DOM'S KITCHEN & MARKET

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED MULTIPLE FOOD EMPLOYEES IN THE MAIN KITCHEN AREA, MEAT AREA, AND BAR AREA USE PERSONAL CELL PHONE AND PUT DISPOSABLE GLOVES ON TO PREPARE FOOD AND DRINKS WITHOUT WASHING HANDS BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FACILITY IS COMINGLING SHELLSTOCK IN SEAFOOD DISPLAY CASE (CLAMS AND MUSSELS). OBSERVED DIFFERENT SPECIES OF SHELLSTOCK STORED IN SAME ICE DISPLAY CASE. FACILITY MUST NOT COMINGLE SHELLSTOCK WITH BATCHES THAT HAVE DIFFERENT CERTIFICATION NUMBERS, HARVEST DATES, OR GROWING AREAS. ON SITE MANAGER SEPARATED SHELLSTOCK IN DISPLAY CASE WHILE ON SITE. SEE ABOVE FOR PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE 2 DOOR REACH IN COOLER IN CAFE AREA AND SUSHI 2 DOOR COOLER; 80LBS OF PREMADE SANDWICHES AND DAIRY PRODUCTS (SMOKEY BBQ, SWEET/SPICY, DOUBLE BACON, DOUBLE SAUSAGE, DOUBLE EVERYTHING, STEAK, GOUDA MORNING, GREEN EGGS/JAM, SPICY CHORIZO BURRITO, SKIM MILK, WHOLE MILK, AND CREAM CHEESE) MEASURED BETWEEN 48-51F AND CHOPPED CABBAGE AND POTATO SALAD MEASURED AT 47F. APPROXIMATELY 80LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $248.25. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 2 DOOR REACH IN COOLER MEASURED AT IMPROPER AMBIENT AIR TEMPERATURE OF 48F. ALL TCS FOODS HAVE BEEN DISCARDED. REFER TO VIOLATION #22. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY MUST CONTACT [email protected] TO HAVE STICKER REMOVED IF THE UNIT HAS BEEN REPAIRED PROPERLY AND MAINTAINING A TEMP. OF 41 AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREPARED SALMON PATTYS IN THE MEAT DEPARTMENT AND MASHED POTATOES IN THE MAIN KITCHEN COVERED WHILE COOLING. FOOD MUST BE UNCOVERED DURING COOLING, IF PROTECTED FROM OVERHEAD CONTAMINATION.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN PREP-LINE COOLERS SCATTERED THROUGHOUT THE FACILITY AND WALK-IN COOLERS THROUGHOUT. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVILY SOILED WITH DUST AND FOOD DEBRIS ON DISPLAY UNITS FAN GUARD OF THE BOTTOM OF THE COOLERS THAT HOLD PRE-PACKAGED FOODS, BEVERAGES (NEAR BUFFET LINE) AND DAIRY PRODUCTS NEAR STORE AISLES. FACILITY MUST CLEAN AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-901.11 CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST PROVIDE VALID FOOD HANDLER CERTIFCATIONS.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD EMPLOYEE IN CAFE AREA BLOW THEIR NOSE AND DID NOT WASH HANDS BEFORE PREAPRING DRINKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 136.7F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT AT [email protected] TO HAVE TAG REMOVED BY A HEALTH INSPECTOR ONCE DISH MACHINE IS PROPERLY REPAIRED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF COLD TCS FOODS IN THE SUSHI AREA AND PRODUCE PREPARATION WALK-IN COOLER. THE FOLLOWING ITESM TERMPERATURE WAS MEASURED WITH ; SALMON AT 58.2F, TUNA AT 57.3F, SHRIMP AT 60F, PASTA/CHEESE AT 49.1F, CHICKEN AT 48.9F, HARD BOILED EGGS, 50F, QUINOA SALAD AT 48F, FETA CHEESE AT 47.5F, TOMATOES AT 48.2F, TURKEY AT 48.6F, BARLEY SALAD AT 48, BEAN SALAD AT 49.1F, AND CASEAR DRESSING AT 48F. ALL ITEMS HAVE BEEN DISCARDED AT A TOTAL APPROXIMATE COST OF $237.00 AT A TOTAL APPROXIMATE WEIGHT OF 67LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PRODUCE PREPARATION WALK-IN COOLER ROOM AMBIENT AIR TEMPERATURE MEASURED AT IMPROPER TEMPERATURE OF 48F. ALL TCS FOODS HAVE BEEN DISCARDED (SEE VIOLATION #22). COOLER HAS BEEN TAGGED AND HELD FOR INSPECTION. WALK-IN COOLER HAS BEEN PROPERLY REPAIRED BY A MECHANIC WHILE ON SITE. PRIORITY VIOLATION 7-38-05 CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED COLD HOLDING TCS FOOD ON DISPLAY NOT PROTECTED FROM CONTAIMINATION FROM CUSTOMERS LOCATED AT THE END SERVICE HOT HELD FOOD SERVICE STATION NEAR PIZZA AREA. FACILITY MUST RELOCATE FOOD PREPARATION ITEMS OR PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS. MANAGER SHIFTED HOT FOOD STATION AND PLACED COLD HOLDING FOODS BEHIND PROTECTIVE GUARD AT TIME OF INSPECTION. PRIORITY 7-38-005 CITATION ISSUED.

