| 3-101.11 / SAFE, UNADULTERATED & HONESTLY PRESENTED Priority Item Corrected During Inspection Left over couscous was found with an expiration date of June10 on it; and an open quart of half and half was found with an expiration date of June 9. found in [condition]. Discard unsafe or adulterated food items. Action Taken: The half and half and couscous was discarded as required.  |
| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Employees were observed handling ready to eat food with their bare hands. The items were seared tuna and French fries. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. Correct By: 14-Jun-2013 Action Taken: The chef told the employees to use tongs, gloves, or other utensils to prevent bare hand contact with ready to eat foods. |
| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Observed cross contamination in the walk in cooler: A box of shelled eggs was found stored next to a large container of pickles and a large container of cheese on the bottom shelf. A carton of liquid egg was on the shelving above the cheese and pickles.Raw pork chops were found in the rear kitchen reach in cooler on the top shelf above oranges, baby corn, celery, and pineapple. To prevent cross contamination, store the raw foods on the bottom most shelving of the reach in coolers and walk in coolers away from the cooked and ready to eat foods. Correct By: 14-Jun-2013 Correct By: 14-Jun-2013 |
| 3-303.11 / ICE AS EXTERIOR COOLANT NOT USED AS FOOD Priority Item Corrected During Inspection Ice used for cooling glasses was used for drink ice at the bar. Two ice scoops were found stored in this ice bin. Provide another approved ice bin for drink ice or relocate the cold plates/cooling coils to ice not used for drinks. Action Taken: The ice scoops were removed from the ice bin. The ice product shall be used as coolant for the glasses ONLY until the glass chiller is repaired. |
| 4-101.11 (B-E) / CHARACTERISTICS - FOOD CONTACT SURFACES EQUIPMENT AND UTENSILS Core Item Discontinue storing towels under your cutting boards. Towels are an excellent media for bacteria growth. Use anti skid mats to store under your cutting boards. Correct By: 14-Jun-2013 |
| 4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item Repeat A test kit for iodine (bar) and the kitchen (chlorine)] is not available. Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 14-Jun-2013 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repair the glass chiller at the bar.. Maintain equipment in good repair. Correct By: 21-Jun-2013 |
| 4-501.12 / CUTTING SURFACES Core Item The cutting boards throughout the kitchen are scored, grooved, and discolored. Replace the cutting boards. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 28-Jun-2013 |
| 4-601.11 (B-C) / EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS Core Item Clean the walk in cooler shelving, flooring underneath all cookline equipment, and the walls in the dry goods storage room. Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: June 15, 2013 |
| 5-202.12 (A) / HANDWASHING SINK, INSTALLATION Priority Foundation Item The hand sink located in dishwashing area has a water temperature of 70. Provide a water temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Correct By: 14-Jun-2013 |
| 5-202.13 / BACKFLOW PREVENTION, AIR GAP Priority Item No air gap provided on the drainline from two places on the cookline and one drain at the bar. Provide an air gap between the drainline equipment and sewer system to protect water supply Correct By: 14-Jun-2013 |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Repeat The hand sink at the bar is (left side of the bar) being used to store bottles during inspection and is unavailable for proper handwashing. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Correct By: 14-Jun-2013 |
| 6-202.11 / LIGHT BULBS, PROTECTIVE SHIELDING Core Item Repeat Lights located in dry goods storage room are not shatter resistant. Replace the missing heat lamp bulbs in the pass through area (where the waitresses pick up their orders). Provide shielded, coated, or otherwise shatter resistant light bulbs in the dry goods storage room. Correct By: 14-Jun-2013 |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Repeat No toweling available at handsink for hand drying at the cookline hand sink. Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 07-Jun-2013 |
| 6-501.114 / MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER Core Item The two ovens in the rear prep area are no longer functioning The ovens are stored in the food establishment and are unnecessary to its operation or maintenance Remove items that are unnecessary to the operation and maintenance of the food establishment. Correct By: 17-Jun-2013 |
| Comments |
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| Todays inspection was an operational routine inspection. If you have any questions regarding this report, please contact your area sanitarian at 257-3603. Provide training on the proper way to store raw foods, preventing bare hand contact with ready to eat foods, checking discard dates, and preventing cross contamination. Discontinue storing towels under the cutting boards. Towels are an excellent media for bacteria growth. The violations cited were discussed with the person in charge. Correct the violations as noted in the report. A follow up inspection shall take place on 6/28/2013. Notes: All food temperatures were found in compliance (hot & cold). Cooling and reheating procedures were found in compliance; A health policy is in place. |