There were no priority violations during this inspection. The owners continue to work on the physical facility. The walls have been painted and the roof has been repaired. The ceiling tiles are scheduled to be replaced as well. All employees have food handlers cards and there is a CFM. The owner must monitor and record cold holding equipment temperatures. All moist cloths must be stored in a sanitizing solution when not is use. Employee health and hand washing was discussed. Thank You.
No violation noted during this evaluation. | 02/29/2016 | Risk Factor | |
The owner states the roof will be replaced during the winter (Dec.) and the ceiling tiles will then be replaced. The side door, the storage shelves, and the two rusted tables will be replaced within the next seven days. The owner will also monitor and record refrigerator temperatures 2 times a day/morning and evening. Post permit and CFM certificate. Also, post a sign indicating the last inspection is available upon request. Permit issued. Thank You
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Storage tables and shelves were is a condition that prohibits cleaning. Tables are rusted and storage shelves have peeling paint.
Correction: Repair/replace the tables and shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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
|
08/25/2015 | Follow-up | |
The permit was not issued. The floor and the walls are in need of repair. There is a crack on the floor, pooling water. There is no light in the reach in refrigerator. A time line will be established with the owner to obtain compliance. Employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Employees given the online information and will have food handler cards by the follow-up inspection.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS food cold holding at improper temperatures in the tall reach in cooler.
Correction: Discard/relocate 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. Ensure the cold holding unit is working adequately. Adjust the temperature settings if needed.
- Equipment - Good Repair and Proper Adjustment
Observation: Storage tables and shelves were is a condition that prohibits cleaning. Tables are rusted and storage shelves have peeling paint.
Correction: Repair/replace the tables and shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Food Contact Surfaces (corrected on site)
Observation: Utensils are not clean to sight or touch.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Non-Food Contact Surfaces
Observation: The fans, as well as, the walk in cooler fan, are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Refuse - Cleaning Receptacles
Observation: There is evidence of pest activity at the refuse container kept outside the establishment
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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
- Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Fly ribbons observed in the facility.
Correction: When pests are found contact a Certified Pest Control company to provide the needed devices or chemicals to control the pest population
|
08/04/2015 | Routine | |
There were no violations observed during this inspection. Thawing procedures and the possibility of using time as a public health control were discussed. During the inspection, hand washing, employee health and no bare hand contact with ready to eat foods was discussed as well. . The manager must display her three year Certificate, as well as a sign that indicates the last health inspection is available for review. Thank You.
No violation noted during this evaluation. | 03/19/2015 | Routine | |
Discussed the following with the CFM: (1) Ensure new employee obtains a valid FHC, (2) The pick-up schedule of the dumpster (2x/wk).
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking container(s) stored above cooked crabs in the 2-door reach-in refrigerator.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Thawing (repeated violation)
Observation: Improper methods used to thaw fish, shrimp and chicken. Observed all of the mentioned food items being thawed at room temperature in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in vault cooler was holding an ambient air temperature of 46-47 degrees F and was observed in a state of disrepair. Note: No TCS foods were in the unit.
Correction: Repair the above mentioned 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 above mentioned unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
Observation: Noted no backflow prevention device on the water hose with spray nozzle at the used in the back crab room.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: The light shield in the walk-in cooler was detached from the fixture and observed with several dead flies inside the shield.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb. Ensure the light shield is attached properly to the fixture.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening screen was torn.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Observed flies throughout the facility. Observed live cockroaches in the microwave oven, on the microwave oven's table and other areas of the facility.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walk-in freezer floor was noted in need of cleaning. Observed pieces of chicken, fish, crabs and other food items unprotected/unwrapped on the floor.
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.
|
07/28/2014 | Routine | |
Discussed the following with the CFM: The facility's pest control services, cleaning schedule, personal hygiene training, frequency for the refuse service.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled apron or after engaging in any activity which may have contaminated his/her hands. The CFM spoke with the employee.
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. The CFM spoke with the employee.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shellstock tags. No date of when the last shellstock was sold was being recorded on the tag.
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 - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw shrimp and fish were observed. Observed the fish being thawed at room temperature in standing water and the shrimp being thawed at room temperature in the 3-compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed and prepared RTE foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device located single door reach-in refrigeration unit was not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The storage racks in the reach-in refrigeration units were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. The racks were heavily rusted.
Correction: Repair the storage racks 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 storage racks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Shucked oyster containers were observed reused for the storage of shrimp
Correction: Discontinue the reuse of shucked oyster containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed the water hose with attached spray nozzle hanging down in the 3-compartment sink which was filled with standing water. Backflow device was reattached during this inspection.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings; Protected
Observation: Outer opening of the food establishment was not protected against entry of insects and rodents. Observed an opening in the wall leading to the outside around the drain pipe for the steamer unit.
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
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Observed several flies throughout the establishment.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped cockroaches were found on the premises (inside food storage containers) and in the control device(s).
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walk-in freezer and walk-in refrigerator # 2 floors were 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.
|
05/22/2014 | Routine | |
Discussed observations with the Person-In-Charge (PIC). Noted improvement from previous inspections.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Tags missing from the bags of shellstock oysters in the walk-in cooler.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
|
02/20/2014 | Risk Factor | |
Noted improvement from last inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in a task which may have contaminated his/her hands.
