| No violation noted during this evaluation. | 03/30/2016 | Routine | |
- Person in Charge (repeated violation)
Observation: Observed kitchen maanger and several other employees that do not possess current food handlers cards.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the right hand door or the true 2-door reach in unit was observed beginning to tear and needs replacing.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
11/12/2015 | Routine | |
NOTES:
- Fax repair order to Suffolk Health Department for both prep units that are holding ambient air at 50 degree F.
- Reviewed Employee Health with person in charge.
- Do not store PHF's in prep units that are reading ambient above 41 degree F. Units must be able to keep cold foods cold (at or below 41 degree F).
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced deli meats, raw hamburger, raw chicken and soft cheeses cold holding at improper temperatures in the prep unit (top and bottom) on line near grill area. Additionally, single prep unit on other side of line reading at ambient air 42 degree F
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. Food was immediately brought into the WIR. Food was not out of temperature for longer than fours hours.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the kitchen 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: at the grill/oven area (the vents and pipes) and also underneath the heating units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the handsink near double doors.
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
Observation: Kitchen noted in need of cleaning under units, behind units, the walls and the dishwasher 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.
|
05/28/2015 | Routine | |
| No violation noted during this evaluation. | 02/25/2015 | Risk Factor | |
NOTES:
- WIR in need of easily cleanable metal racks for storage. Order has been placed prior to inspection.
- Ice machine noted in need of cleaning.
- Discussed with PIC that any foods served raw must have a consumer advisory for public viewing. Only sushi and oysters on the half-shell are served occasionally and printed on a one-sided sheet of paper inserted into the menus
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Kitchen observed using cutting boards that are not easily cleanable.
Correction: Replace or resurface cutting boards in kitchen.
|
11/04/2014 | Risk Factor | |
- Critical: Employee Health
Observation: Food handlers cards are not up-to-date for each employee.
Correction: Food handlers cards are required for all employees that are in contact with food. Ensure that all staff are up-to-date with their cards as soon as possible.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cutting knife found improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination
Observation: Ice machine is in need of a deep clean. Possible food contamination.
Correction: Protect food from miscellaneous sources of contamination. Thoroughly clean ice machine on a regular basis.
- Equipment - Good Repair and Proper Adjustment
Observation: 1. Observed prep unit doors (located on top of unit) in a state of repair. Unable to close doors tightly and easily. When in the closed position, there are visible gaps that can allow for colder temperatures to escape unit and therefore increase food temps in prep unit. 2. Prep unit near cook line found with condensation on bottom of unit.
Correction: 1. Repair or replace doors for prep unit that ensure a tight fit and adequate temperature control. 2. Do not allow water to stand in prep unit floor. Keep all foods away from condensation and repair unit to ensure proper functioning.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the rear of the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets stored at front of sink.
- Physical Facilities in Good Repair
Observation: Ceiling tiles found in kitchen are not maintained in good repair. Several worn tiles found above food preparation areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace damaged and worn ceiling tiles as soon as possible.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed grease build-up at the edges of the vent hood.
Correction: Maintain hood system vent filters in a clean condition.
|
05/15/2014 | Routine | |
Discussed with head chef the need to increase frequency of cleaning fire suppression system of excess grease. Overall facility was nicely maintained
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in kitchen next to prep sink. Sink is also slow to drain
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
|
01/08/2014 | Risk Factor | |
Two non-critical violations were noted at time of inspection. Air Drying- all utensils, pots, pans etc. should be allowed to air dry thoroughly before being stored or stacked. Equipment- the lids to the prep unit is damaged and not allowing unit to be closed properly, this can create difficulty insuring proper cold holding temperatures as required
No violation noted during this evaluation. | 04/19/2013 | Risk Factor | |
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