Inspection was being conducted during cleaning. No food preparation was being conducted. Ensure new employee obtained food handler card before working with food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw bacon. EHS observed bacon thawing on counter. PIC placed in reach in refrigerator.
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the back chest freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/09/2016 | Routine | |
Invoice for pest controller not available. Have invoice fax or dropped off at the Suffolk Health Department no later than 2 weeks from today. Several cans observed in the back of pest/ant bait and spray (Raid & no Pest) informed PIC to take items home. pesticide can only come from and applied from a certified pest controller.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests EHS observed the presence of roaches behind and under equipment, counters, etc.
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. EHS suggested that PIC call and set up appointment with pest control professional.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. EHS observed spray cans of Raid present in facility.
Correction: Remove unnecessary poisonous or toxic materials. EHS informed PIC that these cans of store bought Raid are not approved for use in a restaurant.
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10/21/2015 | Follow-up | |
- Critical: Food - Safe and Unadulterated*
Observation: The can of strawberries is unsound or adulterated. EHS observed a can of strawberries that were stained and leaking.
Correction: Ensure food is safe and unadulterated. PIC discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed shelving for plateware that was lined with paper towels (not easily cleanable).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils - Good Repair and Calibration
Observation: The gasket on the chest freezer was observed in a state of repair and condition preventing effective maintenance and easy cleaning. EHS observed o gasket in poor repair on the chest freezer.
Correction: Discard, replace or repair the gasket on chest freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the oven has accumulations of grime and debris. EHS observed grease build uo on oven grease pan and ledge of oven itself.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in ceiling over oven is not shielded, coated, or otherwise shatter-resistant. EHS observed lights over the oven were not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Educated the PIC to obtain plastic shields or coated light bulbs.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests EHS observed the presence of roaches behind and under equipment, counters, etc.
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. EHS suggested that PIC call and set up appointment with pest control professional.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. EHS observed spray cans of Raid present in facility.
Correction: Remove unnecessary poisonous or toxic materials. EHS informed PIC that these cans of store bought Raid are not approved for use in a restaurant.
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09/25/2015 | Routine | |
Have discrepancies corrected by next inspection. Mop hanging to air dry and food handler cards obtained and some cleaning to be accomplished.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. EHS observed PIC (person in charge) washing coffee cup and silverware
Correction: rinse them and then put them away. EHS spent time explaining the steps to wash, rinse and sanitize food contact services, EHS assisted PIC in making sanitizer explaining the process and PIC then sanitized items not previously sanitized.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No records of part time food worker with a valid food handler card.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sweet potato and commercial chilli in the refrigeration unit is 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease drain on grill, under deep fryer and the floor under the grill has accumulations of grime and debris.
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 following equipment were not observed sanitized: silverware and coffee cup..
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in back in mop bucket. Ensure mop is hung with mop head downward.
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.
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05/26/2015 | Routine | |
| No violation noted during this evaluation. | 04/22/2015 | Follow-up | |
In general facility is need of some deep cleaning. Pest were visible at the time of inspection crawling on clean dishware. Items need cleaned and sanitized and certified pest control needs request. Foods are cooked to order and according to PIC there are no leftovers. Food handlers cards need to be accomplished. Also, there needs to be a consumer advisory for the eggs placed on each menu.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Facility cooks eggs, hamburgers and chicken that are of concern. PIC could only state that she ensures food are cook by looking at them. Taking proper temps of foods was explained to the PIC in order to kill pathogens that cause foodborne illnesses.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. City of Suffolk ordinance 40-29 required all food workers to have current food handlers cards. None were available.
Correction: Train all employees in food safety as it relates to their assigned duties. Complete food handler training within 30 days of this inspection.
- Critical: Animals - Handling Prohibited*
Observation: Observed pest crawling on clean dishware.
Correction: Clean and sanitize dishware before use and obtain a certified pest control company to treat facility. Also establish a cleaning schedule to prevent harboring conditions.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.Menu need corrected right away. Star the food item (egg) and state at bottom of page with eggs listed "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed to be over 200ppm. PIC corrected to 100ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F. Make solution at room temperature since it will be setting out and have concentration at 50 to 200ppm
- 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: Grease trap,and drain area, deep fryer and vent hood
Correction: Clean surfaces and establish a cleaning schedule..
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook area. Foot Candles observed to be 4.
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
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Facility observed with accumulation of food and grease debris on and under equipment. Observed pest crawling over clean dishware. Recommend cleaning and sanitizing dishware before use. Also, contact a certified pest controller person to treat facility and fax invoice to the SHD as soon as possible
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped @ Pest/Animals@ was found on the premises. Observed dead pest under equipment and on shelves were clean dishware is stored.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Clean and sanitize areas.
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01/28/2015 | Routine | |
All employees (owner included) must have valid food handler cards. Discussed with owner importance of continuing pest management, no live animals (pest) were seen but droppings were still present.
No violation noted during this evaluation. | 06/24/2014 | Routine | |
There was no food preparation or cooking of any kind at time of inspection
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Live roaches seen during inspection
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/18/2013 | Routine | |
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the reach in is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors, walls in the facility noted in need of cleaning.
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 - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/24/2013 | Routine | |
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