- 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: sides, and inside of fryers observed in need of cleaning.
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 door observed with gaps around the side and bottom of the door.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed accumulations of dust, flour and debris.
Correction: Maintain hood system vent filters in a clean condition.
|
03/01/2016 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employee unaware of why shellfish tags are kept on premises for a minimum of 90 days. Also, only one food handler card observed on SHD list.
Correction: Train all employees in food safety as it relates to their assigned duties.
|
01/15/2015 | Risk Factor | |
NOTES:
- Ensure that all employees are up-to-date with Food Handler's cards as soon as possible.
- Pepsi reach-in was not operating at the time of inspection. No food present in unit and work order has been placed.
- Ensure that hand sink near fryer is repaired as soon as possible. Use other designated hand sink during this time.
- Reviewed shellfish tags and fish receipts with PIC. Observed organized paperwork for easy tracking. Good job!
- Review proper hand washing procedures with staff on a regular basis.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed worker assist customer and returned to work station after only washing his hands with water, no soap or drying 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Tongs stored at improper and unclean location.
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.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the rear hand washing station.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed a massive amount of flies at the outside dumpster area and grease trap container.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/08/2014 | Routine | |
Shellfish stock tags lack organization. Ensure that shellfish stock tags and fish receipts are maintained on premises in an organized, easily accessible manner.
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Personal item (hair dryer) stored with food containers. Remove.
Metal prep table covered with wood looking sticky paper. Surface in disrepair and is not smooth and easily cleanable. Remove paper.
Chlorine used as sanitizer. Test kit provided and properly demonstrated- 100ppm.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Sanitizing buckets provided.
Single use containers improperly re-used for dry seasoning. Discontinue this practice. Containers are for one time use only.
Unlabeled food containers observed. Provide English common name as to contents.
Whisks improperly stored with whisk side up. Store whisks inverted to prevent hand contamination.
All information reviewed with PIC.
No violation noted during this evaluation. | 06/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Old Bay Seafood, 408 N. Main St., Suffolk, VA 23434 »