- Clean Outer Clothing
Observation: Food employees wearing soiled clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper storage of wet wiping cloths on top tables. Wiping cloths must be stored in sanitizer after every use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove excessive boxes, newspaper, plastic containers and paper bags.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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07/31/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish is placed in the breading and the breading let at room temperature. The breading must be placed on the fish and the excess breading must be discarded. EHS trained food service worker on the proper procedure during the inspection
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper storage of wet wiping cloths on top of prep tables. Wiping cloths must be stored in sanitizer after each use. Wiping cloths were placed in sanitizer during the inspection.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Toilet Rooms, Enclosed
Observation: The ladies toilet room door is not tight fitting.
Correction: Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Numerous empty boxes, newspaper and debris.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/30/2015 | Routine | |
Ernie's Crab house is closed for maintenance.
No violation noted during this evaluation. | 01/29/2015 | Training | |
Remove unneeded items in the kitchen..
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. EHS instructed owner to date tags.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw shrimp was improperly stored above lettuce in the reach-in refrigerator. The raw shrimp was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to store beverage in the front refrigeration unit is not located to protect food items from contamination.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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09/23/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands before putting on her gloves. Employee washed her hands after being instructed.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
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06/23/2014 | Risk Factor | |
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: prep table, cooking equipment, and frech fry rack.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station onthe left side of the kitchen is being used to clean equipment and utensils. Instructed the CFM that the hand sink can not be used to wash equipment.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the left side handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove all excessive newspapers, buckets, and towels.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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03/24/2014 | Routine | |
| No violation noted during this evaluation. | 12/18/2013 | Risk Factor Assessment | |
This visit was made to conduct a Risk Based Inspection. The following items require attention:
1. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing.
2. Food employees shall clean their hands immediately before engaging in food preparation and before putting on gloves.
3. Handwashing sinks shall be maintained so that it is accessible at all times for employee use.
4. Adulterated foods shall be discarded.
Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Observed food worker put gloves on without properly washing her hands before engaging in food preparation (handling potatoes and hamburger settings).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing proper handwashing and glove use.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the food preparation sink adjacent to the 3-compartment sink. Observed food worker rinse raw fish at the same food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink in order to prevent cross contamination. Corrected by discussing where to properly wash hands and produce.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) were observed to be unsound or adulterated (molded): lemons and oranges in the 3-door prep refrigerator.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Corrected by discarding the adulterated food items (lemons and oranges).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
1. cole slaw in the 3-door prep refrigerator
2. Cooked whole crab Ready-to-Eat in the walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on September 18, 2013 they shall be date marked with a "use by" date not exceeding September 25, 2013. Corrected by discussing proper date marking.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility adjacent to the cookline was blocked (garbage can stored in front of hand sink), preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the garbage can.
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09/18/2013 | Risk Factor Assessment | |
This visit was conducted to complete a routine food safety evaluation. Due to the inactivity in the kitchen, I will revisit within the next 2-3 weeks to check cooking and cooling practices on site. Ensure that you review your employee health policy requirements prior to my follow up visit.
A strong odor was observed in the kitchen and restaurant area. No evidence of a sewerage back up could be found, but I strongly recommend that you investigate the source of the smell.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because:the CFM did not know the Big 5 reportable illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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06/04/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation. This type of assessments looks at the common causes of food borne illness. During the evaluation, no food handling was occurring.
1. You must ensure that you record the date that the last batch of oysters was sold on. This is a repeat finding and if not corrected by the next evaluation a civil penalty ticket may have to be issued.
2. You must ensure that you use the correct strength of bleach at the three compartment sink. Again, this is a repeat finding and must be corrected.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: Ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.
Correction: Utilize only Bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.Bleach must not exceed 200ppm.
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03/04/2013 | Risk Factor | |
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