All food temperatures taken were internal unless otherwise noted.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair or beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Container of cheese was unsound or adulterated.
Correction: Cheese was discarded.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensil without handle used for sugar and flour.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Concentration of Quats sanitizer in wiping cloths bucket was less than 200ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta salad 44*F was cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Pasta salad was discarded.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Missing thermometers in a few refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>soap dispenser was broken near the ice machine
>>lid of ice machine was broken
Correction: Repair the following equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cookline were 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment had accumulations of grime and debris:
>>interior of walk-in freezer
>>exterior of food containers
>>old labels on clean food equipment
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the grill area.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>dumpster area floor pitted
>>multiple floor tiles missing or broken around equipment and floor drains
>>cove molding was missing or broken in certain areas of seafood walk-in unit
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 are noted in need of cleaning
>>floor underneath storage racks in dry storage area
>>walls underneath and behind dishmachine were soiled
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.
|
10/21/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils without handle used to dispense food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Batter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Missing a working test kit provided in the facility for monitoring the concentration of chlorine chemical sanitizing solutions.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cooking line were 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Sides of the deep fryer were soiled
>>Old labels on clean food equipment
>>Wheels of food equipment were encrusted with grease
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several food containers 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 three handsinks were leaking. Two handsinks in the food prep. area and one handsink in the bar.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Dumpster area the floor was pitted.
>>Service area floor was pitted
>>Cove molding was missing in certain areas of seafood walk-in unit
>>Multiple floor tiles missing or broken around equipment and floor drains
>>Ceiling tile stained or damaged in a few areas
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 were noted in need of cleaning:
>>Floor underneath the storage racks in dry storage area
>>Walls behind deep fryers and stove
>>Walls behind and underneath the dishwashing machine
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Concentration of chlorine sanitizer >200ppm for sanitizing glasses in bar area.
Correction: Utilize only chlorine sanitizing agent that meet the requirements when applying to food contact surfaces
|
03/16/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers without lid and straw in food prearation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.Insufficient amount of sanitizer used for wiping cloths bucket on the cooking line
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken,butter and dips cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Missing temperature measuring devices located in a few refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.(bar area)
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is in need of sealing/caulking:
>> Handsink is separating from wall near the splash guard.
>>Dishwasher drainboards are not sealed to the wall
>>Two compartment sink is separating from the wall.
>> Handsink adjacent to beer cooler is not sealed to adjoining equipment and walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
>>Mechanically vented hood filters have gaps in between filters.
>>Side of stove is corroded.
>>Lid on ice machine is broken on the left side.
>>Threshold /doorway for beer cooler walk-in is broken.
>>Shelves rusting in walk-in units
>>Ice build-up in walk-in freezer.
Correction: Repair or replace all damaged or missing equipment
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards throughout the facility 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
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:interior of refrigeration units
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Sides of the stove are soiled.
>>Fryer wheels are greasy
>>Dry storage racks
>>Dishwasher racks
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers and other various equipment 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Floor underneath the deep fryers
>> Dumpster area floor sink brick is cracked.
>>Floor grout is damaged throughout the facility
>>Multiple floor tiles cracked around floor drains
>>Ceiling tiles are water damaged in a few areas
>>Floor is pitted in service station and dumpster areas
>>Cove molding is missing in certain areas of seafood walk-in unit
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 are noted in need of cleaning
Correction:
>>Floors underneath the deep fryers
>>Ceiling tile in dry storage area
>>Walls behind stove and deep fryers.
>>Walls behind and underneath the dishwashing machine.
|
08/08/2014 | Routine | |
Vacuum packed fish stored in freezer , employees need to open bag once fish is removed from the freezer
Potatoes cooling@83*F cooked while we were inspecting, suggested cooling in a single layer pan instead of deeper pan
- Person in Charge
Observation: PIC not informed of their responsibility to report to their employees information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish batter 61*F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood on storage cabinet near the draft beer dispenser is not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.(reseal)
- Temperature Measuring Devices
Observation: The thermometer in the fry/salad make table was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage
Observation: Water pooling on interior bottom of fryer drawers. (not in use)
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 1. The hand sink adjacent to beer cooler is not sealed to adjoining equipment or walls.
2. Handsink is separating from wall near splash guard.
3. Dishwasher drainboards are not sealed to wall.
4. Two compartment sink is separating from the wall.
Correction: 1.Seal the handsink to adjoining equipment or walls since it is exposed to spillage .
