Investigator discussed parasite destruction, cold holding, employee illness, and hand washing with the operator. Investigator observed excellent hand washing during inspection. The facility is extremely clean and the staff is highly knowledgeable about food safety. Report emailed to: SVice@ldry.com. 01b - Unwholesome; signs of spoilage (Regulation Section 3-202 Parasite Destruction) Documentation is not available indicating fish (other than tuna of the species Thunnus) that is offered for sale undercooked or raw is properly frozen for parasite control or from an approved aquaculture source.
Dinner menu indicates salmon is served raw or undercooked. No parasite destruction documentation was available during the inspection. Documentation shall be available indicating fish (other than tuna of the species Thunnus) that is offered for sale undercooked or raw is properly frozen for parasite control or from an approved aquaculture source.***This facility is hereby ordered to fully cook salmon to measure 145F until documentation for parasite destruction can be obtained. Failure to comply with these orders may result in further enforcement action.***Investigator is requesting written compliance in the form of an emailed copy of parasite destruction for salmon. If written compliance is not received by 3/21/19 then a re-inspection will occur.***Re-inspection is required.*** **03e - Hold cold at 41 °F or less (Regulation Section 3-501 Temperature) Cold potentially hazardous food is not held at a temperature of 41°F or colder.
The top portion of two containers of cut tomatoes in a cold top cooler on the line measured 46F. The following items in malfunctioning cold drawers under the grill on the line measured 46-48F: raw shrimp, raw salmon, butter with raw garlic and herbs, raw chicken, and cooked chicken. The chef stated the above items were placed in the coolers at ~11:00AM and measured 41F or below during line checks. The investigator measured temperatures at ~2:45-3:00PM. The operator stated the above items were not prepared in the last four hours. Cold potentially hazardous food shall be held at a temperature of 41F or colder. The investigator discussed using time as a public health control or ice baths to hold temperatures of potentially hazardous foods at 41F or below. The operator voluntarily disposed of the above items and contacted a repairman.***Re-inspection is required.*** 05b - Hot & cold water inadequate (Regulation Section 5-208 Hand washing Lavatory, Water Temperature, and Flow) Hot water at a minimum temperature of 100°F and cold water is not provided to the hand washing sink within 30 seconds of being activated.
Hand sinks in the following areas measured 80-90F after ~30 seconds of activation and ~95F after ~1-2 minutes of activation: banquet kitchen, employee restrooms, and bar. All other hand sinks measured 100F within 30 seconds of activation. Hot water at a minimum temperature of 100F and cold water shall be provided to the hand washing sink within 30 seconds of being activated. The operator adjusted the hot water heater. All hand sinks measured 103-112F immediately upon activation. Violation corrected.