The food temperatures inside of the walk-in cooler were observed between 42°F-43°F. Recommend adjusting the thermostat of the walk-in cooler or contacting a service technician to inspect and service the cooler. The person in charge (PIC) stated that he will contact the refrigeration technician to service the unit. The EHSS requested that a copy of the invoice (report) be faxed to the health department after the cooler has been serviced.
No violation noted during this evaluation. | 03/21/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods cold holding at improper temperatures in the grill prep unit:
1. Shrimp-44°F,
2. Crab cake-45°F,
3. Pork chops-44°F,
4. Black eye peas-45°F.
The PIC adjusted the thermostat on the unit and will contact a service technician if this does not decrease the temperature of the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods (sausage, meatloaf, sauces, etc.) in the prep units, reach-in cooler, and walk-in cooler are 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavities of the microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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 bar.
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
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03/17/2016 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. The PIC is going to remove the small salad prep unit from the kitchen and eventually replace it with a new unit. The large salad prep unit will be used to store all of the dressings, produce, etc.
2. Ensure that the consumer advisory is placed on the lunch menu for the Caesar wrap on the menu that contains raw eggs in the dressing.
3. Observed the dishwashing machine repaired and the chlorine sanitizer concentration dispensing at 50 ppm.
Observed all other deficiencies on the report corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures in the small salad prep unit:,
1. Beer cheese (bottom of unit)-44°F,
3. Caesar dressing (bottom of unit)-45°F.
The PIC relocated all of the foods stored in the small salad prep unit to the large salad prep unit and then unplugged the small prep unit so that it can't be used.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back prep area. Observed 25 foot candles of light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area where the 3 compartment sink is located. Observed 10 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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12/10/2015 | Follow-up | |
Discussed the following with the person in charge (PIC) and general manager:
1. Observed the employee health policy signed by staff and kept on file in the office. Ensure that all new staff are knowledgeable of the employee health policy. One new employee did not have a signed copy of the policy on file.
2. Include the consumer advisory for the chicken Caesar wrap on the menu since the Caesar dressing contains raw eggs. The consumer advisory is correct for all other menu items including the Caesar salad on the menu. The PIC stated that it will be corrected today and that he may remove the wrap from the menu.
3. The fire extinguishers and fire suppression system were inspected on 12/2/15. The ventilation hood system was professionally cleaned on 10/31/15.
4. Food sources are Sysco, PFG, Richmond Restaurant Service, Chef Warehouse, and Sam Rust Seafood.
5. Observed 1 gallon containers of shucked oysters in the walk-in cooler. The following information was on the packaging: Johnson Sea Products, Coden, AL, Shucked date 11/21/15, AL# 242-SP. Observed shellstock (mussels) with the correct information on the tag attached to the bag (Atlantic Aqua Farms Partnership, Prince Edward Island, Canada). The EHSS verified that both suppliers are currently on the ICSSL.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers of flour and sugar.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw veal bones. Observed raw veal bones thawing in the prep sink in standing water. The PIC removed the bones from the sink to be cooked.
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*
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures in the small salad prep unit:
1. Caesar dressing (top of unit)-53°F,
2. Beer cheese (bottom of unit)-45°F,
3. Caesar dressing (bottom of unit)-45°F.
The PIC discarded the Caesar dressing stored on top of the prep unit and relocated all TCS foods stored on the bottom of the unit to the large prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the dishwashing machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave oven are observed soiled with food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces following equipment has accumulations of grime and debris:
1. Handsink located near the sautee station (CORRECTED),
2. Large speed rack located on the cook's line,
3. Bottom of several reach-in refrigeration/freezer units,
4. Exterior of the ovens.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment beinc cleaned in the mechanical dishwashing machine were not observed sanitized. The chlorine sanitizer concentration was measured at 0 ppm and the EHSS visually observed no sanitizer being dispensed into the machine during the final rinse cycle. The PIC contacted the service technician and will use the 3 compartment sink (already set up) to clean and sanitize equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink located at the bar.
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 sink located at the bar.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area where the 3 compartment sink is located.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizing solution in the wiping cloth bucket that is being applied to food contact surfaces is too strong does not meet the requirements of 40 CFR 180.940. Observed the concentration greater than 500ppm.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/03/2015 | Routine | |
The PIC provided the EHSS with the updated menus that notates (with an asterisk) all of the foods offered that may be served raw or undercooked.
The PIC also provided the EHSS with a written statement from the salmon supplier stating that the salmon is aquacultured, farm raised salmon that is fed on a diet of formulated pellets that contain no live parasites.
No violation noted during this evaluation. | 03/19/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Food sources are Sysco, PFG, Coastal Sunbelt, Sam Rust, The Chefs' Warehouse.
2. Ensure that their is a good record keeping system that keeps the shellstock tags in chronological order according the date on the tag. Observed most tags in chronological order but the last two months were observed out of order.
