- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Lunch foods were stored in wrapped cooking pan.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pizza sauce(45), crab meat(45), roast beef (55), tomatoes (45), chicken (45) 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) chicken salad (3 containers) 10/9- 10/17 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad (3 containers) dated 10/9 - 10/17in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
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10/13/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp (52F), scallop s(52F), lobster (48F), fish (51F), chicken (47F), mussles (68F), sauce (53F), tomatoes (52F) cold holding at improper temperatures
Correction: Food discared by PIC.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Food on buffet was not properly documented for time sausage (115F) and gravy (129F).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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06/15/2015 | Routine | |
Shellfish tag need to be organized and maintained in an orderly fashion.
Document all items on time with itemized list
No violation noted during this evaluation. | 03/17/2015 | Routine | |
| No violation noted during this evaluation. | 12/16/2014 | Routine | |
- 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. Raw oyster above ready to eat food. Open package of burgers stored above fish and steaks.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans and coffee cups were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of thermometer container with sanitizer are not properly labeled.
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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09/16/2014 | Routine | |
Consumer advisory needs to be adjusted to add salmon to the description and removing asterisks from omelette.
Veggie wash need to be verified to ensure not an additive.
Ensure all tags are maintained
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the oysters containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (50F), burger (51F), steak (50F) 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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06/19/2014 | Risk Factor | |
New extension to restaurant due to open 25 March 2014. Reviewed the menu and consumer advisory is within standard.
No violation noted during this evaluation. | 03/20/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Scambled eggs (126F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold bar on buffet line had the following on ice and cold holding at improper temperatures:
ham 48F, diced tomatoes 59F, salsa 67F, mushrooms 48F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/20/2013 | Routine | |
- Warewashing - Manual Warewashing, Sink Compartment Requirements (corrected on site)
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department. Slicer observed to be ready to wash in preparation sink. Employee stopped and sent to three compartment sink.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
- 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: fans in produce cooler and fan in pastry cooler
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/30/2013 | Routine | |
| No violation noted during this evaluation. | 06/04/2013 | Routine | |
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