None RISK items were noted on the inspection and discussed with the manager on duty.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: white plastic slide tray of the ice machine (gunk and pink mold)..
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the central kitchen area is being used for purposes other than washing hands. (sheet pan as shelving covering the hand wash sink and people can't use it).
Correction: The handwash facility identified above is to be used for washing hands only
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03/30/2016 | Risk Factor | |
- Food Storage - Prohibited Areas
Observation: Food stored in on the floor of the storeroom..
Correction: Cease food storage on the floor of the store room.
- Thawing
Observation: Improper methods used to thaw chicken in the sink full of standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli top 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the deli-top cutting board was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Also the white plastic slide tray of the ice machine has gunk / soil that needs to be dried towel cleaned.
Correction: Clean the surface of cutting board at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the cutting board and of the ice machine slidetray were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the OUTSIDES OF THE FOOD BINS AND THE OUTSIDES OF THE MOP BUCKETS have 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.
- Physical Facilities in Good Repair
Observation: Two sets of kitchen ceiling tube lights are not maintained in good repair
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: Floors, walls, and ceiling throughout the kitchen noted 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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11/16/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A waiter was in the kitchen (walking trough) while eating his lunch in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All personnel must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that frozen fish was not protected from contamination in the chest freezer...it was not wrapped and laying on top of other wrappped frozen foods and had to be moved to get to other frozen foods.
Correction: Prevent @BIOLOGICAL CROSS-CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
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06/05/2015 | Risk Factor | |
Reviewed items with PIC and pointed out items on menu (new) that need to have the consumer awareness statement and the asterick.
- 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. Manager on duty was not aware of procedures. Policy was reviewed and a hand out was presented to the manager on duty.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) rice, beef, chicken dumplings in the walk-in 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: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Slicer was only wiped down and and washed, rinsed, and sanitized. Also, the inside top of the microwave was splattered with soil.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the insides and the outsides of the 3 door freezer and the Turbo Air cooler have accumulations of grime and debris. Also, the top of the chest freezer in the back room is solied with hand prints and other items.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar hand sink 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 and wallls in the kitchen around the cooks line noted in need of cleaning. Alos the mop room needs to be cleaned up and organized.
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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12/19/2014 | Routine | |
Non risk items were reviewed with the PIC.
- 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. (fresh shell eggs on wire rack shelving over uncovered fresh produce).
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) the cooked ribs in the TRUE cooler and several trays of prpared foods in the freezer 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer blade and food contact base of slicer..
Correction: Clean and sanitize these surfaces for food contact.
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09/19/2014 | Risk Factor | |
There is nothing on the menu requiring a consumer advisory.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of fresh mussels in a bag 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.
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07/23/2013 | Risk Factor | |
All items from the previous inspection have been corrected.
No violation noted during this evaluation. | 12/18/2012 | Risk Factor | |
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