2.Seal handsink adjacent to front counter
3.Seal all drainboards to adjacent wall.
4.Reseal two compartment sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1.Side of stove is corroded.
2.Shelves inside of cooler are corroded
Correction: 1.Repair and resurface
2.Repair or replace
- Single-Service and Single-Use Articles, Use Limitation
Observation: 1.Single service cups reused to dispense food
2.Single serve boats and other carry out containers were not observed stored in a position
to allow air-drying.
Correction: Provide approved multi-use utensil with handles and store handles out of food.
- Non-Food Contact Surfaces (repeated violation)
Observation: Sides of stove and fryer wheels not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at the handsinks.
Correction: Provide trash can in immediate areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1.Floor tiles below the fryer is not maintained in good repair
2.Floor has been grouted but not below centerline equipment
3 Two ceiling tiles have moisture damage.
4. Floor around drain is missing grout.
5. Cove molding is missing or loose in seafood walk-in.
6. Small holes in wall near chest freezer.
7. Wall paper in bar area is not secure to wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Grout floor near centerline equipment.
1.Repair or replace missing grout around drain.
2. Repair or replace damaged ceiling tiles.
3. Repair or replace cove molding in seafood walk-in unit.
4. Repair all wall openings near chest freezer.
5 Resecure all loose wall paper in facility .
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1. Wall not clean below dishmachine and drainboards.
2. Ceiling tiles in dry storage near soda syrup are splattered with food.
3. Floor not clean below fryers
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/12/2013 | Routine | |
All temperatures are internal unless otherwise noted.
Items noted in this inspection must be addressed by 12/31/13. Failure to address or correct noted items may result in the 2014 health permit from not being issued
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: following issues noted
>>seafood dripping on items below as it thaws
>>white dry storage bins not covered
Correction: Store foods that are thawing so that they do not drip on items stored below and cover to prevent contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use and fully submerged in sanitizer solution.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Thyme slimy, mushy and in poor condition.
Correction: Discard
- Critical: Time as a Public Health Control*
Observation: Lemons at service station not labeled with a make or discard time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces - Cleanability*
Observation: following in need of repair/replacing
>>rubber spatula
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>multiple racks peeling
>>refrigerator and freezer gaskets torn throughout facility
>>gasket torn walk-in
>>ice build-up walk-in freezer
>>wood cabinets bar damaged
>>doors on refrigerator breading station not tigh fitting/loose
>>gap present hood filters over deep fryers
>>lid broken make table across from steamer
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards throughout facility 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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>end cap missing whisk
>>handle melted spatula
>>edges plastic containers melted
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: following in need of cleaning
>>plastic containers stored dirty
>>knives stored dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>plastic on side of microwave
>>racks near beer cooler
>>inside of deep fryer
>>old labels on plastic and metal food containers
>>walk-in fridge racks
>>dry storage racks
>>base of multiple refrigeration and freezer units
>>racks by steamer
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and metal containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dry storage racks not 6" off the floor.;Adjust shelves and makesure items are stored 6" off floor.
- Light Bulbs Protective Shielding
Observation: Cover missing on light dry storage.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Light out dry storage area.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>dumpster area floor sink, brick cracked
>>floor pitted dumpster area
>>water pooling under shelving beer cooler
>>floor grout cracked damaged throughout facility
>>multiple ceiling tiles water damaged
>>multiple floor tiles cracked around floor drains by dishmachine
>>floor pitted service station
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under deep fryers
>>wall behind cookline
>>floor dry storage
Correction: clean
|
06/18/2013 | Routine | |
All temperatures are internal unless otherwise noted.
Items noted in this inspection must be addressed by 12/31/13. Failure to address or correct noted items may result in the 2014 health permit from not being issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need repair
>>fry stand up cooler gasket torn
>>racks bar cooler rusted
>>multiple green racks throughout facility observed rusting/peeling
>>top right cabinet door breeding station does not seal
>>right door gasket torn freezer across from deep fryers
>>knobs missing stove
>>top oven handle broke
>>dessert fridge gasket torn
>>wood cabinet doors across from bar 3-vat
Correction: repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards heavily scored/scratched.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 145ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>plastic containers cracked
>>multiple wood and plastic handled utensils damaged
Correction: Discard, replace or repair
- Shellfish Shells, Use Limitation
Observation: Mollusk and/or crustacea shells were observed used more than once as serving containers.