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.
|
11/21/2013 | Risk Factor | |
The facility is clean and there are no flies present. Containers have re purchased for seafood storage. The walls and the door of the walk in cooler have been cleaned and painted. The ceiling in the walk in cooler has also been repaired. The cleaning schedule has been amended. The owner was reminded to continue good practices and to keep the facility in a clean state. The permit was issued. Thank you.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One of the sliding glass doors on the reach in unit was observed in a state of disrepair and damaged. Food inside was maintained at 38 degrees.
Correction: Repair/replace the doorto 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.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen has been replaced, however, the door itself does not adequately fit the frame towards the top. The owner was told to ensure the door and door frame are flush to inhibit pest entrance. The owner agreed to have the door repaired with in a week.
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
|
08/21/2013 | Follow-up | |
- Gloves; Use Limitation (repeated violation)
Observation: Single-use gloves saved for reuse. Soiled gloves observed being stored in a food container on top of a food product and soiled gloves were being stored on top of a food container.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The 2-door reach-in refrigerator was observed in a state of disrepair and/or damaged.The unit's door does not slide properly.
Correction: Repair the above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:The exhaust hood filters. The exterior surfaces of the facility's equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door's screen was torn, the door was not tight fitting.
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
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Observed flies throughout the facility.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (repeated violation)
Observation: Dead or trapped flies were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was noted in need of cleaning. The walls of the walk-in cooler, the floor of the walk-in freezer, and, the ceiling/walls/floors of the kitchen and surrounding areas.
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.
|
08/14/2013 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash*
Observation: A food employee returned to their work station and failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands.
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: Shellfish - Shellstock; Maintaining Identification*
Observation: Inadequate record keeping system of shellstock tags. The tags were not labeled with the sold date.
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
Observation: Unlabeled food containers (flour, sugar).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves; Use Limitation
Observation: Observed soiled gloves being stored on top of food container.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2-door reach-in cooler's door on the left side was observed in a state of disrepair and damaged.
Correction: Repair the above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The exhaust hood filters. The exterior of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: There was no backflow prevention device on the spray hose in the prep sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings; Protected
Observation: Outer opening (back door) of the food establishment was not protected against entry of insects and rodents.
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
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
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
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Observed the following: Flies throughout the facility. Rodent droppings on the storage shevles.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped cockroaches were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was 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.
|
05/02/2013 | Routine | |
Discussed observations with the PIC. An invoice was provided for the door gasket of the chest freezer. The PIC informed this inspector that a certified pest control service was scheduled to service the facility on 01/17/2013. Discussed the following with the PIC: 1. Provide verification of current card or enrollment in a course for Food Handlers and Certified Food Manager.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in freezer floor had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Observed rodent droppings near the dry storage area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
When pests are found use methods to such as trapping devices or other means of pest control.
|
01/17/2013 | Follow-up | |
Discussed with the PIC the following: (1) Registering for the next available CFM class and registering employees for the next available FHC. (2) The 3-compartment sink's faucet still had a slight leak. (3) Provide certified pest management information.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or less than 6"" above the floor in the walk-in cooler and walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: (1) The ice machine's interior shield/shoot was tied together with plastic tubing.
Correction: Repair Th above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: (1) The walk-in freezer's floor.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Observed cockroaches behind the microwave time display glass. Observed rodent droppings in the dry storage area and prep table areas
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
When pests are found use methods to such as trapping devices or other means of pest control.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The 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.
|
01/02/2013 | Follow-up | |
Discussed observations with the PIC. Discussed overstocking and organizing products in the walk-in freezer.
- Critical: Demonstration of Knowledge*
Observation: The food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a valid certified food service manager's card.
Correction: Obtain a valid food service manager's card.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Inadequate record keeping system of shellstock 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the refrigeration units and chest freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse (being stored on a food container) in the prep area of the kitchen..
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or less than 6"" above the floor in the walk-in cooler and walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cole slaw in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. The unit noted in need of defrosting
Correction: ice build-up was preventing the lid to close properly.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: (1) The ice machine's interior shield/shoot was tied together with plastic tubing.(2) The metal crab rim basket was broken exposing jagged metal. (3) The walk-in cooler door was damaged and rusty.
Correction: Repair Th above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the chest freezer was torn or damaged.
Correction: Repair or replace the chest freezer's door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: (1) Exhaust hood filters, (2) The exterior of all equipment and containers, (3) The walk-in cooler's walls and ceiling, (4) The walk-in freezer's floor.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: There was no backflow device on the water hose with a spray nozzle in the crab steaming area.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The three (3) compartment sink's faucet fixture was leaking.
Correction: Properly repair the equipment.
- Dressing Areas and Lockers - Designation
Observation: Observed a personal beverage container being stored in the ice of the ice machine.
Correction: Provide other suitable facilities for the orderly storage of employees possessions
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed cockroaches behind the microwave time display glass and around the chest freezer lid - gasket area. Observed rodent droppings in the dry storage area. Observed a dead fly in the flour container in the dry storage area and active flies present.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
When pests are found use methods to such as trapping devices or other means of pest control.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The 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.
- 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.
|
12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Peter's Seafood, 2402 Rodman Avenue, Portsmouth, VA 23707 »