Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet stacking of deep containers on the clean shelf across from the grill area.
4-904.11
Single-service/use items not properly handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Single-service items for consumer self-service not furnished with the original wrapper or from an approved dispenser
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed single-use cupcake containers in the bakery area and in the large bar banquet area not inverted.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food debris on the sides of skillets on utensil shelf across from the grill/fryer area.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the quat sanitizer at the grill to have a concentration above 400ppm.
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: Observed several foods in the prep middle walk-in cooler to have internal temperatures above 41F (see temp log for foods and temperatures). Foods were discarded.
Observed unsalted butter out at room temperature in the bakery area, on top of the microwave with the wording "keep refrigerated" and no active temperature control. The internal temperature of the butter was above 41F (see temp log). Food was discarded.
Observed unsalted butter on the make table for immediate use with an internal temperature above 41F and no active temperature control (see temp log). Food was discarded.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a pipette of goat cream cheese with masking tape on the pipette tip. Cream cheese was voluntarily discarded.
Observed silver bowl broken on the edge and a melted plastic container on the clean utensil shelf across from the grill. Plastic container was discarded.
Observed the green leaf dish to have a rusted surface and grease buildup and a cracked handle on the catering equipment shelf.
Observed the ceramic dish (long boat shaped) with a broken tip on the catering equipment shelf.
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
Comply by : Apr 07, 2018
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: Observed employee go into dry storage, reach into to grab a sleeve of crackers and remove crackers with bare hands and then proceed to eat the crackers through the kitchen. Employee left the area and did not return.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no disclosure or reminder on the catering menu for raw or undercooked foods. Person in charge stated that the beef in the mixed grill was cooked to medium and a consumer advisory was provided on the restaurant menu; however, no consumer advisory is provided on the catering menu.
2-401.11
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
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee go into dry storage, reach into to grab a sleeve of crackers and remove crackers with bare hands and then proceed to eat the crackers through the kitchen. Employee left the area and did not return.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hard-boiled eggs in a deep container with a tight lid in the prep middle walk-in cooler. Manager stated the eggs were boiled and put in the cooler within the last hour prior to start of inspection.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the prep middle walk-in cooler unable to hold an ambient temperature of 41F or below.
Observed the koch 6-door reach-in cooler to be leaking with condensate dripping into a bucket.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a bottle of soap on the bakery prep table next to the mixer.
Observed sterno gel fuel and butane stored on the bakery shelf with clean wares.
Observed a box of candles stored directly on top of a box of sugar in the catering area.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chef not wearing a hair restraint while preparing food.
Observed the sous chef not wearing a beard restraint while preparing 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
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food buildup on the "raw" cutting board at the hot line make table.
Observed debris inside the cupcake holders in the large bar on the shelf in the large banquet room.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the sous chef to not have a thermometer for taking temperatures of cooked foods.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a soiled rag stored below the white cutting board at the hot line make table.
2-102.11
Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICAL
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chicken to be cooked with an internal temperature below 165F. Inspector asked the sous chef if he takes temperatures after cooking foods, to which he replied that he did not have a thermometer and that chicken should be cooked to 160F. Discussed cooking temperatures with person in charge and sous chef.
Observed the cutting board at the hot line make table to have raw ground beef buildup as well as stains from various raw meats. Chef stated that the cutting board was used for steaks and ground beef without washing, rinsing, or sanitizing between foods.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed paper towels stored in the basin of the handsink at the saloon bar warewash handsink.
2-303.11
Food employee wearing jewelry while preparing food.
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sous chef wearing a bracelet during food prep and handwashing. Sous chef removed bracelet during investigation.
3-401.11
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
CRITICAL
Comply by : Apr 07, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chicken cooked for mixed grill to have an internal temperature below 165F (see temp log).
Observed steak for mixed grill to have an internal temperature below 145F (see temp log).
4-501.14
Warewashing equipment not cleaned before use & every 24 hours; Warewashing machine not operated per data plate
Comply by : Jul 03, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup on the top of the chemical dish machine.