Looks great. Thank you!
No violation noted during this evaluation. | 11/19/2015 | Routine | |
Hand sink near prep area needs a splash guard.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the container of clams.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Clams discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Homemade salad dressing and tartar sauce on top of salad prep cold holding at improper temperatures. Milk and chopped tomatoes cold holding in reach in refrigerator at improper temperatures.
Correction: Relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in refrigerator is in poor repair. Inside top of right prep unit has exposed insulation.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair or replace top of right prep unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: No measurable sanitizer in dish machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Chlorine adequate after priming. Monitor with appropriate test strips.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate was emptying liquid waste directly onto the floor of theleft prep unit.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
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05/06/2015 | Routine | |
Salad prep unit has an air gap when cover over top of unit is shut which may prevent food on top of unit from cold holding properly.PIC to implement use of lids for pans on top of unit. Keep top of unit covered when not in use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Right prep unit was observed in a state of disrepair and damaged. The inside top of the prep unit table has insulation showing.
Correction: Repair the prep unit lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the right side prep unit, salad prep unit and single door refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/21/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
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.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The mussels and oysters offered for sale or service bears no label. Both rerlocated into pans, no tags with them.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. Discarded during inspection.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Container of lemons and containers of mixers in the bar are being stored in the drink ice.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. Ice to be discarded and refilled. Containers will no longer be kept in this ice.
- Critical: Cooling* (corrected on site)
Observation: Gouda cheese sauce made this morning noted not being adequately cooled to prevent the growth of harmful bacteria. Sauce observed in deep pan @ 84F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gouda cheese sauce hot holding at improper temperatures. Added cream to sauce, sauce only 131F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Reheated to 165F during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures left side prep table and salad prep table not holding food at 41 F or below: Left side prep table: top -corn salsa 44 F refrig- sausage 44 F . Salad prep table - top: ranch dressing 53 F, crab dip 54 F
Correction: refrig: cocktail sauce 46 F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the units..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Right prep unit was observed in a state of disrepair and damaged. The inside top of the prep unit table has insulation showing.
Correction: Repair the prep unit lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the right side prep unit, salad prep unit and single door refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: No measurable sanitizer on dishes run through dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Able to prime dishmachine, chlorine adequate.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles labeled during inspection.
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11/13/2014 | Routine | |
provide anti back siphonage device for mop sink.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the reach in refrigeration, hand contact areas, was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of reach in refrigeration at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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08/23/2013 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of theshelves and prep area was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of shelves and prep areas at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/21/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Awful Arthur's Seafood Company, 108 Campbell Avenue Se, Roanoke, VA 24011 »