2-102.12 (A); Core; At the time of inspection there isn't a certified food protection manager as the PIC's certification has expired. The person in charge shall be a certified food protection manager. PIC is currently working on completing the course.
1.0
23.
3-501.18; Priority; Temperature control for safety, ready to eat foods observed with prep dates that exceed the 7 day shelf life. Gluten free pasta with a prep date of 5/19 and 5/17, tiramisu from 5/21, and cooked lamb sauce from 5/19. Temperature control for safety, ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded these items.
4-101.19; Core; Cardboard pieces are being used underneath mixing bowl to stablize the equipment while in use. Spatula observed with heat damaged handle. 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.
0.0
47.
4-202.11; Priority Foundation; Multiple large plastic food storage containers observed with broken corners and cracks. Multiuse food contact surfaces shall be smooth, free of cracks/chips, free of sharp angels/crevices, and finished to have smooth joints. Corrected During Inspection - PIC will discard these containers and replace.
2-301.14; Priority; Employee observed utilizing gloves to handle soiled dishes to place into dish machine to be cleaned. Employee is utilizing the same soiled gloves to handle and put away clean dishes when equipment has completed the cycle in the dish machine. Gloves shall be changed and hands shall be washed after handling soiled equipment or utensils, after engaging in activities that contaminate gloves and hands, and when changing tasks. Corrected During Inspection - Inspector discussed this with PIC to ensure employees are removing gloves and washing hands after handling soiled equipment and before handling clean equipment.
2.0
47.
4-202.11; Priority Foundation; Wooden paddles used for stirring sauces observed with frayed, rough edges. Food contact surfaces shall be smooth, free of chips, and free of crevices. Corrected During Inspection - Discussed with PIC that these utensils are no longer smooth and easily cleanable. PIC will replace ASAP and discontinue use of paddles in poor condition.
2-501.11; Priority Foundation; Facility does not have a Vomit and Diarrhea Clean Up plan or poster onsite. The facility must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishments. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Vomit and Diarrhea Clean Up Policy provided during time of inspection. REPEAT
0.5
20.
3-501.14; Priority; Large containers of white white sauce (48 F) as well as marinara sauce (44 F) that were cooked and cooled yesterday observed in walk in cooler above 41 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within 2 hours and down to 41 F within a total of six hours. Corrected During Inspection - PIC voluntarily discarded these items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All temperature control for safety foods inside make unit at entrance of kitchen observed at 60 F. Through conversation with the PIC, inspector was able to gather that this unit was turned off during cleaning while product was left inside. Ambient temperature of the unit at end of inspection observed at 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded all TCS foods inside the unit at the time of inspection.
1.5
33.
3-501.15; Priority Foundation; Items that were cooled were in large, deep containers that did not allow adequate air flow to the product for rapid cooling. Cooling shall be accomplished by utilizing shallow containers, smaller portions, and containers that facilitate heat transfer. Corrected During Inspection - PIC voluntarily discard items at time of inspection.
0.5
39.
3-304.13; Core; Linen cloth observed in direct contact with lobster tails in make unit at cook line. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
0.0
41.
3-304.14; Core; Linen wiping cloth observed in direct contact with lobster tails in reach in cooler. Cloths shall be maintained dry and used for no other purpose than for wiping food spills.
2-501.11; Priority Foundation; Facility does not have a Vomit and Diarrhea Clean Up plan or poster onsite. The facility must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishments. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Vomit and Diarrhea Clean Up Poster provided during time of inspection
0.0
15.
3-302.11; Priority; Observed a container of raw chicken stored over a container of ready to spinach inside the make line prep cooler unit. Also noted several cartons of raw shelled eggs stored above a pan of sliced eggplants inside the walk in cooler unit. Keep raw protein/meats items stored below or completely separate from pre-cooked/ready to eat foods. CDI- Noted items rearranged
1.5
25.
3-603.11; Priority Foundation; Noted disclosure and reminder statement missing for the House made Caesar Dressing listed on the "Promotions and Specials" paper menu. According to the Person in charge the Caesar Dressing includes raw eggs as an ingredient. All undercooked Menu items are required to have a Reminder (asterisk) that ties into a Disclosure statement at the bottom of the menu. Verification Visit shall be made within 10 days to ensure menu is revised.
0.0
45.
4-502.13; Core; Noted a few single service plastic cups stored inside a few bulk ingredients containers at the dry food storage rack. Single service items (i.e plastic cups, bags, and carry out utensils) are not designed of multiuse materials may not be reused as they are unable to withstand rigors of multiple uses. Replace plastic cups with scoopers that are easily cleanable and designed for reuse.
