- Critical: Employee is eating at table storing clean linens. Employees personal beverages are not separated from clean linens. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Raw fish is stored above ready-to-eat foods in the pull out drawers underneath the cook line. (6 penalty points)
- Critical: Server used soiled wiping cloth on clean dishes prior to using for food service. (6 penalty points)
- Critical: Cream pies are being held at 44 °F in a reach in cooler. Sabayn sauce is being held at 47 °F in the dessert bar. (6 penalty points)
2 occurences.
- The hand sink is not sealed to the adjacent wall. The large dish sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Exterior surfaces of cooking equipment are dirty along the cook line. (1 penalty point)
- Critical: Large dish sink drainage pipe is leaking on floor. (6 penalty points)
- Critical: Hose at mop sink is stored below the flood rim of the sink. (6 penalty points)
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8/24/2015 | Routine | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employee food is not separate from food served to the public, in the walk-in freezer. (3 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Linens are being used as a dish machine liner. (1 penalty point)
Corrected on site.
- The hand sink in the ware washing area is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (2 penalty points)
2 occurences.
- Critical: The interior of a ice machine is unclean. Surfaces surrounding the soda dispenser in the bar area is dirty. (12 penalty points)
2 occurences.
- Non-food contact surfaces of reach-in equipment are dirty. The southern salamander on the cook line is dirty. (2 penalty points)
2 occurences.
- The faucet is leaking on a hand sink. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- There are various holes in the walls throughout the facility. (1 penalty point)
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2/10/2015 | Routine | 67 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various surfaces are lined with linens. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The cover is missing on the compressor in the ice machine. A light is out in the soup ventilation hood. The ventilation hood filters are gapped. (1 penalty point)
3 occurences.
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Shelves in the soup area are dirty. (1 penalty point)
3 occurences.
- The faucet is leaking on the mop sink. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
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1/29/2014 | Routine | 86 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Expandable foam needs to be trimmed so that it is a smooth and cleanable surface. (1 penalty point)
- There are several small holes in the wall near the mop sink and above a hand washing sink. (1 penalty point)
- The wall/ floor juncture near the mop sink is not coved and sealed. (1 penalty point)
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1/30/2013 | Routine | 89 | Advise & Educate |
- Critical: Raw meat is stored above pre-cooked meats in the walk-in cooler. (6 penalty points)
Corrected on site.
- Bread is stored in a wicker basket without a cleanable liner. The hand sink at the hotline lacks a splashguard on a side adjacent to a make table. (1 penalty point)
- Critical: Potentially hazardous food (chowder cream) is being cooled in deep and covered containers and was at 64°. (3 penalty points)
- Critical: A roast is being held at 121°F in a warmer. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items in the dry storage room are not stored to prevent contamination. Ice sticks used for cooling are stored on top of fish packages. (1 penalty point)
2 occurences.
- A prep table is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- The shelves in the walk-in cooler are in disrepair and rusty in some areas. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is accumulation of dust on the fan covers of the salad coolers. Shelves in the seafood walk-in cooler are dirty. Gaskets in some reach-in coolers are dirty. (1 penalty point)
3 occurences.
- Hand sink in the hot line lacks a hand washing sign. (1 penalty point)
- The light intensity under the grills in the hot line only reaches 6 foot candles. (1 penalty point)
- Utility lines behind the steam kettles are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are serval small holes on the walls throughout the mop sink area. Floor tiles under cooking equipment in the hotline area are cracked. (1 penalty point)
2 occurences.
- The ceiling is dusty near air vents in the kitchen. Some walls in the kitchen are dusty. (1 penalty point)
2 occurences.
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1/26/2012 | Routine | 68 | Advise & Educate |
- Critical: Employee drink is stored next to clean plates on the utensil rack. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before stacking. (1 penalty point)
- The temperature indicator for the high temp dish washer is not working properly. (1 penalty point)
- Critical: Jackson high temp dish washer reaches 156.3 degrees . (6 penalty points)
- A faucet is leaking. (1 penalty point)
- Hand sinks lack hand washing signage. (1 penalty point)
- Employee coats are hanging next to the clean utensils. (1 penalty point)
Corrected on site.
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12/13/2010 | Routine | 83 | |
- The registration of the food safety manager is expired. (1 penalty point)
- Ice scoops in storage are not covered or protected. (1 penalty point)
- Utensils are not air dried. (1 penalty point)
- Utensil lip contact surface is not protected. (1 penalty point)
- Critical: There is no sanitizer in the 3 compartment sink. (6 penalty points)
- The pipe under the chemical dispenser is leaking. (1 penalty point)
- There is standing water under foor storage rack. (1 penalty point)
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8/9/2010 | Routine | 88 | |
- Critical: Employee drink is stored next to unprotected clean utensils. (6 penalty points)
Corrected on site.
- Ice scoop in storage is not covered or protected. (1 penalty point)
- The sanitizer bucket by the seafood area does not have enough sanitizer. (1 penalty point)
- Food in storage is not covered or protected. (1 penalty point)
- Utensils are stacked wet. (1 penalty point)
- There is no handwashing sign posted by the handsink in the back. (1 penalty point)
- Drain pipes over the floor drain is not lined properly, causing the floor wet. (1 penalty point)
- Trusen refrigerator door is dirty. (1 penalty point)
- Critical: Compressor motor cover is dirty. (1 penalty point)
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3/29/2010 | Routine | 86 | |
- Critical: Cheese cake is held at 48 degrees F in the pastry reach in. (6 penalty points)
- The handwash sink is not sealed to the wall. (1 penalty point)
- Shelves containing food are rusted and out of repair. Ice bin making machine (back ice) is broken inside. Presence of ice exposure to insulation. (2 penalty points)
2 occurences.
- Some cutting boards are out of repair (heavily scored). (1 penalty point)
- Some bread canisters are unclean. The under counter area in the service bar is unclean to sight and touch. Some shelves inside the walk in are incrustrated with food debris accumulation. (3 penalty points)
3 occurences.
- Presence of outer openings in the trash room. (1 penalty point)
- Employee coats are stored by clean equipment. (1 penalty point)
Corrected on site.
- Some ceiling areas are unclean to sight. Excess of grease and debris inside the trash room. The grease barrel is opened. Dumpster lids are missing. (2 penalty points)
2 occurences.
- Critical: Bottles of toxics are not labeled. (6 penalty points)
Corrected on site.
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1/27/2010 | Routine | 77 | Advise & Educate |
- Critical: Employee drink is stored above and next to clean utensils. (6 penalty points)
Corrected on site.
- Critical: The chef is cutting a lime with bare hands. (6 penalty points)
- The sanitizer concentration is too high. (1 penalty point)
- Bread in storage is not covered or protected. (1 penalty point)
- Clean utensils are stacked wet. (1 penalty point)
- The chemical dispenser by the mop sink is marked as ASME 1055 B. (1 penalty point)
- The handsink in the back does not have a hand washing sign. (1 penalty point)
- There is standing water behind the ice machine. (1 penalty point)
Corrected on site.
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11/17/2009 | Routine | 82 | |
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