Date
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Inspection Type
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Score
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Expand All
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03/06/2024
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ROUTINE INSPECTION
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98%
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Observed:
Wood exposed at bar handsink
(4-101.19) NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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Observed:
Dusty on ceiling plastic light fixtures in kitchen
(6-501.12)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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Observed:
Employee jacket stored on shelf with restaurant food
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
Corrected by removing
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08/03/2023
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ROUTINE INSPECTION
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96%
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Observed: no HACCP document for vacuum sealing of fish and other meat products.
(3-502.12) A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall ensure that there are at least two barriers in place to control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes.
(B) A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified under ¶ 8-201.14(D)
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Observed: boxed to-go containers and deli containers stored on floor. Action: Chef stored the boxed food related items above the floor. Violation corrected on site.
(4-903.11)(A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under § 4-204.122.
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Observed: dish ware along prep line not inverted/stored improperly.
(4-904.13)(A) TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted.
(B) When TABLEWARE is preset, exposed, unused settings shall be:
(1) Removed when a CONSUMER is seated; or
(2) Cleaned and SANITIZED before further use if the settings are not removed when a CONSUMER is seated.
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Observed: walls in debris build-up.
(6-501.12)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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Observed: personal items (cell phones and keys) stored on prep counters. Discussed this violation with staff and Management. Action: personal items are being stored on person or in a designated container. Violation corrected on site.
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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Observed: torn gasket on reach in cooler.
Observed: food residue/mold like substance on racks in walk in cooler.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/08/2023
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FOLLOW UP INSPECTION
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100%
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02/21/2023
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ROUTINE INSPECTION
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93%
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Observed: incomplete Hepatitis A shot records.
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
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Observed: no food protection managers certification.
(2-102.20) A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).2-102.20
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Observed: knife stored on knife rack with excessive food residue on blade. Observed: Action: Knife was removed and washed. Violation corrected on site.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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Observed: numerous spray containers with solution and no label. Action: Staff added label to spray containers. Violation corrected on site.
(7-102.11) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material
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Observed: personal beverages not stored properly. Also, a speaker and cell phone stored on prep counter. Action: beverage removed and speaker/cell phone stored in designated area. Violation corrected on site.
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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Observed: rust and corrosion on racks for reach in and walk in coolers.
(4-101.19) NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Shelving shows signs of corrosion/rust
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Observed: dish ware along kitchen prep line not inverted.
(4-904.13)(A) TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted.
(B) When TABLEWARE is preset, exposed, unused settings shall be:
(1) Removed when a CONSUMER is seated; or
(2) Cleaned and SANITIZED before further use if the settings are not removed when a CONSUMER is seated.
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08/10/2022
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ROUTINE INSPECTION
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96%
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Observed: no food protection managers certification.
(2-102.20) A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).2-102.20
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Observed: stored laddie with food residue in spoon area. Action: Owner cleaned the laddie. Violation corrected on site.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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Observed: several large containers with rice and flour without label. Action: owner wrote labels on large containers. Violation corrected on site.
(3-302.12) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD
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Observed: missing ceiling tile above food related utensils.
(6-101.11) (A) Except as specified in ¶ (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
(6-201.11) Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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Observed: dish ware not stored properly.
Kitchenware/Tableware not stored/handled/dispensed/displayed to protect food/lip contact surfaces
(4-904.13)(A) TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted.
(B) When TABLEWARE is preset, exposed, unused settings shall be:
(1) Removed when a CONSUMER is seated; or
(2) Cleaned and SANITIZED before further use if the settings are not removed when a CONSUMER is seated.
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Observed: several sets of keys stored on prep counter. Action: Staff removed the keys. Violation corrected on site.
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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07/27/2021
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ROUTINE INSPECTION
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100%
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Observed two spray bottles without labels. Bartender wrote labels on spray bottles.
Chemical spray bottles not labeled and/or not properly labeled
(2-202.12) POISONOUS OR TOXIC MATERIALS shall be applied so that:
(1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, and
(2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by:
(a) Removing the items,
(b) Covering the items with impermeable covers, or
(c) Taking other appropriate preventive actions, and
(d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application.
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Observed incorrect scoops not stored correctly in large containers of flour, sugar. Chef in Charge removed the incorrect scoops. violation corrected on site.
(3-304.12)During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOODCONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7)
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