- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed tape on broken ice machine lid. Tape of any kind is not an acceptable repair method. All surfaces must be smooth and easy to clean.
- [4] Number; convenient; accessible; designed; installed
Observed sanitizer tube in handsink in kitchen next to prep area. All handsinks must be used only for washing hands. Sink must remain clear and acceptable at all times. Corrected on site. Facility must come up with an alternate method for fillling sanitizer buckets.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed broken tiles and areas on doorways in disrepair. Clean/repair flooring as needed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed several areas in the kitchen where the wall and ceilings are dirty; chipping; and in disrepair. Must recaulk as needed; clean and paint throughout the kitchen.Observed an area above the cook line that appears to be sagging and has the potenitial of pieces of the ceiling to contaminate food aread. Must repair and/or seal to prevent either an accident or cross contamination.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls in the bar next to eauipment in disrepair. Must be smooth and easy to clean. Clean; paint; seal wall in bartender area.Observed tape holding swittch covers on wall. Must correctly attach switch covers.
- [1] Lighting provided as required; fixtures shielded
Observed missing light shiels in the kitchen. All lights must be properly shielded and in good repair at all times.
- [1] Rooms and equipment - vented as required
Oberved vents covered with card board in kitchen. All vents must be clean and good repair.
- General Comments that relate to this Inspection
The following observations were made during inspection:All hot told temperatures were between 155-187F.All cold hold temperatures were btween 45-32F (some prepping for lunch)Refrigeration units holding below 41FFreezers all functional.Fish tags on handGreat job at separation of food items; preventing cross-contamination issues.All food properly stored off groundAll food properly labeledSanitizer buckets with wiping cloths- goodObserved sanitizer level at dishwasher at ~ 100ppm.Restrooms properly stocked with soap and paper towels.Hand sinks properly stocked with soap and paper towels.Additional CFPM's : Juan D Martinez- 11684572 Test #4998 Exp. 10/29/19 Serv SafeJose A. Rodriguez 11832519 Test #5010 Exp. 12/08/19 Serv Safe
- General Comments that relate to this Inspection
It is highly recommeded that a hand sink be added to bar area that is easy to access and utilized only for handwashing purposes.Went over new no bare hand contact with bartender.Observed ~100ppm sanitizer in glasswasher.
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9/23/2015 | Routine Inspection 1st | 89 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed staff touching food contact surface of plates with bare hands.
- [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.Handles of meat slicer have some dirt buildup in cracks. Maintain clean to avoid bacterial growth and hand contamination when using equipment.
- General Comments that relate to this Inspection
-observations made during end of lunch service--clean-up from lunch--no additional violations noted--hand sinks stocked with soap/paper towels--did not observe hand washing going on---all refrigeration units in acceptable temperatur range--logs are not kept--produce walk-in @ 39 F.; fish @ 39 F.; cole slaw @ 39 F.; second walk-in @ 34 F.; raw chicken @ 34 F.; -storage cooler with raw beef and butter/deserts--meat stored separately as far away from butter/desserts as possible--unit @ 39 F.--makeu-up tables on cook line at 38 F--43 F. sliced tomatoes @ 39 F.; raw ahi tuna @ 43 F.; raw scallops @ 41 F.; -cold drawers @ 38 F--46 F. -makeup table in salad prep are @ 40 F.; thousand island ddressing on top at 42 F.--raw oysters are shucked in a separate location away from other ready-to-eat foods to prevent cross-contamination--overall cleanliness is good-Focus for improvement--1.) make sure all refrigeration units have thermometers-2.) make sure all meats including beef are cooled appropriately sbefore they are portioned and held for service3.) make sure staff are wahing hands often as required and especially prior to applying gloves for working with dirct bare hand contact with ready-to-eat foods that will not receive further cooking-4.) staff can only use a covered plastic cup with a straw when serving or preparing food-designate a break area for staff5.) start using logs for temperatures on refirgerator units; also to monitor cooling of hot foods to make sure parameters are being met as required-chlorine sanitizer concentration should also be kept on daily logs-
- General Comments that relate to this Inspection
-no violations noted--hand sink stocked with soap and paper towels--dish machine sanitizer @ 75 ppm--scoop handle up in ice--facility is clean and well-maintained-
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5/14/2014 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw tuna that will is only partially cooked stored below beef. Beef product should be stored beneath foods to be served raw or partially cooked.
