Temp logs being kept. Spoke on overall cleanliness, around sinks, cooler doors and seals. All equipment working and within range.
No violation noted during this evaluation. | 03/29/2016 | Routine | |
Spoke on maintaining temperature logs. Permit Issued.
No violation noted during this evaluation. | 12/15/2015 | Routine | |
No Violations. All equipment working. Spoke on sanitation, new temp monitoring of hot and cold holding, maintaining food handlers cards.
No violation noted during this evaluation. | 08/27/2015 | Routine | |
Walk-In Cooler was repaired immediately. All food is in temp.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2015 | Follow-up | |
Spoke on sanitation, removing unnecessary clutter. Facilities need repairs to floors, ceilings and walls in the kitchen area. Follow-up required for cold holding.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: All the food temped in the Walk-In cooler is out of temp.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/22/2015 | Routine | |
| No violation noted during this evaluation. | 12/16/2014 | Routine | |
All violations were discussed and or corrected during the inspection. Employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The new 2013 Food Code requirements were also reviewed. Thank You
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information was given during the inspection.
- 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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Deviled crab cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items relocated.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the tall reach in cooler are damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The tall reach in was observed in a state of disrepair and damaged. It is not holding at 41 or below.
Correction: Repair/replace the reach in 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: unused stove and grill.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- 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: storage tables, shelves, refrigerator storage shelves, refrigerator door, reach in fan vents, wall of the cook line and walls of the cooking equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the tongs and spatulas used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of all utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Many flies observed in the back crab steaming area. The area is not being maintained clean. Steam water and crab pots observed throughout the area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Area cleaned during inspection. Manager asked to maintain the area clean and free from clutter.
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08/08/2014 | Routine | |
During the inspection, the new code requirements were discussed. Employee health, hand washing, and no bare hand contact was discussed. A permit was issued. Thank You.
- Gloves; Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The hood and filters are in need of cleaning.
Correction: The hood and filters must be cleaned as often as necessary to keep them clean. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/14/2014 | Routine | |
All violations noted on the 16th have been corrected. Employees have food handler cards, floors and shelves have been cleaned and painted. Flies have greatly been reduced. The facility is clean and in good condition. The canopy and hood have also been approved. Thank You,
No violation noted during this evaluation. | 08/23/2013 | Follow-up | |
Note: The facility has constructed a hood and canopy on the outside. The City has been called to conduct the proper inspections and issue any permits that might be required. Thank You.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information was given while on site.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils. Steamed crabs are being stored in unclean
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
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 140°F and the container.
- Food Contact Surfaces; Cleanability*
Observation: The plastic crab baskets are warm, heavily scratched and are no longer cleanable.
Correction: Replace the baskets to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The PIC could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk in ceilings are both rusted and observed in a state of disrepair and condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the walk in ceiling 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.
- Non-Food Contact Surfaces
Observation: The storage shelves, as well as the ingredient containers, are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Physical Facilities in Good Repair
Observation: The bar floor, the back door, and the kitchen ceiling were all observed not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist. Trash not taken out and unclean grease containers are stored at the back walk in area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Several flies observed in the facility, as well as outside.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead flies found on hanging fly ribbons.
Correction: Remove fly ribbons from the premises.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/16/2013 | Routine | |
There were no violations observed during the inspection. The facility is clean and neat. Good date marking was observed. The facility has a current Certified Food Manager. Thank you.
No violation noted during this evaluation. | 02/12/2013 | Risk Factor | |
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