- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: RAVIOLI MADE 2 DAYS AGO NOT DATE MARKED
Location: Cook line
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN INSIDE HOLSTER IN THE BAR
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL LEAK AT THE HOT WATER FAUCET, SHOWED MANAGER WHERE
Location: Kitchen
Equipment: Veg. Sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP SITTING INSIDE ICE
Location: Bar
Equipment: Ice bin
|
10/30/2014 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottles of muli-purpose cleaner stored in the kitchen and the bar. Keep all chemical spray bottles labeled.
Location: Kitchen
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottles of muli-purpose cleaner stored in the kitchen and the bar. Keep all chemical spray bottles labeled.
Location: Bar
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of artichoke hearts, salad dressings, etc. stored on the floor in the basement. Store all food items at least 6 inches above the floor.
Location: Basement
|
12/10/2013 | Routine |
| No violation noted during this evaluation. | 08/21/2013 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave one (1) sign for posting at public entrance
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Alcohol and cheese cooler at 50 F - moved cheeses to upstairs WIC2. Mise en place tub - added more ice to fill up container to cold hold all the way up instead of just the bottom
Location: Basement
Equipment: Walk in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Alcohol and cheese cooler at 50 F - moved cheeses to upstairs WIC2. Mise en place tub - added more ice to fill up container to cold hold all the way up instead of just the bottom
Location: Prep area
Equipment: Prep table
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Dinner breads - got tongs for waitstaff to use to put in bread baskets-Waitstaff touch money, doors, POS, etc...
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can
Location: Bar
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK OBSERVED AT THE HOT WATER HANDLE OF THE VEGETABLE PREP SINK FAUCET. REPAIR.
Location: Kitchen
Equipment: Veg. Sink
|
06/06/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave one (1) sign for posting at public entrance
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Alcohol and cheese cooler at 50 F - moved cheeses to upstairs WIC2. Mise en place tub - added more ice to fill up container to cold hold all the way up instead of just the bottom
Location: Basement
Equipment: Walk in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Alcohol and cheese cooler at 50 F - moved cheeses to upstairs WIC2. Mise en place tub - added more ice to fill up container to cold hold all the way up instead of just the bottom
Location: Prep area
Equipment: Prep table
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Dinner breads - got tongs for waitstaff to use to put in bread baskets-Waitstaff touch money, doors, POS, etc...
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can
Location: Bar
Equipment: Hand sink
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks at hot water faucet
Location: Kitchen
Equipment: Veg. Sink
|
05/30/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF FABULOSA MULTI-PURPOSE CLEANER OBSERVED IN THE DISH MACHINE AREA LABELED SANITIZER. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: (1) CAN OF WD-40 OBSERVED STORED WITH SPICES ON THE SHELF UNDER THE STEAM TABLE ON THE COOK LINE.(2) PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER SEVERAL BOTTLES OF CHEMICALS IN THE BASEMENT DRY STORAGE AREA.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: (1) CAN OF WD-40 OBSERVED STORED WITH SPICES ON THE SHELF UNDER THE STEAM TABLE ON THE COOK LINE.(2) PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER SEVERAL BOTTLES OF CHEMICALS IN THE BASEMENT DRY STORAGE AREA.
Location: Basement
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: ORTHO HOME DEFENSE MAX INSECT KILLER OBSERVED STORED WITH CHEMICALS ON THE STORAGE RACK NEAR THE THREE-COMPARTMENT SINK. THIS IS NOT AN APPROVED CHEMICAL FOR FOOD ESTABLISHMENTS. REMOVE FROM THE PREMISES.
Location: Three bay area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) OPEN EMPLOYEE DRINK CONTAINER OBSERVED ON THE STORAGE RACK ABOVE CLEAN PANS NEXT TO THE THREE-COMPARTMENT SINK. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) EMPLOYEE ON THE COOK LINE OBSERVED CHEWING GUM. EATING AND DRINKING MUST BE CONFINED TO A DESIGNATED BREAK AREA.
Location: Three bay area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHRIMP OBSERVED STORED BEHIND ROMA TOMATOES ON THE COLD TOP OF THE ENTREE COOLER ON THE COOK LINE.(2) RAW SCALLOPS OBSERVED STORED BEHIND COOKED CRAB MEAT ON THE COLD TOP OF THE ENTREE COOLER ON THE COOK LINE.(3) RAW STEAKS OBSERVED STORED ABOVE COOKED GROUND BEEF AND SAUSAGE INSIDE THE ENTREE COOLER ON THE COOK LINE.
Location: Cook line
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: COOKED SHRIMP OBSERVED IN THE SALAD REACH-IN COOLER WITH NO DATE MARKING.
