Observations & Corrective Actions

8: 2-301.14 Observed food employee with gloved hands handle raw chicken and then remove gloves and put on new gloves to start food preparation without washing hands. Thoroughly wash hands after handling or touching raw poultry, meats or fish to prevent cross contamination. Thoroughly wash hands prior to conducting food preparation.Thoroughly wash hands prior to putting on food handlers gloves. Corrected by food employee washing hands.

10: 5-205.11 Observed two hand sinks missing signage regarding required hand washing. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Corrected by providing hand washing stickers to manager. Observed two hand sinks blocked and food employees not able to wash hand when needed during food preparation. Hand sink at front preparation line was filled with unclean dishes and the hand sink in back preparation area was blocked by card board boxes stacked in front of hand sink making it not accessible. Hand sinks must be kept accessible for use at all times. Shall ensure items are not placed or store items in, on, or in front of handwashing sinks. Corrected by removing items that were blocking the hand sinks. Observed paper towels missing from two of the hand sinks during inspection. Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands. Corrected by filling the paper towel holders.

20: 3-501.14 Measured cooked pasta, cooked mushrooms and house-made ceaser dressing at 59F, 60F and 52F respectively inside the walk-in cooler inside covered pans. 30minutes later the food measured 58F, 59F and 50F respectively. Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms. Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. Once products are less than 41 F the food can be transferred to bulk containers and stored covered. Use a food thermometer to verify foods are less than 41 F prior to covering for storage. Food had been cooked about three hours ago and was cooled to 70F within two hours. Corrected by removing lids on the containers in the walk-in cooler so the food could cool properly.

21: 3-501.16 (A)(1) Observed marsala sauce, mushroom sauce and mushroom butter sauce at 117F, 122F and 123F respectively in the hot holding unit with double pans. Hot hold foods above 135F to prevent the growth of microorganisms. Food was cooked and placed in the hot holding unit 1.5 hours ago. Corrected by reheating the food to 165F and removing the double pan so food could maintain proper hot holding temperatures.

22: 3-501.16 (A)(2) Measured tomato meat sauce, lobster sauce, pomo sauce and roasted garlic alfredo sauce at 45F in the preparation cooler in double pans. Food was placed inside unit three hours ago. Cold hold foods below 41 F to prevent the growth of microorganisms. Corrected by placing the food inside the walk-in cooler to reach proper temperature and also removing the double pans in the cold holding preparation unit. Shall not double pan. Correct by unit being turned up so the food doesn't freeze eliminating the need to double pan. Shall monitor the unit and adjust temperatures accordingly and discontinue practice of double panning food inside the cold holding units.

35: 3-501.13 Observed several large packages of frozen beef sitting on the counter for an hour during inspection. Discontinue thawing frozen foods at room temperature. Foods must be thawed in a refrigerator at temperatures less then 41 F, under cold (less than 70F) running water, or as part of the cooking process. Corrected by properly thawing the beef under continously running cold water.

37: 3-602.12(C) Consumers were not notified of presence of major food allergens in unpackaged foods as required by the code. Correct by providing information on food allergens to the consumer. Discussed with person in charge and flyer given.

51: 5-202.14 Observed a sprayer hose that is in continuous use attached to the mop sink faucet. The mop sink has an existing vacuum breaker that is not designed to be under pressure. Provide a continuous pressure backflow prevention device to protect the establishment water supply. Sprayers and other valves located down stream of a vacuum breaker put backpressure on the vacuum breaker. Because it may fail to function properly, the vacuum breaker is not designed for continuous pressure applications. Provide a proper vacuum breaker that can handle being continuously under pressure due to using the sprayer hose on a continuous basis.