- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly; Cheeses 38 f; Veggies @ 39 f; Deli meat 38 f; Soups @ 38. Condensation unit in good condition.Walk in freezer @ 0 f. All food products frozen. Display cooler for customers @ 38 f. All food products labeled and dated.Hot holding: Chicken Breasts 160 f; Meatloaf 155 f. Meatloaf cooking 125-160 f. Cook line make up cooler: Sliced tomatoes @ 38 f. Diced ham 38 f; Chicken @ 38 f; Cheeses @ 38 f. Hot Holding: Gravy @ 150 f; Sausage @ 160 f. Drawer coolers: Turkey @ 38 f; Burger patties @ 38 f Chicken @ 38 f. Equipment and cutting boards in good condition. Handsinks stocked properly and accessible. Scullery sinks operational - no leaks observed. Dish machine dispensing sani @ 50ppm; Test Strips on hand.Utensils; cookware; plates; and glasses clean and stored in clean location. Hood/grill area clean and well maintained. Ice machine clean and scoop stored properly.Server area clean. Ice bins clean and scoops stored properly. Floors and counters clean.**Brendan Dowling is the CFPM listed at this facility. No employee has failed serve safe exam.Discussed no bare hand contact to ready to food items with Brendan (Manager). No issues observed - utensils and gloves on hand.*Observed proper food prep and handwashing onsite.*Handwash sticker given out to Manager - post at all handwash stations.
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11/10/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Re-inspection:All items from 8/14/2014 Routine Inspection have been corrected. 1. Hood system has been repaired repainted and surface is smooth; sealed; easily cleanable. 2. Hardwood cutting board replaced. 3. Hooks installed where exposed wood panel were located on walkin cooler wall. 4. Mop sink room clean and no y valve. 5. Stainless steel wall securely fastened. 6. Old equipment removed and kitchen organized. 7. Facility has been cleaned and organized. 8. Drawer coolers (grill) @ 40 f. 9. Display coolers @ 40 f. Ok to put food in cooler.**Temps logs in place.
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9/4/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cod in drawer coolers out of temp @ 51-60 f. This food product was stored overnight and been in cooler. Discarded onsite. Observed potato salad and wraps @ temps of 55-59 f. This product was voluntary discared. Corrected
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Drawers coolers on bottom not holding temperatures. Cod out of temp. Correct by 8/22/14.Display cooler not holding temp properly. Potato salad out of temp. Correct by 8/22/14. This cooler is used for drinks for the present.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Storage rack in walk cooler in need of cleaning. The inside rack need to be wiped down and sanitized before storing food. Remove rack and use a clean rack to stored food items. Correct and clean before using on daily basis.Observed on bottom cooler food debris on bottom shelf. All shelves and surfaces need to be wiped and santized on regular basis. Correct by 8/27/14.
- [5] Cross connection; back siphonage; backflow
Observed on back flow connection at mop sink there was a Y valve with shut offs preventing back flow at mopsink. Y valve will need to be removed. Corrected onsite.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed under equipment and shelves floors dirty with food debris and trash. Clean on regular basis to maintain sanitary conditions. Correct by 8/27/14.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Corner wall by oven tile broken. Repair broken tile to maintain smooth; sealed; easily cleanable; durable surfaces. Correct by 8/27/14. On hood system paint or plastic sheen peeling away from metal. Paint and plastic wrap chipping. Surface not sealed. Hood surface needs to be repaired to prevent physical contamination. Correct by 8/27/14.Observed on left side of oven stainless steel wall pulled away from wall. Stainless steel needs to be installed properly to make surface smooth; sealed; durable; and easily cleanable. Correct by 8/27/14.Observed on walk in cooler wall exposed wood. Remove wood and use a product that is smooth; sealed; smooth; and easily cleanable. Correct by 8/27/14.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal items stored in reach in coolers; chemical room; and in dish room area. Discussed issue with manager. Correct by the 8/20/14.Observed equipment not being used throughout kitchen not being used for any food operation. All equipment and cookware not being used for kitchen operation will need to removed. Correct by 8/27/14.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 38 f. Soups at 36 f; Deli meat 36 f; Cheese 38 f. All food products stored properly in food grade containers.Reach in coolers @ 40 f. All dates current on food products. Makeup coolers @ 40 f; Tuna 38 f; Sliced tomatoes 38 f; avacodo 38 f; and veggies 38 f. Large refrigerator @ 38 f. Walk in freezer @ 0 f. All food products frozen.Hot holding: Sausages @ 174 f; Chicken @ 172 f; Hamburger @ 175 f. Chicken cooling @ 55 - 70 f on racks. Chicken cooling for about 1.5 hrs. **Will need to keep cooking/cooling logs for cooking/cooling procedure. Hood area/oven - clean and well maintained. On grill hamburger cooking @ 176 f; Steak cooking @ 172 f; Chicken breast @ 168 f. Server area cooler @ 38 f. All food products labeled and dated. Stored properly. Out for customer breakfast wrap @ 169 f. Ice machine clean and scoops stored properly. Handsinks stocked and accessible. Dish machine @ 50ppm.Prep sink operational and no leaks observed.Server stations clean. Handsink stocked and operational. Cabinets clean. -Ice bins clean. **Large maple hardwood cutting board surface not smooth. This cutting board is not used for food prep. Surface will need sanded and smooth out. complete w/in 2 weeks. Customer area clean and well maintained.Observed proper food preparation onsite.