- General Comments that relate to this Inspection
-no other violations noted-produce walk-in @ 40 F.; pico de gallo @ 41 F. (previous day) and 47 F. (prepared today)-walk-in with animal products; sauces @ 38 F.; raw fish @ 33-38 F (iced); soup @ 38 F.-walk-in freezer @ 0 F.-storage cooler for beef and desserts @ 39 F.--recommend storage of beef below desserts rather than side-by-side (not a violation; but would offer less possibility of cross-contamination)-Ideally these food products shouild be stored in two weparate refrigerators--CFPM is planning to purchase another --good!-cold units on cook line-prep tables are missing lids--all time-temperature sensitive foods @ 40-43 F.; cold drawer - raw shrimp @ 41 F.; -cold table closed to grill not holding temperature well-pico de gallo @ 52 F.; turkey breast @ 54 F. (typically all product in this table is used up by the end of lunch--3 PM)-chlorine sanitizer in dish machine @ 50 ppm-observed staff washing hands at all appropriate times--also those preparing ready-to-eat foods are wearinf disposable gloves--THIS IS AN IMPORTANT IMPROVEMENT and will be required byu local regulations in near future. Good personal hygiene practices are in place.-CFPM described appropriate methods for cooling foods using metal trays and hotel pans. Did not observed.Note: areas needing attention--1.) develop a SOP for the cold unit next to the grill holding termp. so that problematic foods such as pico de gallo; turkey breast are changed out after 4 hours; or maintain them in an ice water bath; etc.2.) keep logs for cooling foods to make sure that time-temperature parameters are met. Also keep temp. logs for refirgeration units--check during busy times not just at beginning of shift. Have units serviced; if needed.3.) clean handles of meat slicer to remove an build-up from hand contact; store ice scoop in ice bucket or other designated container4.) improve storage in walk-in so that any foods such as oyster which are eaten raw; are stored on top shelf; then fish; meats such as pork; beeef; with raw chicken on the bottom.5.) post CFPM certificate copies or copy of WC cards where they can be easily seen6.) check dish machine--chlorine tested @ 50 ppm beneath dish rack; but not on dish ware itself--check to make sure dishes are receiving sanitizer in last rinse--discussed the need to screen employees who are sick so that those with vomiting; nausea; diarrhea; are excluded from kitchen for 48 hrs. after the last bout of illness (must be well for 48 hrs. before returning to work)-
- General Comments that relate to this Inspection
-no violations noted--dish machine chlorine sanitizer @ 100 ppm--hand sink stocked with soap and paper towels--dairy @ 40 F.--ice scoop with handle up--
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8/29/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-No violations noted-observed staff washing hands at appropriate times - after clearing tables; before doing salad prep-all handsinks stocked with paper towels and soap-salad line temps-diced tomatoes at 60 F-discarded at end of lunch; tomatoe slices at 40 F; hard boiled eggs at 40 F; ranch dressing at 43 F-cook line temps-cold table-pico de gallo ay 40 bF; raw egg wash at 41 F; --hot table--rice at 148 F; cooked chicken at 157 F; -cook temps-Salisbury steak at 178 F; halibut at 158 Fwalk-in w/ produce at 38 F.-rice at 38 F; pico de gallo at 38 F. walk-in w/ meat/fish at 34 F. --rib roast at 34 F. halibut at 32 F.-all foods stored properly in both walk-ins-storage frig at 36 F for deserts/steaks-previous issues with butter stored at room temperature have been corrected-butter is now refrigerated at all times-raw oysters are now shucked away from salad prep table-discussed cooling procedure for rice; etc. with CFPM-states that cooling of all foods from 135 F to 41 F are all completed within 6 hr time frame-discussed cleaning of meat slicer to include area around handles with CFPM-needs improvement by next routine inspection-customer warning for raw protein products included in menu
- General Comments that relate to this Inspection
No violations-hand sink stocked with soap and paper towels-dish machine chlorine sanitizer at 100 ppm-ice scoop stored with handle up-clean and well-organized facility
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4/11/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Plastic wrap for wrapping ready-to-eat foods stored beneath prep table where raw meats; fish etc. are cut up. Because of cross-contamination potential; store wrap awayfrom area beneath prep table.Carrots left in open bag on top of oprn flour bin; dirty leaves had fallen into flour. Store unwashed root produce away from flour storage area.
