Jun 18, 2014 (Routine)

Dec 12, 2013 (Routine)

• Proper cold holding temperatures
  Cold food items (coleslaw, chicken, etc) held at improper temperatures (above 41 degree F) in the counter top refrigerator at the cookline, and in the reach-in refrigerator at the salad prep site. Note: products were iced down to keep them at 41 degree F or below. Products that are out of temperature for more than 4 hours are to be discarded. Inspector communicated the corrective actions with the excutive chef. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The reach-in refrigerator, where crab meat and salads are stored, is not keeping the required 41 degree F or below temperature. Note: Unit's ambient air temperature measured to be 49 degree F. Food items stored in the unit are to be relocated to the walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Mold grown on the caulk around the 3 compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s). No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). Note: The water heater was adjusted. The hot water temperature later measured and found to be 110 degree F at the hand-washing sinks and 3 compartment sink. (Corrected On Site)
• Plumbing installed; proper backflow devices
  The hand sink at the cookline has a clogged drain. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Missing and broken floor tiles obverved at the cookline area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS).
• Physical facilities: installed, maintained, & clean
  The floor drain at the cookline is not cleaned as needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Blown bulb (inadequate lighting) in the ventilation exhaust hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS).

Dec 12, 2013 (Routine)

Jul 22, 2013 (Follow-up)

Jul 12, 2013 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  EMPLOYEE WAS PREPARING A READY TO EAT SALAD WITH BARE HAND CONTACT AT TIME OF VISIT. GLOVES, TONG OR UTENSILS MUST BE USED WHEN PREPARING READY TO EAT FOOD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)
• Personal cleanliness
  EMPLOYEE WAS NOT WEARING A HAIR RESTRAINT AT TIME OF VISIT. ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 21, 2012 (Follow-up)

Feb 02, 2012 (Routine)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling method. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Boxes of food not elevated 4 to 6 inches above floor inside walk in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Observed food item left in open tin can, provide food grade container to store food item. (Corrected On Site)