| No violation noted during this evaluation. | 09/22/2015 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Multiple employee drinks without tight fitting lids stored in the kitchen. Server eating in the server drink service area. Person in charge was informed of all issues and discarded items.
- Food employees hair is effectively restrained
Observation: Employee washing dishes was not wearing a hair restraint. Employee put on a hair new.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer buckets in the kitchen tested low, <150 ppm. Person in charge made new buckets at the correct concentration.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Multiple food items/dressings prepared in house being held longer than the 7 day shelf holding life. Person in charge discarded the food items.
- Cooling foods are stored properly
Observation: Par cooked chicken breasts done at time of inspection were then covered with a plastic bag and placed in to the walk in cooler. Person in charge removed the plastic cover to rapidly cool the meat.
- In-use utensils, between-use storage
Observation: Ice scoops stored on the ice machine ledge at time of inspection. Person in charge removed the scoop to be cleaned and stored in a container.
- When to wash
Observation: Employee washing dishes handled dirty items and then moved to put away clean dish items without first washing their hands. Person in charge informed employee of the issue and had them wash there hands. More training will be given.
- Disclosure of menu items offered or served raw or undercooked
Observation: Food items on the lunch and dinner menu are not correctly marked with a disclosure. A reminder is present. Person in charge will have the menus marked correctly.
- Light bulbs, protective shielding
Observation: Missing bulb cover over empty light socket at the cook line hood vent.
- Posting inspection reports
Observation: Food inspection report not posted at time of inspection. Person in charge of the front of house posted the report.
- Using a handwashing sink- operation and maintenance
Observation: Kitchen utensils stored in the kitchen service line hand sink basin. Person in charge removed the items.
|
09/10/2015 | Regular |
| No violation noted during this evaluation. | 03/17/2015 | Physical Recheck |
- 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: Reach in coolers on the line do not all have thermometers available.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Dried food debris build up on the blade and blade area of the slicer unit. Slicer was used last night. Metal shaving observed on the gear of the table mounted can opener blade. Person in charge cleaned both items.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up under equipment on the main prep line.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer buckets tested low, 0ppm. Person in charge found the dispenser was not in good repair. They were able to correct the dispenser onsite.
- Disclosure of menu items offered or served raw or undercooked
Observation: Current menu does not have a Disclosure statement for food items served undercooked.
- Handwashing signage
Observation: Handwashing sink at the Share Bar has no handwashing reminder sign. Person in charge supplied a sign.
- In-use utensils, between-use storage
Observation: Ice scoop stored on the ice machine. Person in charge washed the scoop and placed it into a clean pan for storage at the ice machine.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus bodily fluids clean up procedure available onsite.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Numerous containers of potentially hazardous sauces in several coolers held over the 7 day allowable cold holding time per the Food Code. Several containers of prepared food items in multiple coolers were not dated. Person in charge discarded the items held over 7 days and correctly dated the items missing dates.
- Posting inspection reports
Observation: Current Food Inspection report not posted.
- 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: Establishment has vacuumed sealed foods in the walk in freezer that require an approved HACCP Plan. Cooked pork loin in sauce, duck breast pastrami(not made onsite). Person in charge was notified that only raw meat(beef, pork, poultry) can be done without an approved HACCP Plan. Foods were discarded.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink at the Share Bar is used as a dump sink. Person in charge cleaned out the sink.
|
03/02/2015 | Regular |
- In-use utensils, between-use storage
Observation: Ice scoops stored on top of main kitchen ice machine and Hotel Vetro ice machine. Scoops removed and placed in containers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the table mounted can opener blade. Debris build up on the inside of the main kitchen ice machine and the Hotel Vetro prep room ice machine. Cleaned and sanitized 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: Sliced watermelon(67F), sliced cantaloupe(68F), butter packets(76F) on the breakfast buffet table in the Share Wine Bar are not being held at required cold holding temperatures of 41F or below. Food was removed and placed back in coolers. Chef stated items had only been out since 10:30am. Chef stated the kitchen is going to use temperature control to ensure food items are maintained at 41F or below. Either ice baths or freezer trays.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Small containers of sauces and spreads prepared in the main kitchen had date marks that exceed the 7 day shelf holding requirement. Chef began discarding items. , refrigerated, READY-TO -EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink on the main production line is used as a dump sink. Hand washing sink in the dish machine are has debris build up around sink basin. Dirty strainer pans stored in the hand sink at the Share Wine Bar. Cleaned by staff.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Standing water observed in the bottle of the keg tap cooler in the Share Wine Bar. Cleaned by staff.
|
06/24/2014 | Routine |
- Food storage - preventing contamination from the premises
Observed ingredient toppings and fruit parfaits at the breakfast buffet were uncovered. Person in charge stated that sneeze guards have been purchased.
- Outer openings are protected
Observed back exit door in the main kitchen had a gap under the exterior door with light shining through.
