Light in the dry storage area still required plastic covers for protection. Under deep fryers are still observed with grease and food build up. So much grease build up under deep fryers that it was dripping on the floor under the front door. Hood vents are already starting to build up grease. Per PIC vents are cleaned every 2 weeks. EHS recommends cleaning at least weekly due the amount of deep frying conducted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryers and ice 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant. EHS observed several lights not shielded in kitchen.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/02/2016 | Follow-up | |
EHS discussed previous inspection with PIC. Normal PIC was on vacation during initial inspection. Due to Holidays follow up inspection will following in 30 days.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryers and ice 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.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Mop sink has splitter attached with no backflow device attached.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering near the three compartment sink is not smooth and easily cleanable. EHS observed several cracked/chipped tiles.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant. EHS observed several lights not shielded in kitchen.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Lights inside hood system is not maintained in good repair. EHS observed lights not functioning inside hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Ehs observed grease build up on hood system.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Ehs observed mops not hung to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/18/2015 | Follow-up | |
Great job of maintaining proper food temperatures. R-inspection in 30 days.
- 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. EHS observed employee touching raw chicken and then touched food handler gloves.
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. Educated employee.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). EHS observed raw shrimp and chicken over pies inside walk-in
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. EHS observed sugar and flour containers not labeled.
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. Employee labeled containers.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed ice scoop stored on drip tray of soda machine.
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. Educated employee and she corrected.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryers and ice 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Mop sink has splitter attached with no backflow device attached.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering near the three compartment sink is not smooth and easily cleanable. EHS observed several cracked/chipped tiles.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant. EHS observed several lights not shielded in kitchen.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. EHS observed no hand washing signs in restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHS gave facility signs.
- Physical Facilities in Good Repair
Observation: Lights inside hood system is not maintained in good repair. EHS observed lights not functioning inside hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Ehs observed grease build up on hood system.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Ehs observed mops not hung to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/09/2015 | Routine | |
Ensure under deep fryers are cleaned and kept clean on a daily basis. These equipment produce a lot of grease and food debris build up which create pathogen growth and pest/rodent harboring conditions.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of under the deep fryers 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.
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06/25/2015 | Follow-up | |
Overall, no visible signs of pest/rodent infestations Have deep fryers, hoods and food handler cards and handwashing sink discrepancies corrected in 30 days.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have valid food handler cards. Ensure all food workers have valid food handler cards with in 30 days of this inspection
Correction: Train all employees in food safety as it relates to their assigned duties.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of under the deep fryers 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front is being used for purposes other than washing hands. EHS observed food debris in base of sink. Handwashing sink cannot be used for other purposes in order to prevent cross contamination.
Correction: The handwash facility identified above is to be used for washing hands only
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed grease debris build up. Recommend more frequent cleaning due to the extent deep frying is being conducted.
Correction: Maintain hood system vent filters in a clean condition.
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05/26/2015 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have current food handler certifications. The City of Suffolk Ordinance Sec 40 requires that all food worker must have a valid food handlers card prior to working with food. It is a class 1 misdemeanor. Ensure all food workers update food handler cards in 30 days of this inspection.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.When a food worker was asked about proper cook temperatures for chicken (their main product) the food worker could not answer.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.Recommend establishing a temperature log of food temperatures of cooking and hot and cold holding.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed worker touching door handle, paper and counter then grab rolls for customer with 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: The baked beans in hot holding equipment were observed with a single use bowl used as a scoop. Dispensing food required a handle that does not touch food. PIC replaced item with a ladle.
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: Observed food worker wip prep area where raw foods and non-raw foods are handled, then rinse with water and then wipe again.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be:
1. Held between uses in a chemical sanitizer solution at a concentration specified by QT concentrations used at your facility. Look at manufactures recommendation.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Pulled BBQ classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. The BBQ temperature reheated in the microwave was @ 109F. Ensure foods are temped to ensure the right temperature is obtained to kill pathogen growth..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole slaw, mac-n-cheese and macaroni salad 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. Some of these items were made about an hour and a half prior to temping but half of the product was made yesterday. No temp log is established. Due to questionable temps over night recommend items of concern are discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed Mac. salad, Mac-n-cheese and cole slaw in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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01/05/2015 | Complaint | |
The Facility has shown marked improvement with the interior and exterior of building
No violation noted during this evaluation. | 04/16/2014 | Risk Factor | |
It was noted during the inspection some of the light fixtures are not properly shielded in the kitchen. Some small areas of the kitchen did show grease build up that should be cleaned, other surfaces such as some walls have peeling paint and should be resurfaced/painted
No violation noted during this evaluation. | 04/19/2013 | Risk Factor | |
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