III / Preventing Contamination by Hand
At time of inspection the bar tender explained that lemons/limes are exposed to bare hand contact during the preparation and service of the ready-to-eat (RTE) foods.
To prevent contamination RTE foods should not be exposed to bare hand contact. Lemons/limes should be washed, cut wearing gloves, and served using utensils.
V / Food from Approved Source
At time of inspection, kitchen staff was unable to show documentation of all mussel tags being kept for 90 days.
Mussel tags should be kept for 90 days in an orderly manner.
VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked (cut lettuce and cut tomatoes).
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
VIII / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 25-November-2013
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| Recommend the management be aware and have a written policy regarding employee health situations. Visible or know symptoms or known diagnoses are addressed according to Ohio Administrative Code. Food employees are not to eat, drink, and use tobacco in non-designated areas/do not use utensils more than once to taste food that is sold or served. Animals are not permitted in the restaurant unless certified service animal. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Only approved drinking containers shall be used in the the food service areas. Preset silverware should be completely wrapped. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods should not be touched by bare hands including lemons/limes at the bar area. Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation. Recommend at least one person on each working shift have food safety basics training including the bar employees. All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Mussel tags should be kept for 90 days. Meats are thawed under cold running water or under refrigeration. Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165º F. Cooked potentially hazardous foods are cooled from 135º F to 70º F within two hours and from 70º F to 41º F or below within 4 hours. Hot foods are being held at 135º F or above and cold foods are being held at 41º F or below. Ready to eat potentially hazardous foods shall all date marked and discarded when required. Work on dating all RTE TCS foods with proper date marks for discard days 7 days after opening or preparation including cut lettuce and cut tomatoes. The menu should be revised to include a proper consumer advisory. Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding and display. Foods are protected from physical and environmental contamination during storage, preparation, and display. Store all foods based on minimal cooking temperatures. Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment shall be used for transport and delivery of TCS foods. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated. Metal Stem thermometers shall be provided and calibrated daily. |