- *4.5/4.6 Wash, rinse, and sanitize the pop gun holder, and the soiled souffl cups on the rack which were soiled or which contain a mold like growth. Food contact surfaces shall be clean to sight and touch.
- R/4.4 Observed the door seals on the salad reach-in, cook's reach-in unit, all doors on the walk-in cooler, True freezer, and outside walk-in cooler were damaged. Repair these areas.
- R/4.4 Repair or clean rusty wired shelves throughout the operation, to provide cleanable surface.
- R/6.4 Clean the floor/wall junctures, floors, and walls throughout the dish area, and under the preparation sink, also the caulk at the wall drain board junctures, which are soiled or stained.
- R/3.2 Store the food in the outside walk-in cooler, six inches off the floor to facilitate cleaning and to prevent contamination.
- R/6.1 Repair the window screen, to prevent pest entry.
- R/3.2 Observed utensils were stored in water. Dispensing utensils shall be stored soiled on a clean and dry surface for up to four hours, in water at 135°F and above, or in the food with the handle extended outward.
- 6.4/4.5 The following areas were soiled:
- R/- Ceiling throughout the operation
- - Cabinet under the fryers
- - Hood unit
- - Walls in the mop sink area
- - Interior of the South Bend Oven
- - Dusty condenser on the salad reach-in unit
- - Tubs holding the souffl cups. Clean this area.
- R/4.8 Store the refrigeration racks, pans, and equipment in the upstairs storage area, six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.4 Replace the melted and damaged containers and lids throughout the operation to provide a food contact surface that can be effectively washed, rinsed, and sanitized.
- 6.1/6.2 Light fixtures above the salad reach-in and preparation area were unshielded also one of these fixtures were nonfunctioning.
- Provide light shields with end caps or shatter proof bulbs on the light fixtures. Provide 50 foot-candles of lighting in this area.
- 3.2 Label the squeeze bottles throughout with the name of the food to avoid confusion and misuse.
- 4.4 Clean or repair the rusty shelf with the microwave, and the damaged door on the exterior walk-in cooler, to provide a cleanable surface.
- 5.4 Clean the garbage outside surrounding the walk-in cooler, to prevent pest attraction.
- Note: This operation is currently under plan review, and will be relocating in the near future.
- PROTECTION FROM CONTAMINATION: Observed raw ground meat, whole muscle meat and chicken were stored on the same tray in the kitchen walk-in cooler also raw eggs were stored above potatoes in the outside walk-in cooler. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination. PIC was asked to relocate these foods.
- DATE MARKING: The following food items were lacking or contained date marking beyond the seven calendar days:
- - Creme Fraiche dated 2/18/12
- - Brown butter dated 1/19/12
- - Angel hair pasta dated 2/5/12, and two containers dated 2/14/12
- - Bacon and Onions dated 2/8/12
- - Split peas soup 2/18/12
- - Penne pasta, spaetzle, brie,
- - Pear compote dated 2/16/12
- Foods shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days. Discussed with PIC, foods (if the last protion) relocated from the walk-in cooler to the cook's reach-in unit must be date marked if the product is not used in 24 hours.
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2/27/2012 | Standard2 | R/HOLDING: Refer to the temperature log listed below. Foods and refrigeration units marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms.
R/CHEMICAL: Observed several unlabeled toxic chemicals throughout the operation. Toxic chemicals shall be properly labeled with the container's contents. PIC was asked to label these bottles today.
Foods were properly reheated during this inspection.
CHEMICAL: Observed Stain Steel cleaner was stored with food wrap an gloves in the upstairs storage area. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent contamination. PIC was asked to relocate these items.
Shellfish tags were retained for 90 days.
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- COOLING: Observed the French Onion soup contained a temperature of 52°F after cooling overnight. Food shall be rapidly cooled from 135°F-70°F within a two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Recommend to discard this food item.
- C/TEMPERATURE MEASURING DEVICES: Observed one temperature measuring device was reading 110°F at room temperature and was in disrepair. Temperature measuring devices shall be accurate within +/-2°F to monitor temperatures of potentially hazardous foods. This device was discarded today.
- *4.4/4.6 Observed 0 ppm of chlorine sanitizer during the final rinse cycle of the dish machine. Maintain 0 ppm of chlorine sanitizer in order to effectively sanitize food contact surfaces.
