All food temperatures taken were internal.
The facility is closed down during the winter season, except for occasional catering for small events. The facility will need a very deep/detailed cleaning before re-opening for the new season. Ensure grates in floor are cleaned as well.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
Menu not observed. Owner will send the rough draft of new menus to inspector for review. Ensure consumer advisory is in place and is approved before printing new menu's.
Dishmachines not observed- these machines were turned off for the season.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods in the 3 door refrigerator are cold holding at improper temperatures: pudding- 45*F, sour cream- 43*F, milk- 44*F, noodles- 43-44*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discontinue using this unit for food storage until repaired and then monitor food temperatures. If the unit can't be repaired, replacing the unit is suggested.
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12/15/2015 | Risk Factor | |
This follow-up inspection is being conducted to ensure compliance has been achieved where it is most critically needed. The facility has made improvements since the last inspection and many violations were corrected. There are no outstanding critical violations. Refrigeration units that were not cold holding foods at proper temperatures were either repaired or the facility has discontinued using them.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar beer coolers and the salad make table has water pooling in the bottom of the units.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: salad make table door gaskets, 3 door reach in door gasket, warmers metal strip at entrance damaged, some metal wire shelving units are rusting in coolers and in storeage areas, blue wooden storage shelves worn, wooden block under ice box not sealed.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: a few doors, some shelving units (liquor room etc.), interior floor of bar beer cooler, keg cooler and salad make table, some wire shelves is coolers, gaskets of almost all coolers and freezers and the exterior of trach cans in kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor tiles in kitchen are busted around floor drain grate and some are damaged by cookline area, grout deteriorating in between floor tiles in a few areas of kitchen (by sinks), paint is peeling from sections of fllor in areas where concrete floor is painted, the ceiling has peeling paint over back of cookline, the walls have peeling paint in ice box room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/16/2015 | Follow-up | |
All food temperatures taken were internal.
The certified food managers certificate will be expiring soon.
Do not store straws in water and do not store food utensils on towels. Store all single service articles and food utensils on a clean, non-absorbent, dry surface.
Do not use any refrigeration that is not capable of cold holding foods at 41*F or less. If foods are placed in these units they shall be placed in ice to ensure they stay at 41*F or lower. Servicing or thermostat adjustment is recommended.
Reheat leftovers to 165*F for hot holding and commercially packaged foods/fruits and vegetables
Ensure both dishmachines are sanitizing at the proper concentrations before using them to sanitize dishes. It is recommended that dishmachines sanitizer levels are tested daily before using.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before touching blanched fries after coming in from outside.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Two open beverages were observed during inspection, one stored on the clean dish metal wire shelves with clean dishes and the other on the top of the expo counter.
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. The beverages were disposed of.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of clam and oyster tags, the dates are not written on the back of several tags.
Correction: Use an approved 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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (small containers of salt, sugar etc.), squeeze bottles (oil, water etc.), and water spray bottle.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Reheating for Hot Holding*
Observation: Cheese (110-117*) classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Cheese was observed stored in the warming cabinet, the warming cabinets temperature was not hot enough to reheat foods, or hold foods at 135*F or above.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp and fish. The seafood was thawing in a tub of warm water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods are cold holding at improper temperatures: shrimp (45*F), turkey (44*F), corn (47-48*F) in the cookline make table #1
Correction: buttermilk (44*F) and shrimp batters (45*F) in the homestyle refrigerator.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash/sanitizing tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar beer coolers and the salad make table has water pooling in the bottom of the units.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a precision chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: salad make table door gaskets, 3 door reach in door gasket, warmers metal strip at entrance damaged, some metal wire shelving units are rusting in coolers and in storeage areas, blue wooden storage shelves worn, wooden block under ice box not sealed.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along all make tables and the potato cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several cooking utensils were observed in a state of repair (burnt,worn or damaged) and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: make table cutting boards and potato cutting board have a layer of soil built up on them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The soda guns dispenser and nozzles are heavily soiled at the bar and pyster bar.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: a few doors, some shelving units (liquor room etc.), interior floor of bar beer cooler, keg cooler and salad make table, some wire shelves is coolers, gaskets of almost all coolers and freezers and the exterior of trach cans in kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in the dishmachine. The sanitizer solution was tested and showed that the sanitizer was not dispensing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Test dishmachines daily to ensure sanitizer is being dispensed at correct concentrations. Obtain test strips for this purpose.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used for purposes other than washing hands. Sponges and cloths were stored in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The following plumbing is in poor repair: handsink is leaking under the faucet at the snack bar service station and the cold water line is leaking at the kitchen service station handsink (cold water turned off at time of inspection).
