- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for shellstock tags when removed from their tagged or labeled container. Date when last sold/served was not written on the tags.
Correction: When shellstock are last sold/served, write that date on the tag and keep on file, in chronological order, for 90 days,
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shell eggs stored over ready-to-eat (RTE) mashed potatoes and cooked meats in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken broth hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following food observed cold holding at improper temperatures:
-Beets, butter (prep table #1)
-Onions (prep table #2)
-Gravy, mashed potatoes, creole mix (4 door box)
-Roast beef, tomato halves (small glass reach in)
-Half & half, butter (tall glass reach in)
Correction: Adjust temperatures in all units to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria. Also keep prep table lids down as much as possible.
- 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 were not properly dated for disposition.
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.
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11/10/2015 | Risk Factor | |
- 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
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellstock tags. No date of last served/sold were written on tags.
Correction: Write the date the shellstock are last served or sold on the tag and keep on file for 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures in the following locations:
-4 door box - Grits, creamer, potatoes
-Prep table #2 - Chicken, shrimp, meatballs
-Reach-in cooler - Gumbo
-Walk in cooler - Duck, fish
Correction: Turn down temperatures in the units and relocate to a unit capable of maintaining 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 some of the refrigerators.
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.
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06/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cooked chicken and raw fish cold holding at improper temperatures in prep table #2.
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.
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01/28/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Observed missing control knobs on the grill.
Correction: Repair the grill 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 grill, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime on the door gasket in the walk-in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/26/2014 | Routine | |
| No violation noted during this evaluation. | 12/30/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: raw meat observed thawing over and on the same shelf as cooked, ready to eat foods and produce. raw shelled eggs were observed stored over produce in a cooler in the main kitchen
Correction: store raw products below and/or away from cooked foods, ready to eat foods, and produce
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced melons cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard products that have been held in the temperature danger zone for 4 or more hours
- Handwashing Signage/Handwashing Facilities
Observation: 3045 & 3030 - Hand sink in bakery area lacks soap and signage needed to remind employees to wash hands
Correction: Place soap and hand sink signage at this sink and ensure that every hand sink has the necessary supplies to adequately wash hands
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Pack of Marboro cigarettes found on the prep table surface in the kitchen
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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05/01/2013 | Routine | |
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