- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after returning from outside location.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. One employee washed hands in three compartment sink and another in preperation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Employees(three) 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. Observed dishes being cleaned with no sanitizer. Sink set up and sanitizer not measured in the sink. PIC adjusted and verified sanitizer, dishwasher rewashed all dishes.
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.
- Plumbing System Maintained in Good Repair
Observation: Toilet in ladies room is in poor repair (flush is too slow to eliminate all waste in the bowl).
Correction: Repair and maintain all plumbing components ans fixtures.
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03/04/2016 | Routine | |
Reviewed menu. CDC Handouts reviewed and given. Need to plan for ice scoop storage. Information on upcoming ServSafe training given. Seating discussed. 61 seats observed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (bread)
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. (RTE food was discarded)
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Personal drinks observed stored in RIC with customer food.
Correction: Protect food from miscellaneous sources of contamination by placing employee food in separate area.
- 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.(deli meats, sliced tomatoes, tunafish)
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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen,
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The following physical structure noted in need of cleaning: behind grill area
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/10/2015 | Routine | |
Training visit for Standardization.
No violation noted during this evaluation. | 08/12/2015 | Training | |
Employee health information available including OEHS Guide and Form 1 B signed by employees. Scallops are raw, frozen. Mussels are frozen, half shell, raw, farm raised. Microwave used for reheating for immediate service. No changes in menu or supplier.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Three basin sink was set up. There was no sanitizer in the sanitizing basin water. EHSS requested PIC to explain for procedure for cleaning and sanitizing equipment. PIC's response was "wash, sanitize, rinse".
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. EHSS explained correct procedure for cleaning and sanitizing equipment in 3 basin sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes prepared at 10 a.m. and cooked noodles prepared 10/12 not cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend that sandwich prep unit be serviced. Check food temperatures in 30 minutes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous foods including sliced turkey, sliced ham, spaghetti sauce place in sandwich prep unit at 11 a.m. cold holding at improper temperatures. Temperature taken at 3 p.m.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station is not covered and tamper-resistant. Observed open bait stations in kitchen and bar area.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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10/14/2014 | Routine | |
Employee health information available including OEHS Guide to Employee Health and Form 1 B signed by employees. Discussed cleaning and sanitizing of in use utensils, datemarking of ready to eat foods kept longer than 24 hours and datemarking for food that are cooked frozen and thawed. Observed shipment of paper products and frozen foods. Porch is not in use. Observed 34 seats in facility.
- 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. Observed 3 open beverage containers on prep table.
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.
- 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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed container of breading mix and container of oil/spice mix on prep table bottom shelf not protected from contamination. Containers were not covered or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced sausage, sliced turkey and spaghetti noodles cold holding at improper temperatures. PIC stated foods had been out of True pizza prep unit during lunch service and placed back in unit after lunch.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items moved to walk in cooler and True pizza prep unit adjusted. Unit was at 40 degrees at end of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes cold holding at improper temperatures for longer than 4 hours. PIC stated tomatoes had been in pizza prep unit since morning.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the storage bags and containers are not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed carry out bags used for food storage. Bags had not been used for any other purpose. Observed cardboard boxes used as containers to hold bags of frozen foods in reach in freezer and chest freezer.
Correction: Replace the bags and boxes with equipment that is approved for food use and to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 basin sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/18/2014 | Routine | |
Ice machine is not currently in use. Owner stated that a service call has been made to install backflow device on water line. Recommend contacting Coca Cola to check backflow device on water line into carbonator. Recommend placing either a cap on light bulb in walk in cooler or using a coated bulb. Recommend removing miscellaneous equipment and equipment in disrepair from back of building to prevent harborage conditions for pests. Inclement weather prevented owner from removing equipment. PIC stated cleanup would take place next week. Walk in Cooler was turned on at 9 a.m. with thermostat reading 40/42/45 at time of inspection. EHS (Tamara Cross) will check WIC later today to ensure unit is working properly. Permit will be issued once unit is working properly.
No violation noted during this evaluation. | 12/10/2013 | Pre-Opening | |
Walk in cooler had been service. Permit issued. First inspection in 30 days. Followup conducted by Tamara Cross.
No violation noted during this evaluation. | 12/10/2013 | Other | |
Fire suppression system checked 12/4/2013. Discussed cooling methods for noodles, lasagna and spaghetti sauce including use of ice bath and ice wands. Discussed employee health and provided copy of OEHS guide and Form 1B. Recommend taking food safety class, purchasing thin tip digital thermometer or thermocouple. Discussed seating number and septic system issues. Seating limited to 30 until engineer can review system. Discussed outside porch and contacting county building inspector (provided name and phone number). Building owner must have county approvals/permits before porch can be used. Discussed water system. Office of Drinking Water regulates water system. Recommended contacting Mr. Morrisette at ODW. Recommend replacing well cap which is currently in disrepair. Discussed supplier, thawing fish, cooling foods. Soups are precooked, frozen. Seafood is raw, frozen. Meatballs are precooked, frozen. Steaks are presliced, frozen. Ground beef is raw frozen. Microwaves used for reheating of cooked foods. No Consumer Advisory on menu. PIC stated all hamburgers/cheeseburgers are cooked to 150 degrees and not per customer order. EHSS discussed minimum cooking temperature of 155 degrees for hamburgers/cheeseburgers. Recommend the following:
1. repair/replace coving behind 3 basin sink
2. repair the wall behind the 3 basin sink
3. install cover (cap) over bulb in walk in cooler or use coated bulb
4. repair or replace cracked floor tiles in kitchen
5. install filter and grill on wall vent next to ice machine
6. install backflow device on water line into beverage machine carbonator
7. install backflow device on water line into the ice machine
8. remove miscellaneous equipment and equipment in disrepair inside and outside to prevent harborage for pests
9. remove or cap pipe that extends through wall from the kitchen into the wait staff area.
No violation noted during this evaluation. | 12/05/2013 | Pre-Opening | |
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