|Facility Type:||Full Service Restaurant|
|Inspection date:||January 31, 2013|
|Number of critical violations:||4|
|Number of non-critical violations:||8|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3-402.11(A)||Corrected During Inspection Critical The following fish offered for service or sale in the ready-to-eat form was not documented as frozen to ensure parasite destruction: salmon, flounder and crab..|
Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. RECEIVED LETTER FAXED FROM SUPPLIER DURING INSPECTION FOR SALMON AND FLOUNDER. RAW CRAB IS SHOWN ON MENU HOWEVER HAS NOT BEEN PURCHASED BY FACILITY OR SERVED SINCE SUMMER 2012. ANOTHER UPDATED LETTER WILL BE FAXED TO EHS.
|3-302.11(A)(1)||Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw beef being stored over sauce in the True 4DR stacked freezer,
2) Observed raw beef being stored over sauces in the walkin cooler.|
Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
|4-602.11(E)(4)|| Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked beans in True 2DR prep cooler # 1------50F,
2) Cooked beef in True 2DR prep cooler # 2----44F,
3) Boiled eggs in True 2DR prep cooler #2-----43F.|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. COOKED BEANS DISCARDED AND OTHER ITEMS PLACED IN WALKIN COOLER.
|7-202.12(A)(1)-(4)||Corrected During Inspection Critical Pesticides labeled for residential use were observed in the facility.|
Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM FACILITY.
|4-302.12(A)|| Repeat The certified food manager could not provide a food temperature measuring device.|
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|4-501.11(A)|| The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR prep cooler # 2 observed at 47-48F.|
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
|4-501.11(B)|| The door gaskets of the multiple coolers are damaged.|
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|4-602.13|| The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) multiple cooler gaskets,
2) Containers holding utensils.|
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|6-501.11|| Observed that the following is not maintained in good repair:
1) Floor tiles
2) Bottom portion wall outside of dry storage room door.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|6-501.12(A)|| Repeat Observed that the following is in need of cleaning:
1) Floor drains in kitchen,
2) Piping under sinks.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|6-202.11(A)|| Light bulb(s) in the above the True sliding cooler are not covered by a protective shielding.|
Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.