Location: Prep area
Equipment: Reach in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CONTAINERS OF LEMONS, ORANGES, AND BUTTER PACKETS OBSERVED STORED ON ICE INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE EMPTY, CLEAN, AND ACCESSIBLE AT ALL TIMES.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CONTAINERS OF LEMONS, ORANGES, AND BUTTER PACKETS OBSERVED STORED ON ICE INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE USED FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF THE DISH MACHINE MEASURED A MAXIMUM OF 144 DEGREES F AT DISH LEVEL AND 145 DEGREES F ON THE DIGITAL DISPLAY. FINAL RINSE TEMPERATURE MUST REACH A MINIMUM OF 160 DEGREES F AT DISH LEVEL AND 180 DEGREES F ON THE DIGITAL DISPLAY. REPAIR UNIT IMMEDIATELY. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL REPAIRS ARE COMPLETE.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CARRY-OUT BAGS OBSERVED BEING USED TO STORE COOKED MEATBALLS IN THE WALK-IN COOLER. USE APPROVED FOOD GRADE STORAGE BAGS.
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL WATER BOTTLE OBSERVED STORED WITH TEAPOTS AND GLASSWARE IN THE SERVER AREA. STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD AND FOOD CONTACT SURFACES.(2) WALLET AND KEYS OBSERVED STORED WITH OPEN TOOTHPICKS IN CONTAINER ABOVE THE BACK AREA PREP TABLE NEAR THE WALK-IN COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL WATER BOTTLE OBSERVED STORED WITH TEAPOTS AND GLASSWARE IN THE SERVER AREA. STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD AND FOOD CONTACT SURFACES.(2) WALLET AND KEYS OBSERVED STORED WITH OPEN TOOTHPICKS IN CONTAINER ABOVE THE BACK AREA PREP TABLE NEAR THE WALK-IN COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Expo line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Wait staff area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OBSERVED LEFT OPEN WHILE NOT IN USE. KEEP DUMPSTER LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CLEAN SPOONS OBSERVED IN CONTAINER AT THE EXPO LINE WITH THE HANDLES POINTED DOWN. STORE UTENSILS WITH THE HANDLES POINTED UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLOTH TOWELS OBSERVED USED TO LINE SHELVES IN THE SALAD COOLER ON THE COOK LINE. REMOVE.
Location: Expo line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDLE TO MICROWAVE ON THE COOK LINE OBSERVED ATTACHED TO UNIT WITH MASKING TAPE. REMOVE TAPE AND REPAIR HANDLE.
Location: Cook line
Equipment: Microwave oven
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: CONTAINER OF CRANBERRY JUICE OBSERVED BEING STORED IN DRINK ICE AT THE BAR. REMOVE.
Location: Bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TWO CASES OF LETTUCE OBSERVED STORED ON SHEET TRAYS THAT ARE ON THE FLOOR IN THE BEER WALK-IN COOLER IN THE BASEMENT. FOODS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE GASKETS OF THE APPETIZER COOLER.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Basement
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE THREE-COMPARTMENT SINK. PROVIDE.
Location: Three bay area
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
Location: Three bay area
|
07/26/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF FABULOSA MULTI-PURPOSE CLEANER OBSERVED IN THE DISH MACHINE AREA LABELED SANITIZER. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: (1) CAN OF WD-40 OBSERVED STORED WITH SPICES ON THE SHELF UNDER THE STEAM TABLE ON THE COOK LINE.(2) PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER SEVERAL BOTTLES OF CHEMICALS IN THE BASEMENT DRY STORAGE AREA.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: (1) CAN OF WD-40 OBSERVED STORED WITH SPICES ON THE SHELF UNDER THE STEAM TABLE ON THE COOK LINE.(2) PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER SEVERAL BOTTLES OF CHEMICALS IN THE BASEMENT DRY STORAGE AREA.
Location: Basement
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: ORTHO HOME DEFENSE MAX INSECT KILLER OBSERVED STORED WITH CHEMICALS ON THE STORAGE RACK NEAR THE THREE-COMPARTMENT SINK. THIS IS NOT AN APPROVED CHEMICAL FOR FOOD ESTABLISHMENTS. REMOVE FROM THE PREMISES.
Location: Three bay area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) OPEN EMPLOYEE DRINK CONTAINER OBSERVED ON THE STORAGE RACK ABOVE CLEAN PANS NEXT TO THE THREE-COMPARTMENT SINK. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) EMPLOYEE ON THE COOK LINE OBSERVED CHEWING GUM. EATING AND DRINKING MUST BE CONFINED TO A DESIGNATED BREAK AREA.
