All food temperatures taken were internal.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers and squeeze bottles.
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: Unsalted butter out at room temperature 57*F. Unsalted butter is a food that requires time or temperature control to remain safe from bacteriological growth. Leaving this food setting out increases the risk of foodborne illness.
Correction: The butter set out will be placed on a 4 hour time control policy where the time is recorded/tracked from the moment it leaves temperature control and is discarded after 4 hrs of setting out. It is recommended that only the amount needed for 4 hrs is set out, so there is less to discard.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked potatoes, tomato vinegar and trout spread 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: the shelves in the walk-in cooler are rusting and the door gaskets to three make table refrigeration units are torn.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets to refrigerators in kitchen and at bar has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The hot water to the men's restroom left handsink is not working.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in fixtures not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: some ceiling tiles have water damage, the caulking is deteriorated at the three compartment sink, handsink and dishmachine drainboards.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: walls behind dishmachine, make table and handsinks in kitchen.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped mouse was found on the premises. There were droppings upstairs by the storage room window.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
03/03/2016 | Routine | |
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) zuccini batter, noodles, cooked veggies, and gravy 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Butter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked blackened fish provided on the menu do not provide a disclosure statement, there is no asterisk provided on the menu to indicate this fish can be consumed undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being washed in dishmachine. The dishmachine is not dispensing sanitizer.
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. Dishes washed in the dishmachine will be sanitized manually in the three compartment sink after being washed and rinsed in the dishmachine until the dishmachine is repaired and dispensing sanitizer at the correct concentration level of 50-150 ppm.
|
10/21/2015 | Risk Factor | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
The walk-in cooler is cold holding at borderline temperatures, servicing or thermostat adjustment is recommended. The reach-in cooler does not evenly cool foods in unit, the top is cold and the foods at the bottom of the shelf are at borderline temperatures. Do not place foods cooling at the bottom. Try to arrange foods so that the cold air reaches the bottom shelf of the unit more adequately.
Note: Discard damaged utensils. Clean microwave daily. Maintain farm raised and pellet fed letter for salmon and genus and species of tuna that is exempt from parasite destruction letter aty facility at all time. If you change suppliers or brands obtain a new letter.
Keep shellstock tags for all oysters and write the date of when they were last sold on the tag. Maintain records of tags for 90 days after the last sell of the oysters.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the oysters are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Ensure the tags are filed in chronological order with the date the product was last used written on the tag.
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) green sauce, trout spread and rice pilef 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.
- Equipment Compartments, Drainage
Observation: The two make tables in kitchen have pooling water in the bottom of them.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls: dishmachine drainboards, back of three compartment sink, kitchen handsink and men's restroom handsink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: dish shelves soiled above three compartment sink, shelves under counter at bar soiled, outside of some food containers on clean dish rack have build-up/film, inside of freezer, inside of keg coolers, refrigeration and freezer door gaskets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Cutting boards are stored next to handsink, some cooking utensils are stored hanging above soiled dish drainboard and some plates are stored with the food contact surface facing upward on top of make table shelf.
Correction: Store these items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in two fixtures in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
- some floor tiles cracked in kitchen and at bar
- some wall/coving tiles missing under kitchen handsink
- grout deteriorating in some areas at bar/kitchen
- some ceiling tiles have water damage
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures in the kitchen are noted in need of cleaning:
- walls around three compartment sink, handsink and dishmachine/drainboards
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.
|
06/03/2015 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an uncovered container in the food preparation area. The opened canned beverages are stored on top of the prep table refrigeration unit.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
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.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks throughout facility, the three compartment sink and dish machine drainboards is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Good Repair and Calibration of Thermometers
Observation: Thermometers in the make tables are broken
Correction: Obtain new thermometers for refrigeration units and ensure they are located in the front (warmest) part of the unit.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Debris was found in ice bin at bar. A couple of pieces were seen in ice and when i was moved more debris was found in bottom of ice bin.