Correction: Repair and maintain all plumbing components and fixtures. Repair the cold water leak immediately to restore cold water to the kitchen service station handsink so that employees can use this sink to wash their hands.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sinks in several locations throughout the facility.
Correction: Provide a refuse container for the disposal of paper towels at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor tiles in kitchen are busted around floor drain grate and some are damaged by cookline area, grout deteriorating in between floor tiles in a few areas of kitchen (by sinks), paint is peeling from sections of fllor in areas where concrete floor is painted, the ceiling has peeling paint over back of cookline, the walls have peeling paint in ice box room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of windex is not properly labeled (labeled as water).
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.
|
06/01/2015 | Routine | |
All food temperatures taken were internal. The facility is closed and will not be re-opening until late April.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaning chemicals in spray bottles at the bar 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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10/23/2014 | Risk Factor | |
All food temperatures taken were internal. Note: The three door refrigerator is the prep unit and all items in it have been prepared today. The units ambient air temperature is above 41*F. Foods cooling in this unit will not be bale to cool properly since this unit is opened so frequently for food prep. It is recommended that cooling foods be placed in a another unit that can maintain temperature (ex. the walk-in cooler).
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system for oysters and clams when removed from their tagged or labeled containers. The tags are being removed before the shellstock container is empty and identifying information is not kept with the shellstock to prevent commingling. The dates are not written on the back of the tags once the shell stock is used to provide a time frame that the shellfish were sold.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed placing parsley flakes onto 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers observed.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the barewood locker platform is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal bare wood.
- Temperature Measuring Devices
Observation: The temperature measuring device in thewalk-in cooler was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The bar beer coolers have pooling water in the bottom of each unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (digital thermometer recommended) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and/or quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Paint peeling from blue storage shelving
>>Door gaskets torn to the 3 door refrigerator, undercounter refrigerator and walk-in freezer
>>Metal racks rusting
>>Interior surface of reach-in refrigerator is peeling/worn
>>Racks rusting in walk-in cooler
Correction: Repair, or replace the following equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda machine spray nozzles and beer spray hose was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of following equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Poles in kitchen residue build up
>>Racks in the walk-in cooler
>>Dry goods storage shelving
>>Liquor room storage shelving
>>Door gaskets to some refrigeration units
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. The silverware utensils are stored with the food contact surface facing up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The ceiling tiles in the liquor room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The garage style door has gaps around the edges.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the indoor bar.
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
- Lighting, Intensity (repeated violation)
Observation: Lighting at cookline is insufficient.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Paint peeling from dry goods storage area floor
>>Floor tiles broken around floor drain
>>Paint peeling on doors/ door frames
>>Small sections of grout beginning to deteriorate by three compartment sink
>>Paint peeling on kitchen ceiling
>>Floor material popping up in outdoor walk-in cooler
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: All purpose cleaner observed stored with condiment caddies at the indoor bar and two cans of hot shot bug spray observed stored with other chemicals at the tiki bar.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Pesticides must be stored by themselves and not with other chemicals.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator
Correction: Have a certified applicator perform pest management services.
|
06/30/2014 | Routine | |
This was risk factor evaluation focusing on the 5 risk factors of food borne illness. Good retail practices were also identified and discussed with operator during the evaluation.
