- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as 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 parasites infective to the aquacultured fish.
- Critical: Cooling* (corrected on site)
Observation: Potato leak soup (91*F) has been cooling for 2.5 hrs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Soup was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham- 51*F, provolone cheese- 48*F, american cheese- 50*F and heavy whipping cream- 50*F cold holding at improper temperatures in the salad make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated to the walk-in cooler. Discontinue storing foods in salad make table until it is capable of cold holding foods at 41*F, servicing/repairing/replacement is recommended.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked eggs are provided on the breakfast menu without proper disclosure.
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. Example : * The eggs and salmon on our menu may be cooked to customer specification and be served undercooked. Consuming raw or undercooked eggs and seafood may increase your risk of foodborne illness.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The interior of containers that hold bread were soiled.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the banquet prep hallway.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen by dishmachine area.
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
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10/07/2015 | Risk Factor | |
- Person in Charge (repeated violation)
Observation: There is no Certified Food Manager registered with the city.
Correction: Register a full time employee as a Certified Food Manager of the facility with the Hampton Health Department- Environmental Health Office. The cost is $10 and the person must have completed an approved food managers course and bring in their certificate, such as ServeSafe. A certified food manager is responsible for training employees in food safety and takes active mangerial control to eliminate risk factors such as: improper holding temperatures, inadequate cooking, cross contamination/contaminated equipment, food from unapproved sources and employee health and hygiene.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Tags missing from the oyster containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. If oysters are removed and placed in separate containers the identifying information must be kept with each batch including the harvester, the harvester's identification number, the shipper certification number, the harvesting location and address of company and most importantly the day of harvest and shipping.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of all 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. Ensure the date the product was last used in written on the back of the tab before it is filed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All following foods are cold holding in the breakfast reach-in cooler at improper temperatures: sausage- 51*F, several bowls of sliced mellon- 51-62*F, pancake batter- 51*F, sausage- 50*F. The units ambient air temperature is not cold enough to keep the foods at the required critical limit of 41*F, or lower. Also, many foods are placed in the unit warm after breakfast and may contribute to a higher ambient air temperature as well as the unit is being overstocked which limits proper air circulation.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discontinue using this refrigerator for potentially hazardous food storage until foods can be maintained at 41*F, or lower at all times. Servicing is suggested. Also, in the future, do not overstock this unit and place large amounts of cooling foods in this unit, especially if the foods are still warm/hot. The style of the refrigerator is not meant to cool large amounts of food, especially if it is being opened and closed a lot.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs are provided on the breakfast menu without proper disclosure.
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. ***Ex. *The eggs of this menu may be cooked to customer specification. Consuming raw or undercooked eggs may increase your risk of foodborne illness.*** Ensure there is an asterick by the eggs listed in the menu that may be served undercooked/raw.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the ovens is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled at cookline.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in the dishmachine. The high temperature dishmachines water temperature is not reaching the required temperature to effectively sanitize the dishes. Dishes are also ran threw the dishmachine with napkins and come out with napkins soaked and stuck on the dishes and sometimes food particles left on the dishes.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the service station is being used for purposes other than washing hands. Ice scoops are being stored in the sink and other items.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the service station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the service station and breakfast 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
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07/01/2015 | Risk Factor | |
All food temperatures taken were internal. Discussed fixing consumer advisory on new menu and keeping on file the salmon and tuna's parasite destruction letters (tuna needs proof of genus and species to prove it is exempt from the parasite destruction requirement). Clean bar beer gun and ensure plates are protected at the breakfast bar by covering them, or keeping them inverted.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Person in Charge (corrected on site) (repeated violation)
Observation: The facility does not have a certified food manager registered with the city.
Correction: Register a certified food manager with the city.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of oyster shellstock tags. The dates the oysters were served were not on tags once filed.
