Witnessed handwashing
Quat @ 3-bay 200 ppm
Quat @ sanitizer buckets 200 ppm
discussed signage on pass unit handsink
discussed proper dating of shellfish tags
discussed "handles up" (all but 1 was OK)
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean equipment observed unprotected from contamination (Pacojet stored next to handsink in dessert prep area).
Correction: Protect equipment (and food) from splash from handsink by either moving the equipment to a safer place or installing a splashguard on that side of the handsink.
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12/31/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. (ice scoop handle in product - bar)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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12/31/2014 | Routine | |
High temp dish machine tested - OK - heat strip on file
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: RTE food (crab claws) stored on bottom shelf next to raw chicken in the refrigeration unit.
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. Store RTE foods relatively high on shelving.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu are not asterisked or otherwise identified, although the Consumer Advisory statement is on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dessert station is being used to clean equipment and utensils (spoon in sink).
Correction: The handwash facility identified above is to be used for washing hands only
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12/26/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: RTE food (crab claws) stored on bottom shelf next to raw chicken in the refrigeration unit.
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. Store RTE foods relatively high on shelving.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu are not asterisked or otherwise identified, although the Consumer Advisory statement is on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dessert station is being used to clean equipment and utensils (spoon in sink).
Correction: The handwash facility identified above is to be used for washing hands only
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12/26/2013 | Risk Factor | |
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