- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the veal, chicken, scallops, shrimp, squid, mussels and pasta . Food were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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03/14/2016 | Routine | |
Keep monitoring the refrigerators to maintain food temperatures at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pasta, ham, chicken, shrimp in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Foods relocated, and unit temperature was adjusted.
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08/04/2015 | Risk Factor | |
Packages of the Reduced Oxygen Packaged (ROP) frozen fish should be opened prior to thaw in the refrigerators.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (raw eggs, raw meat) stored over ready-to-eat food in the refrigeration unit.
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.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. There are mice droppings in the storage room.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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04/30/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure all tags are recorded with the date the last one was used, but great job retaining the tag with working containers and keeping for 90 days in chronological order.
*Repeat violations are subject to civil penalty*
- 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. (most recent tags were not dated)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
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12/22/2014 | Routine | |
- 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 (past tag was not dated)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Physical Facilities Good Repair
Observation: Observed that the ceiling near back door is not maintained in good repair (leaking)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/25/2014 | Routine | |
| No violation noted during this evaluation. | 06/17/2014 | Risk Factor | |
Fish entrees on lunch menu marked with asterisk to indicate undercooked when not required. Asterisks to be removed when menus are reprinted.
No violation noted during this evaluation. | 03/10/2014 | Risk Factor | |
Employee health policy is complete.
- Physical Facilities Good Repair (repeated violation)
Observation: 3 compartment sink piping is leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/16/2013 | Follow-up | |
- 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: no employee health policy. Left new form. Reinspect 7 days.
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)
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: packaged foods open in dry storage. Must have sealed covers on opened foods.
Correction: Foods shall remain covered at all times.
- Physical Facilities Good Repair
Observation: 3 compartment sink piping is leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/09/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef and shrimp (make table). PHfs were reloated to a colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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09/09/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: veal, chicken, scallops. The veal, chicken, and scallops were moved to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The probe food temperature measuring device is not accurate in °F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
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05/29/2013 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils were improperly stored in standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: whipped cream and milk. The whipped cream and milk were moved to a colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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02/27/2013 | Routine | |
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