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 Contact Surfaces - Cleanability*
Observation: The food contact surface of the slicer is not accessible for cleaning and inspection due to the machine not being able to be broken down for cleaning.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissembled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches. If slicer is unable to be effectively cleaned and sanitized it should be replaced with a slicer that can be easily broken down to clean.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: some racks in coolers were beginning to rust and or the coating is wearing off, walk-in cooler floor is rusted out with pitts and the floor is uneven in some areas with cracks food and moisture can accumulate in, dore gaskets are torn on two doors of the make table, some storeage racks have rust.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and many small handheld cutting boards 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 (repeated violation)
Observation: Many utensils are damaged and in a state of repair 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* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had not been taken apart to be cleaned and sanitized after multiple uses. Food debris was built up on blade and shields.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the waffle irons are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface and maintain clean to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Interior of a few refrigeration and freezer units, door gaskets to a few refrigeration/freezer units, lower shelves on the line in kitchen, regatta grill outdoor service station area (not currently open), storage shleves for chemicals and dishes, shelf by cookline, outside of some food conatiners, and carts.
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* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes ran through the dishmachine. The dish machine is not meeting the correct temperature parameters to effectively sanitize dishes.
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. Dishes can be washed in dishmachine, but must be sanitized as the last step in the three compartment sink, continue to do this until dishmachine is repaired.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans 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.
- Plumbing System Maintained in Good Repair
Observation: The dump station sink at the bar does not work the knobs are broken off. The mopsink is leaking from fixture.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the breakfast 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
Observation: Less than 50 foot candles of light was noted at the kitchen cook line
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 (repeated violation)
Observation: The following physical structures are not maintained in good repair: Floor grout deteriorating in several areas of the kitchen, ceiling tile grid is rusting, some ceiling tiles are damaged in kitchen and in locker room area, many floor tiles are damaged in kitchen and in hallway outside of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Breakfast bar floor (dark build-up), some ceiling tiles stained in kitchen, walls around three compartment sink, walls around dishmachine and drainboards, floor under food storage bins, floor and walls of mop room, floors of beer cooler room, floors and walls of regatta grill outdoor service station (not open), and floor in dish area.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Some working containers of chemical spray bottles 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: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on the shelving unit under breakfast bar counter.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/18/2015 | Routine | |
12/31/2014 SG- This is a follow-up inspection to address cold holding temperatures of the walk-in cooler:
- The compressor has been replaced by master's Mechanical and being charged. Upon arrival the walk-in cooler's ambient air temperature was at 45*F and is rapidly chilling, 15 min later the ambient air temperature was 41*F
- Foods are not currently stored in the walk-in cooler, most foods were discarded and the rest of the foods were relocated to the reach-in refrigerators that are cold holding at proper temperatures: 35*F, 37*F, 35*F.
- Do not sue the walk-in cooler until it is capable of cold holding foods at 41*F, or lower. It is recommended that the walk-in coolers ambient air temperature be around 36-38*F to achieve proper cold holding temperatures.
2015 Permit Issued.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Foods, such as cooking oils, that are removed from their original containers and placed in squeeze bottles, or other containers are not labeled.
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.
- Food Preparation (repeated violation)
Observation: Food is subject to environmental sources of contamination during preparation. The prepsink was not cleaned and sanitized before preparation of lettuce.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked salmon and mahi mahi.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Many sinks throughout the kitchen, hallways and in employee restrooms are no longer sealed to adjoining equipment or walls, including the mopsink. The caulking is deteriorating.
Correction: Scrape off old caulking and reseal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
- Door gaskets (the seal) to a few refrigerators in the kitchen are torn
- The walk-in cooler and freezer door has a damaged metal casing and the freezer door does not shut all of the way
- The end hood filter is missing to cookline ventilation hood
- A few refrigeration units are down in kitchen and at bar
- Some refrigeration units have rusting shelves
- Some shelving units in kitchen/storage areas have rust
- Storage room for banquets have worn paint on shelves
- the wooden rolling cart in kitchen has a worn surface, is bare wood and no longer easily cleanable
- The can opener blade is worn
- the walk-in cooler floor is extensively rusting and corroded
- paint peeling from floor mixer
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: A few cutting boards 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.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartment(s) or drainboards of the dish machine were soiled and being used although they were soiled from the day before and had not been cleaned yet.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Many food storage containers and cooking utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: The dish machines digital temperature measuring device is not accurate and differs from the readings on dishmachine.
Correction: Calibrate thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several food containers, utensils, and pans. The dishes coming out of the dishmachine were excessively soiled as well.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the large floor mixer were soiled with old splatter debris and the can opener blade was heavily soiled.
