01: 2-102.11 (A), (B), (C), (1), and (4-16) Person in charge is not assuring that Food Safety activities such as holding and sanitizing are occurring within the facility. Multiple priority violations observed during inspection.
02: 2-102.12 (A) and (B) A certified food safety manager who has shown proficiency by passing an accredited test is not on staff. Person in charge is scheduled to take CFPM in August at health department.
10: 5-205.11 A handwashing sink within the facility observed being used for purposes other than handwashing. Observed handwashing sink in bar area being used as a dump sink. Spoke with person in charge about keeping hand wash sink accessible at all times. Person in charge will decide which hand sink in bar area will be used as handwashing sink and which will be used as dumping sink. Inspector also suggested using dump bucket behind bar.
15: 3-302.11 (A) (1-2) Raw animal foods are not separated from ready-to-eat foods during storage, preparation, or holding. Observed raw shrimp stored next to queso dip and French onion soup in walk-in cooler. Spoke to person in charge about separating raw and ready-to-eat foods. Queso dip and French onion dip was moved to separate shelf during inspection.
16: 4-501.114 Chlorine sanitizing solution is not between 50-200 ppm along with corresponding pH and temperature. Observed sanitizer measuring below 50 ppm in bucket in bar area. Spoke to person in charge about ensuring proper concentration of sanitizer. Sanitizer was remade to proper concentration during inspection.
16: 4-602.11 (C) Food contact surfaces are unclean. Observed ice machine in bar area with green slime mold inside machine. Spoke to person in charge about cleaning frequency. Person in charge states they have scheduled cleaning.
21: 3-501.16 (A) (1) TCS products are being held between 131-135 degrees F. Observed 1) cooked tri-tip beef holding at 131 degrees F in hot holding unit for less than 2 hours 2) cooked prime rib holding at 133 degrees F in hot holding unit for less than 2 hours. Spoke to person in charge about proper hot holding procedure. Meat was moved to smoker and meat was reheated to proper temperature.
22: 3-501.16 (A) (2) Food observed holding at temperatures greater than 50 degrees F. Observed several TCS foods in cold hold table closest to ware washing area holding between 44-59 degrees F for less than 4 hours. Food was placed in freezer and ice bath but was not successfully cooled down before 4 hours. All food items were discarded. See voluntary condemnation for a list of food items.
23: 3-501.17 Refrigerated, ready-to-eat, time/temperature control for safety food is not properly date marked when held for more than 24 hours. Observed macaroni and cheese not date marked. Spoke with person in charge about properly date marking foods. Date was added to macaroni and cheese during inspection.
25: 3-603.11 Animal foods are served or sold raw or undercooked without a consumer advisory and/or the consumer advisory does not meet requirements. Observed no asterisk next to undercooked food items on menu. Spoke to person in charge about updating menus with proper consumer advisory. Person in charge will update menus.
49: 4-602.13 Nonfood contact surfaces of equipment not cleaned at a frequency necessary to preclude accumulation of soil residues. Observed broken glass, hair, and excessive debris in bottom of glass chiller machine. Spoke to person in charge about cleaning frequency. Person in charge will clean machine.
55: 6-501.12 Physical facilities are not cleaned as often as necessary to keep them clean. Observed 1) vents in women's and men's restrooms with excessive dust accumulation 2) excessive grease and food debris build up under food equipment. Spoke to person in charge about increasing cleaning frequency. Will send cleaning log.
Additional Comments
No comments
Observations
Supervision
(15 points)
OUT
01 Person in charge present, demonstrates knowledge and performs duties
Repeat
Observations
OUT
02 Certified Food Protection Manager
Repeat
Observations
Employee Health
IN
03 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
04 Proper use of restriction and exclusion
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
IN
08 Hands clean and properly washed
Compliant
Observations
IN
09 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Repeat
Observations
Approved Source
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
Protection from Contamination
(10 points)
OUT
15 Food separated and protected
COSRepeat
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
COSRepeat
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
COSRepeat
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
Time/ Temperature Control for Safety
IN
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
N/O
20 Proper cooling time and temperature
Compliant
Observations
OUT
21 Proper hot holding temperatures
COS
Observations
OUT
22 Proper cold holding temperatures
COS
Observations
OUT
23 Proper date marking and disposition
COS
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
Consumer Advisory
(5 points)
OUT
25 Consumer advisory provided for raw/undercooked food
COS
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
Safe Food and Water
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
Food Temperature Control
N/O
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/O
34 Plant food properly cooked for hot holding
Compliant
Observations
N/O
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
Food Identification
IN
37 Food properly labeled; original container
Compliant
Observations
Prevention of Food Contamination
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
N/O
42 Washing fruits and vegetables
Compliant
Observations
Proper Use of Utensils
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
Utensils, Equipment, and Vending
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
OUT
49 Non-food contact surfaces clean
Observations
Physical Facilities
IN
50 Hot and cold water available; adequate pressure
