|
06/20/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available. Guidance on approved classes was provided.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
A clean up procedure for vomit and diarrheal events was not available. Corrective action: The inspector provided a procedure that is to be maintained at all times.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
The paper towel dispenser behind the bar was empty. Corrective action: An employee stocked the dispenser with paper towels.
6-301.14 Handwashing Signage (C)
Signs instructing employees to wash hands were not provided at the hand sinks throughout the facility. The inspector provided signs to be installed.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-402.11 Parasite Destruction (P)
Evidence of parasite destruction was not available for salmon prepared raw or undercooked. Corrective action: Attain a letter of parasite destruction and maintain it at all times.
3-203.12 Shellstock, Maintaining Identification (Pf)
Shellstock tags for clams and mussels were being retained, but were not marked with a final date sold or maintained in chronological order. Corrective action: Mark tags with a final date sold and retain tags in chronological order for at least 90 days.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw veal was stored above ready to eat cheese in the walk in cooler. Corrective acton: An employee moved the veal to the bottom shelf.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The bar dish machine failed to measure at least 50ppm chlorine residual. Corrective action: The sanitizer concentrate was replaced, the machine was primed, and the dish machine measured between 50ppm chlorine residual.
|
| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
|
Inspector Comments:
3-403.11 Reheating for Hot Holding (P)
Marinara (126°F), meatballs in stock (120°F), broccoli soup (125°F), and spicy marinara (119°F) stored in the cook's line steam table were not reheated to 165°F before hot holding. Corrective action: All items were brought to a boil in sauce pans and then transferred back to the steam table to hot hold at or above 135°F.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Gravy (47-50°F) that began the cooling process the day prior was not cooled fast enough. The gravy was discarded, see voluntary condemnation. Corrective action: Rapidly cool foods from 135-70°F within the first two hours of cooling and from 70-41°F within an additional 4 hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw chicken (49-50°F) stored in the base of the grill station cold top refrigerator measured above 41°F. The chicken was discarded, see voluntary condemnation. All remaining TCS foods in the refrigerator measured at or below 46°F and were moved to the walk in refrigerator to rapidly chill. Corrective action: Maintain all cold held TCS foods at or below 41°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation or discard date (Sauces, soups, stocks, opened milk, pastas). Corrective action: Label all required items with an opened, prepared, or discard date and ensure the items are used or disposed of within seven days. Guidance on proper date marking was provided.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Hermetically sealed commercially prepackaged Mahi Mahi was not opened immediately after thawing.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Parmesan cups stored on the shelf above the salad station cold top refrigerator and on top of the single door reach in refrigerator next to the salad station were stored unprotected. An employee wrapped all exposed food.
Ice build up was present in the under counter cold top refrigerator next to the espresso machine.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored at knee level on the cook's line oven handles. The ice scoop was stored on the soiled top of the ice machine. An ice wand was stored on the floor of the walk in refrigerator.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
To go containers were stored food contact surface side up on the shelf above the salad station cold top refrigerators.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
The drainboards to the warewashing area were partially sealed to the wall with tape. An ice bucket used to stock ice bins was repaired with tape.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The interior of the cook's line grill station cold top refrigerator was in poor repair.
4-402.12 Fixed Equipment, Elevation or Sealing (C)
The drainboards to the warewashing area were separated from the wall and the caulking was in poor repair and discolored with a black mold like substance.
4-501.12 Cutting Surfaces (C)
Large cutting boards at the salad station cold top refrigerators were heavily grooved and discolored.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The cook's line handwashing sink faucet was leaking when not activated.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The walls above and below the dirty side drainboard of the warewashing area were soiled and discolored with a black mold like substance. The ceiling above the cook's line saute station and salad station was soiled with dust.
|
|
12/19/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: The cook placed raw chicken on the center station cutting board for seasoning, then immediately used the same board to season raw salmon without wash, rinsing, and sanitizing in between species. Re-inspection required.
