Notes:
1. Make sure staff are using the chlorine test kit for monitoring the strength of the sanitizer buckets.
2. Thermostats lowered in the salad MUT and front WIC. Left MUT was unplugged and defrosted while the inspector was onsite.
3. Small amount of mold present in the ice machine that was wiped down.
4. Hot water had been turned off to rear hand sink in the kitchen. Leaky washer to be replaced so the hand sink does not drip.
5. Make sure ice water baths come up on the food item being cooled as much as possible. Stirring hot product will also greatly increase the speed of cooling. Suggest getting an ice wand to place in the center of soups.
6. Menus will be updated in the next couple of months with adjustments to the consumer advisory as well.
7. PIC will provide his ServSafe information and flyer of May 2016 classes provided.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (cabbage) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product in the salad MUT cooler, left sautee MUT, and front WIC 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.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the rear of the kitchen was measured at a temperature less than 100°F. Hot water line had been turned off.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/01/2016 | Routine | |
Notes:
1. Air curtains were ordered on 9/5/15 for both WICs, with two being placed in the rear unit (for each compartment).
2. Planning to sign up staff for ServSafe.
3. Will continue with line checks every two hours until the inspector returns for a visit after air curtains are installed. Based on that, the checks will hopefully become less frequent.
4. The aqua-culture information obtained doesn't state the pen conditions and feed parameters. Continue trying to get the required information.
5. The Haier RIC is only being used on a limited basis. During the evening, it is stocked between 5 and 6 pm, and only used until 8 pm. The product is then returned to the 2-door RIC.
6. No butter is used in the kitchen -- all oil based.
7. Temperatures are better today with low portions being stocked on the line and ice being used. Please continue with these methods.
8. Still need to bring down temperatures in both WICs, but hoping the air curtains will help with this.
- Records - Creation and Retention (repeated violation)
Observation: Parasite destruction information is not available on the Atlantic salmon on the menu. No written agreement or statement from the supplier or aquaculturist stipulating that the fish 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sour cream, salad dressings, half+half, steak, shrimp, salmon cakes, and grits colding 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The left/sautee MUT, front WIC, rear WIC, and Haier low reach-in-cooler were observed in a state of disrepair and damaged. These units were not maintaining product temperatures of 41 F or less.
Correction: Repair all of the refrigeration units 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 all of the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the two walk-in coolers are poor repair. Gaps are present in different locations along both doors, preventing air-tight closure.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs along the main cookline are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
09/08/2015 | Follow-up | |
Notes:
1. A menu review shows that multiple edits need to be made. An * does not appear next to each item that is offered raw/undercooked. When an * is listed, it should be placed directly to the right side of the food offered undercooked. An * also needs to preceed the footnote statement on every page it appears on.
2. Temperature logs (taking temperatures every two hours) for select products must be maintained until the inspector returns on 9/8/15 for a follow-up visit. Severe temperature issues noted today and staff must manage the situation with product rotation and ice bags.
3. Contact the inspector with an update once a technician has come out to service equipment.
4. Management must find ways to rearrange product in multiple refrigeration units to allow for better air flow in units. Smaller pans will be key in accomplishing this.
5. Line checks of some sort need to be done daily to ensure situations as encountered today do not happen again!
6. This is the second an aqua-culture letter has been requested on the Atlantic salmon.
7. Staff must use the chlorine test kit when mixing sanitizer.
8. Data loggers programmed and placed in 4 refrigeration units. Data to be downloaded on 9/8/15.
9. Clean ice scoop and holder daily. No rag should be stored in the bottom of the holder.
10. Keep shellstock tags organized by month. Only one tag found with no date of last use marked.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No one is monitoring product temperatures in the establishment.
Correction: Train all employees in food safety as it relates to their assigned duties. Product temperatures should be checked multiple times a day, as well as that of refrigeration units.
- Records - Creation and Retention (repeated violation)
Observation: Parasite destruction information is not available on the Atlantic salmon on the menu. No written agreement or statement from the supplier or aquaculturist stipulating that the fish 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sour cream, salad dressings, half+half, milk, steak, shrimp, chicken, sliced tomatoes, alfredo, jambalaya, cooked sausage, ham, scallops, latke, salmon cakes, rice, cooked vegetables, breaded shrimp and scallops, raw fish, primavera sauce, and blue cheese 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the two walk-in coolers are poor repair. Gaps are present in different locations along both doors, preventing air-tight closure.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The left/sautee MUT, front WIC, rear WIC, and Haier low reach-in-cooler were observed in a state of disrepair and damaged. These units were not maintaining product temperatures of 41 F or less.
Correction: Repair all of the refrigeration units 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 all of the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine had pink and black mold.
Correction: Clean the interior surfaces of the ice machineat a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Light Bulbs Protective Shielding
Observation: Light bulbs along the main cookline are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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09/03/2015 | Routine | |
Notes:
No jewelry except wedding band allowed for employees who is engaged in the prep/cooking process.
Hot water in the kitchen hand sink is turned off due to leak. Repair faucet to provide hot and cold water for proper hand washing.
All non-critical violations must be corrected within 30 days.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
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.
- Cooling Methods
Observation: The methods used for cooling she crab soup 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler 1 and 2 is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located near metal 2 door refrigerator (wall window) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
01/07/2015 | Routine | |
All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 08/26/2014 | Follow-up | |
Notes:
- Proper cooling methods observed during inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes and house made salad dressings in the salad unit
cooked pasta, crab meat in the walk-in cooler
all raw seafood product in the middle make up table cold holding at improper temperatures
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: Salad make-up cooler and middle seafood make-up table observed in a condition that prevents necessary maintenance and easy cleaning. Both units found at 50 F internal temperature.
Correction: Repair both units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the bar hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/19/2014 | Routine | |
- Critical: Cooling*
Observation: She Crab soup in cold hold box FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Recommend use of metal inserts instead of lexan containers to speed up transfer of heat to cold.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salmon cake mix and Grit Gravy cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Left end collerneeds to be adjusted lower. Recommend 38-39 degrees abient air temperature.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling and electical conduit lines have a buildup of dust and grease in the main kitchen. Both are in need of cleaning.
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.
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04/01/2014 | Routine | |
NOTES
* Violation corrected at time of inspection.
* Form 1-B given to PIC
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oyster tags.
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.
|
10/08/2013 | Routine | |
Addiitonal Food Temperatures:
Cooked Pasta(CH)- 36, Milk(CH)- 40.
NOTES:
* Violations corrected during inspection.
* Form 1-B given to PIC.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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04/24/2013 | Routine | |
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