The purpose of this visit is to conduct a routine inspection.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the FPM is not fully aware of all the reportable illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination. Employees' food is improperly stored with food that will be served to customers.
Correction: Food may not be stored under other sources of contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. The sanitizer bucket concentration was +200ppm. FPM changed the sanitizer during the inspection..
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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08/28/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (wait station) Open drinking cups were discarded during the inspection. Employee's bottled water was improperly placed with clean food container. The bottled water was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: rice cooked at 12:00pm was held at 68°F. Rice was place in small, shallow containers and move to the walk-in freezer to cool quickly.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (bar) EHS provided hand washing sign during the inspection.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
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04/29/2015 | Routine | |
Note:
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the FPM and PIC were not aware of the reportable illnesses. EHS reviewed EHP with both employees.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Single-service items were observed reused for the storage of broccoli. A trash bag was improperly used to store broccoli. The broccoli was removed from the trash bag during the inspection.
Correction: Single-service items may not be reused.
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07/23/2014 | Routine | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: rice. The rice that was prepared on 3/26/14 was held at 46°F. The rice was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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03/27/2014 | Risk Factor | |
I could not conduct an inspection because the boat was closed.
No violation noted during this evaluation. | 03/26/2014 | Other | |
Nina's Dandy is in violation of 11-2-21. Which states it is unlawful to operate a food establishment without a current Health Department permit. Your Health department expired 12/31/13. Please pay 115.00 immediately to obtain current Health Department Permit.
No violation noted during this evaluation. | 02/05/2014 | Other | |
This visit was conducted to follow up on issues raised during your routine evaluation.
1. Pasta was observed in the cooler at 44-45F. This had been cooked and cooled the previous day. You must ensure that pasta is cooled from 135F to 70F within 2 hours and to 41F within a total of 6 hours.(2 pans of pasta discarded). A third pan of pasta (just cooked) was observed covered at 89F. Cooling foods should be left uncovered.
2. The dishwasher was checked and found to be operating correctly.
No violation noted during this evaluation. | 07/08/2013 | Follow-up | |
This visit was conducted to complete a routine food safety evaluation. A follow up visit will be conducted on Monday July 8.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM was not aware of the Big 5 reportable illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Smoked salmon was observed stored with raw animal foods.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Relocated)
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was above the maximum allowable level of 194ºF. The thermostat read 140°F and failed to achieve a successful result on the test strip.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F. (Repaired)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen hand sink or the bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/05/2013 | Routine | |
This visit was made to conduct a routine inspection.
No violations observed.
No violation noted during this evaluation. | 03/20/2013 | Risk Factor | |
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