Raw meatballs were stored above exposed ready to eat sauce in the walk in refrigerator. Re-inspection required.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling raw chicken followed by raw salmon without washing hands in between. Re-inspection required.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Shrimp was thawing in the three compartment sink while soiled dishes were actively being washed. Re-inspection required.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken stored above the fill line of the center cold top refrigerator on the grill line measured 45°F. Fresh mozzarella stored in an insufficient ice bath measured between 41°F-52°F. Re-inspection required.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the cooks line hand sink. Re-inspection required.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Single use paper towels were not available at the noodle preparation area. Re-inspection required.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: An approved pesticide was improperly stored above onions in the area next to the noodle preparation area. Re-inspection required.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several squeeze bottles throughout the kitchen were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Caesar salad cheese baskets and sliced bread were stored unprotected on the shelf above the salad preparation area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Interior of the center cooks line cooler was in disrepair. Cooling unit gaskets throughout the kitchen were torn. Caulking around food preparation sinks located in the kitchen were torn and/or missing.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Caulking in the ware washing area was heavily discolored.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cooling fan blade guard in the center cooks line refrigerator was heavily soiled. The metal storage racks in the walk in refrigerator were heavily soiled. Re-inspection of both units required.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level on the oven handle on the cooks line. A sheet tray used to heat bread was stored on the floor of the bread serving galley. Ice cream scoops were stored in standing water on the expo line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on hand sinks throughout the kitchen were torn, cracked, or missing. The faucet to the preparation sink next to the salad preparation area was in poor condition.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lighting above the salad preparation area was not adequately shielded. Lighting near the rear kitchen exit door was not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Unused equipment was stored in the kitchen near the salad preparation area. Unnecessary equipment and personal items were accumulating in the closet next to the noodle preparation area.
|
|
05/10/2018
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags were not consistently labeled with a sold date, and were not stored in chronological order.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken and scallops were stored directly above an uncovered container of spinach in the cook line reach in refrigerator. Raw chicken was stored above and next to an uncovered metal pan of sliced tomatoes in the walk in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A lemon was present in the basin of the wait area hand sink. Food debris was present in the basin of the hand sink on the North cook line. An employee was observed scooping ice with a glass at the bar.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various potentially hazardous food items were 44-50°F including:
Prosciutto, chicken demi glaze, tomato soup, marinara sauce, cooked sausage mix, alfredo sauce, meatballs, cooked boar, lasagna, cannelloni, ranch dressing, caeser dressing, fresh mozzarella, anglaise sauce, shredded veal, bolognaise, ricotta cheese, goat milk cheese, mozzarella cheese, sour cream, cooked gnocchi, fontina cheese, raw scallops, brulee, pasta dough, smoked salmon, raw chicken, raw beef, chopped ham, salami, cut lettuce, ham, various sausages, mortadella, rum custard 44-46°F in the walk in refrigerator above 41°F.
Raw veal 49°F stacked above the fill line in the center cook line cold top refrigerator above 41°F.
Cut lettuce, cut salami, mortadella, ham, roasted red peppers, hard boiled eggs, burrata cheese, bleu cheese, various caeser dressings, mozzarella cheese, sliced tomatoes 44-49°F in the cold top refrigerators across from the walk in refrigerator and freezer above 41°F.
Cut garlic in oil (88-90°F) in a metal pan on the cook line range oven above 41°F.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: Waste water was pooled on the floor along the wall across from the three compartment sink. The floor sink at the wait area was not draining.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cooked pasta was improperly cooling in deep metal pans that were tightly wrapped in plastic in the walk in refrigerator and the cook line reach in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The bottom shelves of both cook line cold top refrigerators were in disrepair. The shelves inside the cook line cold top refrigerators were rusty and chipping paint. The bottom shelf of the table across from the three compartment sink was in disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the three compartment sink was moldy.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cook line cold top refrigerator and the salad station cold top refrigerators were severely stained. The interior of the cook line microwave was soiled with food debris. The table mounted can opener blade in the ware washing room was soiled with debris. A pink mold-like substance was present on the interior portion of the ice machine.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door hinges, underneath the door gaskets, and the trim around the doors on the cook line cold top refrigerators were soiled with food and debris. The door gasket on the short reach in refrigerator in the wait station area was soiled with food and debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Multiple pans in the ware washing areas were stacked and stored wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored with their food contact surfaces facing up exposing them to potential contamination in the ware washing room.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Water was pooled on the floor on the cook line. The hand sink in the bakery area was not draining.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor on the cook line had broken and missing tiles, and missing base coving. The floor underneath the bakery reach in refrigerator was soiled with debris. The floor at the bar was in disrepair and was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple lights in the cook line hood vent were non-functioning.