Correction: Shellfish shells may not be reused other than for the original service of the seafood item.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>front of cookline
>>multiple fridge and freezer gasket
>>racks walk-in fridges
>>dry storage racks
>>racks right of steamer
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dry storage shelves not 6" off the ground, by ice machine.;Must be 6" off the floor, adjust.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: following sinks/plumbing issues noted
>>booster heater leaking
>>mopsink leaking dumpster area
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light shield dishmachine loose
>>ceiling tile by vent front of walk-ins is water damaged
>>ceiling tiles over dry storage water damaged
>>floor corroded front of wait station
>>water build-up by both floor sinks dumpster area
>>brick damaged around floor sink across from grease dumpster
>>base tile loos left of floor sink with sanitizer
>>coving floor walk-in with crab missing/loose
Correction: repair
|
02/28/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with operator.
Items noted in this inspection must be addressed by 12/31/13. Failure to address or correct noted items may result in the 2014 health permit from not being issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Multiple dry products stored in white bins dry storage, stored uncovered.
Correction: Store in covered containers.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking handsink by office cracked/damaged.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>multiple green racks throughout facility observed rusting/peeling
>>top right cabinet door breeding station does not seal
>>right door gasket torn freezer across from deep fryers
>>knobs missing stove
>>top oven handle broke
>>dessert fridge gasket torn
>>plastic on shelves beer walk-in cooler
>>racks rusting beer cooler bar
>>wood cabinet doors across from bar 3-vat
Correction: repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards heavily scored/scratched.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple spatulas observed with handles melted.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>drip tray stove/grill
>>front of cookline
>>multiple fridge and freezer gasket
>>racks walk-in fridges
>>dry storage racks
>>racks right of steamer
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dry storage shelves not 6" off the ground, by ice machine.;Must be 6" off the floor
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Booster heater leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Light fixture broken and not working over 3-vat bar.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>Light shield dishmachine loose
>>ceiling tile by vent front of walk-ins is water damaged
>>ceiling tiles over dry storage water damaged
>>floor grout cookling
>>floor corroded front of wait station
>>water build-up by both floor siniks dumpster area
>>brick damaged around floor sink across from grease dumpster
>>base tile loos left of floor sink with sanitizer
>>floor tiles between deep fryers broken
Correction: repair
|
12/11/2012 | Routine | |
All temperatures are internal unless otherwise noted.
All items noted on this inspection must be addressed before 12/31/13 or the next year permitted may not be issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils bar.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp breading station cold holding at 44-49.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cut fruits at the bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Responsibilities of Owner or Proprietor
Observation: Ash trays observed by dishmachine.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>multiple green racks by walk-in
>>walk-in door gasket torn
>>table across from 3-vat prep table
>>top right cabinet door breading station does not seal
>>right door gasket torn freezer across from deep fryers
>>knobs missing stove
>>top oven handle broke
>>reach-in fridge right of ice cream freezer gasket torn
>>plastic on shelves beer cooler
>>racks rusting beer cooler at bar
>>wood cabinet door across from 3-vat bar damaged
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards heavily scored/scratched.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple spatula handles melted.
Correction: Discard, replace or repair
- 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: dicer and multiple clean dishes dishroom.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of both microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>drip tray area stove
>>drip tray grill
>>multiple door gaskets
>>racks walk-in fridges
>>racks right of steamer
>>dry storage racks
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes observed stacked to dry on cloth towels
Correction: Cloth towels are not permitted to for drying.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: following glasses found stacked
>>plastic glasses stacked wet bar
>>plastic glasses stacked wet wait station
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Dry storage shelves not 6" off the ground by ice machine.;Raise
- Plumbing System Maintained in Good Repair
Observation: following in need of repair dumpster area
>>floor sink with brick slow draining
>>floor sink with sanitizer faucet leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor grout cookline and dishroom
>>floor tiles around drain front of dishmachine
>>floor corroded front of wait station
>>water build-up by both floor sinks dumpster area
>>brick damaged around floor sink across from grease dumpster
>>base tile loose left of floor sink with sanitizer
>>coving loose crab walk-in fridge
>>multiple ceiling tiles water damaged or missing
>>floor tiles between deep fryers broken
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/11/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Dipper well needed for ice cream freezer/scoop. Observed employee rinsing scoop in handwashing station.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: In running water of sufficient velocity to flush particulates to the drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks by walk-in peeling
>>gasket walk-in door torn
>>coving walk-in with seafood loose
>>plugs missing walk-in wall seafood under compressor
>>compressor leaking walk-in
>>2 door freezer across from deep fryers gasket torn
>>wood cabinets across from 3-vat bar damaged
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: following cutting boards in need of repair/replacing
>>blue cutting board bar
>>green cutting board with onion slicer
Correction: repair/replace
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: 3-vat bar 200ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following equipment in need of repair/replacing
>>multiple spatula handles damaged
>>multiple plastic corners cracked
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>racks dry storage
>>racks across from back prep tables by walk-in
>>multiple gaskets dirty fridge and freezer units
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Glasses at the bar stacked wet.
