| No violation noted during this evaluation. | 12/04/2015 | Risk Factor | |
Distributed shellfish regulations to operator, distributed March 2015 Interstate Certified Shellfish Shipper's List to operator.
- Critical: Shellfish - Molluscan* (corrected on site)
Observation: A. Molluscan Shellfish shall be obtained from sources according to law and the requirements specified in the US Dept. of Health, FDA National Shellfish Sanitation program manual of operations Part II, sanitation of the Harvesting Processing and Distribution of shellfish.
B. Molluscan shellfish offered for sale or service are not received from sources that are listed in the Interstate Certified Shellfish Shippers List.
Correction: Obtain shellfish received in interstate commerce from sources that are listed in the Interstate Certified Shellfish Shippers List.Michael Todd put impounded oysters in trashbag, denatured by pouring bleach on them and throwing away.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct today.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the food storage area. light fixture out.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Repair light fixture within one week.
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03/31/2015 | Follow-up | |
- Critical: Shellfish - Shellstock Identification* (repeated violation)
Observation: The oysters in a basket in cooler offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: Discontinue use of the shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. Impound label affixed to the batch of oysters while restaurant owner attempts to locate. Oysters are not to be used until label is located
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellstock tags. No records kept of shellstock 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. Correct today.
- 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken
Correction: cooked noodles and homemade sauces in the refrigeration unit is not properly dated for disposition.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct today.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food prep area 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. Correct within one week.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen prep area used for thawing chicken, preventing use for handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Safely remove thawing chicken
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen prep area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen prep area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the food storage area. light fixture out.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Repair light fixture within one week.
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03/25/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked noodles and sliced cheeses 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 (repeated violation)
Observation: 3 door prep unit not working properly and not in use at the moment. Spray nozzle broken at sink before dishmachine rendering sink unusable
Correction: Repair the prep unit, spray nozzle 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Dishmachine sanitizer not dispensing properly and not adequately santizing.
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. Use 3 vat sink until dishmachine can be repaired.
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10/31/2014 | Follow-up | |
Observed oyster tags from Aug 2013, Feb 2014, April 2014. Manager stated that no raw oysters were served between April and August 2014. Buckets of oysters in cooler were observed with current tags attached. Dishmachine was water 120 degrees F. Food Source: Reinhart food service, Sysco, Metro seafood, Arnest seafood
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: food prepared in private home (home canned pickled okra) is distributed or offered for sale to the public
Correction: Cease the use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Uncovered RTE pork stored under raw burger, saurkraut and bread stored under raw oyster bucket, whole shell eggs stored directly on top of margarine.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw fish was not protected from baskets of raw oysters because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths stored on counter
Correction: Store in use wiping cloths in bucket of sanitizing solution
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked noodles and baked beans 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: 3 door prep unit not working properly and not in use at the moment. Spray nozzle broken at sink before dishmachine rendering sink unusable
Correction: Repair the prep unit, spray nozzle 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: No hot water provided at 3 compartment sink
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishwasher sanitizer not dispensing properly and not adequately sanitizing food contact surfaces (sanitizer 0 ppm)
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. Repair dishmachine ASAP and use 3 compartment sink to wash rinse and sanitize until repaired.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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09/24/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Sink spray nozzle broken at dishmachine rendering sink unusable.
Correction: Repair the sink spray nozzle 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 sink spray nozzle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 2 weeks
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02/12/2014 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 2 door freezer (condensation leak) was observed in a state of disrepair and damaged.
Correction: Repair the 2 door freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. correct within 30 days
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
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. Correct within 30 days
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners stored on same shelf as clean glassware (in bar area) and on same shelf as food (in storage closet).
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct within one week.
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02/04/2014 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 2 door freezer (condensation leak) was observed in a state of disrepair and damaged.
Correction: Repair the 2 door freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. correct within 30 days
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors of kitchen, especially near rear door noted in need of cleaning. Stains on ceiling above cook line 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. Correct within one week.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
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. Correct within 30 days
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners stored on same shelf as clean glassware (in bar area) and on same shelf as food (in storage closet).
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct within one week.
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01/16/2014 | Follow-up | |
Dishmachine 100 ppm bleach
wiping bucket 200 ppm quat
source: Sysco
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the proper cooling procedures for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. correct within one week
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The oysters offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. Manager chose to destroy product on site.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of flour and sugar.
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. Correct within one week.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 door freezer (condensation leak) was observed in a state of disrepair and damaged.
Correction: Repair the 2 door freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. correct within 30 days
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dish machine 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. correct within one week.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the dish machine sink is not observed. Sprayer nozzle is hanging below flood rim of sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Correct within 30 days
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatories in the kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at all three hand washing lavatories in the kitchen area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors of kitchen, especially near rear door noted in need of cleaning. Stains on ceiling above cook line 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. Correct within one week.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Old mop water in employee restroom creating harborage conditions for flies (present). Doors of restroom propped open allowing for access of flies ino kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 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. Correct within 30 days
- Critical: Toxics - Storage of Toxic Containers*
Observation: Cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners stored on same shelf as clean glassware (in bar area) and on same shelf as food (in storage closet).
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct within one week.
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01/09/2014 | Routine | |
All points from previous pre-opening inspection have been repaired/corrected. NOTE: Remove unneccessary items from kitchen area. Monitor 3 door prep cooler to ensure that it holds food at 41 degrees f or below.
30 day inspection on or around Sept. 30th 2013
No violation noted during this evaluation. | 08/30/2013 | Pre-Opening | |
Provide/repair the following before calling for an opening inspection:
1. Provide building inspection report for plumbing in kitchen
2. repair drainage leak at 3 vat sink
3. provide gasket at back door to prevent entry of insects/rodents
4. fasten sprayer above sink at dishmachine so that it does not rest below lip of sink (backflow prevention)
5. Repair 3 door prep cooler so that codensation is not dripping onto floor
6. Caulk handsink at waitstation and to wall
7. caulk sink in handicap restroom to wall
8. install hangars for mops and clean mopsink.
Repair screen at back door and holes in wall at back door within 30 days after opening.
No violation noted during this evaluation. | 08/29/2013 | Pre-Opening | |
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