Facility was clean and orderly. No violations noted during inspection. Provided operator food handlers guide.
No violation noted during this evaluation. | 03/04/2016 | Routine | |
Facility was observed to be clean and orderly. Discussed inspection report with operator. Food Service staff was very cooperative during the inspection.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Clam chowder and Gumbo soup were cold holding at improper temperatures. Both operator and inspector tested the temperatures with a internal style thermometer. Operator disposed of both products during the inspection. Inspector discussed proper cooling procedures with operator. Operator will use shallow containers and ice bath.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. The sanitation sink for the three compartment sink was tested by both the operator and inspector. Very low sanitation level was observed. Oberator will use bleach in the three compartment sink until the sanitizer pump is repaired.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Operator and inspector tested sanitizing solution. Very low level of sanitizer was observed. Operator will use 3 compartment sink to sanitize all cookware and serviceware.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. (According to dish washer operating perimeters).
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12/10/2015 | Routine | |
Facility was clean and orderly. Food Service staff was very observant and helpful during the inspection. Very good date marking and glove usage was noted during the inspection. Operator was provided a copy of the inspection report.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food service staff was observed drinking from uncovered containers in the food preparation area. Chef covered all containers and instructed staff to use covered containers for future usage in food preparation areas.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large container of clam chowder was observed cold holding in walk in reefer at improper temperatures. Temperatures were taken using a thermapen and operators internal thermometer.
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. Operator voluntarily disposed of clam chowder during the inspection. Inspector discussed proper cooling methods with operator.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Inspector noted the sanitizer level was to low to properly pump the correct concentration into the three compartment sink. Operator replaced with full bottle of sanitizer and tested with good results.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Train dishwashing staff to test and observe proper levels of sanitizer.
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09/16/2015 | Routine | |
Kitchen and Service area was clean and orderly. PIC was very observant and assisted upon request of inspector.
- Critical: Shellfish - Shellstock Identification*
Observation: The clams offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: Harverster indentification tag is required to be attched until container is empty or retagged and thereafter kept on file 90 days.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Reduced Oxygen Packaged (ROP) which inculed steaks, pork, and fish products were noted stored in walk-in reefer by the inspector.
Correction: A variance shall be obtained from regulatory authority. A HACCP plan is required under 12 VAC 5-421-3630.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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05/18/2015 | Routine | |
| No violation noted during this evaluation. | 10/31/2013 | Routine | |
Inspection conducted and discussed with person in charge. No violations noted during the inspection. The complaint of July 17, 2013, was also discussed with person in charge. The dumpster area was properly maintained according to the Regulations of 12 VAC 5-421
No violation noted during this evaluation. | 07/18/2013 | Risk Factor | |
Inspection conducted and discussed with person in charge.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Food employee observed washing hands in a bucket of hand soap next to cookline in between working with raw animal foods and ready to eat foods.
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.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oyster and clams tags. (shellstock tags placed randomly in plastic ziploc bag).
Correction: Use a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice cream scoops stored in a pan of water at the temperature of 81F.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the lunch menu and the dinner menu with the food service operator indicates that raw and/or undercooked foods are provided on the menus without proper disclosure. (Lunch menu: Tuna Sliders, Dinner menu:oysters, clams, seared dragon tuna, tuna nicoise, NY Strip, cast iron seared tuna, Aqua burger, tuna sliders)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/10/2013 | Routine | |
A list of deficiencies was given to the operator. Operator will call when list of deficiencies is corrected. Inspection was discussed with the person in charge.
No violation noted during this evaluation. | 03/04/2013 | Routine | |
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