Correction: Clean the interior at any time when contamination may have occurred, at least every 24 hours, before restocking with ice, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following surfaces was noted in need of cleaning: wine storage shelf/racks, shelves at bar (including bar glass shelves), utensil storage container, gaskets to coolers at bar and make table with torn gaskets in kitchen, outside of ice bucket is soiled with a large label peeling, and keg coolers interior soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were stored on top shelf of make table were observed stored with the food-contact surface facing upward. Ice bucket not inverted to allow water to drain.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: a few ceiling tiles missing and damaged in kitchen, tile coving under sink in kitchen broken.
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 following physical structures are noted in need of cleaning: walls around dishmachine/three compartment sink, dust on ceiling of kitchen, some ceiling tiles stained.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches from a previous problem with roaches were found in a utensil storage container.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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01/22/2015 | Routine | |
All food temperatures taken were internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Tuna is served undercooked, but there is no tuna in the facility at this time. Inspector informed employees about ensuring they have documentation that tuna has been frozen for parasite destruction, or the genus and species of tuna is obtained and it is one of the kind that is exempt from parasite destruction because it is naturally parasite free
(e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Employee Health handout provided.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oyster tags. The dates of when the shellstock was last sold is not being written on the tag when the tag is pulled for record keeping.
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. Write the date on the back of the tag of when the product was used. Corrected by discussion.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: A few pans and containers of food in the walk-in cooler and in the reach in refrigerator were prepared a few days ago and not date labeled.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the ladies restroom.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottle of chemical properly 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.
|
08/21/2014 | Risk Factor | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use with handle down in food product.
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.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: All hansinks in kitchen and restrooms are not sealed to adjoining equipment or walls (caulk has cracks in it).
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Top of toilet in women's restroom missing
>>Wire rack storage shelves rusting: Dry goods storage shelving in kitchen, walk-in cooler shelving, bar beverage storage racks, dish machine lower shelf, clean dish shelving unit above three compartment sink, clean dish rack by cookline rusting/corroding, prep table lower shelf
>> Press board shelving in mop room paint peeling/pressboard breaking apart
>>A gap exists at the end of the mechanically vented hood filters, where a filter is missing.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
Correction: Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following surfaces has accumulations of grime and debris:
>>Magnetic knife rack
>>Filter on back of make-table dust
>>Shelving units in kitchen for dry goods storage unit
>>Lower shelf of steam table
>>Lower shelf of grill table
>>Lower shelf of prep tables
>>Shelf below dishmachine drainboard
>>Built-in wooden storage shelves at bar
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen by dish machine not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>> Floor tiles by bar drain damaged
>> Grout deteriorating in between tiles by bar drain
>> Tiles in front of handsink damaged
>> Grout deteriorating in between tiles at handsink
>> Wall damaged in mop room entry way
>> Vent covers and ceiling grid rusting in some areas of kitchen
>> A few ceiling tiles are damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/09/2014 | Routine | |
All food temperatures taken were internal. Before updating menus consult with EHS Health Department staff to review the consumer advisory. Salmon needs parasite destruction letter verifying it was frozen to the correct specification, or verification it is pellet fed and farm raised if it is to be undercooked.
- Person in Charge (corrected on site)
Observation: Certified food manager certificate is not posted in public view.
Correction: Post certificate in a location that is viewable by the public.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Three bulk food containers were not labeled with its contents.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils in bulk flour and sugar improperly stored with handles submerged in the food contents between uses.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mashed potatoes (44°F), Rice (43-44°F), Salsa (43°F), and Fish (44°F) cold holding at improper temperatures in the walk-in refrigeration unit. The unit's ambient air temperature is 45.3°F.