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 following nonfood contact surfaces are noted in need of cleaning:
- gaskets to refrigeration units
- shelves under prepline counter (some of them) and prep sink counter
- rack beside cookline
- some of the clean dish racks
- shelves in some refrigeration units (mainly walk-in cooler) and bar beer coolers
- mop head
- shelves in storage rooms
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* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes at the bar. The dishmachine sanitizer was empty and not sanitizing.
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. Discontinue using until repaired and sanitizing at correct levels.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean containers on disk rack and water pitchers on hallway shelf were found stacked while wet after cleaning and chemical sanitization and/or not inverted.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The mop sink in kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The following plumbing fixtures are in poor repair:
- Condenser leaking in the back of bar beer cooler
- Leaking fixture from prep sink in back of kitchen
- Mop sink fixture leaking in a few areas
- Hand sink in hallway leaking from fixture
- Prep sink in hallway leaking from fixture
- Toilet leaking (right one) from base in women's restroom (employee)
- Handsink in women's restroom outside of restaurant has a broken sensor and does not work
- Toilet in women's employee restroom does not flush (left one)
- Hot water at kitchen handsink does not work (by cereal dispensers)
- Knob missing to prep sink on the line in the kitchen
- Plumbing connections under the two sinks in the hallway are leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room right stall in the employee restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall. A covered trash can in the restroom will satisfy this requirement.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
- Ceiling grid rusted and in some areas extensively (dish area)
- Many ceiling tiles are water damaged in kitchen, employee lockers, in storage rooms and hallway (it appears there is a active leak in locker area and possibly in others)
- Floor tile grout is eroding in a few area of kitchen (ex. dish area)
- Several floor tiles are cracked through facility
- Paint in women's employee restroom peeling
- Wall below handsink in hallway is damaged crumbling (coving damaged)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: walls around dishmachine, back prep sink, behind cookline, around some handsink, and in employee restrooms. Floors in mop rooms (standing water noted), around beverage counter drain (dark colored water around drain noted), in beer cooler/ beverage syrup room.
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* (repeated violation)
Observation: Fruit fly harborage conditions exist in the dish room, beverage station on left side of kitchen, and in mop room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The operator will provide pest service records to the inspector during the follow-up inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of several chemical spray bottles 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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12/31/2014 | Follow-up | |
12/30/2014 SG- This is a follow-up inspection being conducted to check on fruit fly harborage, certified food manager certificate and walk-in cooler's cold holding temperatures:
- Ecolab has been out since last inspection, on Dec 12, 2014. Service reports were provided.
- The facility does not have a current CFM certificate, but the F& B Director provided proof that she has recently completed a serve safe class and will get her certificate of completion in the mail soon. Register certificate with HHD.
- The walk-in cooler is still unable to achieve proper cold holding temperatures and the facility is still using this unit for cooling although they were instructed not to. All food temperatures were out of compliance. Noodles and lasgna were not properly cooled within 6 hrs and were discarded. Other foods were relocated.
Permit for 2015 will not be issued until the walk-in cooler is repaired and properly cold holding foods. As of midnight Dec 31, 2014/Jan 1, 2015, you will be operating without a permit, unless the necessary repairs are to be made. A follow-up inspection will be conducted as soon as EHS is made aware that repairs have been made.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Foods, such as cooking oils, that are removed from their original containers and placed in squeeze bottles, or other containers are not labeled.
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.
- Food Preparation (repeated violation)
Observation: Food is subject to environmental sources of contamination during preparation. The prepsink was not cleaned and sanitized before preparation of lettuce.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked salmon and mahi mahi.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Many sinks throughout the kitchen, hallways and in employee restrooms are no longer sealed to adjoining equipment or walls, including the mopsink. The caulking is deteriorating.
Correction: Scrape off old caulking and reseal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
- Door gaskets (the seal) to a few refrigerators in the kitchen are torn
- The walk-in cooler and freezer door has a damaged metal casing and the freezer door does not shut all of the way
- The end hood filter is missing to cookline ventilation hood
- A few refrigeration units are down in kitchen and at bar
- Some refrigeration units have rusting shelves
- Some shelving units in kitchen/storage areas have rust
- Storage room for banquets have worn paint on shelves
- the wooden rolling cart in kitchen has a worn surface, is bare wood and no longer easily cleanable
- The can opener blade is worn
- the walk-in cooler floor is extensively rusting and corroded
- paint peeling from floor mixer
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: A few cutting boards 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.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartment(s) or drainboards of the dish machine were soiled and being used although they were soiled from the day before and had not been cleaned yet.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Many food storage containers and cooking utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: The dish machines digital temperature measuring device is not accurate and differs from the readings on dishmachine.
