- General Comments that relate to this Inspection
Items noted on previous inspection have been corrected.-make up unit ambient air temperature at 35F-advisory posted at front hostess stand.
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2/18/2016 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
This violation continues to exist.Make up unit has not been repaired. Per Chef; unit is not currently being used. Repair or replace unit to maintain food at 41F or below within next 24 hours or a re-inspection fee may be charged.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
This violation continues to exist.Post raw/undercooked advisory in conspicuous place.
- General Comments that relate to this Inspection
Per Chef; the facility will no longer ROP product. Should facility decide to reinstate this process; an approved HACCP plan must be in place first. Discussed sushi requirements as they are considering a once a week sushi night. Submit HACCP plan or time as a public health control plan to the health authority for approval before beginning this process.
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2/17/2016 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One make up unit observed with the following temperatures:chicken wings 57F; pork 58F; chicken 58F. Items had been in cooler since last night.All items voluntarily discarded.Repair or replace unit to maintain food at 41F or below. Do not use unit until repaired and maintaining food at 41F or below.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw/undercooked advisory available. Do post in conspicuous place or in menu. Provided advisory.
- General Comments that relate to this Inspection
No other CFPMs in this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Current CFPM expires this year. Please renew before it expires.Notes:-hand sinks stocked; discussed no bare hand contact procedures. Provided handwashing signs. Do post at all handsinks.-cooling BBQ sauce initial temp at 150F; approx 30 min later at 75F; cooling on ice bath-2 reach ins; salad make up unit; dessert unit; second make up unit all checked ok - all product 40F and below-thermometers available-freezer at -10F-no hot holding at time of inspection-discussed thawing procedures; final cook temperatures and reheat temperatures with no issues noted-dishwasher measured at 50ppm chlorine; test strips available-food stored properly-chemicals labeled and properly stored-date marking system used sporadically; do use throughout for all prepped items to ensure they are not kept for more than 7 days-restrooms ok-dumpster ok-regular pest control by Ecolab; no issues noted at time of inspection-facility is clean-shell tags kept on file for 90 days; suggest marking with date began serving from that lot for traceback-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/10/2016 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 6/30/15ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.HANDLE TO LOW BOY REACH-IN HAS BEEN REPAIRED.WALK-IN UNIT HOLDING PRODUCT TEMP @ 41F AND BELOW.
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8/7/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Rabbit in rear 2-door unit @57 degrees. Dsicarded on site. Pate' in top of 2-door low boy @51 degrees. Discarded on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Handle on 2-door low boy broken and repaired with duct tape. Repair or replace handle.
- General Comments that relate to this Inspection
All other products dated and labeled. Octopus and Andoui sausage @41 degrees in 2-door reach in. Handsinks in dish area and front line ok. Dishwasher @ 50-100 ppm chlorine. Quat amonia @ 3 comp sink @ 200 ppm.
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7/8/2015 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
50) AT THE SALAD PREP REFER HAD A PAN OF SHRIMP THAT WAS AT 47 DEGREE F FROM LAST NIGHT; COLUNTARIALLY DISCARDED. REFER WAS EITHER IN DEFROST MODE OR THEY WILL MONITOR TO ENSURE WORKING INSIDE WAS AT 46 DEGREE F. IF BROKE WILL USE TIME AS CONTROL FOR VEGETABLES.
- General Comments that relate to this Inspection
NOTES:KITCHEN CLEANHANDSINKS GOODDO COOLING BUT NOTHING LATELY; CREATED LOGS FOR TRACKING ALSO LEFT OURS. NO HOT HOLDING COOK TO ORDERALL PRODUCT LOOKED VERY FRESH.REFER ONE AT 37 DEGREE F ALL PRODUCT LABELLED AND PROPERLY STORED.REFER 2 AT 38 DEGREE F ALL MEAT AND DAILY LEVELS LABELLED FOR RAW PRODUCT AND ALL PROPERLY STORED. SALMON 35; HAMBURGER 36 DEGREE F.SAUTE 1 PREP ALL PRODUCT LABELLED AND TEMP BELOW 40 DEGREE F.SAUTE 2 PREP ALL PRODUCT LABELLED AND BELOW 40 DGREE FTHERMOMETERS TEST STRIPSDISHWASHER AT 100 PPM TEST STRIPS 90 DAY
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8/26/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Dish washer checked at 120 F and 50 ppmchlorine concenetration.Soap dispenser has been mounted to wall.Hand sink splash guard is on order and will be installed shortly.CFPM: Kevin M. Cloutier; M04216; exp. 1/9/2017; additional CFPMs for required CFPM coverage to be provided by 7/21/2014.WIll open for business this day at 5 PM
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5/27/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
OK to issue permit to operate.Install splash guard between hand sink and adjacent work top refrigerator.Soap dispnser not mounted to wall; will have mounte today.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink. Dish washer chlorine sanitizer not registered; Echo lab staff called and will be in shortly to adjust to proper concentration.All refrigerated equipment at below 40 F.Two walk-in coolers being used for storage in kitchen in basement at below 40 F. Kitchen will be inspected when ready to be permitted under separate permit shortly.Some menu items may be served undercooked to customers request; provided copy of conusmer advisory to manager; post and keep posted or print advisory in menus conspicuously to customers.Risk category 4 assigned; facility has already hired some staff members; Kevin M. Cloutier M04216 exp 1/9/2017 had CFPM card available. Ensure to have CFPM coverage all hours of food operations by 7/21/2014.Plans to open 5/20/2014
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5/19/2014 | Opening Inspection | 100 |
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