3. The PIC asked about the requirements for vacuum packaging and sous-vide processing. The EHSS gave the PIC a copy of the sections from the Food Regulations that apply to these processes and what is required to prior to getting approval from the health department to conduct these processes.
4. Partial cooking of chicken and hamburgers. The EHSS gave the PIC the requirements from the FDA Food Code regarding non-continuous cooking of raw animal products. Recommended that the PIC follow these requirements for partial cooking of raw animal foods.
5. Ensure that thermometers are available in each refrigeration unit. Observed two units (sautee station & lowboy) without thermometers.
- Critical: Parasite Destruction*
Observation: Salmon offered on the menu that may be served undercooked per the customer's request was not frozen to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The following undercooked foods are provided on the menus without proper disclosure:
1. Hamburgers on the "bar eats" menu,
2. Steak, salmon, duck, pork loin on the "dinner" menu,
3. Eggs Benedict and sunny side eggs on the "brunch" menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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03/12/2015 | Risk Factor | |
All items corrected. New cutting boards ordered. Floor at WIC still working on repairing. Monitor ice scoop set up.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Ice scoop stored in a location where it is subject to splash, dust or other contamination.
Correction: Store ice scoop where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the True RIC are 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 - 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: Salad Box and insides of all RIC
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor at WIC is 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: The following physical structures noted in need of cleaning:behind front handsink, behind grill equipment, floor/coving areas throughout kitchen front and back, walls at back line,and walls and floor at dishmachine.
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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01/20/2015 | Follow-up | |
two items corrected. All others are being worked on . progress observed. follow up mid january to check on final work.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Ice scoop stored in a location where it is subject to splash, dust or other contamination.
Correction: Store ice scoop where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the True RIC are 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 - 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: Salad Box and insides of all RIC
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor at WIC is 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: The following physical structures noted in need of cleaning:behind front handsink, behind grill equipment, floor/coving areas throughout kitchen front and back, walls at back line,and walls and floor at dishmachine.
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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12/22/2014 | Follow-up | |
Reviewed menu. Discussed cooling temperatures and methods. Discussed Employee Health. Tags observed for live mussells. Ammie Derricott also ServSafe certifiied
- Food Storage - Clean and Dry Location
Observation: Ice scoop stored in a location where it is subject to splash, dust or other contamination.
Correction: Store ice scoop where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Top insert of True RIC was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the insert to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the insert, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the True RIC are 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 - 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: Salad Box and insides of all RIC
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Back Line area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floor at WIC is 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: The following physical structures noted in need of cleaning:behind front handsink, behind grill equipment, floor/coving areas throughout kitchen front and back, walls at back line,and walls and floor at dishmachine.
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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12/09/2014 | Routine | |
Discussed Employee Health. No sick employees. Discussed use of gloves. No critical violations. Recommend internal thermometer for WIC.
No violation noted during this evaluation. | 03/04/2014 | Risk Factor | |
Discussed nature of complaint. Mussels - Tag was observed from Canadian Cove with 2/28 received date. They were ordered from Metropolitan Meat, Seafood and Poultry. This company is usually used for Veal purchases but has been used in the past for Seafood but not often. All mussels from 10lb bag were used so there were none onsite to check. Walk in cooler was checked for cold holding temp as that is where mussels would be kept. WIC holding appropriately at 40.6 Cooking process of mussels was discussed
No violation noted during this evaluation. | 03/04/2014 | Complaint | |
Discussed items cooked, cooled and reheated: soups and stock. Discussed procedures. REcommend checking to make sure <70 degrees before covering and walking away. Three RIC observed high in temperature although foods were within proper temps. Recommend monitoring. Reviewed menu. Proteins received fresh. Oysters in shell and mussels and clams are used. Tags observed for these. Consumer Advisory observed with disclosure and reminder. Discussed Employee Health. Signed 1B forms observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mushrooms 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.
- 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: vents in all RIC
Correction: Clean and sanitize these surfaces for food contact.
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12/12/2013 | Routine | |
all corrections made. Facility appears much cleaner. Regarding "raw oysters". advised that container information along with shucked date needs to be available in facility until the oysters have been used. PIC indicates that he would keep the container on premises until all bags of oysters had been used and then discard. Only 1 container will be used at a time.
No violation noted during this evaluation. | 12/20/2012 | Follow-up | |
Reviewed menu. appropriate consumer advisory observed Raw items: steak, shrimp, chicken, hamburger, crab. Discussed Employee Health. Handouts given and discussed. Recommend using temp logs. No critical violations. Good use of date makring, glove use, temps.Shellstock tags observed for Mussells but none for shucked oysters. Discussed procedure for this: shucked oysters received
- Shellfish - Shucked - Packaging and Identification (corrected on site)
Observation: The raw shucked oysters offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the doors of RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering above 2 vat sink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following Physical structure noted in need of cleaning:
- shelf at stove area
- floors/wall at pan storage area
-floors under 3 vat sink
-floors/wall throughout
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Rodent dropping observed on cans in dry storage area.
Correction: Remove droppings of insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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12/11/2012 | Routine | |
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