Correction: Calibrate thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several food containers, utensils, and pans. The dishes coming out of the dishmachine were excessively soiled as well.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the large floor mixer were soiled with old splatter debris and the can opener blade was heavily soiled.
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 following nonfood contact surfaces are noted in need of cleaning:
- gaskets to refrigeration units
- shelves under prepline counter (some of them) and prep sink counter
- rack beside cookline
- some of the clean dish racks
- shelves in some refrigeration units (mainly walk-in cooler) and bar beer coolers
- mop head
- shelves in storage rooms
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* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes at the bar. The dishmachine sanitizer was empty and not sanitizing.
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. Discontinue using until repaired and sanitizing at correct levels.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean containers on disk rack and water pitchers on hallway shelf were found stacked while wet after cleaning and chemical sanitization and/or not inverted.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The mop sink in kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The following plumbing fixtures are in poor repair:
- Condenser leaking in the back of bar beer cooler
- Leaking fixture from prep sink in back of kitchen
- Mop sink fixture leaking in a few areas
- Hand sink in hallway leaking from fixture
- Prep sink in hallway leaking from fixture
- Toilet leaking (right one) from base in women's restroom (employee)
- Handsink in women's restroom outside of restaurant has a broken sensor and does not work
- Toilet in women's employee restroom does not flush (left one)
- Hot water at kitchen handsink does not work (by cereal dispensers)
- Knob missing to prep sink on the line in the kitchen
- Plumbing connections under the two sinks in the hallway are leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room right stall in the employee restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall. A covered trash can in the restroom will satisfy this requirement.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
- Ceiling grid rusted and in some areas extensively (dish area)
- Many ceiling tiles are water damaged in kitchen, employee lockers, in storage rooms and hallway (it appears there is a active leak in locker area and possibly in others)
- Floor tile grout is eroding in a few area of kitchen (ex. dish area)
- Several floor tiles are cracked through facility
- Paint in women's employee restroom peeling
- Wall below handsink in hallway is damaged crumbling (coving damaged)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: walls around dishmachine, back prep sink, behind cookline, around some handsink, and in employee restrooms. Floors in mop rooms (standing water noted), around beverage counter drain (dark colored water around drain noted), in beer cooler/ beverage syrup room.
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* (repeated violation)
Observation: Fruit fly harborage conditions exist in the dish room, beverage station on left side of kitchen, and in mop room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The operator will provide pest service records to the inspector during the follow-up inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of several chemical spray bottles 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.
|
12/30/2014 | Follow-up | |
All food temperatures taken were internal. A follow-up inspection will be conducted on, or about December 22, 2014 to check on cold holding temperatures and fruit fly harborage. Foods are not at correct temperatures due to foods being left setting out at room temperature too long during service and deliveries. The walk-in cooler is not cold holding foods at optimal temperatures and can't be used for cooling due to the unit cold holding foods at 43*F from having a high ambient air temperature. It is recommended that the unit is serviced or thermostat adjusted. This unit should not be used for cooling until it is cold holding at proper temperatures. During the follow-up inspection the inspector will check the status of fruit fly harborage conditions and will need to see and verify routine pest management service reports/or invoices. The food and beverage manager will be the new certified food manager once the serve safe course is complete. A copy of your receipt or proof of enrollment in this class will need to be provided to the inspector during follow-up.
- Food Storage Containers - Identified with Common Name of Food
Observation: Foods, such as cooking oils, that are removed from their original containers and placed in squeeze bottles, or other containers are not labeled.
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.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. The prepsink was not cleaned and sanitized before preparation of lettuce.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked salmon and mahi mahi.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: BBQ Pork- 68*F left setting out on the counter
Correction: Roast- 44*F, Mashed Potatoes- 45*F, Cheese Sauce- 60*F in walk-in cooler, the walk-in cooler is cold holding foods at 43*F and foods placed in this unit to cool can not meet the proper time and temperature parameters for proper cooling
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Many sinks throughout the kitchen, hallways and in employee restrooms are no longer sealed to adjoining equipment or walls, including the mopsink. The caulking is deteriorating.
