- Critical: Hands - When to Wash*
Observation: An employee in the ware wash area was observed handling soiled items on the inlet feed side of the ware wash machine, and changing tasks to handle clean items on the outlet side of the ware wash machine without washing their hands.
Correction: Instruct food employees to clean their hands as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
- Gloves - Use Limitation
Observation: An employee was observed going about the facility handling various items while wearing single use food gloves, including handwashing while wearing the gloves, then proceeding to handle ready to eat food without changing the gloves.
Correction: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Various potentially hazardous foods in both the single door Continental unit and the adjacent three door True unit were found at temperatures above the maximum regulatory temperatures for these foods.
Correction: All potentially hazardous food in these two units were discarded.
- Cooling, Heating, and Holding Capacities
Observation: The internal temperature of both the single door Continental and the adjacent three door True refrigeration unit were found at 65 degrees, while all food temperatures in these units were well above the maximum regulatory temperature limits for these cold hold foods.
Correction: This facility must take measures necessary to maintain cold hold food items at regulatory temperatures.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The heat sanitizing temperature indicator on the ware wash machine is indicating a rinse temperature that exceeds the maximum regulatory temperature for this operation. The rinse temperature was observed at 196 degrees.
Correction: The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 degrees.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP
Observation: The establishment does not have a properly prepared HACCP Plan for the sous-vide reduced oxygen packaging process being used for soups.
Correction: This facility must cease engaging in the sous-vide packaging process until a properly prepared HACCP Plan is submitted and approved by the Health Department.
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02/11/2016 | Routine | |
This inspection visit was made to assure that refrigeration units, previously found with food temperatures above regulatory limits, have been repaired/ serviced, or are otherwise now capable of maintaining proper cold hold food temperatures. These units were in fact found to be maintaining acceptable cold hold food temperatures at the time of this visit.
No violation noted during this evaluation. | 09/23/2015 | Follow-up | |
Please keep thermometers near the opening of all refrigeration units so that the ambient temperature of each unit can be checked frequently and with convenience.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: soup items in the hot hold unit were found at temperatures below the minimum regulatory hot hold temperature for these foods.
Correction: Water was added to the primary heated water reservoir.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food items in the first 3 door make unit, the top of the second 3 door unit, the single door unit, and the third 3 door unit were found at temperatures above the maximum regulatory cold hold temperature for these foods.
Correction: Various potentially hazardous foods were removed to the walk-in refrigerator and unit thermostats were adjusted in these units. These refrigeration units must be capable of maintaining required cold hold food temperatures or the units must be replaced.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Various foods are being cooked, cooled, and placed in air tight plastic bags until ready for re-cook.
Correction: These bagged foods must not be maintained in an anaerobic (bagged) environment for more than 48 hours. Upon bagging of these foods the bags must be date marked to indicate the date by which the food must be consumed or discarded (48 hours).
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08/18/2015 | Routine | |
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: An insufficient flow of hot water for proper hand washing was observed at the hand sink nearest to the hot hold unit.
Correction: The hand sink is to receive maintenance to restore the proper hot water flow.
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11/10/2014 | Follow-up | |
- Critical: Plumbing System Maintained in Good Repair*
Observation: An insufficient flow of hot water for proper hand washing was observed at the hand sink nearest to the hot hold unit.
Correction: The hand sink is to receive maintenance to restore the proper hot water flow.
- Hand Drying Provision (corrected on site)
Observation: Two hand towel dispensers were observed empty of paper towels.
Correction: Both towel dispensers were loaded with paper towels.
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10/27/2014 | Routine | |
Observed foods in process of thawing under running water. Excellent thawing procedure. Discussed need to watch sanitizing temperature of warewash machine, as rinse temperature was barely reaching minimum temperature.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A food employee was observed placing cooked bacon into a hot hold container with bare hands. This employee was in process of wiping non-food contact surfaces with a soiled wiping cloth.
Correction: All bacon in the hot hold container was discarded
- Temperature Measuring Devices (corrected on site)
Observation: A temperature measuring device was not found in the walk-in refrigeration unit.
Correction: A properly working thermometer was placed inside the walk-in unit.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: The handsink nearest to the hot hold unit was observed in a very unclean condition.
Correction: The handsink was washed and rinsed.
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06/19/2014 | Routine | |
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Observations and discussion with the Person in Charge indicated that the specialized process, sous vide, a reduced oxygen packaging process was being used without a written HACCP plan or incorporation of other necessary processing requirements.
Correction: All foods in a reduced oxygen packaging environment for greater than 48 hours were discarded. Other foods placed in this environment, but for less than 48 hours were opened for the purpose of allowing oxygen into the packaged contents. The practice of placing food items in a reduced oxygen packaged environment will no longer be used at this facility.
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03/13/2014 | Risk Factor | |
| No violation noted during this evaluation. | 10/10/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corn dogs in the single-door make unit were found at 49°F.
Correction: The corn dogs and other foods in the single-door make unit were removed to the walk-in refrigerator.
- Temperature Measuring Devices (corrected on site)
Observation: A temperature measuring device was not found in the first 3-door make unit.
Correction: A thermometer was placed in the unit.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The temperature measuring device in the single-door make unit indicated an ambient temperature of 50°F.
Correction: The thermostat in the single-door make unit was adjusted.
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06/07/2013 | Routine | |
As evidenced by this inspection, this facility is very well managed. Thank you for the attention to food safety.
No violation noted during this evaluation. | 02/06/2013 | Risk Factor | |
As usual with this restaurant, the kitchen was found to be very clean, with all refrigeration units and food temperatures within proper food safety range. Great restaurant management.
- Mops - Drying Mops (corrected on site)
Observation: Observed mops stored heads down in a floor basin.
Correction: Staff was instructed in proper storage of drying mops.
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12/21/2012 | Routine | |
All foods used by this restaurant are obtained from the following sources: Maines, Sysco, and Coastal Sunbelt Produce. On the date of inspection visit this restaurant was observed to be very clean. The person in charge is very competent and knowledgeable of food safety.
- Temperature Measuring Devices
Observation: There was not a properly working thermometer in the walk-in refrigerator.
Correction: The person in charge has ordered more thermometers.
- Cooling, Heating, and Holding Capacities
Observation: The blower in the single door Delfield was icing and was not maintaining adequate cold holding temperatures.
Correction: All foods were removed from the unit. The unit will not be returned to service until repairs have been made.
- Equipment - Good Repair and Proper Adjustment
Observation: Damage was observed to the make unit lids below the dish storage shelf.
Correction: Damaged to the make unit lids will be repaired.
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02/02/2012 | Routine | |
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