- Food temperature measuring devices are provided and readily accessible
Observed outdoor digital thermometer read unit at a temperature of 49*F. Person in charge stated internal thermometers have been purchased for all units.
|
09/23/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat stored above cut veggies. Person in charge removed meat products to be stored below ready to eat food items. Corrected at time of inspection.
- When to wash
Observed cookline food employee stroking chin and touching apron.
- Outer openings are protected
Observed back exit door in the main kitchen had a gap under the exterior door with light shining through.
- Common name-working containers
Observed chemical spray bottle without the common name of product. Observed torch stored above cookline prep table. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor soiled in the upstairs in the trash disposal/mop sink room located at banquet kitchen had sticky residue on the floor and spills runnning down the wall at the trash dispoal shoot.
- Separation from food, equipment, utensils, linens, and single service
Observed chemical spray bottle without the common name of product. Observed torch stored above cookline prep table. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed scoop handle in contact with flour container in dry storage. Corrected at time of inspection. Observed ice machine located at upstairs banquet kitchen had soiled interior on the ice barrier plate. Person in Charge contacted maintenance to service ice machine on this day. Observed cracked lid and container at the dry storage area.
- Roasts held at a temperature of 130°F or above
Observed whipped butter at front breakfast buffet at a temperature of 65*F. Person in Charge stated whitpped butter is discarded after each breakfast buffet service
- In-use utensils, between-use storage
Observed scoop handle in contact with flour container in dry storage. Corrected at time of inspection. Observed ice machine located at upstairs banquet kitchen had soiled interior on the ice barrier plate. Person in Charge contacted maintenance to service ice machine on this day. Observed cracked lid and container at the dry storage area.
- Hand drying provided
Observed dish room hand sink was blocked. Observed upstairs and lower level banquet kitchens did not have paper towels at the hand sinks. Person in charge removed plate racks in front of hand sink and contacted maintenance to provide paper towels at hand sinks. Corrected at time of inspection.
- Variance obtained for specialized processing methods
Observed vacuum packaged cooked chicken. Person in charge removed vacuum seal on this day.
- Using a handwashing sink- operation and maintenance
Observed dish room hand sink was blocked. Observed upstairs and lower level banquet kitchens did not have paper towels at the hand sinks. Person in charge removed plate racks in front of hand sink and contacted maintenance to provide paper towels at hand sinks. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observed outdoor digital thermometer read unit at a temperature of 49*F. Observed no thermometer in unit. Unit was maintaining 41*F at time of inspection.
- Multiuse food contact surfaces are cleanable
Observed scoop handle in contact with flour container in dry storage. Corrected at time of inspection. Observed ice machine located at upstairs banquet kitchen had soiled interior on the ice barrier plate. Person in Charge contacted maintenance to service ice machine on this day. Observed cracked lid and container at the dry storage area.
- Food on display is protected from contamination by consumers
Observed ingredient toppings at the breakfast bufffet uncovered and fruit parfaits.
- Eating, drinking, or using tobacco
Observed open beverages of Red Bull cans in the main kitchen. Person in charge instructed food employee to place beverage in a container with tight fitting lids. Corrected at time of inspection.
|
09/13/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
09/11/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
06/10/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Observed establishment had a consumer advisory disclaimer statement and did not have an asterisk or symbol identifying the items it pertains to.
- Food storage - preventing contamination from the premises
Observed uncovered ingredients in the dry storage area. Corrected at time of inspection. Observed products such as frozen apetizers in the walk-in freezer stored uncovered.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed knives and food use utensils stored in sanitizer in between use throughout the kitchen. Observed single use plastic containers used as scoops and stored in dry ingredients in between use. Corrected at time of inspection. Observed mounted can open had residue build up on the blade. Person in charge removed can opener to be washed/rinsed/sanitize. Corrected at time of inspection.
- Food employees hair is effectively restrained
Observed dish room employee did not have a hair restraint.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed food residue build up under the long make table refrigeration unit at the cook line. Observed residue build up on fan above dish room.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- In-use utensils, between-use storage
Observed knives and food use utensils stored in sanitizer in between use throughout the kitchen. Observed single use plastic containers used as scoops and stored in dry ingredients in between use. Corrected at time of inspection. Observed mounted can open had residue build up on the blade. Person in charge removed can opener to be washed/rinsed/sanitize. Corrected at time of inspection.
- Variance obtained for specialized processing methods
Observed cooked and seasoned food productstored frozen and vacuumed sealed. Person in charge inserted a hole in each product.
- Roasts held at a temperature of 130°F or above
Observed sliced tomatos at a temperature of 45*F at standing True Refrigeration unit. Person in charge turned temperature dial down. Corrected at time of inspection. Observed front cookline refrigeration unit across from the fryers containing product such as raw chicken between the temperatures of 44-52*F. Person in charge removed chicken to be stored in a different refrigeration unit.
|
05/29/2013 | Routine |
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