Correction: Scrape off old caulking and reseal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
- Door gaskets (the seal) to a few refrigerators in the kitchen are torn
- The walk-in cooler and freezer door has a damaged metal casing and the freezer door does not shut all of the way
- The end hood filter is missing to cookline ventilation hood
- A few refrigeration units are down in kitchen and at bar
- Some refrigeration units have rusting shelves
- Some shelving units in kitchen/storage areas have rust
- Storage room for banquets have worn paint on shelves
- the wooden rolling cart in kitchen has a worn surface, is bare wood and no longer easily cleanable
- The can opener blade is worn
- the walk-in cooler floor is extensively rusting and corroded
- paint peeling from floor mixer
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: A few cutting boards 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the dish machine were soiled and being used although they were soiled from the day before and had not been cleaned yet.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Many food storage containers and cooking utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: The dish machines digital temperature measuring device is not accurate and differs from the readings on dishmachine.
Correction: Calibrate thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several food containers, utensils, and pans. The dishes coming out of the dishmachine were excessively soiled as well.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the large floor mixer were soiled with old splatter debris and the can opener blade was heavily soiled.
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
Observation: The following nonfood contact surfaces are noted in need of cleaning:
- gaskets to refrigeration units
- shelves under prepline counter (some of them) and prep sink counter
- rack beside cookline
- some of the clean dish racks
- shelves in some refrigeration units (mainly walk-in cooler) and bar beer coolers
- mop head
- shelves in storage rooms
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Precleaning (corrected on site)
Observation: Food debris on pans was not observed removed by scrapping prior to loading of item into the warewashing machine. Utensils, food containers and pans remains soiled with food debris after the wash cycle.
Correction: Manual scrapping or mechanical prewashing of equipment is required to facilitate the cleaning action of the detergent.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes at the bar. The dishmachine sanitizer was empty and not sanitizing.
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. Discontinue using until repaired and sanitizing at correct levels.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean containers on disk rack and water pitchers on hallway shelf were found stacked while wet after cleaning and chemical sanitization and/or not inverted.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean plates and containers on the prep line top shelf were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: The mop sink in kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The following plumbing fixtures are in poor repair:
- Condenser leaking in the back of bar beer cooler
- Leaking fixture from prep sink in back of kitchen
- Mop sink fixture leaking in a few areas
- Hand sink in hallway leaking from fixture
- Prep sink in hallway leaking from fixture
- Toilet leaking (right one) from base in women's restroom (employee)
- Handsink in women's restroom outside of restaurant has a broken sensor and does not work
- Toilet in women's employee restroom does not flush (left one)
- Hot water at kitchen handsink does not work (by cereal dispensers)
- Knob missing to prep sink on the line in the kitchen
- Plumbing connections under the two sinks in the hallway are leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room right stall in the employee restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall. A covered trash can in the restroom will satisfy this requirement.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at salad bar and in hallway.
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 in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
- Ceiling grid rusted and in some areas extensively (dish area)
- Many ceiling tiles are water damaged in kitchen, employee lockers, in storage rooms and hallway (it appears there is a active leak in locker area and possibly in others)
- Floor tile grout is eroding in a few area of kitchen (ex. dish area)
- Several floor tiles are cracked through facility
- Paint in women's employee restroom peeling
- Wall below handsink in hallway is damaged crumbling (coving damaged)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: walls around dishmachine, back prep sink, behind cookline, around some handsink, and in employee restrooms. Floors in mop rooms (standing water noted), around beverage counter drain (dark colored water around drain noted), in beer cooler/ beverage syrup room.
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: Fruit fly harborage conditions exist in the dish room, beverage station on left side of kitchen, and in mop room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The operator will provide pest service records to the inspector during the follow-up inspection.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of several chemical spray bottles 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: Chemical spray bottles are hanging from shelves where food is stored at breakfast bar behind the counter. Butane spray bottles are stored above prep table on shelf with condiments.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
|
12/10/2014 | Routine | |
This is a follow-up inspection of the cold-holding temperatures of the 6 door reach-in and the refrigerated drawers at prep line: The 6 door reach-in is not being used anymore and will continue not being used
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed food at the breakfast bar not protected from contamination because it was not sneeze guard protected..
