The operator provided chlorine and quat. test strips and an Employee Health policy at this time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front display cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device ( the available probe thermometer was not operable at this time).
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: shrimp de-veiner machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of the rear storage Delfield reach-n cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Detaching flooring was observed in the walk-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2016 | Routine | |
The operator provided a digital metal probe thermometer,chlorine & quat. test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food product in the cookline sandwich maketable unit were cold holding at improper temperatures (skewered shrimp-53F, beef tips-52F, raw fish-50F). The TCS food products were held < 4 hrs and rapidly cooled, by the operator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline sandwich maketable unit and cookline undercounter Delfield freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline sandwich maketable unit was observed with elevated TCS food products temperatures. The TCS food items were relocated to an operable refrigeration unit.
Correction: Repair the cookline sandwich maketable unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cookline sandwich maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: The mop sink basin is slow to drain. Standing water was observed in the mop sink basin.
Correction: Plumbing systems and components shall be maintained in good repair.
- Pests - Controlling Pests*
Observation: A few flies were noted in the rear food prep/processing and dining areas.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/09/2015 | Routine | |
No pest observed today.
Operator explained that the facility had been serviced twice since the previous inspection.
All hole, cracks and crevices must be sealed to prevent harborage areas. Seal these areas as soon as possible.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted a few broken tiles and areas that need to be sealed on the walls throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/05/2015 | Follow-up | |
Discussed reheating and cooling with operator.
Cleaning has dramatically improved.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted a few broken tiles and areas that need to be sealed on the walls throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Live roaches noted mainly behind the make table cooler on the cook line. The plug cover was repaired, however it looks as if cover has been damaged. This is now leaving a gap between the cover and the wall.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/16/2015 | Routine | |
One live roach seen during todays inspection.
Cleanliness has dramatically improved. Some grease is still noted underneath the fryers. This area may need to be cleaned professionally to clean all grease build-up.
Hole around outlet cover has been repaired. One small hole noted on the tile by the make table.
- Non-Food Contact Surfaces (repeated violation)
Observation: Underneath the fryers have an heavy accumulation of grease. If fryers cannot be cleaned by staff, they must be professionally cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap noted along the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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12/30/2014 | Follow-up | |
Fax or email most recent pest report to inspector.
Review glove changing with staff.
Floor in the kitchen is in need of being re-grouted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Corn on the cob hot holding at improper temperatures. Ensure corn is reheated properly prior to being placed in the warming drawer.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Underneath the fryers have an heavy accumulation of grease. If fryers cannot be cleaned by staff, they must be professionally cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Small opening noted along the exterior back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Hole observed in the wall by the outlet, behind the make table.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Several roaches noted behind the make table in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/16/2014 | Routine | |
Walk-in cooler holding at the proper temperature.
Observed proper cooling methods for baked potatoes.
Pest report was faxed to health department.
No violation noted during this evaluation. | 09/03/2014 | Other | |
Walk-in cooler had been worked on earlier in the day. Management explained that cooler was only going into one defrost cycle and fans were frozen. Will return tomorrow morning to check on cooler.
One dead roach seen. Management contacted corporate office to have most recent pest report faxed to health department.
Some cleaning is needed under the hot hold line and in the dry storage area.
Floor should be re-grouted in the near future to prevent standing water.
Carbon filters are now being used instead of magnesol powder to filter grease.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Bags of dry goods stored on the floor of the dry storage area and boxes of food stored on the floor of the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Baked potato noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Whiting filets hot holding at improper temperatures. Ensure fried items are stored underneath heat lamp to help maintain foods at the proper temperature.
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*
Observation: Foods in the walk-in cooler and cheese slices in the top of the make table cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Delfield reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/02/2014 | Routine | |
Additional food temperatures: Mac & cheese (2 hours) - 45-46, Green beans (2 hours) - 42-48, Tenders - 179, White fish - 179, Rice - 168, Sour cream - 37.
Clean under fryers and hot holding line.
- Temperature Measuring Devices
Observation: Thermometers needed in make table cooler, reach-in freezer, and the front display cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Several broken tiles observed in the kitchen.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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04/28/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled green beans not being adequately cooled to prevent the growth of harmful bacteria. Recommended placing green beans in the walk-in cooler the night before, to help achieve cooling more quickly. Product was voluntarily discarded.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryers noted in need of cleaning. Detailed cleaning should be done to remove encrusted food debris. This should be done on a regular basis to prevent heavy build ups.
