Facility was clean and orderly. Discussed inspection report with operator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Inspector observed raw beef and fish stored over vegetables in 3 door True refrigerator. Operator removed raw animal proteins and stored below RTE vegetables during inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Operator provided additional bleach to three compartment sink. Inspector tested with 150 ppm observed. Discussed proper sanitizing levels with operator.
Correction: Provide chlorine (bleach) at proper concentration of at least 150 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/29/2016 | Routine | |
Facility was observed to be very clean and orderly. No violations noted. Operator was provided a copy of the inspection report.
No violation noted during this evaluation. | 10/29/2015 | Routine | |
Facility very clean and orderly. Dry storage areas were in excellent condition. All refrigeration and freezer areas were very clean. Very good hot holding and cold holding temperatures noted during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Inspector noted unwrapped sliced meat in the 2 door low boy refrigerator exposed to dripping water.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw. Inspector noted large amount shrimp on sheet pan thawing near sink area.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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07/24/2015 | Routine | |
Inspection was discussed with the operator. Very good date marking. Very good food temperatures hot and cold. Facility very clean and orderly.
No violation noted during this evaluation. | 03/26/2015 | Routine | |
Inspection report was discussed with the operator. Facility very clean and orderly.
- Physical Facilities in Good Repair
Observation: Ceiling in food prep area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/16/2015 | Routine | |
Discussed menu items for the upcoming Harvest Festival and that the items will be from an approved source with the operator of the Exmore Diner. Operator stated that 130 pumpkin rolls will be prepared at the Exmore Diner and frozen. The rolls will then be sliced on site at the Harvest Festival. Crabcakes will be mixed at the Exmore Diner and cooked on site at Harvest Festival. Swelling toads will be purchased from local watermen and will be cleaned and prepped at the Exmore Diner and cooked on site at Harvest Festival.
No violation noted during this evaluation. | 09/06/2013 | Other | |
Inspection discussed with person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) foods in the 3 Door True and the 2 Door True refrigeration units.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several lighting fixtures in the food prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Please ensure to screen the large central fan in the ceiling of the food prep area to protect against entry of insects.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/20/2013 | Routine | |
Inspection discussed with person in charge/owner.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin(fish, chicken, beef, pork) stored over ready-to-eat (RTE) foods (cooked soups, vegetables for salads and sandwiches) through out the food facility in the refrigeration units.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Several lighting fixtures through out the food prep areas are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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01/30/2013 | Routine | |
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