- *4.0/4.5/4.6 Observed the cutting board attached to the sandwich reach-in unit is soiled, scored or uncleanable. Resurface the cutting board to provide a cleanable surface. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/4.4 Observed the door seals on the salad reach-in, cook's reach-in unit, all doors on the walk-in cooler, True freezer, and outside walk-in cooler were damaged. Repair these areas.
- 4.4 Repair the rusty shelves in the walk-in cooler, to provide cleanable surface.
- R/6.4 Clean the floor/wall junctures, floors, walls, throughout the dish area, which are soiled or stained.
- R/3.2 Store the food in the walk-in cooler, six inches off the floor to facilitate cleaning and to prevent contamination.
- R/6.1 Repair the window screen and the rear delivery door screen, to prevent pest entry.
- 6.1/6.2 Provide 20 foot-candles of lighting in the employee restroom, currently 6 foot-candles.
- R/3.2 Observed utensils were stored in water. Dispensing utensils shall be stored soiled on a clean and dry surface for up to four hours, in water at 135°F and above, or in the food with the handle extended outward.
- 6.4/4.5 The following areas were soiled:
- R/- Ceiling in the cook's area
- - Floor under the fryers contains a spill
- - Floor under the grill brush
- - Vent stack in the hood area closer to the equipment storage area. Clean this area.
- 6.2 Provide hand washing signs at the hand sinks to inform employees were to wash hands.
- 6.4 Repair the damaged base cove under the dish machine to provide a cleanable surface.
- 4.8 Store the tray, pans, and cooling racks, six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.4 Provide pest control measures for flying insects as needed.
- Note: Operator added a True two door upright unit model number TS-49, with NSF label
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7/29/2011 | Critical Control Point 1 | R/HOLDING: Refer to the temperature log listed below. Foods and refrigeration units marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms.
R/CHEMICAL: Observed unlabeled blue and pink chemical spray bottles in the closet and in the dish area. Toxic chemicals shall be properly labeled with the container's contents. PIC was asked to label these bottles today.
Foods were properly reheated during this inspection.
R/PROTECTION FROM CONTAMINATION FROM HANDS: Observed employee cut limes with bare hands. Employees shall use gloves, tissue paper, or equipment, when handling ready-to-eat foods. Discuss with PIC to review with employees.
Shrimp was observed properly thawing under running and draining water during this inspection
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- This inspection was rescheduled by this inspector on 3/3/11 to this date at 9:30AM. Observed all critical violations from the standard and critical control point inspections dated 1/27/11 were corrected. Additionally the operator made many other improvements. Thank you for your compliance.
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3/8/2011 | Follow Up 1 | |
- DATE MARKING: The following foods were lacking or contained date marking beyond seven calendar days: roasted chicken dated
- 1/18/11, porcini cream dated 1/6/11, chippy dated 12/22/11, goat cheese was lacking a date mark, several containers of demi glaze dated 1/19/11, braised short ribs dated 1/11/11, red wine risotto dated 1/12/11, creme auglaise was lacking a date mark, lobster butter dated 11/19/10, pasta was lacking a date mark. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Properly date of discard these food items. Discussed dressing and sauce storage and dating with PIC.
- HANDWSAHING: Observed the bar hand sink was lacking paper towels and contained snack mix, containers, and linens. Hand washing sinks shall be accessible and shall be adequately supplied with paper towels to promote proper hand washing. Discussed with PIC.
- PERSONNEL CLEANLINESS: Observed an employee consume beverages from an open container. Employees shall consume beverages from a closed container throughout the operation or in an open container in a separate designated area to prevent contamination. Discussed with PIC.
- *4.5/4.6 The pop gun holders were soiled and contained a red residue. Food contact surfaces shall be washed, rinsed, and saintized, and shall be clean to sight and touch.
- 4.4 Observed the door seals on the salad reach-in, cook's reach-in unit, all doors on the walk-in cooler, outside walk-in cooler were damaged. Repair these areas.
- R/4.4 Repair the rusty shelves in the salad reach-in cooler, and with the mixer, to provide cleanable surface.
- R/6.4 Clean the floor/wall junctures throughout as needed, which are soiled or stained.
