Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Open employee coffee on prep table along cookline. Beverage discarded.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Employee observed using bare hands to get fruit plate for customer. Inspector stopped Employee. Food discarded. Employee washed hands then put on gloves to work with ready-to-eat food.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2 ice wands stored in direct contact with wire shelving in kitchen. Discussed wrapping or storing ice wands (a food-contact surface) per Food Code. Item sent to warewashing by Person in Charge.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods (pooled egg, tomatoes, ham, etc.) on make table with an internal temp above 41F (see temp log). Foods discarded as they were past the 4-hour safety window.
Potentially hazardous foods (tomatoes) in clear door reach-in with an internal temp above 41F (see temp log). Foods placed on ice as itwas in the 4-hour safety window.
8-304.11
Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (A) Post the permit in a location in the food establishment that is conspicuous to Consumers;
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION: Post the permit in a location in the food establishment that is conspicuous to Consumers
OBSERVATIONS & CORRECTIVE ACTIONS: 2015 Health Permit not posted where conspicuous.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Jan 18, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chemical warewashing machine not sanitizing between 50ppm-100ppm. Person in Charge primed machine and observed the sanitizer squeeze tube motor was not operational. Person in Charge contacted third-party company.
Discussed the importance of using a test strip to monitor ware washing equipment (especially if maintenance is working on 3-compartment sink).
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw bacon stored next to ready-to-eat deli meat on speed rack in walk-in. Person in Charge rearranged according to separation of storage to prevent cross contamination.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jan 18, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No pipes under 3-compartment sink. On-site maintenance replacing pipes. Establishment did not have a working warewashing machine and could not use 3-compartment sink to wash, rinse and sanitize.
On-site maintenace was able to replace pipes under 3-compartment sink before inspection was over. However, Inspector obseved a steady leak from pipes during the 3-compartment sink test.
Discussed the importance of having AT LEAST one method to wash, rinse and sanitize (either the 3-compartment sink or the chemical warewashing machine). IF Establishment is obseved operating without AT LEAST one of the above, a cease of operations and associated fees will be issued.
3-304.12
In-use utensils not properly stored between uses
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Knives stored between make table equipment.
Tongs stored on oven handles.
Advised correction.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Foil used to line shelving along cookline. Advised correction.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Make table not maintaining an ambient air flow of 41F or below (see temp log). All foods discarded as they were past the 4-hour safety window.
On-site maintenance worked on unit and showed Person in Charge how to not restrict air flow by blocking the unit's fan with metal pans. Obsevred the ambinet air temperature drop during inspection (see temp log).
*Establishment can NOT use make table if the unit does not maintain 41F or below. No foods in unit at the end of the inspection as the temperature was still above 41F.
**Establishment required to keep cold holdling logs (for make table and make table foods) due to repeat violations.**
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excessive grease buildup on sides of cookline equipment. Staff began cleaning.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wall in disrepair at floor to wall juncture in chemical closet.
Missing or broken wall tiles in warewashing (behind sprayer).
Floor to wall juncture near the reach-in room service cooler in disrepair.
Hole in wall by bar sink.
Discussed addressing physical facility issues to ensure an environment that is smooth, durable, easily cleanable and not condusive to pest harborage.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food debris, broken plates, etc. along flooring throughout cookline.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No soap at bar handsink.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Comply by : Apr 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No paper towels at bar handsink.