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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01/30/2014 | Follow-up | |
Additional food temperatures: Chicken (cook) - 186+, Swai (cook) - 178+, Broiled (cook) - 158, Potato - 180, Corn - 144-155.
Facility serviced monthly for pest control. Facility was last serviced 01/14/14. Technician stated on invoice that no roach activity was present during his inspection.
A follow-up inspection will occur on/about January 30, 2014.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Underneath dry storage racks);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled green beans not being adequately cooled to prevent the growth of harmful bacteria. Recommended placing green beans in the walk-in cooler the night before, to help achieve cooling more quickly.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Plastic spatulas were observed cracked and damaged. Spatulas were discarded.
Correction: Replace the spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Immerse in quaternary ammonium solution for at least 30 seconds.
Correction: Provide quaternary ammonium at proper concentration of 150-400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Floors, Walls, and Ceilings - Cleanability
Observation: Broken tiles observed on the wall behind the bag in the box system and around the small three compartment sink.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath fryers and behind make table noted in need of cleaning. Explained to manager that this area should be cleaned frequently to prevent build-ups.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Two dead roaches and one live roach observed during todays inspection.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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01/16/2014 | Routine | |
Grape tomatoes now being used on side salads. Display cooler observed at 45 F. If potentially hazardous foods are going to be stored in this unit, ensure unit is working properly.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving under the hot line has rusted and is in need or being refinished or replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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10/16/2013 | Follow-up | |
Additional food temperatures: Deviled crab - 36, Green beans (cooling 5 hours) - 50.
Cooler used only to store shelf stable sauces was running a little high. Repair or replace this unit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Several pieces of fish on hot line 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*
Observation: Sliced tomato in the make table and sliced tomatoes on salad in the display case cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of both shelves under the hot hold line is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: Thermometers are needed in the make table and the display unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The bottom shelf of the Delfield reach-in coolers are in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Leak observed under plumbing connections of the small three compartment sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Several flies observed in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Fly sprays are being sprayed by employees. Pesticides should only be applied by a licensed pest control company.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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10/01/2013 | Routine | |
Additional food temperature: Rice (reconstituted with water 1.5 hours prior) - 56.
Big improvement from previous inspection. Excellent hand washing practices observed.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Cookie sheet came into contact with the interior of the trash can, when being discarded. Cookie sheet taken back to the three compartment sink, to be washed.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Floors, Walls, and Ceilings - Cleanability
Observation: Broken/missing tiles observed by the grease trap. Coving in the walk-in cooler has begun to break.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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06/19/2013 | Routine | |
No reheating observed during todays inspection.
Excellent hand washing and cooling practices observed.
Recommended not running frozen and/or partially frozen fish through the broiler.
No violation noted during this evaluation. | 03/22/2013 | Follow-up | |
Additional food temperatures: Raw fish (in the front Delfield cooler) - 40, Sliced tomato - 38, Pico - 40, Shrimp - 38, 36, Fish (cooked) - 201, Crab - 36, Green beans (in the walk-in) - 48 -50.
Reviewed cooling, reheating, and when to wash with manager.
Cooler was running a little high. The unit may need to be serviced.
Will return on/about 03/22/2013 to check on violations listed above.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee change gloves without washing hands between different tasks.
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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employee observed touching clothes with the same gloves that were used to handle ready-to-eat food.
Correction: Use only cleaned utensils or equipment during food preparation.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Rice classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Cooling*
Observation: Baked potato noted not being adequately cooled to prevent the growth of harmful bacteria. Baked potato removed from heat 6 hours prior was observed at 74-83 degrees. Baked potato placed on ice.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Shrimp hot holding at improper temperatures. Food voluntarily discarded.
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* (repeated violation)
Observation: Fish in the walk-in cooler 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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03/12/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped tomatoes and tartar sauce cold holding at improper temperatures. Food items in the make-up table next to the broiler were observed cold holding at 68 degrees. Operator has discarded items and plans to store potentially hazardous food items in a location where they can maintain a temperature of 41 F or below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door of the walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the door of the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door of the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make-up table next to the broiler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the ice machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer was available on the cook line.
Correction: Sanitizer must be available on the cook line to properly sanitize food contact surfaces.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/06/2011 | Routine | |
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