This was a risk factor inspection. Good cooling techniques were observed. The shellstock tag retention system must be revised. This was a repeat observation from the previous inspection. Tags must be kept with the original container and/or with the opened product until the product is gone. Write the date of last use on the tag and keep for 90 days. Keep separate records for mussels and oysters. There is nothing on the specials board which requires the consumer advisory. It is recommended that the partial advisory be removed from the specials board. The next inspection will be in approximately six months.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the oyster container which was not the original container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Tag was attached to container.
- 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. (REPEAT OBSERVATION)
Correction: Change the process of keeping the tags. See comments below. 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.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: Reheating was being done in the hot well. Temperature was not adequate.
Correction: Reheat on the stove before placing in the hot well. Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
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11/05/2015 | Risk Factor | |
This was a risk factor assessment inspection. The following recommendations are made to strengthen active managerial control: 1) use ice baths as part of the cooling process, as applicable
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: Shellstock tags were not adequately marked for last usage.
Correction: All shelstock tags must have the dateof the final usage of the product in a given container. Retain tags for 90 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Numerous items in the True 1DR/2Drawer refrigerator - hamburger (51F)
Correction: chicken(47F)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: Consumer advisory is incomplete on the specials menu.
Correction: Add an asterisk(*) next to items which may be served to customer order. Add complete statement at bottom of menu. Email copy of revised menu to the health department within 7 days.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: There were not paper towels available at bar handsink, bar wait station and main wait station.
Correction: Paper towels were provided.
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06/23/2015 | Risk Factor | |
The purpose of this inspection was to conduct a complaint investigation. The suspect meal was crab cake with broccoli and squash, and clam chowder. The manager was aware of the complaint. 54 other crab cake meals were served on the day of the suspect meal. 30 servings of clam chowder were also served. There were no other complaints received by the health department or the operator. Crab cakes are made, datemarked with a 3 day shelf life and stored in a walkin refrigerator. They are used on a first in, first out basis. At this time the stored crab cakes were being held at 40F. Crab cakes are cooked in a convection oven for a time limit per number of crab cakes. At the time of this investigation, one crab cake was cooked as normal and cook temperature was measured at 161F, which is above the minimum safe cook temperature of 145F. The clam chowder was being hot held at 140F at the time of this investigation. At this time the complaint is not confirmed.
No violation noted during this evaluation. | 01/16/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. Found water at the prep area hand sink at temperature less than 100 F. Have the hand sink serviced within a week and fax a copy of the work order to the Health Department.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Observed the several of the color coded cutting boards (yellow, green, blue) are heavily pitted, grooved and stained.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Resurface or replace these cutting boards.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food Storage Containers were found stacked while wet after cleaning and chemical sanitization.
Observed medium/large lexon containers and stainless steel drop in pans stored stacked while wet at the 3-compartment sink and ware wash machine area.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
Allow the lexons and stainless steel drop in pans to air dry before stacking them.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at back kitchen prep area measured at a temperature less than 100°F.
Observed water at the back kitchen prep area handsink @ 80 F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
Have handsink serviced so that minimum of 100 F water is provided.
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10/30/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Violations observed were corrected during the time of the inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Marsala Sauce held in drop pan hot holding unit @ 129 F. Found that the hot holding unit is set on low setting.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
The marsala sauce was placed in pan and reheated on stove top. Sauce waa reheated to 178 F. Also, the hot hoding unit adjusted to higher setting.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Found sliced tomatoes and diced tomatoes @ 45 Fand 44 F respectively on top cold storage area of the 2-drawer and 1 door refrigeration unit at cook line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
The sliced tomatoes and diced tomatoes were placed in the walk-in cooler.
