- Physical Facilities - Cleaning Frequency and Restrictions
Observation: EHS observed accumulation of grease and debris on the floor under the fryers.
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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03/21/2016 | Routine | |
| No violation noted during this evaluation. | 12/02/2015 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Potato soup in large pot was observed in reach in at 45 degrees and had been in unit overnight and noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard soup to prevent possible service to customers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hamburger patties, brisket and roast observed in cold prep unit cold holding at 55, 55, and 60 respectively and not cold holding at proper 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The nonfood/food contact surface of the shelving under the prep table is rusted and pitted and is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair/replace or seal the shelf to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the #1 reachin in the rear.
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
Observation: Prep unit was observed cold holding on the top of the unit at 55 or greater and the bottom of the unit was register 41-42 degrees and was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. ***PLease note that it could also just need to have temperature adjusted down. Ensure that unit is turned down enough to register 36-38 degrees on the internal thermometer to compensate for high use and being across from the grill.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer in bar glass door reach in reading 30 and temped items reading 41.
Correction: Calibrate or replace food thermometer according to manufacturer's specification as necessary to ensure accuracy
- 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:down the sides and inside of the fryers was observed with an accumulation of grease.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door has a 1" gap at the bottom that could potentially allow the entrance of insects.;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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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11/19/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bag of sugar observed stored on floor next to prep table.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: under portion of prep unit observed with standing water in the bottom interior of unit.
Correction: Repair the prep unit 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. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the reach in refrigeration at the rear of the facility.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in kitchen area observed with accumulations of dust and debris surrounding a/c vents.
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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07/22/2015 | Routine | |
- Ventilation Hood Systems - Filters
Observation: Some grease and debris buildup observed on the filters over the grill and fryer area.
Correction: Ensure that filters are removed and cleaned at a frequency to eliminate buildup. Grease and debris buildup can lead to grease fires and attract pests.
- Equipment - Cooking and Baking Equipment (corrected on site)
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in kitchen and restrooms observed with small holes from remodelilng being conducted and is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Rear kitchen door observed with a gap at the bottom of the door that could allow for the intrusion of insects and other pests.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/20/2015 | Routine | |
Facility undergoing renovations to improve kitchen flow and operation. Items noted in inspection already in the process of being fixed/repaired/corrected. Note: Dry storage needs attention after completion of renovations to better ensure there is no potential for contamination of dry goods, all items separated by dividers and shelving but recommend all food items on one set of shelves and all paper goods/cleaning items on another set of shelves.
- Person in Charge
Observation: PERSONNEL entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. City of suffolk Code requires all food employees to obtain and maintain a food handlers card.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please ensure all employees have a food handlers card within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in bar area is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering thoroughout is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was observed with a gap at the bottom of the door that could allow insects and other pests entry into the establishment.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of sanitizing agents were observed on the same shel with bottles of vinegar and cooking oil and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of HAZARDOUS PRODUCT must be separated to prevent contamination of food, equipment, utensils, linens or single service items.
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10/27/2014 | Routine | |
Employees require current Suffolk health cards. Ensure cards are obtained within 30 days.
Proper cooling reviewed. Current process not observed but detailed by PIC and process is not adequate. Implement proper cooling as reviewed with PIC.
Medication, band aids, personal care items stored on steam unit. Remove personal care items and store in a designated location away from food, prep areas, and cooking equipment.
Excess paper towels stored with potatoes and hamburger buns. Store food and towels separately.
All information reviewed with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: PIC observed not wearing gloves while handling RTE food items.
Correction: Ensure that clean, gloved hands are used when handling RTE food items to prevent contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs improperly stored above green peppers inside reach in unit.
Correction: Properly store eggs beneath RTE food items as to prevent contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Handle of scoop for red sauce observed completely immersed in product.
Correction: Maintain handles of scoops in upward position to prevent hand contact and subsequent contamination of food product.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Inconsistent date marking observed.
Correction: Implement proper date labeling as reviewed with PIC.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: New menu observed. Consumer advisory not present.
Correction: Provide consumer advisory and asterisk all applicable menu items. PIC advised that new menu is being printed with advisory and a copy will be provided once complete.
- Temperature Measuring Devices - Food
Observation: Tip sensitive thermometer required.
Correction: Provide tip sensitive thermometer for assessing the temperature of thin foods like hamburgers.
- Hand Drying Provision (corrected on site)
Observation: No towels observed at handsink.
Correction: Provide and maintain towels at handsink during all times of business to encourage good handwashing among kitchen staff.
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04/16/2014 | Routine | |
New establishment, formerly Island Krave, anticipated to open 12/19/13.
Ensure kitchen equipment and food contact surfaces are w-r-s. Ceiling also.
Single use containers on floor. Must be at least 6 in off of floor.
Ice scoop unprotected.
Suffolk health cards required.
Bulb missing in hood system.
Utensils improperly stored with food contact portion facing up. Store inverted.
Wall coving required in hot holding area of kitchen.
Shelf holding plates not sealed.
Was/rinse basins of 3x sink filled with misc items. Remove.
Test kit and sanitizer required.
Tip sensitive thermometer required.
Date labeling reviewed.
No leftovers ever.
Processes reviewed in detail including cooking temps.
Address all above issues prior to final inspection tomorrow.
No violation noted during this evaluation. | 12/18/2013 | Other | |
Pre-opening inspection of new facility.
No violation noted during this evaluation. | 12/13/2013 | Pre-Opening | |
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