- R/3.2 Store the food in the walk-in cooler, six inches off the floor to facilitate cleaning and to prevent contamination.
- R/6.4 Clean the condenser covers in the walk-in cooler which is outside.
- R/6.1 Repair the window screen, to prevent pest entry.
- 6.1 Repair the damaged caulk at the wall/womens restroom hand sink juncture.
- 3.2 Label squeeze botlles throughout with the name of the food.
- 4.1 Provide a new thermometer in the bar sliding door unit which is reading 0°F, but the unit is holding at 34°F
- 4.4 Repair the duct taped mixer Equipment shall be maintained in god repair.
- 6.1/6.2 Repair nonfunctioing light fixtures in the walk-in cooler, salad area, and cook's area. Also repair the damaged light shield by the cook's walk-in cooler.
- 3.2 Observed utensils were stored in water. Dispensing utensils shall be stored soiled on a clean and dry surface for up to four hours, in water at 135°F and above, or in the food with the handle extended outward.
- 4.0 Observed table cloth attached to the equipment rack is soiled. Provide a cleanable partition.
- 6.4 Clean the ceiling in the cook's area, the floor in the upstairs storage area, which are soiled or stained.
- 4.5 Clean the spill on the walk-in cooler shelves as needed, wired rack in the cook's area with the receipt machine.
- 6.4 Repair the base cove by the walk-in cooler, to provide a cleanable surface.
- Note: Discussed with PIC adding bleach and soap together in the wiping bucket.
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1/27/2011 | Critical Control Point 1 | R/HOLDING: Refer to the temperature log listed below. Foods and refrigeration units marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms.
Please discuss cold holding temperatures with employees.
R/CHEMICAL: Observed unlabeled chemical spray bottle. Toxic chemicals shall be properly labeled with the container's contents. PIC labeled these bottles today.
PROTECTION FROM CONTAMINATION: Observed ready-to-eat crab meat with a variety of raw seafood, and raw chicken was stored above chicken stock. Store raw animal foods in a manner to prevent cross contamination. PIC relocated these foods.
Foods were properly reheated during this inspection.
PROTECTION FROM CONTAMINATION FROM HANDS: Observed employee handle bread with bare hands. Employees shall use gloves, tissue paper, or equipment, when handling ready-to-eat foods. Discussed with employees and PIC.
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- 4.4 Observed the door seals on refrigeration units throughout were damaged. Repair these areas.
- 4.4 Observed damaged containers throughout. Replace these pieces of equipment.
- 6.4 Repair the damage floor/wall juncture under the equipment rack, to provide a cleanable surface.
- 4.5 Clean the side of the fryer which contains grease accumulation, and the bottom of the freezer which is soiled.
- 4.4 Repair the rusty shelf in the reach-in cooler, to provide cleanable surface.
- 6.4 Clean the floor/wall juncture under the preparation sink, and the walls and floor throughout the dish area, which are soiled or stained.
- 3.2 Store the food in the walk-in cooler, six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.4 Clean the condenser covers and ceiling in the walk-in cooler.
- 6.1 Repair the window screen, to prevent pest entry.
- C/4.1 Provide a thermometer in the outside walk-in cooler, currently holding at 41°F.
- 6.4 Clean the caulk at the wall/mop sink juncture.
- 6.2 Provide hand washing signs in the restrooms.
- Notes: Food preparation starts at 9:30 am daily.
- 3.2 Observed food stored on the floor in the walk-in cooler and flour stored on the floor in the upstairs storage area. Store food six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.2 Provide hand washing signs in the restrooms to inform employees to wash their hands.
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8/20/2010 | Standard 1 | R/HOLDING: Refer to the temperature log listed below. Foods marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms. Discussed with PIC, reportedly, repair man will be contact for necessary repairs on the reach-in unit.
Observed proper reheating procedures today.
CHEMICAL: Observed 6 unlabeled chemical spray bottles. Toxic chemicals shall be properly labeled with the container's contents. PIC labeled these bottles today.
PROTECTION FROM CONTAMINATION: Observed Quail eggs with ready-to-eat foods, and salmon was stored in the drawer behind asparagus. Store raw animal foods in a manner to prevent cross contamination. PIC relocated these foods.
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