Violations and inspection report were discussed with the PIC.
Excellent datemarking!
Good food temperatures.
Excellent lighting.
- Smoking in Non-Smoking Areas
Observation: Presence of cigarette butts in an ashtray located in the
back of the kitchen.
Correction: Remove ashtray. CORRECTED DURING INSPECTION.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Container of glass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/22/2016 | Routine | |
Violations and inspection report were discussed with the PIC.
Excellent food temperatures.
Very well-lit kitchen.
Bar - good.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food (containers of shortening and bags of flour and panko seasoning) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Container of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/05/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. (Remove paper as a liner).
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food prep. area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic spatulas were observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the plastic spatulas to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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04/01/2014 | Routine | |
Attempted routine inspection on this date.
Establishment closed for season.
No violation noted during this evaluation. | 02/18/2014 | Other | |
All violations and inspection report were discussed with the PIC.
Raw beef- 31 degrees
Excellent food temperatures!
Disposable gloves worn.
Very well lit kitchen.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-ins.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw raw fish.
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
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the ventilation hood and filters has accumulations of grime and grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in orginal intact wrapper or from an approved dispenser
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen over food prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. ( Mens' restroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/17/2013 | Routine | |
Inspection report discussed with person in charge.
No violation noted during this evaluation. | 03/08/2013 | Routine | |
Inspection discussed with the person in charge.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food, sub rolls and cheese with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the food prep area is being used for purposes other than washing hands. The handsink was full of wet soiled wiping cloths.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in the walkin refrigerator noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/09/2012 | Routine | |
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