Health Report #108398

Establishment Name: Palio's/Quality Bar
Report Date: 06/04/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed the following food holding between 44-56f for an unknown amount of time in non-working coolers: 1. Raw steak 44f. 2. Raw chicken 47f. 3. Raw pork 47f. 4. Pasta 51f. 5. Cooked chicken 50f. 6. Chicken parm. 56f. 7. Mozzarella cheese 55f. 8. Squash zucchini 54f. 9. Pasta 56f. 10. Tomato basil 55f. 11. Salmon 50f. 12. White fish 52f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge had the noted food discarded into the garbage
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Observed an inconsistent date marking system in use throughout the facility. Potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) to correct: put a consistent date marking system in place for use in the facility
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following soiled food contact surfaces: 1. Slicer, located by the front cook line. 2. Underside of shelf on the front cook line, especially over the warmers. 3. Mixer with some oil on the underside of the mixing arm. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct: have the noted items washed, rinsed and sanitized.
Critical Food-Contact Surfaces N/A N/A N/A Observed the underside of the mixing arm to be in poor repair and leaking oil. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints to correct replace or repair the mixer.
Critical Cooling Cooked food(s) cooled walk in cooler shelf From 135 degrees f to 70 degrees F for more than 2 hours Observed the following: that were cooked the night prior and still in the cooling process, located in the walk-in coolers, in tightly sealed containers: 1. Marinara sauce x2, 51f, 45f. 2. Chicken stock 45f. Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) within 2 hours from 57�c (135�f) to 21�c (70�f); (p) and (2) within a total of 6 hours from 57�c (135�f) to 5�c (41�f) or less. (p) to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed
Critical Cooling Methods N/A N/A N/A Observed the following: that were cooked the night prior and still in the cooling process, located in the walk-in coolers, in tightly sealed containers: 1. Marinara sauce x2, 51f, 45f. 2. Chicken stock 45f. Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501. 14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; (pf) (2) separating the food into smaller or thinner portions; (pf) (3) using rapid cooling equipment; (pf) (4) stirring the food in a container placed in an ice water bath; (pf) (5) using containers that facilitate heat transfer; (pf) (6) adding ice as an ingredient; (pf) or (7) other effective methods. (pf) to correct: discard the noted food and start cooling the noted food with one of the above, approved methods. Corrected: person in charge discarded the noted food and stated that the food would be cooled with an ice bath/ice wands and would leave it loosely covered to allow the cold air to penetrate the noted food
Normal Cleaning Ventilation Systems, N/A N/A N/A Observed front cook line hood vent filters to be soiled with grease. (a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (b) if vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. To correct have the noted hood vents cleaned
Normal Equipment and Utensils, Air-Dr N/A N/A N/A Observed lexan containers put away wet. After cleaning and sanitizing, equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180. 940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. To correct retrain staff on proper drying of dishes before stacking for storage. Corrected: person in charge informed staff and put dishes back into the dishwashing area
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the following equipment in need of repair: 1. Top loading reach in cooler not holding cold food at 41f or below, located on the front cook line nearest to the window. Note: food was observed between 44-51f. 2. Wine cooler on upstairs patio was holding food at 45f+. Note: there was no potentially hazardous food stored in the cooler at the time of inspection. 3. Up right one door cooler holding food between 50-56f, located in the upstairs patio cook line. Equipment shall be maintained in a state of repair and good condition. To correct: have the noted coolers repaired to hold cold food at 41f or below.
Normal In-Use Utensils, Between-Use S N/A N/A N/A Observed knife being stored in the table support beam, locate under the table top, on the far left side of the cook line. 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 food-contact 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 57�c (135�f) and the container is cleaned at a frequency specified under subparagraph 4-602. 11(d)(7). To correct discontinue storage of knife under the table top. Corrected: person in charge had the noted item washed, rinsed and sanitized