|
|
05/22/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A sealed bag of dry blue cheese was full of air as if due to microbial growth.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Squash soup was 120°F and marinara sauce was 122°F in the cook line steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: On the salad prep area cold top dry blue cheese was 54°F, fetta was 52°F, and mozzarella was 51°F. In the wait station refrigerator milk was 51°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The dish sprayer was below the flood rim of the sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the pastry area hand sink. Soap was not provided in the south men's room.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Refrigerator and freezer door gaskets were torn. The glass front of a wine cabinet was broken and repaired with tape.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the ice machine was soiled with residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Refrigerator door gaskets on the cook line were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in 70°F standing water. Utensils were stored at knee level on the cook line, one of which was hanging below the rim of a trash can.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lighting at the drink station was in adequate.
|
|
11/10/2016
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Several cardboard containers of raw shell eggs were stored above ready to eat food product inside the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food debris was present in the warewashing hand sink and the hot line hand sink. An employee was observed filling a pitcher at the hand sink in the wait station area.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A large plastic container of demi glace inside the walk-in refrigerator measured 50 degrees F after cooling for more than 6 six hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Ceasar dressing and raspberry vinaigrette stored in plastic squeeze bottles both measured 50 degrees F inside the left facing salad cold top refrigerator.
|
|
03/16/2016
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the middle cook line cold top: mozzarella was 45°F, vegetable sauce was 45°F, cooked artichokes were 52°F. In the South salad cold top: goat cheese was 47°F, mozzarella was 47°F. In the North salad cold top: diced ham was 46-48°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Metered water of 100°F was not provided at the middle kitchen hand sink. Cold water was not provided at the East womens restroom hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several unlabeled chemical spray bottles were present in the ware washing area, and one by the mop sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non food grade bowls made from wooden tree sections were present in the dish area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the North cook line cold top were torn. The right door gasket on the South cook line refrigerator was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided in the small North cook line cold top and small milk refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: An ice buildup was present in the small milk refrigerator. The interior bottom of the upright dessert refrigerator was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the North cook line cold top and small North cook line cold top were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were present on the cook line oven handles.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the cook line hand sink was in poor repair. ASSE 1022 dual check valves were not provided on the water lines supplying the cappuccino machine and coffee machine at the kitchen wait station. The faucet base on the prep sink leaked. The faucet base on the left 3-compartment sink faucet leaked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor below the soda syrup storage rack was in poor repair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights over the glassware by the ice cream freezer were unshielded. One light in the middle cook line vent hood was burnt out. One light in the South cook line vent hood was unshielded. The interiors of the unused ovens below the ranges on the cook line were soiled. The lights above the small wait station near the bar were unshielded.
|
|
12/14/2015
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shell fish tags were not marked with an empty date.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various potentially hazardous foods in the West cook line cold top were 46-57°F including pastas 46-57°F, sauces 48°F, cooked beef 46°F, raw chicken 46°F, cut tomatoes 46°F, raw shrimp 49°F, demi glaze 50°F, lobster sauce 50°F, cream sauce 50°F, salmon and white fish 51°F, salsa 49°F, whipping cream 52°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Glass cleaner was stored on top of a clean pan in the dish area. Butane was stored next to food items and above the prep counter in the dry storage area.
