| No violation noted during this evaluation. | 01/12/2016 | Risk Factor | |
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Sanitizing Agent (QT-40) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Observe QT_40 over 500
Correction: Utilize only sanitizing agent (QT-40) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/16/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time as a public health control "cole slaw" Observe no record of procedures "I advise Mg. on section # 22 "corrected" .;Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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05/01/2015 | Routine | |
- Critical: Time as a Public Health Control*
Observation: Time as public health control " Cole Slaw 44F " Observe no records of procedures I advise Mg. on Section 22 "corrected
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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05/01/2015 | Routine | |
| No violation noted during this evaluation. | 11/20/2014 | Routine | |
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: (Stud, Joist, Rafter) exposed in LOCATION Freezer Observe Metal Joists not attach "this is a risk factor employees can get trip.;Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
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05/02/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fish Fillet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Tomato, chowder, green tomato, vegetables in the delfield deli top
Correction: Coleslaw on ice, Tatar on ice at the service counter
- 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 - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals not stored separately from insecticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Person in charge segregated items
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01/08/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice, mac & cheese and tomato in the lowboy delitop cold holding at improper temperatures.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp and crab in the single door unit adjacent to the fryer, green beans and fish in the walk in cooler and sour cream and honey mustard in the display case cold holding at improper temperatures.
Correction: Adjust the units. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in kitchen
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Back area observed cluttered.
Correction: Clean and re-organize this area.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two spray bottles on chemical shelf with an unknown chemical were unlabeled. Chemical powder was observed stored in a container that had "bread crumbs" written on the exterior of the container.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/14/2013 | Routine | |
fish (walk in ) 38 deg. F., Half and half (display case) 38 deg. F.,
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered fish in the reach in unit on the cook line. .
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp and stuffed crab in reach in online cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, mac & cheese and cole slaw cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/15/2013 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
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02/08/2012 | Risk Factor Assessment | |
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