Location: Three bay area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHRIMP OBSERVED STORED BEHIND ROMA TOMATOES ON THE COLD TOP OF THE ENTREE COOLER ON THE COOK LINE.(2) RAW SCALLOPS OBSERVED STORED BEHIND COOKED CRAB MEAT ON THE COLD TOP OF THE ENTREE COOLER ON THE COOK LINE.(3) RAW STEAKS OBSERVED STORED ABOVE COOKED GROUND BEEF AND SAUSAGE INSIDE THE ENTREE COOLER ON THE COOK LINE.
Location: Cook line
Equipment: Cold top
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: COOKED SHRIMP OBSERVED IN THE SALAD REACH-IN COOLER WITH NO DATE MARKING.
Location: Prep area
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CONTAINERS OF LEMONS, ORANGES, AND BUTTER PACKETS OBSERVED STORED ON ICE INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE EMPTY, CLEAN, AND ACCESSIBLE AT ALL TIMES.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CONTAINERS OF LEMONS, ORANGES, AND BUTTER PACKETS OBSERVED STORED ON ICE INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE USED FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF THE DISH MACHINE MEASURED A MAXIMUM OF 144 DEGREES F AT DISH LEVEL AND 145 DEGREES F ON THE DIGITAL DISPLAY. FINAL RINSE TEMPERATURE MUST REACH A MINIMUM OF 160 DEGREES F AT DISH LEVEL AND 180 DEGREES F ON THE DIGITAL DISPLAY. REPAIR UNIT IMMEDIATELY. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL REPAIRS ARE COMPLETE.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CARRY-OUT BAGS OBSERVED BEING USED TO STORE COOKED MEATBALLS IN THE WALK-IN COOLER. USE APPROVED FOOD GRADE STORAGE BAGS.
Location: Walk-in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL WATER BOTTLE OBSERVED STORED WITH TEAPOTS AND GLASSWARE IN THE SERVER AREA. STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD AND FOOD CONTACT SURFACES.(2) WALLET AND KEYS OBSERVED STORED WITH OPEN TOOTHPICKS IN CONTAINER ABOVE THE BACK AREA PREP TABLE NEAR THE WALK-IN COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL WATER BOTTLE OBSERVED STORED WITH TEAPOTS AND GLASSWARE IN THE SERVER AREA. STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD AND FOOD CONTACT SURFACES.(2) WALLET AND KEYS OBSERVED STORED WITH OPEN TOOTHPICKS IN CONTAINER ABOVE THE BACK AREA PREP TABLE NEAR THE WALK-IN COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Expo line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Wait staff area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Prep area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK CONTAINERS OF OLIVE OIL (3) OBSERVED ON SHELF UNDER THE EXPO LINE WITH NO LABELS.(2) BULK CONTAINERS OF SALT (2) OBSERVED AT THE SERVER AREA WITH NO LABELS.(3) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE BASEMENT DRY STORAGE AREA WITH NO LABELS.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OBSERVED LEFT OPEN WHILE NOT IN USE. KEEP DUMPSTER LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CLEAN SPOONS OBSERVED IN CONTAINER AT THE EXPO LINE WITH THE HANDLES POINTED DOWN. STORE UTENSILS WITH THE HANDLES POINTED UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLOTH TOWELS OBSERVED USED TO LINE SHELVES IN THE SALAD COOLER ON THE COOK LINE. REMOVE.
Location: Expo line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDLE TO MICROWAVE ON THE COOK LINE OBSERVED ATTACHED TO UNIT WITH MASKING TAPE. REMOVE TAPE AND REPAIR HANDLE.
Location: Cook line
Equipment: Microwave oven
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: CONTAINER OF CRANBERRY JUICE OBSERVED BEING STORED IN DRINK ICE AT THE BAR. REMOVE.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TWO CASES OF LETTUCE OBSERVED STORED ON SHEET TRAYS THAT ARE ON THE FLOOR IN THE BEER WALK-IN COOLER IN THE BASEMENT. FOODS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE GASKETS OF THE APPETIZER COOLER.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Basement
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE THREE-COMPARTMENT SINK. PROVIDE.
Location: Three bay area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
Location: Three bay area
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07/19/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The spaghetti in the cold table temped 50 degrees F on top and 40 degrees on the bottom. The top half of the spaghetti was discarded on site.
Location: Cook line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Table cleaner unlabeled.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean the cooler at the bar, paying special attention to the bottom of it and the edges where the door slides.
Location: Bar
Equipment: Reach in cooler (2 door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Knife rack soiled and the top of it is dusty. Please remove the knives and clean and sanitize them. Please clean and sanitize the knife rack before replacing the knives.
Location: Kitchen
Equipment: Knife/utensil rack
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12/07/2011 | Routine |
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