Correction: Provide adequate protection/coverage for all foods exposed to the public at breakfast bar.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following foods are cold holding at improper temperatures:
>>Cheese (49°F,46°F), Ham (48°F) and chicken (48°F) in the refrigerated drawers
>>Half and Half (46°F) in the AM Box
>>Cheeses (47°F) and half and half (47°F) in the dairy box
>>Milk (45°F) in bar cooler
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in more than one refrigeration unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment Compartments, Drainage (repeated violation)
Observation: The beer cooler at the bar and the bar glass cooler is not draining and condensation is causing water to pool in the bottom of the 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks in the kitchen, employee restrooms, service station areas and hallways and mop sink 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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Some hood filters are missing and other are bent/damaged
>>Many refrigeration door gaskets are torn : Make table, refrigerated drawers,4 door refrigerator, 2 door reach-in, walk-in cooler, and display unit
>>A few refrigeration units have rust on shelving
>>The large walk-in beer cooler's and walk-in cooler's floors are rusting
>>Kick plates missing to display unit in service station by patio
>>Paint peeling from floor mixer
>>A knob is missing to handsink
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table and a few small white cutting boards 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 (repeated violation)
Observation: Several utensils and food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils and pans to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization and not inverted to allow water to drain.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean bowls at the breakfast bar and on make table observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Many floor tiles are damaged throughout facility
>>Floor tile grout deteriorating throughout kitchen
>>Metal ceiling grid is rusting in kitchen
>>Some ceiling tiles in hallway and locker areas are water damaged- there appears to be a leak above lockers and there is a hole in ceiling tile
>>Paint peeling in employee restroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning:
>>Floor under cookline and prep line
>>Floor in beer cooler/beverage syrup room
>>Walls around dishmachine
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.
|
08/11/2014 | Follow-up | |
All food temperatures taken were internal.
- Person in Charge (repeated violation)
Observation: No current certified food manager.
Correction: Obtain current certified food manager.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An uncovered drinking container is stored in the food preparation area on a shelf with packaged food product.
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: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oyster tags.The whole month of May's shellstock tags are missing and the dates are not written on the tags once the tag is pulled from the box once all the oysters have been used.
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. Keep the last 90 days of tags with dates of when the product got used written on the tags.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed food at the breakfast bar not protected from contamination because it was not sneeze guard protected..
Correction: Provide adequate protection/coverage for all foods exposed to the public at breakfast bar.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION) The following foods are cold holding at improper temperatures:
>>Cheese (49°F,46°F), Ham (48°F) and chicken (48°F) in the refrigerated drawers
>>Half and Half (46°F) in the AM Box
>>Cheeses (47°F) and half and half (47°F) in the dairy box
>>Milk (45°F) in bar cooler
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods at the breakfast bar for which time rather than temperature is being used as a control are not being discarded after 4 hrs.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods on all menus do not have proper disclosure.
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. The statement can say :The following above starred eggs, burgers, tuna (list all foods that may be served undercooked or raw)....may be cooked to customer specification.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in more than one refrigeration unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The beer cooler at the bar and the bar glass cooler is not draining and condensation is causing water to pool in the bottom of the 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks in the kitchen, employee restrooms, service station areas and hallways and mop sink 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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Some hood filters are missing and other are bent/damaged
>>Many refrigeration door gaskets are torn : Make table, refrigerated drawers,4 door refrigerator, 2 door reach-in, walk-in cooler, and display unit
>>A few refrigeration units have rust on shelving
>>The large walk-in beer cooler's and walk-in cooler's floors are rusting
>>Kick plates missing to display unit in service station by patio
>>Paint peeling from floor mixer
>>A knob is missing to handsink
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table and a few small white cutting boards 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 utensils and food storage containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils and pans to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes at kitchen dishmachine due to the water not getting hot enough to effectively sanitize the dishes surface.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization and not inverted to allow water to drain.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls at the breakfast bar and on make table observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Many floor tiles are damaged throughout facility
>>Floor tile grout deteriorating throughout kitchen
>>Metal ceiling grid is rusting in kitchen
