- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) gumbo and potatoes 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the cook to order food that may be served raw and/or undercooked
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.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface inside of six burner and above deep fryer have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Holes in wall at prep table, covers over electrical recepticals, and paint peeling above prep table are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/29/2015 | Routine | |
Closed for Holidays. Rescheduled after January 1, 2015
No violation noted during this evaluation. | 12/19/2014 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of oysyer tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) turkey , ham slices in the refrigeration unit are 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in above grill and downstairs over food prep not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/20/2013 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of Mussels tags. Not maintained with product and not dted when last one used.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs over pumkin pie.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener annd potato cutter..
Correction: Clean and sanitize these surfaces for food contact.
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12/14/2012 | Routine | |
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