All food temperatures taken were internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of cardboard and newspaper are not corrosion resistant, nonabsorbent, and/or smooth.Cardboard and newspaper used as a liner for floor and counters.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near the backroom cooler was being used as a dump station.Equipment was stored in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops
Observation: Mops not hung up to air 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.
|
03/10/2016 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Person in Charge
Observation: Registered certified food manager's certificate not posted in public view.
Correction: Post certified food manager's certificate in public view.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Cardboard and newspaper reused to line shelves and floor. Cardboard/newspaper is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace cardboard and newspaper to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice build-up in freezers was observed. Ice build-up is a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the steamers oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair
Observation: The following physical structure was not maintained in good repair:
Missing floor tiles in few sections by freezers.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Excessive amount of flies in the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
08/13/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation.
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: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Multiple in use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Thawing (repeated violation)
Observation: Improper methods used to thaw seafood. Oysters were thawing on the counter.
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 and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the cardboard was not durable, nonabsorbent, easily cleanable, resistant to pitting.Cardboard used to line floor.
Correction: Repair or replace the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice build-up was observed in the freezer,a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Back door open without a screen
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
03/17/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Food employee failed to wash his or her hands before engaging in food preparation,
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.
- Hands - Where to Wash
Observation: A food employees were observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ( buns) ready-to-eat (RTE) food with their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment (colander) or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth without sanitizer used to clean counter in food preparation area.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw seafood. Seafood placed in container without sufficient running 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Scallops 47*F,Cold Slaw 50*F,Oysters47*F, cold holding at improper temperatures
Correction: Iced food in the refrigeration unit and maintained food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The fish batter in the refrigeration unit was not properly dated for disposition.
Correction: Fish batter was discarded.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Fish batter in the refrigeration unit was not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Temperature Measuring Devices
Observation: The temperature measuring device in refrigeration units was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean food equipment was stored incorrectly on the wash drainboard where dirty dishes are supposed to be stored.
Correction: Store clean food equipment in a clean, dry location where not exposed to splash, dust or other contamination .
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with crabs,banana peels and other food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory near the three compartment sink.
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
- Critical: Pests-Controlling Pests*
Observation: Excessive amount of flies were observed during the inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Dog shampoo, unnecessary equipment and personal food not separated from customers food.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Dish detergent not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Dish detergent stored adjacent to seafood.
Correction: Bottles of detergent must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use*
Observation: Rodenticides not being applied by a certified applicator
Correction: Restricted use of rodenticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
08/07/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to change gloves and wash hands when going from raw to ready-to-eat foods.
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: Time as a Public Health Control* (corrected on site)
Observation: Batter for which time and not temperature is used as a control is not labeled.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Employee failed to clean and sanitize tongs between going from raw to ready-to-eat foods.
Correction: Clean and sanitize containers when empty to prevent cross-contamination.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the room with the 3-vat sink.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the room with the 3-vat sink.
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
|
08/01/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw fish stored on top of coleslaw.
Correction: Stored raw fish below ready-to-eat coleslaw.
- Thawing
Observation: Shrimp thawing in 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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Newspaper used to line multiple shelves.
Correction: remove
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking scaling 3-vat moldy.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>crab display glass broke
>>Norlake fridge leaking
>>microwave rusting
>>crab walk-in door broke
>>ice build-up walk-in with crab
>>door frame walk-ins damaged
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>multiple fridge/freezer gaskets
Correction: clean
- Light Bulbs Protective Shielding
Observation: Shield missing steamer hood.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the 3-vat.
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
Observation: No disposable towels were provided at the hand washing lavatory by the 3-vat.
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 in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling storage room
>>floor tiles cracked steam room
>>light shield cracked steam room
>>wall/ceiling rest-room
Correction: repair
|
02/14/2013 | Routine | |
All temperatures are internal unless otherwise noted.
Reminder permit expires 12/31/12, renew.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Paper used to line multiple table surfaces.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>crab display case cracked
>>Norlake leaking inside
>>microwave enamel peeling
>>seal on ice machine damaged
>>metal panel inside walk-in fridge loose
>>compressor leaking walk-in with crab
>>walk-in door inside panel damaged, walk-in with crab
>> ice build-up walk-in freezer
>>gasket's multiple walk-in missing
Correction: repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: tongs hanging by 3-vat sink
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>multiple fridge/freezer gaskets torn
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling dry storage water damaged
>>multiple floor tiles damaged steam room
Correction: repair
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air 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.
|
11/07/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Newspaper used to line table right of deep fryers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: Multiple yellow plastic container cracked.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>norlake fridge leaking
>>enamel peeling microwave
>>door damaged crab walk-in cooler
>>compressor leaking crab walk-in
>>walk-in freezer door damaged
>>door frame damaged walk-in cooler
>>gasket torn ice machine
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>front of deep fryers
>>hood over deep fryers
>>shelf over microwave
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: Light out steam room.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light fixture cracked scaling area
>>floor tiles cracked steam room
>>ceiling damaged over toilet
>>wall damaged rest-room
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling walk-ins
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air 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.
