The person in charge (PIC) stated that the wall covering to replace the missing piece of stainless steel behind the deep fryers has been ordered.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall behind the deep fryers is not maintained in good repair (piece of stainless steel covering is missing).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/22/2015 | Follow-up | |
Observed the expo station holding foods below 41°F. Observed an asterisk now notated on all menu items that may be served undercooked.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handwashing sinks located in the back of the kitchen and in the dishwashing area are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of debris on the interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Many food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handwashing sink located in the dishwashing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall behind the deep fryers is not maintained in good repair (piece of stainless steel covering is missing).
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 facilities area in need of cleaning:
1. wall behind the garbage disposal/under the dishwashing machine drainboard,
2. floor under around the garbage disposal.
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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09/08/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. The different types of fish breading held at room temperature on the cook's line is discarded every four hours (after the lunch rush & dinner rush).
2. Providing a fine probe metal stem thermometer to verify cooking temperatures of thin meat, poultry and fish products.
3. Observed the written statement on file from the supplier regarding parasite destruction for the salmon, tuna, and smoked salmon that may be served undercooked.
4. Observed the employee health policy signed by all staff and kept on file in the office.
5. Food sources are U.S. Foodservice & Produce Source.
6. Observed the veggie wash used to clean the produce being dispensed at the required concentration.
Observed good cooking, holding and cooling temperatures of TCS foods.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands between glove changes. The employee handled raw fish with his gloved hands and then removed the gloves and proceeded to put on another pair of gloves to complete his next task. The EHSS instructed the employee to wash his hands before putting on another pair of gloves and he then washed his 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures at the expo station: coleslaw-58°F, tartar sauce-56°F. The person in charge discarded the food items and placed ice into the expo unit until it can be repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked salmon, tuna, and Wahoo dip (smoked salmon) are provided on the menu without proper disclosure. The salmon and tuna notated under the "Grilled Seafood" section and "Islamorada Salads" section and the Wahoo dip that may be served undercooked were not notated with an asterisk to the footnote provided at the bottom of the menu that includes the disclosure and reminder statement.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwashing sinks located in the back of the kitchen and in the dishwashing area are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The expo station was observed in a state of disrepair. The unit was cold holding foods between 56°F-58°F.
Correction: Repair or replace the expo station to restore a state of condition that allows for proper operation (holding foods at or below 41°F), accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of debris on the interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Many food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink located in the dishwashing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The wall behind the deep fryers is not maintained in good repair (piece of stainless steel covering is missing).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities area in need of cleaning:
1. wall behind the garbage disposal/under the dishwashing machine drainboard,
2. floor under around the garbage disposal.
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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08/27/2015 | Routine | |
Reminder on reheating to 165 degrees before hot holding. Reviewed Employee HEalth. Handouts given and Employee Reporting agreeement given again to start using. Handbook was checked and employee health not covered. Good use of handwashing and glove use.
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded (facility not using employee training agreement)
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required. (start providing training on employee health by using employee reporting agreement form - given)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple phf foods cold holding at improper temperatures ( all items in bottom of Fry station RIC)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (call technician for service of the unit)
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Prep RIC (Fry Station RIC) was observed in a state of disrepair and damaged.
Correction: Repair the Fry STation prep RIC 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 equipment @, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. (technician called and on location at end of inspection)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: floor/coving areas throughout kitchen, gaskets of all prep ric.
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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08/21/2014 | Routine | |
Discussed menul. Discussed items cooked, cooled and reheated. Discussed cooling methods and temps. Discussed Employee health. 1B training form given.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep RIC was observed cold holding at 52 degrees on right side.. All food had just been put in from WIC within last hour for day use.
Correction: Monitor equipment for proper temp and 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/12/2013 | Routine | |
Complaint inspection. Nature of complaint discussed with manager. Complaint not substantiated.
No violation noted during this evaluation. | 01/10/2013 | Complaint | |
No critical violations observed. handwashing and glove use observed. all food within proper temps with exception of 3 rotisserie chickens that had been missed from the speed rack. these were discarded. Good use of date marking. no expired food. Pressure gauge on dishmachine was observed not working properly. Needs repair.
No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
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