PERSONAL CLEANLINESS - Comments: FOOD EMPLOYEE WORKING IN MAIN KITCHEN AND RAW MEAT BUTCHER SECTION IS NOT WEARING A HAIR RESTRAINT FOR LARGE BEARDS. EMPLOYEES SHALL WEAR HAIR RESTRAINTS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST PROVIDE VALID FOOD HANDLER CERTIFCATIONS.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS DATED ON 3/3/23 INSPECTION REPORT#: 2572004 HAVE NOT BEEN CORRECTED; #35: 3-501.13: FROZEN RAW FISH (APPROVED SOURCE) HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP), FOUND IN SUSHI COOLER. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER. - WHILE ON SITE VIOLATION WAS ADDRESSED AND FISH WAS REMOVED FROM COMMERICIAL REDUCED OXYGEN PACKAGING. #41: 3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN THE BAR, SALAD PREP AREA AND SUSHI AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY. - WHILE ON SITE ALL CLOTHS WERE STORED IN SANITIZER BUCKETS. #55: 6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND BETWEEN PREP-UNITS IN BAR. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED. - WHILE ON SITE ALL ITEMS HAVE BEEN REMOVED FROM THE BAR AREA. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

APPROVED THAWING METHODS USED - Comments: 3-501.13: FROZEN RAW FISH (APPROVED SOURCE) HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP), FOUND IN SUSHI COOLER. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN THE BAR, SALAD PREP AREA AND SUSHI AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12: UTENSILS STORED IN STAGNANT CUP WATER IN CAFE STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-903.11 (A;B;D) **C**: CLEAN DISHWARE STORED DIRECTLY NEXT TO HANDSINK IN BAR AREA WITH NO SPLASH GUARD BETWEEN. DISHWARE SHALL BE PROTECTED BY CONTAMINATION BY STORING IT: 1) IN A CLEAN AND DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION; 3) AT LEAST 6 INCHES ABOVE THE FLOOR; 4) COVERED OR INVERTED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13: INTERIOR OF PREP REACH-IN COOLER ACROSS KITCHEN COOKLINE IS SOILED WITH WATER AND FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND BETWEEN PREP-UNITS IN BAR AND CAFE AREA AND INSIDE OF THE RAW MEAT WALK-IN COOLER/FREEZER NEAR DISH SECTION. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EMPLOYEES PREPARING JUICE IN JUICE MACHINE IN UNAPPROVED AREA WHERE THERE ARE NO HAND SINKS. JUICE PREPARATION MACHINE IS BEING USED IN BACK FACILITY STORAGE AREA NEAR GARBAGE AREA. PREPARATION HAS STOPPED AND JUICE MACHINE HAS BEEN RELOACTED IN KITCHEN PREP-AREA NEAR HAND SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

FOOD OBTAINED FROM APPROVED SOURCE - Comments: UNABLE TO VERIFY SOURCE OF PRE-PACKAGED JUICE ON PRODUCE DISPLAY SHELF. JUICE IS NOT PROCESSED ON SITE. CONTACTED WHOLESALE FACILITY, LOCAL SOURCE, CLAIMS THAT THEY DO NOT PREPARE JUICE AT THEIR FACILITY. APPROXIMATELY 340 BOTTLES HAVE BEEN TAG AND HELD FOR INSPECTION. INSTRUCTED MANAGEMENT TO CONTACT [email protected] TO HAVE AN INSPECTOR COME OUT ON SITE TO EITHER REMOVE TAGS HELD FOR INSPECTION OR DISPOSE/DISCARD PRODUCTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: QUAT SANITIZER CONCENTRATION IS MEASURED ABOVE READING SCALE ON FACILITY TEST STRIP LOCATED IN DISH AREA IN 3COMPARTMENT SINK. SANITIZER IS READING ABOVE 400PPM AND IS EXCEEDING MAXIUM TOXIC LEVEL FOR USE ON A FOOD-CONTACT SURFACE, AS SPECIFIED BY MANUFACTURER. CHEMICAL SANITIZERS MUST MEET THE CONCENTRATION AND USE REQUIRMENTS BY MANUFACTURER, QUAT SANITIZER MUST BE MAINTAINED BETWEEN 150-400 PPM. EMPLOYEE DILUTED SANITIZER 3 COMPARTMENT SINK BASIN WITH WATER AND MEASURED AT 300PPM WHILE ON SITE. PRIORITY 7-38-005 CITATION ISSUED.

APPROVED THAWING METHODS USED - Comments: FROZEN RAW FISH (APPROVED SOURCE) HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP), FOUND IN SUSHI COOLER. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED LARGE DOG ON SITE IN CAFE AREA STANDING WITH OWNER/CUSTOMER. MANAGER ON SITE ADDRESSED CUSTOMER AND CONFIRMED IT WAS NOT A SERVICE ANIMAL AND CUSTOMER LEFT THE PREMISES. FACILITY MUST ENSURE ALL NON-SERVICE ANIMALS, INCLUDING BUT NOT LIMITED TO DOGS, IS NOT ON SITE. PRIORITY FOUNDATION VIOLATION 7-40-060 CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN THE BAR, SALAD PREP AREA AND SUSHI AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

IN-USE UTENSILS: PROPERLY STORED - Comments: UTENSILS STORED IN STAGNANT CUP WATER IN CAFE STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN DISHWARE STORED DIRECTLY NEXT TO HANDSINK IN BAR AREA WITH NO SPLASH GUARD BETWEEN. DISHWARE SHALL BE PROTECTED BY CONTAMINATION BY STORING IT: 1) IN A CLEAN AND DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION; 3) AT LEAST 6 INCHES ABOVE THE FLOOR; 4) COVERED OR INVERTED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF PREP REACH-IN COOLER ACROSS KITCHEN COOKLINE IS SOILED WITH WATER AND FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND BETWEEN PREP-UNITS IN BAR AND CAFE AREA AND INSIDE OF THE RAW MEAT WALK-IN COOLER/FREEZER NEAR DISH SECTION. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET ON DOOR OF ONE WALK-IN COOLER LOCATED AT REAR OF FACILITY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.