Food prep unit # 1's thermostat was adjusted during this inspection. Reviewed the current employee food handler's card status, and the required daily refrigeration temperature logs. Permit renewal issued.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: In prep unit # 1, a pan of raw hamburger beef patties, a container of preshucked raw oysters, and a container of cooked crab meat were cold holding at improper temperatures.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood and fire suppression pipes.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/11/2016 | Routine | |
This inspection focused on the food temperatures, and the cleaning and sanitizing of equipment. Reviewed the current employee food handler card status, and the daily refrigeration temperature log requirement.
No violation noted during this evaluation. | 10/19/2015 | Risk Factor | |
This was a risk assessment inspection focusing on current employee health status, employee food safety practices, proper food temperatures, and proper sanitizing of food contact equipment.
No violation noted during this evaluation. | 06/17/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/26/2015 | Follow-up | |
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled spice containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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: Cooling* (corrected on site)
Observation: A cooked pork butt stored in the walk-in cooler over night was noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: (Pork butt was voluntarily discarded) Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Package of raw chicken stored in the walk-in cooler was 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: The walk-in refrigerator was observed not maintaining a cold-holding temperature below 41 degrees Fahrenheit.
Correction: The refrigeration technician was notified and is scheduled to repair the walk-in refrigerator on 1/23/15 @ 7:30 am. Maintain a refrigeration temperature below 40 degrees Fahrenheit. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all kitchen shelves, wall-mounted storage racks for the glasses, kitchen trash container, exterior sides of the cooking equipment, walk-in cooler's fan guard, exterior of the salt shakers, ventilation hood filters, container storing clean in-use kitchen utensils, and the exterior surfaces of the rice, sugar, and flour containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Unshielded kitchen ceiling light and walk-in cooler compartment light.
Correction: Provide adequate shielding for these lights.
- Physical Facilities in Good Repair
Observation: The kitchen's concrete floor sealant is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen walls & doors, partition wall behind the refrigerated make units, and the floor/wall behind the cookline equipment need cleaning.
Correction: Keep floors and walls clean.
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01/22/2015 | Routine | |
Reviewed food handler cards. Good date marking of ready to eat foods observed. Reviewed method of storage for shellfish stock tags.
No violation noted during this evaluation. | 08/11/2014 | Routine | |
Discussed the following with the CFM: 1. Observations, 2. The scheduled replacement of the light shields, 3. The ambient air thermometers in the refrigeration units.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment (reach-in freezers and reach-in refrigeration unit) used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals were not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/10/2014 | Risk Factor | |
Observed the cook monitoring the cook temperatures of the food with a thermometer. Discussed observations and the following with the PIC: 1. The hole in the floor near the mechanical dish machine. 2. The use of the frayed wooden handled utensil.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shellstock tags. There was no date of when the last shellstock was sold recorded on the tag.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a prepackaged bag of spinach being stored directly on top of unprotected cut lettuce in prep unit # 1.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit # 1 was observed in a state of disrepair. There was standing water in the bottom of the unit.
Correction: Repair the prep unit # 1 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 prep unit # 1, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of the prep unit # 2 were damaged and/or torn and pulling away from the unit.
Correction: Repair or replace the prep unit # 2's door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on prep unit # 1 and the hand held cutting boards 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Food containers being stored as clean were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact surface of the following equipment was observed soiled with accumulations of grime and debris: The potato slicer.
Correction: Clean the food contact surface of the above mentioned equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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11/07/2013 | Routine | |
Left FHC schedule with PIC. Discussed Employee Health Policy. Discussed above violations.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: PIC signed up for March 2013 class.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Tags missing from the container of live oysters in the walk-in. PIC discarded left over oysters.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS food cold holding at improper temperatures in the 3 dr prep unit. PIC called repair tech for unit and agreed to discard any TCS food that had been there > 4 hrs.
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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02/12/2013 | Routine | |
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