NO critical violations today, repair holes in wall by deli slicer and ensure kitchen is cleaned daily.
No violation noted during this evaluation. | 12/03/2015 | Risk Factor | |
All violations shall be corrected within 30 days. Food Permit expires end of Aug, Need applications and Fee.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oyster and mussel tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Tags must be kept for 90 days on file.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walls and prep area around the pizza dough maker and waffle maker areas 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.
- Physical Facilities in Good Repair
Observation: Tiled wall in kitchen is not maintained in good repair, broken tiles. (next to handsink)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist, flying insects and flies seen in kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Contact pest control and have kitchen inspected for pests and treated if needed.
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07/30/2015 | Routine | |
Cold holding and cooling intervention. All CH and C temps are in range today.
No violation noted during this evaluation. | 05/11/2015 | Risk Factor Intervention | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). Oysters stored over chicken salad in WI
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food 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: TCS foods in pizza prep table cold holding at improper temperatures, between 42-50°F.Foods included cheese, meatballs, sausage, ham, turkey, tomatoes, stuffed shrimp.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/26/2015 | Risk Factor | |
All violations were corrected.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The cheese in thea table shaker is unsound or adulterated. Had green mold inside the shaker.
Correction: Ensure food is safe and unadulterated. Discard that cheese that has mold in it.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition. It also did not have a name on it.
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.
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10/20/2014 | Risk Factor | |
All non-critical violations shall be corrected within 30 days. Permit issued today.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is chewing gum in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Open soda in kitchen. No lid and straw.
Correction: All employee's must be in the designated break area away from food preparation/handling areas to prevent cross contamination when eating or chewing gum.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the breakfast RI is in poor repair and Large Seafood RI has broken door.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza dough machine, and RI coolers..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walls, floors, and ceiling 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.
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07/09/2014 | Routine | |
All violations where corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Whole beef stored below ground beef in WI.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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04/02/2014 | Risk Factor | |
All PHF foods in reach-in cooler that have been their for longer then 2 hours, need to be discarded. Have both Large and small RI unit worked on to ensure it can hold foods at 41F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta, steak, ham, cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/25/2013 | Risk Factor | |
All violations shall be corrected within 30 days. Food permit expires end of AUG. Need new application and fee.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pasta, tunafish, and sauces in the refrigeration unit is not properly dated for disposition. The date of 11-12 was put on them by mistake.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floor of Walk-In freezer, right of pizza oven, and under the flat top grill..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests* (corrected on site)
Observation: Harborage conditions exist, soiled dirty rags stored on prep table.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/11/2013 | Routine | |
All violations shall be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice and tomatoes 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soups, chili, deli meats, and other foods 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.
- Cooling, Heating, and Holding Capacities
Observation: Large Make table RI is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Repair the current equipment or provide additional RI cooler necessary to maintain food items at 41 or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WI shelves, Dry storage shelves, inside RI cooler units, and under cooking equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/10/2013 | Routine | |
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