|
07/23/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Gloves - Use Limitation
Observation: Plastic gloves saved for reuse
Correction: Discard plastic gloves after use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Newspaper used to line multiple tables
Correction: Do not use absorbent materials to line tables
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Grease trap
>>Gasket ice machine
>>Gaskets walk ins
>>Metal covers with live crabs loose walk in
>>Walk in door with steamed crabs
>>Compressor leaking in walk in with steamed crabs
>>Walk in freezer door
>>Plexy glass crab display
Correction: Repair/replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Tongs stored above 3 compartment sink dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Base of Frigidaire
>>Hood over deep fryers
>>Shelves with microwaves
>>Ceiling both walk ins
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair
Observation: Middle faucet 3 vat leaking
Correction: Repair
- Plumbing System Maintained in Good Repair
Observation: Grease trap leaking - piping
Correction: Repair
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found to be in poor repair
>>Floor tiles steamer room
>>Wall restroom
>>Ceiling in restroom
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Floor steam room
>>Floors of both walk ins
Correction: Clean and maintain
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air 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.
|
04/11/2012 | Routine | |
All temperatures are internal unless otherwise noted
2012 Health Permit issued at time of inspection, reviewed back of permit with operator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Norbake fridge leaking
>>Display crabs plexiglass cracked
>>Seal ice machine torn
>>Walk ins seals stained torn
>>Handles of walk in corroded
>>Walk in freezer door damaged to ice build up
>>Compressor leaking walk in with steamed crab
Correction: Repair/replace
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Plastic on tongs damaged
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Multiple gaskets fridge and freezer
>>Exterior of microwave
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required
Observation: Metal containers stacked wet
Correction: Allow to air dry completely before stacking
- Lighting, Intensity (repeated violation)
Observation: Light out over scaling fridge
Correction: Replace
- Lighting, Intensity
Observation: Light out dry storage room
Correction: Replace
- Physical Facilities in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Light fixture loose over scaling sink
>>Wall damaged restroom
>>Ceiling damaged restroom
>>Ceiling damaged above stairs to steam room
>>Floor tiles cracked under steamer
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Ceiling in steam room
>>Floor under stairs and sinks steam room
Correction: Clean and maintain
|
10/27/2011 | Routine | |
All temperatures are internal unless otherwise noted.
After reviewing your file it has come to our attention that there has been an unapproved remodel and/or change to the original floor plan. The current area used for washing dishes and deep frying does not have a handsink and is not in compliance with 12 VAC 5-421 food regulations. Upon receiving this inspection you have 60 days to install a handsink in the wash/deep fry room.
- Critical: Hands - When to Wash*
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Safe and Unadulterated*
Observation: Single door Norlake unit condensing unit leaking on Scallops, shrimp and fish.
Correction: Ensure food is safe and unadulterated.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) fish with their 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fish "45" and shrimp "45" not holding at proper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: following needs to be removed
>>cardboard on shelving right of fryers
>>news paper lining left and right sides of fryers
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>Norlake single door 3-vat leaking
>>condensation line walk-in with steamed crab leaking
>>ice build-up inside door of walk-in freezer
>>metal paneling loose walk-in freezer
>>racks over handsink steam room corroded
>>handle all walk-ins corroded
>>door walk-in freezer
>>gasket walk-in torn
>>seal ice machine damaged
>>front display with crab cracked
Correction: Repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Tongs stored dirty over 3-vat
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>hood filters
>>shelves above 3-vat
>>dry storage/seasoning racks
>>gaskets several fridge and freezer units
>>inside of fryer cabinets
>>ceiling walk-ins
>inside base frigidaire freezer
Correction: Clean
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory located in the dish and deep fry area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory in the dish and deep fry area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Lighting, Intensity (repeated violation)
Observation: Light out scaling room.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light shield damaged steam room
>>tile cracked right of steam room
>>wall walk-in with steamed crab has a hole
>>ceiling peeling rest-room
>>paint peeling rest-room
>>hole ceiling above prep table across from crab display
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under steamers
>>floor under utility sink
>>floor under ice machine
>>wall behind fry line
>>floor walk-in freezer
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air 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.
|
06/23/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: following needs to be removed
>>cardboard on shelving right of fryers
>>news paper lining left and right sides of fryers
Correction: remove
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>ice build-up inside door of walk-in freezer metal paneling loose
>>racks over handsink steam room
>>handle all walk-ins corroded
>>door walk-in freezer
>>gasket walk-in torn
>>seal ice machine damaged
>>bottom part of glass door to down stairs cracked
>>front display with crab cracked
Correction: Repair.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic on tong handle/s damaged.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>shelves above 3-vat
>>dry storage/seasoning racks
>>gaskets several fridge and freezer units
>>inside of fryer cabinets
>>ceiling walk-ins
>>inside base frigidaire
>>top of frigidaire
Correction: clean
- Lighting, Intensity
Observation: Light out scaling room.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tiles steam room cracked
>>wall paneling loose both walk-ins
>>hole ceiling above prep table across from crab display
>>paint peeling rest-room
>>ceiling peeling rest-room
>>floor tile around back room floor drain closest to back door
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under steamers
>>floor under utility sink
>>floor under ice machine
>>wall behind fry line
>>floor walk-in freezer
Correction: clean
|
02/02/2011 | Routine | |
Restaurant representatives - add corrected or new information about Fishermans Seafood Market, 1597 Briarfield Rd., Hampton, VA 23666 »