Facility was clean and orderly. No violations observed. Provided operator food handlers guide.
No violation noted during this evaluation. | 03/02/2016 | Routine | |
Facility was observed to very clean and orderly. Provided copy of the report to the operator.
No violation noted during this evaluation. | 12/02/2015 | Routine | |
Facility clean and orderly. Operator was very observant and helpful during inspection. Operator provided copy of inspection report.
- 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: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for a bag of small clams stored in walk-reefer were not available or are discarded immediately after container is empty.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Operator contacted approved vendor and produced a copy of the tags for the inspector.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (sandwich) food 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. Chef used gloves during the remainder of the inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Crab soup hot holding at improper temperatures at 128F on steamtable.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Chef removed crab soup held under 4 hours and rapidly reheated to correct hot holding temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken and bbq meat in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Chef date marked all food items during inspection.
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08/14/2015 | Routine | |
Spoke with the operator about the date marking system. Inspection report was discussed with the operator.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice in ice machine used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/13/2015 | Routine | |
Inspection conducted and discussed with the person in charge.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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08/22/2013 | Routine | |
Inspection discussed with person in charge.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the front handwashing station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/25/2013 | Routine | |
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