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.
- Lighting, Intensity (repeated violation)
Observation: Light out over dumpsters
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following is in need of repair
>>floor tiles missing front of deep fryers
>>floor grout eroded throughout kitchen
>>wall base damaged right of floor sink
>>tiles cracked utility sink by dumpsters
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under cookline dirty
Correction: clean
|
06/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Tongs stored on towel by deep fryers
Correction: Food contact surface must be smooth and easily cleanable.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: There is no digital thermometer.
Correction: Need digital thermometer to test thin foods.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following seal/caulking damaged on sinks
>>handsink across from office
>>3-vat dishroom moldy
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks peeling dumpster area
>>clean dish rack peeling
>>racks peeling across from soda boxes
>>lid loose make table across from make table
>>plastic on shelving beer walk-in
Correction: remove
>>gasket torn 2 door freezer across from deep fryers
>>gaps present hood filters
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic spatula handle melted.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>carbon build-up exterior pans above stove
>>stove drip tray area
>>storage racks by ice machine
>>racks across from soda boxes
>>magnetic knife holder seafood prep area
>>old labels on food containers
>>front of scale by walk-in doors
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple plastic food containers 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light fixture dish area cracked
>>floor tile cracked front of dishmachine
>>floor tiles missing around deep fryer
>>floor grout eroded throughout facility
>>light fixture loose over ice machine
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>vents over ice machine
>>floor under deep fryers is dirty
Correction: clean
|
03/06/2012 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: The facility has a full time employee who has taken an approved food safety class but has not registered with the city.
Correction: Bring the certificate and ten dollars to the environmental health office at 1320 Lasalle Ave. Hampton VA, 23669
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to scoop ice that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloth bucket was stored on the floor at the cook line.
Correction: Store buckets above the floor to prevent potential contamination of food contact surfaces from the bottom of the bucket.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly in the grill drawer:
- shrimp 49*
- fish 49*
- hamburger 47* (discarded)
Correction: Hold all potentially hazardous food at 41* or below. Manager added ice to the drawers to bring the products below 41*.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Facility does not have a tip-sensitive thermometer.
Correction: Provide a tip sensitive thermometer. A digital thermometer will satisfy this requirement.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink near the alcohol walk in and the splash guard at the waitstaff hand sink 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 (repeated violation)
Observation: The dish shelves in the back are deteriorating, the coating is wearing off.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep sink in the back 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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Stove drip tray
- fryer wheels
- exterior of low boy refrigerator
- soda gun holster at bar
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed metal food containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Coffee filters at the wait station were stored out of their original packaging or in an approved container.
Correction: Store the filters in an approved covered food containers or in their orginal packaging to prevent possible contamination from dust/debris.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs are missing under the hood and in the wait staff reach in refrigerator.
Correction: Install light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor grout is worn in front of the ovens and grill
- floor grout is worn under the steam table
- floor tile is broken at the floor drain under the fryers
- floor grout is worn under the fryers
- Tile is damaged around the mop sink in the dumpster area
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- limescale build up under steam table
- floor under the fryers
- floor under single service shelving
- ceiling tiles with sprinklers
Correction: Clean.
|
10/11/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Several employees failed to wash hands
>>after smoke break
>>changing tasks, going from handling dirty dishes to dispensing sugar to putting on new gloves
>>from handling dirty dishes to clean dishes
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 - Safe and Unadulterated*
Observation: AC vents over main cookline prep tables are leaking.
Correction: Ensure food is safe and unadulterated, repair leaking.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Dispensing cup used for sugar does not have a handle.