>>Some ceiling tiles in hallway and locker areas are water damaged- there appears to be a leak above lockers and there is a hole in ceiling tile
>>Paint peeling in employee restroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>>Floor under cookline and prep line
>>Floor in beer cooler/beverage syrup room
>>Walls around dishmachine
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Many chemical spray bottles observed without labels.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the breakfast bar.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/29/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed slicing cheese 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey, Ham, Cheese (48°F,48°F,48°F) and Shrimp and Chicken Salad (46°F,46°F) cold holding at improper temperatures in the sandwich make table. Milk (47°F) in the breakfast server refrigeration unit cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the grill refrigerated drawers and the sandwich make table..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Handsink by banquet prep table
>>Handsink by room service station
>>Breakfast station prep sink
>>Mop sink's
>>Employee restroom handsink's sealed
>>Handsink in banquet hallway prep table
>>Prep table in banquet hall with eye wash station
>>Bar handsink
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:
>>Cover to light fixture in kitchen loose
>>Knobs to 2 handsinks missing
>>Handsink at bar not operable due to broken handle
>>Beer cooler floor rusting/corroded
>>Steamer leaking from the bottom
>>Filters in hood system are damaged and have gaps
>>Metal around edge of both walk-in cooler doors is separating and damaged
>>Door gaskets to refrigeration units damaged on a few units (in kitchen and at bar)
>>Metal shelves inside refrigeration units rusting/corroded in several refrigeration units
>>Paint peeling from mixer and rusting
Correction: Repair or replace the 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 refrigeration unit 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>5 plastic shelving units for clean dishes
>>Outside of mixer
>>A few refrigeration units shelves
>>Gaskets to several refrigeration units
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulbs in one light fixture are not shielded by the make table refrigeration unit. The cover has been taken off and not put back into place.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>A few ceiling tiles in the back of the main kitchen are damaged
>>The ceiling tile metal grids are rusting in a few areas of kitchen
>>Paint is peeling from walls in the janitors closet
>>Walk-in floor rusted/corroding
>>Tiles popping up at floor and wall juncture behind cookline
>>Tiles popping up from building shifting in the kitchen in two areas in one area the tiles are cracked and no longer attached to the floor
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle mislabeled at bar.
Correction: Label spray bottles with contents or discard.
|
04/03/2014 | Routine | |
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 (GRP's) observed were discussed with operator and/or staff at time of evaluation.
Some of the GRP's observed were: floor tiles damaged and popping out of place throughout facility, grout deteriorating between tiles, multiple sinks sealant beginning to crack and no longer sealed to the wall, most of the cutting boards need to be resurfaced or replaced, walk-in refrigerator/freezer floor is rusting and damaged, walk-in refrigerator/freezer doors metal casing is damaged, the lighting is insufficient throughout kitchen (especially at cook line hood system where multiple light bulbs are burned out), there are missing filters to the hood system that need to be replaced, the metal ceiling grid is rusting and bent, the ceiling tiles in some areas are sagging and damaged, door gaskets to some refrigerators and freezers are damaged, a covered waste receptacle is not provided in the women's employee restroom, and the sides of the fryer and stove have heavy grease accumulations. Maintain the physical facility in good repair and clean.
- Person in Charge
Observation: A Certified Food Manager Certificate is not available.
Correction: Obtain a CFM, or locate the certificate. Post certificate in public view
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee wearing gloves while slicing celery failed to change their gloves and wash their hands after carrying boxes of produce to the walk-in, then returning to slice more celery.
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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs, salmon, burgers and steak 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 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. The standard wording for the consumer advisory that is already contained on the menus can then follow after the statement that let's the customer know what foods may be served undercooked.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in dishmachine at bar. The sanitizer bottle was empty
Correction: it was replaced but the sanitizer would not dispense, the operator realized it had to be elevated to dispense.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restrooms outside of kitchen in hallway.
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
|
11/14/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Multiple in use utensils in the bulk food containers adjacent to the back cook line were found with their handles being stored on their contents.
Correction: In use utensils must be stored with their handles up above their products.
- Cooling Methods (corrected on site)
Observation: A covered pan of breakfast sausages with an internal temperature of 90F was being stored in the front line. The cook states they were removed from hot holding about an hour and a half ago.
Correction: Advised to place the pan uncovered in the walk in freezer. Cool foods by the following methods: 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.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Sliced Tomatoes that were mounded in a Lexan container on ice were cold holding at the front cook line at 35-37 on the bottom and 50F at the top.