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8/20/2014 | Routine Inspection 1st | 82 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed utensil storage container dirty with salt and food debris on bottom. All storage container must be clean and free from debris to maintain sanitary conditions. Correct by the end of 9/26/13.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall in back prep area with sauce stains. All walls must be clean to maintain sanitary conditions. Corrected onsite.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Cooked potatoes @ 38 f; Cheeses 38 f; Veggies @ 39 f. Condensation unit in good condition.Walk in freezer @ 0 f. All food products frozen. Display cooler for customers @ 38 f. All food products labeled and dated.Hot holding: Hot links @ 160 f. Chicken noodle soup cooling @ 120 in bon marie.Chicken cooling on rack @ 69 -77 f.Cook line make up cooler: Sliced tomatoes @ 38 f. Diced ham 38 f; Chicken @ 38 f; Cheeses @ 38 f. Hot Holding: Gravy @ 150 f; Sausage @ 160 f. Drawer coolers: Turkey @ 38 f; Salmon @ 38 f; Burger patties @ 38 f; Tilipia @ 38 f; Chicken @ 38 f. Equipment and cutting boards in good condition. Handsinks stocked properly and accessible. Scullery sinks operational - no leaks observed. Dish machine dispensing sani @ 50ppm.Utensils; cookware; plates; and glasses clean and stored in clean location. Hood/grill area clean and well maintained. Ice machine clean and scoop stored properly.Server area clean. Ice bins clean and scoops stored properly. Floors and counters clean.
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9/26/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected - cold holding drawers checked at 35F. Discussed checking cold holding temperatures on a daily basis.
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12/10/2012 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Cold holding drawers still under repair and not in use. Call for re-inspection once unit is repaired and holding at 40F or less.
- General Comments that relate to this Inspection
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11/30/2012 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature (cook-line cold holding drawers at 50F; fish inside at 59F-63F). Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Two hotel pans of fish voluntarily discarded by operator.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer at time of inspection. Unit repaired and checked at 100 ppm chlorine by the end of inspection. Ensure dishwasher sanitizer level is checked on a daily basis and maintained between 50 and 100 ppm chlorine. Sanitizer log provided to operator.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked *ensure dish room hand sink is available at all times for employee hand washing-cook-line make-up units at 37F-40F -cheese; chicken salad 39F-40F-west side cold holding drawers 39F -raw fish and raw hamburger 40F-dairy reach-ins less than 40F-hot holding: -soups; stew 135F-160F-walk-in 38F -cooked and cooled pork 39F -deli meats and cheeses 38F-41F -raw beef 39F-raw product stored properly - no cross-contamination issues noted-back single door reach-in 38F -deli meats and cheeses 39F-40F-discussed cooling procedures with no problems noted-discussed cleaning/sanitizing procedures for meat slicer with no problems noted-chemical test kits available-ice machine clean; scoop stored properly-food and single service items stored 6" above ground-waiter station hand sink stocked-waiter station ice bin scoop stored properly-front display reach-in at 22F-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/27/2012 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-hot holding: -hamburgers 157F -chicken pasta 150F-cook-line make-up units at 38F-40F -deli meats and cheeses 39F-41F-cook-line cold holding drawers at 40F-45F -raw hamburger 40F -raw chicken 41F -fish 43F*adjust cold holding drawers to ensure units are holding at 40F or less and all food products are held at 40F or less even during busy times.-dairy reach-ins 40F-walk-in 38F -deli meats 40F -raw chicken 38F-no cross-contamination issues noted - raw product stored on bottom shelf-discussed cooking and cooling procedures with no problems noted-observed proper thawing techniques-observed written cleaning schedule -dishwasher checked at 50 ppm chlorine-wiping cloth sanitizer bucket at 100 + ppm chlorine *ensure sanitizer is maintained between 50-100ppm chlorine-ice machine clean; scoop stored properly-server station hand sink stocked; ice scoops stored properly-chemicals labeled and properly stored -restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/11/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- Open tin can of red peppers in the reach-in cooler. Product was full of mold and container had rusted. Voluntarily discarded. Once tin cans and #10 cans with liquid contents are opened to the atmosphere; the contents must be immediately used or transferred to a food grade container.- Pre-cooked onions and mushrooms at 80F on the hot holding steam table. Leftovers or reheats must be rapidly cooked to a temperature of 165F prior to placing in the steam table for hot holding at 140F or higher. Steam tables are designed to hold hot food hot; not to cook or reheat cold items. (voluntarily discarded)
- [2] Potentially hazardous food properly thawed
Observed a block of raw frozen chicken in a bag thawing under a drip of water in the thaw sink. To properly thaw; the product must be fully submerged under a constant flow of cold running water and must be in direct contact with the water (not in a sealed bag). Product may also be thawed inside a refrigeration unit. Corrected on-site.