Correction: The ambient air temperature in the walk-in refrigeration unit is not sufficient enough to properly cold hold TCS (time and temperature control for safety) foods during the time of inspection. The unit may need to be serviced, or the thermostat may need to be adjusted. Foods that are to be placed in the walk-in will be placed in ice, or relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: A gap exists at the end of the mechanically vented hood filters, where a filter is missing.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>> Shelving above three compartment sink paint peeling/corroding
>>Wood shelf paint peeling at dishmachine window
>> Prep table shelf rusting/corroding
>> Dish shelf paint chipping/corroding
>> Clean dish rack by cookline rusting/corroding
>> Press board shelving in mop room paint peeling/pressboard breaking apart
>> Kickplate missing to bottom of true refrigerator/ filter accumulating dust
Correction: Repair or replace the equipment/shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board at the make table is 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.
- Plumbing System Maintained in Good Repair
Observation: >>Plumbing connections under the handsink near dish room are leaking.
>>The walk-in cooler is not plumbed to drain properly. Plumbing leads to a bucket that has to be emptied by staff. The water was observed overflowing out of the bucket, puddling on the floor. Plumbing from walk-in cooler should be plumbed to a drain hole and not to a bucket that staff is not there to change when the facility is closed.
Correction: Repair and maintain all plumbing components and fixtures. Plumbing from walk-in cooler should be plumbed to a drain hole, or other approved method. Currently staff has to remember to dump the bucket when it gets full. When facility is closed there is no one there to dump the bucket.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>> Tiles by bar drain damaged
>> Grout deteriorating in between tiles by bar drain
>> Tiles in front of handsink damaged
>> Grout deteriorating in between tiles at handsink
>> Wall damaged in mop room entry way
>> Vent covers and ceiling grid rusting in some areas of kitchen
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 following physical structures noted in need of cleaning:
>> Walls around dishmachine
>> Floors below dishmachine
>> Floors below cookline equipment
>> Floors in mop room
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.
|
10/31/2013 | Routine | |
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Cakes/baked goods are being prepared in an unapproved kitchen.
Correction: Per discussion with the person in charge, baked goods on hand will no longer be sold or served to consumers. Baked goods will now be prepared in the Tap House kitchen until cake person is approved by HHD or VDACs.
|
11/30/2012 | Follow-up | |
Per person in charge, cakes are prepared by local baker with commercial kitchen license--person in charge to provide information to EHS upon return next day.
All food temperatures observed are internal.
Consumer advisory for the steak has been adjusted and is sufficient.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for facial hair.
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
- Food Contact Surfaces - Cleanability*
Observation: The plastic ice scoop is in poor repair (cracked multiple areas).
Correction: Replace the ice scoop with one that is easily cleanable.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Test strips could not be located.
Correction: Ensure all staff can locate test strips to measure the sanitizer level of chlorine solution in the dish machine.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) door gaskets torn on undercounter refrigerator, make table refrigerator, and reach-in freezer
2) vent hood filters
3) kickplate to stove missing
4) weather stripping damaged/not secured on the bottom of the walk-in cooler door
Correction: Maintain equipment in good repair.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Thermometer broken inside the undercounter refrigerator.
Correction: Replace the thermometer with one that is accurate.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Mixing bowls stored unprotected on the equipment rack.
Correction: Store the bowls protected by inverting.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door open. Unit is shared with neighboring facilities.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in cooler is not shielded/shatterproof.
Correction: Install a proper light cover or install a shatterproof light bulb.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the hand sink adjacent to the dish room.
Correction: Ensure all hand sinks are supplied with paper towels.
- Lighting, Intensity
Observation: Lighting insufficient in walk-in cooler.
Correction: Increase light bulb wattage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) base tiles below kitchen hand sink next to ice machine are coming off the wall
2) ceiling grid above three compartment sink beginning to corrode
3) paint peeling on shelf above dish machine "clean" side drainboard
4) ceiling tile at vent hood system is water damaged
5) wall damaged at mop sink
6) ceiling tile damaged above grill make table
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls not clean:
1) spray sink
2) between fry make table and reach-in refrigerator --conduit along wall also has some food debris build up
Correction: Clean.