|
|
09/21/2015
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A severely dented can of pumpkin sauce was stored with other wholesome cans on the can rack.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the ware washing area was observed handling soiled dishes then handling clean dishes without washing hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing a tomato in the middle kitchen hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating on the silverware prep table in the kitchen. An employee beverage was present above the North cook line cold top. An employee beverage was present on the utensil table next to clean plates in the ware washing area.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked potatoes were not effectively cooling while sitting out on the Southeast cook line prep counter.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the middle cook line cold top: raw veal was 45°F, grilled artichokes were 45°F, cut tomatoes were 48°F, mozzarella was 49°F. In the North cook line cold top: calamari was 46°F. In the small cook line cold top: crab was 46°F, cut tomatoes were 44°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the bar hand sink, paper towels were not provided at the middle kitchen hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of bleach was stored next to a rack of clean utensils in the ware washing area. Cans of butane were stored next to a box of pasta in the dry storage area.
|
|
06/04/2015
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Empty date was not marked on shellfish tags.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present on the West cook line cold top prep counter.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Veal shanks at 52 F were being reheated in the steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various potentially hazardous foods were above 41 F in the West cook line cold top: pastas 49-54 F, rice 54 F, chicken 46 F, diced tomatoes 47 F. In the middle cook line cold top: cut tomatoes 47 F, cooked mushrooms 46 F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two unlabeled chemical spray bottles were present in the dish area.
|
|
01/29/2015
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags were not in chronological order, and empty date was not recorded.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy zucchini was present with other wholesome vegetables in a box in the walk-in cooler. A container of moldy feta cheese was present in the milk refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw lamb racks in the main cook line cold top.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating in the salad prep area.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Chicken soup in the walk-in cooler was 48°F after cooling for more than six hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various potentially hazardous foods in the West cook line cold top were 45-57°F. Containers of half and half in the milk refrigerator were 48-49°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided at the cook line hand sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shutoff was present downstream of the atmospheric vacuum breaker on the mop sink faucet.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The far back kitchen hand sink was blocked by a large box.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A food container was placed inside of a trash can in the salad prep area while food products were being prepped into the container.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cook line cold tops were deeply grooved. The cutting boards on the salad area cold tops were deeply pitted. The cook line spice dispenser was soiled. A wet cloth towel was placed directly on top of foods stored in the West cook line cold top. A wet cloth towel was placed directly on top of potable drink ice at the center bar area closest to the kitchen. The interior of the salad area microwave was rusted and in poor repair. One plastic food container in the walk in cooler had a large crack. One plastic food utensil above the 3-compartment sink was chipped and in poor repair. One utensil handle was melted across from the 3-compartment sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the East cook line cold top were torn. Foil was present below the griddle oven and below the ranges. The prep sink was not properly caulked to the wall. The walk in cooler door gasket was soiled. The racks in the walk in cooler were rusted. The door gaskets on the East salad area cold top were torn. The caulking on the dish machine drainboards had mold present and was in poor repair. The caulking on the 3-compartment sink had mold present and was in poor repair. The door gasket on the milk refrigerator was torn, and the door to the milk refrigerator did not close properly.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the West cook line cold top was soiled. The interior of the upright cook line freezer was soiled. An ice build up was present inside the milk refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the East cook line cold top were soiled. The exterior surface of the door on the small West cook line cold top was soiled. The upright cook line freezer door gasket was soiled. The door gaskets on the East salad prep area cold top were soiled. The racks in the walk in cooler were soiled. The left faucet base on the 3-compartment sink was soiled. The can opener blade mount was soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored at knee level on the cook line oven handles. A knife was stored in the non cleanable space between the cook line cold tops. Clean sheet pans were stored on the floor of the ware washing area.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A box of single service cups was stored on the floor behind the ice cream freezer.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the cook line hand sink was in poor repair. The caulking on the salad prep area hand sink was soiled. The prep sink faucet base leaked. The left faucet base on the 3-compartment sink was loose and was leaking. ASSE 1022 dual check valves were not provided on the water lines supplying the cappuccino machine and coffee machines at the kitchen wait station.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Dumpster lids were open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The tops of the wall tiles behind the cook line hand sink were soiled. All kitchen floor sinks were soiled. Holes were present in the wall above the sprayer sink. Wall tiles were falling off the wall below the dish machine drainboards and sprayer sink. The walls around the ice machine and mop sink were in poor repair. Floor coving was missing around the ice machine and mop sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lighting over the small bar area nearest the kitchen was unshielded.
