- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs, cooked peeled (55F), tomatoes, sliced (55F), turkey (53F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Make station, salad not maintining to keep food at or below 41F.
Correction: Provide additional EQUIPMENT necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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12/07/2015 | Routine | |
| No violation noted during this evaluation. | 07/14/2015 | Routine | |
| No violation noted during this evaluation. | 04/01/2015 | Routine | |
Three open faced doors to walkin are sealed and pad locked. All product is moved to the center of the unit.
No violation noted during this evaluation. | 12/12/2014 | Follow-up | |
Due to main refrigeration unit not properly maintaining TCS food temperatures a reinspection will be performed to evaluate measure to ensure TCS foods are maintaining temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Crab meat (47F) and shrimp (47F) improper cold holding
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 gasket to the three doors on side of walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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12/03/2014 | Routine | |
Dish machine converted to chemical (bleach) temporarily until machine can be adjusted to use hot water.
No violation noted during this evaluation. | 09/09/2014 | Follow-up | |
Ware wash machine and fly situation should be corrected by 15 September 2014
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice cream utensils stored in water not to velocity to agitate particles.
Correction: In running water of sufficient velocity to flush particulates to the drain.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken, rice, potatoes, pasta in the refrigeration unit is 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make station and McCall 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: warewash machine was observed reachiong 205F and 198F in rinse cyle. The cycle failed to complete three time..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Many flies observed in process area. The blower on the door is not adequate to prevent entrance of flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/03/2014 | Routine | |
Cooling was observed. Temperature recorded for 3 hour period and the danger zone to under 70 in less than 2 hours achieved. See pdf print out for details.
No violation noted during this evaluation. | 05/27/2014 | Other | |
Cooling is currently being accessed. Probe used to determine how long it takes to cool.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/22/2014 | Follow-up | |
Dish machine needs to be rinsing at 180F to 194F. Until machine is repaired all equipment need to be cleaned and sanitized in three compartment sink.
A plan of action is need for the cooling issue to ensure food is properly cooled.
Follow up inspection is scheduled for 22 May 2014.
- Critical: Cooling* (corrected on site)
Observation: Soup (135F after 1 hour) (112F after 1 hour 15 minutes) (102F after 1 hour 45 minutes) noted not being adequately cooled to prevent the growth of harmful bacteria. Soup was reheated to over 165F and cooling process started over.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishmachine is rinsing at 198F.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/12/2014 | Routine | |
Construction has been completed. Permit is issued at time of inspection. Facility may open at their convenience. Clean all equipment and utensils to remove any construction debris. Plumbing issues must be corrected prior to next inspection or enforcement action may be taken up to and including suspension of permit.
- Plumbing System Maintained in Good Repair
Observation: Soda line in poor repair. Line above meat slicer table is leaking. Purpose of pipe was undetermined.
The sink basin at the 3 compartment sink is slow to drain.Water backs up from floor drain before slowly draining back.
Correction: Repair and maintain all plumbing components ans fixtures.
Plumbing systems and components shall be maintained in good repair.
Repair leaking pipe and floor drain within 30 days.
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04/11/2014 | Pre-Opening | |
Talk to Mr Farrell and Chef Lewis about upgrades to the facility. All refrigeration on the top floor will be on wheels. The proposed equipment was given to this office. Along with drawing of the proposed layout. Menu change was submitted. Two hand sinks are being relocated to ensure hand washing is available for all to use. The proposed date of completion is April 2014.
No violation noted during this evaluation. | 01/06/2014 | Other | |
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/04/2013 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Three containers of chowder were held in same sink with ice water at 32F and ice wand that were thawed. Recorded temperature of 100F at 1 hour at 1.5 hours it was 90F. It was not going to be able to get to 70F within the 2 hours and was reheated to 165F and cooling process started over.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/29/2013 | Routine | |
Permit issued
- Thawing (corrected on site)
Observation: Improper methods used to thaw Lamb in standing water.
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: Cooling* (corrected on site)
Observation: Brunswick Stew noted not being adequately cooled to prevent the growth of harmful bacteria. Noted food temperature 160F after 1.5 hours.
Correction: Food was immediately rehaeated to 165F and will attempt to cool in an ice bath.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Crab cakes (103F) 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* (corrected on site)
Observation: Roast beef (43F, 46F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the two door cooler located outside and upstairs kitchen in the preparation area
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 door gasket to the lunch meat refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the serves area in kitchen is being used as a dump station. The handwash station at the back of the kitchen is being used for run off from the refrigeration unit
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the dual restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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03/29/2013 | Routine | |
Walkin : 40/Corn chowder, cold holding, 40/Ham, cold holding, 39/egg, cold holding, 41/
Provided: Employee Health Policy, Form 1 , Proper cooling procedures.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. tablets were not completely dissolved and the test strip paper was splotchy reading high and low.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Recommend adding correct number of tablet at the beginning when adding water and stir if needed until dissolved. Routinely use test strips to double check PPM.
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01/28/2013 | Routine | |
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