Ensure food manager certificate is renewed before expiration date. Clean physical facilities and equipment frequently to preclude the accumulation of grime and debris. Recommended for health permit renewal.
No violation noted during this evaluation. | 12/16/2015 | Follow-up | |
Certified food manager class schedule given to the person in charge.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Physical Facilities in Good Repair
Observation: The pipe under the handsink next to the oven is in need of recaulking.
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 back wall near the oven, floor in the kitchen, back wall near walk-in refrigerator, the walls and floor inside the walk-in refrigerator, mop sink, foot stool 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.
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12/09/2015 | Routine | |
Ensure rear screen door is flush with the door frame to protect against the entry of pests.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: foot stool (accumulation of grease and grime).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall in the walk-in refrigerator, the back wall near the restroom and walk-in refrigerator, the floor under the cookline at the edge of the wall, service sink next to the ice machine, and the shelf at the stove and handwashing sink are 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.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
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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08/06/2015 | Routine | |
Ventilation hood filters are maintained clean.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of scallops.
Correction: Discontinue the reuse of single-use containers for scallops storage. Provide approved reusable food storage containers designed for your food storage needs.
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03/30/2015 | Routine | |
Recommended for health permit renewal.
- Thawing (corrected on site)
Observation: Reduced oxygen packaged frozen fish was observed thawing improperly.
Correction: Remove frozen fish from reduced oxygen packaging before thawing.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed potato salad in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Ventilation Hood Systems; Filters
Observation: Ventilation hood filters were observed with an accumulation of debris.
Correction: Clean the ventilation hood filters to ensure proper functioning of the ventilation hood system.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall at the rear kitchen sink is 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.
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11/25/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Wall or wall covering at the back wall near the rear exit is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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07/25/2014 | Routine | |
Updates to the 2013 FDA Food Code were given to the PIC. Updated health form 1-B was given to the establishment. Ensure a thin-diameter stem thermometer is available in the establishment. Ensure the fire suppression inspection is current.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelf rack next to the chest refrigerator, the flour station cart.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine sanitizer at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering at the back wall near the rear exit is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall at the hand sink next to chest refrigerator is 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.
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03/24/2014 | Routine | |
Ensure that the ventilation hood system is serviced at regular intervals. Recommended for health permit renewal.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested,a high concentration of chemical sanitizer was found on the sanitizer spray.
Correction: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the triple sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the hose preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the fryers and in the walk-in cooler are 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.
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11/22/2013 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Powdered food ingredients were observed unprotected from contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hood filters were observed to be installed improperly.
Correction: Properly install the hood filters in a way that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood filters, stove top.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatotry next to the chest cooling unit.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/10/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The ventilation hood filters were observed installed improperly.
Correction: Properly install the ventilation hood filters to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan inside walk-in refrigerator (dust accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/08/2013 | Routine | |
Ensure food manager certification remains current. Recommended for health permit renewal.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink near the stove was observed to be used for food prep.
Correction: A HANDWASHING SINK may not be used for purposes other than
handwashing.
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12/10/2012 | Routine | |
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