Health Report #104154

Establishment Name: Taste Kitchen
Report Date: 11/04/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hand Drying Provision Sanitary hand drying provisions disposable, paper towels hand sink Not provided Observed no paper towels at hand sink in bar area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing paper towels at handsink at time of inspection. Violation corrected, but will need to install a paper towel holder as soon as possible to keep towels from falling onto floor
Critical Manual and Mechanical Warewash Quaternary ammonia solution three compartment sink Not immersed in A concentration specified on manufacturers label Observed staff not sanitizing utensils properly as i measured 0-100 ppm of quat in bar 3 compt sink. To correct, please mix sanitizer compt to required concentration as specified on chemical bottle (in this case 200ppm of quat) and verify with test strips as needed. Pic corrected by mixing sanitizer compt to 200ppm of quat at time of inspection. Violation corrected
Critical Packaged and Unpackaged Food - Raw animal food(s) Back kitchen area upright cooler Stored over/next to Ready-to-eat food(s) Observed flat of raw shell eggs in upright cooler in back kitchen area stored above rte cauliflower and raw bacon in upright cooler in prep area stored above rte sauces and dressings. All raw animal products must be stored below and away from all rte foods at all times to help prevent potential cross contamination. Owner stated they just received a shipment earlier in day and hasn't had a chance to organize coolers. Pic corrected by reorganizing coolers at time of inspection and placing all raw meats on bottom shelves at time of inspection. Violation corrected.
Critical Ready-to-Eat, Potentially Haza Ready to eat, potentially hazardous food(s) throughout entire facility cooler Beyond consume by date Observed several containers of housemade buttermilk and housemade sauces and dressings throughout all coolers in facility with expired use-by dates. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all phf with expired use-by dates as required. Pic corrected by discarding all expired buttermilk, sauces and dressings at time of inspection. Violation corrected
Critical Sanitizing Solutions, Testing Sanitizer test kit quaternary ammonia dishwashing area Not provided Observed no quat test strips in facility to measure sanitizer concentration in 3 compt sink (either bar or back kitchen area). To correct, please obtain proper test strips as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Shellstock Identification Shellstock cooking/preparation area reach in cooler Tag(s) Harvester tag Missing Observed no shellstock tags for fresh oysters in facility. Pic stated that he discarded all packaging over the weekend and did not keep shellstock tags as required. All fresh shellstock tags must be kept on-site and easily accessible for 90 days. Pic knew of the 90 day requirement, but just forgot to keep the tags. Pic temporarily corrected violation by providing invoice of oyster and mussel provider (sea to table) at time of inspection. I will verify source and pic to attempt to get duplicate copy of shell tags from provider. I will check on this violation at follow up inspection. Correct within 10 days. ,
Critical Using a Handwashing Sink Handwashing sink(s) Back kitchen area handsink Used for culinary purposes Observed staff using handwash sinks in back kitchen area and in bar area as dump sinks (food debris observed in both sinks). All handsinks are to be used for handwashing only. To correct, please educate and train staff as needed. Corrected by educating on-site staff on proper handwashing procedures and handsink use at time of inspection. Violation corrected.
Critical Food-Contact Surfaces Food-contact surface(s) N/A Not easily cleanable Facility is using narrow neck water bottles in bar area. Pic stated that they clean bottles in dishmachine only. Dishmachine cannot properly wash, rinse and sanitize all food contact surfaces in the narrow neck bottles. In order to continue using narrow neck water bottles in your facility, must obtain a bottle brush and manually wash all bottles in 3 compt sink; otherwise, will need to obtain and utilize wide mouthed carafes. I will check on this violation at follow up inspection. Correct within 10 days. ,
Normal Maintaining Premises, Unnecess Unnecessary item(s) old/broken equipment Back kitchen area shelf Not removed from facility Observed several plates, bowls and old equipment stored on shelf near back door in kitchen. Pic stated they no longer use anything on these shelves near back door. To correct, please remove all old equipment and unnecessary items from facility as soon as possible or store all equipment in approved manner. , observed several boxes, maintenance tools and equipment blocking fire exit back door in dining room (safety hazard). To correct, please organize back door area as soon as possible so exit is free and clear
Normal Thawing Frozen food(s) for thawing cooking/preparation area microwave oven Thawed in microwave without continuing the cooking process Observed several packages of commercially prepared asian noodles being thawed in microwave oven. Noodles were still partially frozen in microwave at time of inspection. Cannot thaw frozen foods in microwave oven. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria
Normal Cleaning, Frequency and Restri Physical facilities/structures floors cooking/preparation area floor(s) With accumulation of debris Observed floors under ice machine in cooking area and under upright coolers in back kitchen area with an accumulation of food debris (bread, raw shell eggs). To correct, please clean now and on a more frequent schedule
Normal Drying Mops Wet mop(s) storage Back kitchen area Improperly dried Observed wet mop stored in mop sink in back kitchen area. All mops must be hung up after use to allow for proper air drying