Requested documentation for steaks indicating they are whole muscle intact meat OR have not been mechanically pinned or injected.
Received documentation from AM Briggs on 7/18/13 stating the ribeye steaks are whole-muscle intact beef.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tag for the oysters on the half shell is not available.
Correction: Corrected. Received faxed shellfish tags on 7/12/13. Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied--employee that prepared the oysters last night not on premises today to locate the tags.
- Records - Creation and Retention (corrected on site)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: BBQ (102*) in hot holding cabinet hot holding at improper temperatures.
Correction: Hot hold temperture control for food safety foods at 135*.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the cabana bar hand sinks.
Correction: Ensure all hand sinks are stocked with paper towels.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the inside bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
07/12/2013 | Risk Factor | |
limited food in preparation as needed (banquets, meetings, etc.) EHS arrived after crab dip and bruschetta had been been prepared.
food temperatures observed are internal.
2013 permit issued
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Moldy sliced cheese stored in the grill refrigerated drawer.
Correction: Corrected. Discard food when they are no longer in safe and sound condition.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Bucket and cup used to dispense bulk sugar and breader, respectively, and are stored in the food contents.
Correction: Corrected. Use HANDLED utensils/cups to dispense food and store the handle OUT of the food contents.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine now that it is no longer used as a high temperature dish machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One of the door gaskets are torn on the 3 door reach-in refrigerator.
Correction: Repair/replace the gasket.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Painted wood shelves in the dry storeroom are worn and edges are scored.
Correction: Paint/resurface the shelves to provide a smooth, easily cleanable, and non-absorbent surface.
- Good Repair and Calibration of Thermometers
Observation: Digital thermometer on the exterior of the three door hot holding cabinet is no longer accurate.
Correction: Repair/calibrate/replace the thermometer OR provide a properly scaled thermometer inside the unit at the front by the door.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Ceiling tiles in the liquor room are not washable.
Correction: Install washable ceiling tiles.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient at the cookline (light bulbs burned out both sides of the vent hood system).
2)Lighting out or not operational in the liquor room.
Correction: Provide at least 50 foot candles of light at the cookline and replace the burned out light bulbs. Restore lighting to operation in the liquor room.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) hole in wood paneling in liquor room
2) ceiling tile has water damage in the liquor room
3) sections of the ceiling are peeling/split/cracked/blistering
4) holes in the floor left of the grill make table
5) hole in metal plate covering the floor left of the grill make table
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chlorine bleach used for the dish machine is stored on top of the dish machine.
Correction: Install a proper holder or store the bleach BELOW food, food contact surfaces, and equipment.
|
12/13/2012 | Routine | |
All food temperatures observed are internal.
The 2013 permit shall not be issued until the outside beverage dispenser with open ice bin is removed or replaced with one that has a gravity fed ice dispenser ANd section numbers and code sections below are corrected:
23 0930* Consumer advisory
45 1570 Painted wood shelves in the dry storeroom are worn and edges scored
53 2790 Ceiling tiles
53 3170 Repairs to the physical structures
53 2830 Floor-wall junctures not sealed
54 3080 Lighting intensity at the cookline and liquor room
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk sugar not labled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage
Observation: 1) Cup used to dispense bulk breader is stored in the contents.
2) Scoop handle buried lying in the sugar.
3) Plastic cup used to dipense ice at the service station is stored in the ice.
Correction: Provided HANDLED utensils/cups and store the handles OUT of the food contents.
- Food Storage - Clean and Dry Location
Observation: Cased food is stored on the outside walk-in freezer floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling whole turkeys baked in bags were not adequate--the hot turkeys were placed in the three door refrigerator.
Correction: Corrected. Discussed approved methods to cool foods such as 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. Advised to remove turkeys from the bags and to breakdown the turkeys into smaller portions. Also, advised to adequately space the turkeys onto a sheet pan.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Island burgers and tuna which may be served undercooked or raw are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived food that may be cooked to a guest's specification and placing an asterisk by it and to a footnote reminding guests that consuming raw or undercooked meat, seafood, poultry, and eggs may increase their risk of foodborne illness.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Interior of bottom of tiki bar cabinetry is not sealed (observed ring stain).
