. Person In Charge moved items blocking sink
- Shellstock identification
Observation: Shellstock (raw oysters) are repackaged from original large count packages into smaller containers without required shellstock identification. Person In Charge removed portioned shellstock containers from sales area. Discussed the need to duplicate shellstock tag information on portioned packages if sale item is reintroduced.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine solution sanitizer test strips available to test warewashing machine in bar area.
- Posting inspection reports
Observation: Previous inspection not posted.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Alfredo sauce (8/8), chipotle mayo (8/6), and bliss pot dressing (7/29) in walk-in cooler not discard after 7 days. Person In Charge discarded products.
- Indoor and outdoor surfaces
Observation: Backroom meat cooler ceiling surface not easily cleanable.
- 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: No thermometers in south-end coolers in deli prep area.
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08/11/2015 | Regular |
| No violation noted during this evaluation. | 06/09/2015 | Pre Opening |
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