Correction: Provide a dispensing utensil with a handle.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: several food items observed stored uncovered in walk-in with fish.
Correction: Store food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Sanitizer wiping cloths observed
>>stored on floor cookline and bar
>>not fully submerged in sanitizer solution cookline
Correction: Stored buckets so that they are no less then 6" off the ground and that the rags are fully submerged in sanitizer solution.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Several plastic containers food contact surface cracked.
Correction: replace
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Ice bath not set up properly left of fryers.
Correction: To set up ice baths make sure item being cooled is submerged 3/4 the way in ice.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Sink back by office seal damaged.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>shelves with dishes by walk-in peeling
>>self under back prep table corroded
>>window handle on ice machine missing
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting boards throughout facility observed damaged.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 160F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacing
>>plastic food containers multiple edges cracked
>>green lids melted
Correction: Discard, replace or repair
- 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: slicer and dicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks dry storage by ice machine
>>old labels plastic and metal containers
>>rolling racks
>>racks walk-in fridge with seafood
>>soda gun and holder bar
>>dry storage racks by walk-ins
>>exterior of fryers
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers observed stacked wet after cleaning.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: following in need of attention
>>cutting boards observed stored on floor back by walk-in/s
>>rack by ice machine not 6"
>>rack walk-in freezer not 6
Correction: Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor grout at the cookline is eroded
>>floor utility sink tile/brick cracked
>>broken tile near floor drain at cookline
>>ceiling leaking over bar
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>clean under shelving dumpster area
>>clean behind dumpster
>>mop sink wall dirty
>>limescale at dish machine
>>floor drain at fryer
Correction: clean
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped pests were found in the control device
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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Bottle of Windex not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, stored on rack above single serve items dry storage by ice machine.
Correction: Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
06/27/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee handle clean dishses after handling soiled dishes without washing his hands first.
Correction: Instruct employee's to wash their hands before handling clean dishes or utensils.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: A souffle cup was used to dispense bacon bits allowing for a bare hand contact surface to come in contact with food.
Correction: Provide a dispensing utensil with a handle or dispense using single service gloves..
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Multiple foods were left uncovered in the walk in cooler..
Correction: Store food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed a wiping cloth bucket stored on the floor at the cook line.
Correction: Store wiping cloth buckets above the floor so that the bottom of the buckets don't contaminate food contact surfaces.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The crab dip was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. The dip was originally reheated to 155*-170
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Crab dip was heated to 190*
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp in an ice bath was cold holding at 63*.
Correction: Hold all potentially hazardous food 41* or below.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple lexan containers are scratch, chipped or broken to the point that they are no longer considered smooth, durable, easily cleanable, and non-absorbent.
Correction: Replace with containers that are smooth, durable, easily cleanable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The ice bath was not set up properly for keeping the shrimp cold.
Correction: In order to do a proper ice bath put a strainer inside of a slightly larger container. File the the strainer with ice and scatter the shrimp throughout the ice so that there is actual contact between the ice and the shrimp. Refill with Ice as often as necessary and verify internal food temperatures periodically.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility does not have a tip sensitive thermometer.
Correction: Provide a tip sensitive thermometer, a digital thermometer will satisfy this requirement.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- Gasket in the 2 door refrigerator near the fry line is torn
- The window handle on the ice machine is missing
- shelf under the table in the back prep are is corroded
- Clean dish rack is corroded
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards 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 - Cooking and Baking Equipment (repeated violation)
Observation: The microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave ovens at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following food contact surfaces need cleaning:
- exterior of the fryers
- dry storage racks in the back
- soda gun holsters at the bar
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Coffee filters were stored out of their packaging at the wait stations.
Correction: Store coffee filters In approved containers or in their original packaging to ensure that they are protected from potential contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The floor drain under the make table is clogged.
Correction: Repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: The light bulb is out in the dessert refrigerator
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor grout at the cook line is erroded
- Broken tile near the floor drain at the cook line
- small holes in the wall near the register
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- Floor drain at the fryer
- limescale at the dish machine
Correction: clean.
|
03/10/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the dish washer handle soiled dishes and then remove the clean dishes from the dish machine without washing their hands in between.
Correction: Ensure employees wash their hands after handling soiled dishes before they handle clean ones.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed employees handling the following ready to eat foods with their bare hands:
- Ice from the ice machine
- Salt for the avocado dressing
- Garlic for the avocado dressing.