- [1] Non-food contact surfaces of equipment and utensils clean
There is an accumulation of food debris under and behind the cold holding drawers at the cook line (fish drawers)- Clean and maintain clean.
- [1] Installed; maintained
The spray arm at the dish station is hanging below the flood level rim of the sink. This could lead to backflow of dirty water back into the potable water system. The spray arm must be adjusted so that it will not hang freely into the sink.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- Several cold held items at the reach-in refrigeration unit were slightly out of temperature (sausage 50F; ranch 54F; chicken 49F; eggs 52F). The internal temperature of the unit also appears to be slighty too high (43F). Be advised that all cold held product must be at 40F or below. In order for the refrigeration unit to achieve this the unit should be turned down to a temperature of 38F or less. Adjust as necessary to maintain 40F or less product temperature. All other hot and cold holding temperatures observed were at or near regulation (e.g. fish 31F; oatmeal 160F; country gravy 153F; sliced tomatoes 48F; cut mellon 42F; beef 38F; pre-cooked veg. 38F; Veg soup 165F). Walk-in freezer at 10F and walk-in cooler at 38F.- Ensure that sanitizer buckets are made up and set out at each station prior to the start of each shift. Makeup and maintain a bleach concentration of 50-100ppm. Change the water frequently or when visibally dirty in order to maintain the sanitizer residual at this level.- All hand washing stations were stocked and operational.
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10/20/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 9/4/09 have been corrected.Temperature of north end refrigerated prep table checked at 35 F. Business name has changed to Artisans Market Bistro.
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9/16/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Temperature of Refrigerated prep table on north side at 47 F. Pan of shrimp salad checked at 53 F and chicken breast ar 52 F on top of unit. Have this unit serviced to maintain product temperatures at 40 a F or below.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under ice machine of dirt build-up.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. Ham at 38 F; pans of cooked chicken breasts at 38 F in walk-in cooler.Sliced ham at 38 F; sliced cheese at 38 F and sliced turkey at 42 F in reach-in cooler. These items had just been sliced and placed in reach-in cooler.Dish washer checked at 50 ppm chlorine concentrartion and 120 F on temperature gauge.Hand sinks found stocked and functional.Soup being cooled in buckets in ice in bain marie. Monitor temperatures during cooling to verify that cooling occures within required timeframes. Foods must cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first two hours of cooling. Soup should be transferred into shallow pans when placed in walk-in cooler to finish cooling process.Keep WCHD's certificate of CFPMs posted.
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9/4/2009 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
Dish area spray arm; when hanging freely; hangs below the flood level rim of the sink which creates the potential for backflow. Attach to the wall so there is no possiblity of the arm hanging into the sink.
- General Comments that relate to this Inspection
Provide a wipe down sanitizer bucket for the front area. Wipe down and sanitize customer counters between uses.
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2/27/2008 | Routine Reinspection 1st | 99 |
- [1] Original container; properly labeled
Unlabeled container of white powder on top of dry storage racking. Label to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
1) Ground beef patties stored over RTE (Ready to Eat) cheese at the cook line cold drawers. Always store RAW below RTE to prevent potential contamination of RTE foods.2) Operator cooling a can of whipped cream in the customer ice bin at the side service station. Do not store anything in the customer ice (food)
- [1] Thermometers provided and conspicuous
Broken thermometer in the salad make cooler and in the unit opposite the hot line (unit 3/system C) - Replace.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer wipe down buckett in kitchen (located on the floor next to the walk in freezer) tested 0ppm chlorine residual. Maintain 50-100 ppm chlorine residual at all times for wipe down of food contact surfaces.Provide an additional wipe down buckett with sanitizer water for the dining room. Staff must wipe down the tables between uses to help prevent transmission of disease.
- [1] Installed; maintained
Dish spray arm hanging below the floor level rim of the sink. The arm must hang above the floor level rim of the sink when allowed to hang freely.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Accumulation of food debris under the storage racking in the walk-in freezer. Clean and maintain clean.
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2/11/2008 | Routine Inspection 1st | 90 |
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