- General Comments that relate to this Inspection
No other violations noted. Temps of refrigeration units at 32-38 F. Internal temps taken on many raw and cooked foods that had been cooled including: rice; soups (French onion and chowder); potatoes baked that are used in chowder; salsa; several kinds of raw fish; cooked chicken wings; cooked garlic; etc. all between 42 F and 32 F. All internal temps in storage refrig units on cook line also between 43 F and 32 F. The only food at 58 F on cold table was ailoi sauce made with mayonaise and raw garlic; but since cooking is not part of prep process; THIS DOES NOT NEED TO BE REFRIGERATED.Discussed cooling process with Ming; main chef; who arrived for last part of inspection. He uses 2" lexan pans for cooling chowder along with stirring. Chowder is placed on top shelf of walkin and Ming claims that it chills to 36 F within 4 hrs. French onion soup is cooled in metal cooking pot in an ice water bath in prep sink.Discussed hadnd washing policy and sick leave policy with Ming and Chepe. Also recommended that staff use gloves in addition to hand washing for prepping ready-to-eat foods such as salads.Noted possible risk from storing raw meats side-by-side next in desserts in storage refrig. Caution staff to take care not to drip when stocking or removing meats because of cross-contamination possibility. Ideally storage of these items would be in sepearate units but dure to limited storage this is not possible at this time.Make sure that hand sink is accessible to staff. Marginal at time of inspection; however; staff were using hand wash sink observably.
- General Comments that relate to this Inspection
No violations noted. Hand sink stocked and water warm. Dish washer sanitizer at 100 ppm. Recommend that staff wear gloves when cutting limes; etc. that go directly into drinks.
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5/2/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**All items corrected from original inspectionDiscussed all process issues with Executive Chef. Temperature logs are being kept on all refrigeration units and cooling. Dishwasher is being tested daily. Holes in walls and tile issues will be worked on on an ongoing basis.
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9/29/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Several items in line drawers found at 50F. Product pulled and cooled. After discussion with chef; it was unclear how items had gotten that hot - other items in line drawers were ok. Line drawers may need servicing or prep process may not be adequate. All cold held items must be stored @ 40F or below. *Violation abated at time of inspection; see notes on further discussion.*
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact surfaces need cleaning and sanitizing to prevent potential cross contamination. Specific items observed include kitchen phone and handle of alto shaam. These surfaces should be cleaned and sanitized regularly to keep hands from becoming contaminated while working.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Several holes in walls that need sealing; in particular in employee restroom. Holes should be sealed to provide for smooth and easily cleanable surfaces and prevent potential vermin access.