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10/21/2014
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several bottles of liquor in the bar had fruit flies.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored above the hot holding unit in the grill area.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee in the bar area was observed handling ready to eat lemons with their bare hands.,
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Veal in the cold top refrigerator was 58°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dishwasher in the kitchen did not have a concentration of at least 50 ppm residual chlorine during the final sanitization rinse.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The right faucet of the three-compartment sink did not have a functioning cold water handle. The women's restroom on the south side of the restaurant did not have hot water that reached at least 100°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The men's restroom handsink on the north side of the restaurant lacked paper towels.
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07/17/2014
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw salmon was stored above diced tomatoes in the walk-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided for the menu items that can be served raw or undercooked.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Butternut squash in the grill area was 86°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Pasta, beef, veal, and artichoke hearts in the grill cold top refrigerators were between 48-53°F. Spinach and sliced tomatoes in the salad cold top refrigerator were 47°F and 62°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
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04/16/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided for menu items that can be served raw or undercooked.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored above customer food and next to customer food in the kitchen.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Pasta, beef, tomatoes, and shrimp in the pasta cold top refrigerator were 47°F to 49°F.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: The grill handsink was removed.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of window cleaner was stored above bottles of wine in the bar.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of food were stored on the walk-in freezer floor.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking for the three-compartment sink was moldy. The shelves in the warewashing dish storage area were rusty. The door gaskets for the reach-in refrigerators in the grill area and wait station were torn. Foil was used to line catch plates in the grill area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Te interior of the upright reach-in freezer in th grill area was soiled with food debris. The interior of the microwave was soiled with rust. The interior of the ice machine was moldy. The milk wand on the espresso bar in the wait station was soiled with food debris. The interior of the wait station reach-in refrigerator had major ice buildup. The cutting boards in the kitchen were stained. The soda gun in the wait station was moldy.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The can opener holster was soiled with food debris. The bottom of the two-tiered shelf in the kitchen was soiled with food debris. The grill hood was soiled with grease. The exterior of the grill was soiled with grease. The exterior of the convection oven in the kitchen was soiled with food debris. The exteriors of the powdered sugar and cocoa powder containers were soiled with food debris. The door gasket of the wait station reach-in refrigerator was soiled with food debris. The soda gun holster in he bar was moldy. The soda gun holster in the wait station was moldy.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at calf level on the oven door handles in the grill area. Oven racks in the grill area were stored on the floor. Knives were stored between the prep table and the cold-top refrigerator in the dessert area. Baking sheets were stored on the warewashing area floor.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single use coffee filters in the wait station were uncovered.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking for the warewashing handsink was soiled with debris. The mopsink was soiled with debris.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The trash cans in the grill area were not lined.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the dishwasher was soiled with food debris. The baseboards in the grill area were coming away from the wall. The floor underneath the trash can in the warewashing area was soiled with food debris. The walk-in freezer floor was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light above the wait station was unshielded.
|
|
12/30/2013
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill was observed handling raw veal, then equipment without washing their hands.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Meatballs in the grill hot holding unit were 117°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Veal and artichoke hearts in the grill cold top refrigerator were between 46°F and 51°F. Sautéed mushrooms in the salad cold top refrigerator were 67°F.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: The grill handsink was missing.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
|
|
07/10/2013
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed wiping their hands on a common towel.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed filling a container in the handsink. An employee in the kitchen was observed rinsing a cloth in the handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was present on the wait station counter.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was stored above clean cutting boards in the warewashing area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A tray of cooked potatoes in the grill area was 72° F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked rice and cooked eggplant in the far right grill reach-in refrigerator were 51° F and 50 ° F respectively.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The bar handsink lacked hot water under pressure.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Both handsinks in the kitchen lacked paper towels.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Flies were present in the kitchen.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Canned heat was stored next to condiments in the wait station.
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