Correction: Ensure employees always wash their hands and wear gloves when handling ready to eat food.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Observed a lexan container used to scoop ice.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Container of salt was not labeled.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knives were stored inbetween the counters at the cook line.
Correction: Store in-use utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoops stored with the handles in the contents.
Correction: Store dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth buckets were stored on the floor at the cook line.
Correction: Ensure that wiping cloth buckets are stored off of the floor to prevent potential contamination from the bottom of the buckets when they are set on food contact surfaces.
- Food Display (corrected on site) (repeated violation)
Observation: Salt at the bar was not protected from potential customer contamination froms sneezing or coughing.
Correction: Corrected. Bartender closed the container.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly:
- Sausage and pico on the top line of the make table 48* (employee closed lid and a half hour later it was brought down to 41*)
- Fish in fry drawer 45* ( Ice was added to the drawer)
- Shrimp in ice bath 47* (was moved to the prep unit)
Correction: Hold all potentially hazardous food at 41* or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The foil used to line various equipment is soiled and in poor condition.
Correction: Replace at least daily.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple lexan containers are broken or melted to the point that they are no longer easily cleanable.
Correction: Replace containers with smooth, durable, easily cleanable, and nonabsorbent containers.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Ice bath used for the shrimp in the back prep area was not adequately made to hold the potentially hazardous food at 41* or below.
Correction: When making an ice bath ensure that the container is submerged far enough into the ice so that the ice is at least at the product level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink near the ladder is 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 following equipment are in poor repair:
- paper towel dispensor is broken
- undercounter freezer gaskets are torn
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the 3 compartment sink 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
- Stove drip tray
- grill drawer gaskets
- space in between the stove and the oven
- fryer cabinets
- underside of soda fountains (corrected)
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishware at the dish machine was observed 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Coffee filters at the wait station were observed uncovered/out of their wrap.
Correction: Store filters in an approved container or in their original packaging to prevent potential contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink near the ladder.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink near the dish machine.
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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Light bulb is burned out under the hood.
Correction: Replace the light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- grout is worn through out the kitchen
- floor tile is missing at the floor drain at the cook line
- holes in the wall at the server hand sink
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- Limescale on the floor at dish machine and undercounter freezer.
- wall at the hand sink near the ladder
- limescale under the soda boxes
Correction: Clean.
|
12/13/2010 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The person in charge has not registered his/her ServSafe with the Hampton Health Department.
Correction: Bring ServSafe Cert. to 1320 LaSalle Ave, Hampton and register with the health department.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: ice cream walk-in freezer.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Various foods observed stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Dairy creamer "68" 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.
- Food Contact Surfaces - Cleanability*
Observation: Rubber spatula observed cracked/peeling.
Correction: Replace
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Ice bath used on breading station is not adequate to keep foods below 41.
Correction: Provide additional ice necessary to maintain food items at 41. 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 - Fixed Equipment, Spacing or Sealing
Observation: following seals/caulking in need of repair
>>handsink by office
>>3-vat
>>handsink by beer cooler
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>steamer leaking
>>fry freezer gaskets torn
>>rack below prep table near breading station is corroded
>>cooler shelves across from grill not working
>>racks walk-in with crab damaged
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleanable.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermostat read greater the 195.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the 3-vat at the bar "greater then 200 ppm.
Correction: Adjust concentration to be between 50-100 ppm.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>drip tray stove and grill
>>old labels on clean dishes
>>dry storage racks by ice machine
>>sides of deep fryer
>>dairy reach-in with pies/cakes
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple food containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Knife observed stored between two prep tables.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: following in need of repair/attention
>>floor drain next to steamer is slow draining
>>sprayer head on the dishmachine is leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: following lights in need of repair/replacing
>>light out in walk-in with crab
>>light out in walk-in freezer
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>grouting eroding various spots around the kitchen "ex. under steamer"
>>floor tiles missing damaged in front of cookline
>>floor sink damaged dumpster area
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under the cookline
>>floor walk-in with crab
>>wall behind both prep sink by walk-in
>>wall behind dishmachine
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Various sanitizer spray bottles not labeled with a common name.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/27/2010 | Routine | |
Restaurant representatives - add corrected or new information about Joe's Crab Shack, 1974 Power Plant Pkwy, Hampton, VA 23666 »