- General Comments that relate to this Inspection
Hand sink stockedSanitizer bucket @ 200ppm quatTest strips on siteWalk in @ 38FRaw product stored correctlyDishwasher @ 100ppm chlorine**Numerous processes discussed with operator; as they need to be tightened up on.**Cooling process was observed for french onion soup. Soup was stored in 5 gallon plastic buckets for cooling. During inspection; temperature just barely dropped below 140F. Recommended using metal pans with shallow amounts and placing in ice baths to speed cooling. Operator should test process to ensure that product is cooled from 140F - 40F within 4 hours. Cooling has been an issue in the past at this facility and discussed with operator previously.**Two items were found at room temperature that should be either held hot (140F+) or cold (40F or below) to prevent potential bacteria growth. The items were a hollandaise (mixed; no raw shell eggs used) and a butter mixture. Discussed with operator that if these products are not going to be held at temperature; then they need to monitored with a system to ensure that they are discarded within 4 hours. Currently; timing is vague.**Discussed need for cooks to take temperatures periodically to ensure that line units are holding temperature. Other ways to help keep items cool is to reduce amount stored in line drawers during service and pulling all items from line drawers for storage in walk in at the end of the night.**Sanitizer cloths should be used regularly on surfaces such as prep tables and handles of equipment.**Currently; facility has been using hand sink in kitchen for all kitchen staff and servers. However; employees must go through a swinging door to access. There is a sink that is not used for prep on the salad line that could be used as a hand sink. This is recommended to encourage hand washing and provide a hand sink for employees where they do not have to use a door to access.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 100ppm chlorineRefrigeration units cleaned once weeklyDairy reefer @ 40FTest strips on siteScoop ok**Recommend using sanitizer bucket cloth to wipe down bottles when cleaning to sanitize surface.**Reviewed proper scoops storage with operator. Key is to eliminate cross contamination from hands and other surfaces to ice. Store scoop in ice with handle out or in separate clean and sanitary container. Storing scoop against bottles does not meet this criteria.**Reviewed need to test dishwasher at least once a shift to ensure proper level of sanitizer - 50-100ppm chlorine.
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9/21/2010 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Soup from lunch line covered with plastic wrap in walkin at 86 F.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Damp wiping rag left on salad prep table. Keep in sanitizer bucket.
- General Comments that relate to this Inspection
Removed cream of broccoli soup and cooled it in an ice water bath to 50 F. Then put it back in the walkin uncovered. Violation corrected immediately.Wiping rag removed to a sanitizer bucket.Walkins and reachin refrigerators at 36 F - 40 F. Internal food temperatures: blue cheese salad dressing at 38 F.; clam chowder at 36 F.; rice at 40 F.Cold prep tables: cut tomatoes at 43 F.; thousand island dressing at 42 F.; pico de gallo at 43 F.Hot holding unit on cook line: rice at 142 F.; mashed potatoes at 147 F.; soup at 172 F.Chlorine sanitizer at 100 ppm in dish machine.
- General Comments that relate to this Inspection
No violations noted. Chlorine sanitizer in dish machine at 100 ppm. Dairy i n reach in at 38 F.Note: use paper napkins or paper towels rather than cloth towels to prevent recontamination of hands after washing.
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2/2/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Dish washer's chlorine concentration at 100 ppm and temperature at 130 F
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5/5/2008 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
No chlorine detected in dish washer; service company on its way to fix it. Do not use dish washer until tested to dispense chlorine at required concentrations. Temperature of dish washer at 130 F.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean wall areas under ice bin and double sink with drain board of build-up of liquid spills
- General Comments that relate to this Inspection
Product temperatures in cook line's refrigerated equipment: pasta salad 40 F; custard 40 F; sliced cheese 40 F; salmon filet 40 F; pasta 40 F; halibut cake 40 F. Product temperatures taken in steam table: demi glaze 160 F; mashed potatoes 178 F; gravy 175 F;Temperatures of soups in walk-in cooler: clam chowder 37 F; corn chowder 37 F; manhattan chowder 37 F; lentil 40 F; french onion 39 F.Hand sinks found stocked and functioning poroperly.
- General Comments that relate to this Inspection
Glass washer's temperature at 145 F and chlorine concentration at 50 ppm.Hand sink found stocked and functioning properly.
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5/2/2008 | Routine Inspection 1st | 95 |
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