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11/29/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered personal beverage improperly stored on a food prep surface.
Correction: Corrected. Store personal beverages in a tightly covered container and BELOW food and food contact surfaces OR store in a designated area separate from food and food contact surfaces OR store beverages in a spill proof container.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Only item on printed menu for both daily and brunch that is cooked to specification is steak--the asterisk is present as well as reminder BUT for any food that will be cooked to a guest's specification, it must be noted that the item is cooked to order/undercooked.
Correction: Disclose in entree description steak is cooked to order OR add verbage to the reminder statement such as: "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
Correction:
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard panel lining a section of the food storage rack.
Correction: Discontinue using cardboard. Replace cardboard with approved material that is washable and non-absorbent if shelf section shall be lined.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips could not be located.
Correction: Ensure all staff can locate test strips to measure the sanitizer level of chlorine solution in the dish machine.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) door gaskets torn on undercounter refrigerator, make table refrigerator, and reach-in freezer
2) vent hood filters
Correction: Maintain equipment in good repair.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Thermometer broken inside the undercounter refrigerator.
Correction: Replace the thermometer with one that is accurate.
- Non-Food Contact Surfaces
Observation: The display refrigerator door gaskets at the bar storing wine are not clean.
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door open. Unit is shared with neighboring facilities.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs are not shielded:
1) at cookline
2) in walk-in cooler
Correction: Provide the light cover at the cookline and domed cover in the walk-in cooler OR provide shatterproof light bulbs in both areas. Additional approved method for bulbs at cookline include installing plastic light tubes and end caps over each bulb.
- Lighting, Intensity (repeated violation)
Observation: LIght bulbs burned out at the cookline.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) base tiles below kitchen hand sink next to ice machine are coming off the wall
2) ceiling grid above three compartment sink beginning to corrode
3) paint peeling on shelf above dish machine "clean" side drainboard
4) gap in wall at mop sink-wall juncture
5) gaps in wall at door frame juncture in mop room
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below ice machine and reach-in freezer
2) wall stained at dish machine spray sink
Correction: Clean.
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08/30/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Vegetable soup in steam well was not reheated to at least 165* prior to hot holding.
Correction: Corrected by reheating on stove to at least 172*. Ensure all parts of the food is reheated to at least 165*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Only item on printed menu that is cooked to specification is steak--the asterisk is present as well as reminder BUT for any food that will be cooked to a guest's specification, it must be noted that the item is cooked to order/undercooked.
Correction: Add verbage such as: "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets are torn:
1) undercounter refrigerator
2) make table
3) reach in refrigerator
Correction: Repair/replace the gaskets.
- Light Bulbs Protective Shielding
Observation: Light lens missing over light bulbs.
Correction: Replace the light lens or install plastic light tubing over each bulb with end caps on each end.
- Lighting, Intensity
Observation: Light bulbs burned out above make table.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair
Observation: Paint peeling on window ledge adjacent to dish machine.
Correction: Paint/resurface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall stained around dish machine.
Correction: Clean.
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06/06/2012 | Routine | |
Facility not in operation at time of evaluation. Staff present were putting delivery away.
2012 permit issued. Only item on printed menu that is cooked to specification is steak--the asterisk is present as well as reminder BUT for any food that will be cooked to a guest's specification, it must be noted that the item is cooked to order/undercooked--this can be covered by using: "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk sugar (?) and flour not labeled.
Correction: Labeled contents.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: 1) stove kickplate missing/not in place
2) grill make table door gasket torn
Correction: Maintain equipment in good repair and proper adjustment.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the undercounter refrigerator across the chargrill is broken.
Correction: Replace the thermometer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting boards stored propped up on the floor.
Correction: Store the cutting boards elevated up off the floor at least 6 inches.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Lighting, Intensity
Observation: Light bulb burned out in reach in refrigerator.
Correction: Replace the bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor below the fryer and along back wall below cookline stove and grill are not clean.
Correction: Clean.
