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04/21/2021: Routine Inspection
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| Violations: | Major - 1 |
| | Minor - 1 |
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Observed the following items at 43F - 52F at the left cold holding unit in front of fryers and grills:
-Raw chicken
-Shrimp
-Chicken tenders
-Sliced tomatoes
-Roast beef
-Salmon
Unit was said to be in defrost mode.
Items were moved to the walk-in cooler to return items to proper cold holding temperatures until unit returns to correct temperature of 41F.
Corrected on site.
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Observed warewash machine rinse temperature maxing out at 155°F.
Have unit serviced to produce 160° F rinse temperature at the dishes.
Correct ASAP.
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| Inspection Memo: |
ROUTINE INSPECTION:
-Observed hand washing facilities fully stocked and accessible.
-Observed proper hand washing and use of gloves.
-Observed sanitizer buckets prepared at correct concentration of 200ppm Quat.
-Observed sanitizer at 3 comp sink in bar at correct concentration of 50ppm.
-Observed cold holding of 41F at bar cold holding units and walk-in units.
-Overall, facility is clean and well organized.
INSPECTION RESULT:
-Green Placard
COVID19:
-Observed employees wearing face coverings.
-Observed hand sanitizer provided at entrance of facility.
-Observed COVID19 and social distancing signs posted.
-Facility is offering indoor dining.
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07/24/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Long prep line cooler was inconsistent with temperatures. Some items below 41F and others between 41-47F. Staff are moving items back to the walk in and can use ice baths for small prep items until the unit can be serviced. Store only small portions to be used quickly until unit is served and properly holding at 41F or below on the table top and drawers.
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| Inspection Memo: |
PAUL MARTINS - Routine Inspection
HAND WASHING STATIONS - Fully stocked and accessible
SANITIZING - 400 ppm quaternary ammonia in sanitizer buckets, 180F sanitizing rinse at dish washing machine
HOT WATER SUPPLY - 120F + at three compartment sink
TEMPERATURE CONTROL - All refrigeration units were holding at or below 41F and all hot holding units at or above 135F. Please see exception for long prep table alongside exhaust hood. To be serviced.
FOOD SAFETY TRAINING - Managers certification on site and current, food handlers cards current and on site.
GREEN PLACARD ISSUED
COVID-19 GUIDELINES
• Facility is following the guidelines and the work site specific plan was posted at the window of the facility.
• Observed employees wearing face coverings. Daily temperature check and COVID-19 symptom/exposure questions are being logged in a binder for all staff.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized every thirty minutes. Tables and menu's sanitized after each party.
• Facility is following the "no dine-in" order. Patrons are allowed to enter to place orders and for pick up. Outside dinning area was in compliance with table separation and adequate airflow guidance.
• Observed hand sanitizer provided at entrance to facility and throughout.
• Employees have been trained on the COVID-19 guidelines and this has been documented.
• Menu's are being sanitized after each party.
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12/04/2019: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 4 |
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Observed salad prep refrigerator holding 48-50*F. Cold holding must be maintained at <41*F. Service/adjust unit so it is holding <41*F. Make sure the defrost cycle is set to run during the night or when the facility is closed to facilitate proper holding temperature during operation. Correct immediately. Note: employee called service technician at the time of inspection. Contact inspector when violation is corrected and ready for re-inspection.
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Observed two ice scoops in the bar with the handles touching the ice. Scoops, when stored in ice, must be positioned so the handle does not touch the product. Correct immediately.
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Observed utensils stored in stagnant water in the dipper well. Dipper well must be turned on with water running at a sufficient velocity to flush particulates to the drain. Corrected on site.
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Observed menu with advisory, but no disclosure. Facilities offering raw or undercooked food (sushi, burgers, salad dressings) shall provide a WRITTEN disclosure and consumer advisory as well as a reminder asterisks next to menu items containing raw or less than thoroughly cooked ingredients.
Disclosure/advisory example -
Steak*
* Item may be cooked to order or contains raw/undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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| Inspection Memo: |