Correction: Properly seal/resurface the interior surfaces of the cabinetry at the tiki bar to provide a smooth, easily cleanable, and washable surface.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the door gaskets are torn on the 3 door reach-in refrigerator.
Correction: Repair/replace the gasket.
- Equipment - Good Repair and Proper Adjustment
Observation: Painted wood shelves in the dry storeroom are worn and edges are scored.
Correction: Paint/resurface the shelves to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Sheet pans and hotel/chaffing pans are not stored protected on the storage shelves.
Correction: Store the sheet pans and hotel/chaffing pans inverted to protect the food contact surface from contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased cups stored on the floor in the dry storage area.
Correction: Store single service elevated up off the floor at least 6 inches.
- Indoor Areas - Surface Characteristics
Observation: Ceiling tiles in the liquor room are not washable.
Correction: Install washable ceiling tiles.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-wall junctures are not sealed in the storeroom and in the area of the soda syrup rack
Correction: Seal the floor-wall junctures to eliminate pest harborage conditions.
- Outer Openings - Protected
Observation: A gap exists at the bottom of the garage door adjacent to the storeroom.
Correction: Eliminate the gap to prevent pest entry.
- Lighting, Intensity
Observation: 1) Lighting insufficient at the cookline (light bulbs burned out both sides of the vent hood system).
2)Lighting out or not operational in the liquor room.
Correction: Provide at least 50 foot candles of light at the cookline and replace the burned out light bulbs. Restore lighting to operation in the liquor room.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) hole in wood paneling in liquor room
2) ceiling tile has water damage in the liquor room
3) sections of the ceiling are peeling/split/cracked/blistering
4) holes in the floor left of the grill make table
5) hole in metal plate covering the floor left of the grill make table
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor at soda syrup rack (due to a food spill)
2) wall tile is mildewed above/behind the dishroom spray sink and is stained below the sink
Correction: Clean.
- Pests - Controlling Pests*
Observation: Flies present in the kitchen.
Correction: Use approved methods to control/eliminate flies in the food facility.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several chemical spray bottles at the snack bar and kitchen are not labeled as to contents.
Correction: Label the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Glass cleaner improperly stored with food contact surfaces at the snack bar.
Correction: Corrected by relocation. Store chemicals physically separate and/or BELOW food, food contact surfaces, and equipment.
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08/24/2012 | Routine | |
Permit to operate is issued. It will expire on August 20, 2012. All violations are to be corrected by that date. Items designated must be corrected prior to opening. (Hand written list given to operator)
- Person in Charge
Observation: There is no Hampton Certified Food Manager
Correction: Register with this office
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following surfaces were corrosive in nature
>>shelves in store room
>>access hole to tiki bar
Correction: Paint surfaces to make it so they are not absorbent
- Non-Food Contact Surfaces
Observation: Non food contact surfaces were dusty/dirty
Correction: Thoroughly clean and maintain
- Critical: Backflow Prevention, Air Gap*
Observation: Rinse/spray arm not properly installed
Correction: Install properly to prevent backflow (install back flow prevention service)
- Refuse Outside Receptacles
Observation: There is no grease container for disposal of grease
Correction: Provide
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at room at enterance to kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Install weather stripping at bottom of door (air curtain)
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Light broken in walk in freezer
Correction: Repair
- Lighting, Intensity
Observation: Insufficient lighting in walk in cooler
Correction: Install fluorescent lighting in all walk ins
- Physical Facilities in Good Repair
Observation: Ceiling peeling/cracked in several places and several ceiling tiles were missing
Correction: Repair/replace where needed
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, shelves and other surfaces dusty/dirty
Correction: Thoroughly clean all surfaces
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07/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Paradise Ocean Club, 490 Fenwick Rd, Hampton, VA 23651 »