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12/21/2011 | Routine | |
all food temperatures observed are internal. typed report and formal permit to be delivered next business day.
PLEASE UPDATE CONSUMER ADVISORY AT BOTTOM LEFT CORNER OF MENU PRIOR TO NEXT ROUTINE EVALUATION. ACCEPTABLE WORDING "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Critical: Cooling* (corrected on site)
Observation: Grits, prepared last night, on sheet pan in walk-in cooler (49.6*) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Corrected by discarding. 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. Although product was on a small sheet pan, the product was still thick and it was directly below another pan. Spread product so it is less than 2 inches and space it on the sheet rack so air can circulate above and below instead of acting as an insulator.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling wedged and sliced tomatoes on the fry make table rail were not adequate 52*, 50-60* resepctively.
Correction: Corrected. Advised once whole tomatoes are cut, they shall be cooled to 41* within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple potentially hazardous foods in the walk-in cooler are 44-46* (due to unit being overstocked, see 1450).
Correction: Cold hold phfs at or below 41*.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Also, several potentially hazardous foods (phfs) that were prepared prior to my arrival were placed in the walk-in cooler still resulting in the temperature of the walk-in to be at 50*.
Correction: Discontinue preparing many hot phfs in advance since the walk-in does not have capacity for cooling or provide additional equipment necessary to maintain food items at or below 41*. 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips could not be located.
Correction: Ensure chlorine test strips are available.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in freezer door gasket is torn.
Correction: Repair/replace.
- Equipment - Good Repair and Proper Adjustment
Observation: Trim at beverage counter at outside bar is separating from counter (deep grove/gap along counter is present).
Correction: Properly seal the trim to the counter to eliminate cleaning hazard and pest harborage conditions.
- Refuse - Covering Receptacles
Observation: Dumpster door left open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Refuse - Using Drain Plugs
Observation: Drain plug missing on dumpster.
Correction: Replace drain plug.
- Hand Drying Provision
Observation: Paper towels not provided at the bar.
Correction: Ensure all hand sinks are stocked with pape towels (bar currently not in operation).
- Physical Facilities in Good Repair
Observation: 1)Ceiling vent cover missing in storeroom.
2)Gaps exist at wall-door frame juncture in storeroom.
Correction: Maintain the physical structures in good repair. Replace the ceiling vent and seal the gaps in the storeroom.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Minimal debris observed on floor below cookline, fryers, and upright reach-in refrigerator.
Correction: Clean.
|
09/15/2011 | Routine | |
A temporary permit is issued and shall expire in/around 30 days. A follow-up evaluation will be conducted around that time for formal permit issuance.
Discussed proper consumer advisory and proper disclosure. Please email updated menu.
Discussed proper employee health policy and provided guidance documents.
Post no smoking signage.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Juncture at countertop left of drink machine at patio bar is not sealed.
Correction: Seal.
- Equipment - Good Repair and Proper Adjustment
Observation: Small knick at base of beverage dispenser at outside bar.
Correction: Repair.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) Containers stored above 3-compartment sink are not stored protected.
2) Rolls fo butcher paper on floor in mop closet.
Correction: 1) Store containers inverted.
2) Store elevated up off the floor.
- Outer Openings - Protected
Observation: Gap below door at patio.
Correction: Eliminate gap.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lights flickering in kitchen.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: 1) Small hole in floor at fry prep table.
2) Grout/seal floor-juncture below tea/coffee table
3) Gap at mop sink-wall juncture
4) Base tiles not secured to the wall right of the walk-in cooler
5) Walls and floor-wall juncture in storeroom are not finished
Correction: 1) Seal/grout
2) Seal
3) Seal/eliminate gap
4) Seal tiles to the wall
5) Finish the walls and floor-wall junctures so they are smooth, easily cleanable, and non-absorbent
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Hang mop to air dry. Replace utility rack if needed.
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08/05/2011 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Conch & Bucket, 13 E Queens Way, Hampton, VA 23669 »