The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed hand washing policy, glove use policy and storage of foods.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: oil and sauces
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: beef, clams, veal
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): True upright 2dr reach-in refrigerator, UCR 3 door refrigerator and salad prep ref at cookline
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: floors, walls, ceilings, inside of freezer, knife holder and gaskets on all refrigeration unit.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that motor oil is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Motor oil was relocated at time of inspection.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Cellphone and gum stored inside of the bowls and plates in the kitchen.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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12/08/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Clams, and Scallops.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Provided information.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish washer and wash cloth bucket with a concentration of 0.0 and >200 respectively ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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10/30/2013 | Risk Factor | |
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