- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Note: Put a copy of the receipt which has the information and harvest date and location. MD 266 SP
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. All tags did not have the dates written on it.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Observed shrimp thawing in standing water at 3-vat sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: raw oysters and clams had an asterisk adjacent to it with a footnote "Information available upon request" The information was not available one of the employees had to look for it and print it online.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: Ice bin lid/door is damaged and could be a danger of physical contamination for ice. (insulation on broken parts can fall in ice).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Fans and inner walls for walk-in refrigerators, shelves in the kitchen has dust on it. Also, the live crab walk-in refrigerator needs cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/04/2016 | Routine | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. Note: Discussed with the manager and the made the employee date the tag for clams they finished during inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: live oysters stored in the walk-in refrigerator at 49F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Discarded.
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07/13/2015 | Risk Factor | |
Do not use the 2DR flat top refrigerator on right until it is capable of holding foods at 41F or below. Please fax or email an invoice for fixing the refrigerator within 10 days.
Note: No filters for the hood in the steam cooking room.
Recommendations and Reminders:
1) Monitor and log holding temperatures.
2) Use shallow containers to cool crabs and shrimp. (cooling sign provided)
3) Write last sold dates on the tags for shellfish.
Note: Observed 3-4 fruit flies. Please make sure the pest control services treat it. (Pest Control, monthly)
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. Note: Discussed with the manager he will train employees.
- 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: cooked shrimp 45F, raw crab 44F--2DR flat top refrigerator right.
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. Note: Discard cooked shrimp, all the other items moved to different refrigerator.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: hand sink in restroom upstairs has damaged caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Re-caulk the space between wall and handsink to make sure it is smooth and easily cleanable.
- 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: 2DR flat top refrigerator on right
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
1) Lids for crab pots under the pre table.
2) Surfaces around the fryer.
3) Shelves and floor for walk-in refrigerator live crabs.
4) Vents and fans inside and out side the refrigerators.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Physical Facilities Good Repair
Observation: Observed that the small holes in dry wall near 3-vat sink area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles near fryer, ceiling vents in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/13/2015 | Routine | |
| No violation noted during this evaluation. | 07/15/2014 | Complaint | |
A JOINT ROUTINE/FACTOR INSPECTION AND INVESTIGATION WAS DONE REGARDING A COMPLAINT RECEIVED 7-13-2014. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT/FILE. NOTE
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.RECOMMEND USE OF UTENSILS AS MUCH AS POSSIBLE. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. CLAMS IN WI REF.
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. ORAL & WRITTEN INFO. PROVIDED.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the BAR AREA is blocked BY COUNTER ABOVE IT, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ORAL & WRIITEN INFO. PROVIDED.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. BAR AREA.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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07/15/2014 | Routine | |
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. UNDER COUNTER.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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03/19/2014 | Risk Factor | |
NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #3 until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F (35-37 best) or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-385-9568. PLEASE REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Scallops 46F, Cole slaw 47F, Shrimp 48F @ #3.
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.
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11/01/2013 | Risk Factor | |
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. Water shut off with hands instead of paper towel.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. And, as hand washing sign says, shut water off using paper towel.
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05/30/2013 | Routine | |
| No violation noted during this evaluation. | 05/30/2013 | Complaint | |
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