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06/05/2014 | Risk Factor | |
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. Observed pasta cream cooling for 4.0 hours in the 3-vat sink ice bath at 84°F. The pasta cream was in containers that were tightly covered while cooling.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Use ice bath in small containers and uncover the food containers during the cooling process. Stir the food periodically to facility cooling.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline was being used to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/12/2013 | Risk Factor | |
Conducted a follow-up inspection to exam the status of repair of the Walk In Cooler. Found the unit to be cooling to 39 F and fish, seafood and liquid egg yolks at 37 F. Violation 4-501.11(A) cited during the inspection conducted on June 13, 2013 is now in compliance.
Note: New evaporation coil has been ordered for permanent repair of this refrigeration unit. CFM/Owner will fax a copy of the invoice for installation of the new evaporation coil to the Health Department when the service is rendered.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour:White Rice cooling overnight in the walk-in cooler observed at 54°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. The white rice was discarded.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooked White Rice is being placed in large plastic food storage bags and sealed to cool in walk-in cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Haddock, Liquid Egg Yolks, Ground Beef, Raw Shrimp, Half and Half found between 45 F and 49 F in the Walk-In Cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were discarded.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Thermometer was not present in the 2 drawer / 1 door prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. New refrigerator thermomter has been placed in the unit
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface aor replace all of the cutting boards that are heavily stained, scratched, pitted and grooved.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Hand wash sign is not present at two of the kitchen hand sinks as well as the ladies restroom hand sinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided CFM with hand wash signs in English and Spanish. Hand wash sign were posted at the hand sinks.
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06/14/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Found that consumer advisory violation previously cited has been corrected: 3-603.11(A). Also, the shellstock tags are now being retained for 90 days as required.
The walk-in cooler is not operating properly and is not able to maintain food at 41 F or below. Potentially hazardous food items found at elevated temperatures have been discarded. Potentially hazardous food items found at 41 F or below have been relocated to the walk-in freezer or one of the other refrigeration units present. Technician is presently on-site and repair is being made to the walk-in cooler. At the end of the visit found that the walk-in cooler ambient air temperature is 43 F. Technician expressed that the temperature should drop below 41 F within the next hour. Copy of repair invoice has been attained. New evaporation coil has been ordered for permanent repair of the unit. The Certified Food Manager and owner have agreed to contact the Health Department and not place the unit back in use until the unit is capable of maintaining food at 41 F or below. Follow-up inspection will be made tomorrow to determine status of the walk-in cooler capability to maintain food at 41 F or below.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour:White Rice cooling overnight in the walk-in cooler observed at 54°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. The white rice was discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooked White Rice is being placed in large plastic food storage bags and sealed to cool in walk-in cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Haddock, Liquid Egg Yolks, Ground Beef, Raw Shrimp, Half and Half found between 45 F and 49 F in the Walk-In Cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were discarded.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Thermometer was not present in the 2 drawer / 1 door prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. New refrigerator thermomter has been placed in the unit
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-In Cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface aor replace all of the cutting boards that are heavily stained, scratched, pitted and grooved.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Hand wash sign is not present at two of the kitchen hand sinks as well as the ladies restroom hand sinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided CFM with hand wash signs in English and Spanish. Hand wash sign were posted at the hand sinks.
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06/13/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Bradford White D80L5053NA
*Dish Machine: -Hobart C44A, thermolabel activated.
Please fax updated specials daily menu with a complete consumer advisory disclosure and reminder statement for Atlantic salmon. Also please fax updated main menu with a consumer advisory disclosure statement within 30 calendar days.
EHS provided manager with the following handouts: Employee Health (red folder) in English and Spanish, parasite destruction letter requirements, sample parasite destruction letter and a sample menu including a complete consumer advisory.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags are removed from containers once musslels are moved from walkin cooler to cookline coolers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH MANAGER.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Observed no shellfish mussel tags for the months of September, October or November 2012. Per manager on duty mussels were served/sold during these months.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH MANAGER.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The farm-raised salmon served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the daily special 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: atlantic salmon.----------Also observed that the consumer advisory disclosure statement is missing from the main menu.
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.
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12/18/2012 | Routine | |
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