Correction: Cold hold all potentially hazardous food at 41F or below. Advised not to mound sliced tomatoes and ensure that the ice surrounds all sides of the container.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The base of the faucet at the water pitcher filling station has heavy scaling.
>> The floor drain cover at the dish machine is out of place.
>> A vent is missing from the front cook line hood system.
>> The surface paint of the floor mixer is corroded.
>> The door gaskets on both doors of the walk in refrigerator are missing.
>> The lower exterior of the beer keg cooler is heavily corroded.
>> The floor of the walk in cooler is corroded.
Correction: Repair or replace all equipment that is in poor repair to facilitate cleaning and proper operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily stained and scored.
Correction: Resurface or replace. The food contact surfaces are no longer smooth and easy to clean.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The wear washing machine manufacturers' operating instructions state that the wash cycle temperature must be 160F but was only reaching 134F.
Correction: Operate the dish machine according to the manufacturers' operating instruction to ensure dishes and utensils are properly washed, rinsed, and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The upper interior of the ice machine has heavy scaling.
Correction: Clean.
- Equipment - Cooking and Baking Equipment
Observation: The upper interior of the microwave has a moderate amount of old food debris and splashes.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The top of the Vulcan oven is dirty.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: A stack of Styrofoam clam shells were stored in a manner where there food contact surfaces could be contaminated.
Correction: Store paper/Styrofoam products inverted or in another manner where there food contact surfaces will not be contaminated.
- Refuse - Using Drain Plugs
Observation: Two of the three dumpsters on wheels are missing their drain plugs.
Correction: Contact waste management company and have dumpster drain plugs replaced.
- Light Bulbs Protective Shielding
Observation: The protective covering is missing from the Bev Air refrigerator light bulb.
Correction: Replace protective covering or install a shatter proof light bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting is insufficient throughout the kitchen.
Correction: Upgrade lighting to at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> Floor tiles are damaged/missing in multiple areas of the kitchen.
>>The tile grout has eroded in multiple areas of the kitchen.
>> The metal ceiling grid is rusted in multiple areas.
>> Ceiling tiles are damaged/missing in multiple areas of the kitchen and service hall way.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are not clean
>> The floor under the soda syrup box rack.
>> The wall adjacent to the bulk ice machine.
>> The floor under the front prep line.
>> The wall behind/under the dish machine.
Correction: Clean.
|
03/07/2013 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish room employee failed to wash hands before handling cleaned and sanitized dishes after loading soiled dishes into the dish machine.
Correction: Corrected. Advised employee that hands become contaminated from loading soiled dishes and to prevent contamination of cleaned and sanitized dishes, gloves shall be removed and hands shall be washed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Server failed to wash hands prior to dispensing ice for consumer's beverage (entered bar, dispensed ice).
Correction: Corrected. Advised server to wash hands prior to dispensing ice.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling broccoli cheese soup in a.m. line box (103*) were not adequate
Correction: Corrected. Soup was reheated to 165* to restart cooling process again. Other approved methods include: 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling diced and sliced tomatoes on ice and on top rail of make table (48-50*+) were not adequate
Correction: Corrected. Advised to limit portion of tomatoes on ice and make table rail. Majority relocated to refrigerator. Advised to discard any remaining tomatoes on ice.Cool foods by the following methods.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Potato and chicken salad on ice at salad bar are cold holding on the top portion at 44-46*.
Correction: Cold hold potentially hazardous foods at or below 41*. Advised to discard these items once lunch is over at 2 pm. When cold holding using ice, ensure the ice surrounds the container to the level of the food.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Potato salad on ice in kitchen is cold holding at 53-56* (bottom to top)
Correction: Cold hold potentially hazardous foods at or below 41*. Advised to discard these items once lunch is over at 2 pm. When cold holding using ice, ensure the ice surrounds the container to the level of the food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) knobs missing on stove
2) 2 of 3 make table door gaskets torn
3) door missing to fryer
4) platform inside keg cooler is corroded
5) vent hood filter missing from vent hood system
6) gaps exist between vent hood filters
7) paint peeling/surface corroded of floor mixer
8) kick plate not in place on triple oven
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table is 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications--the final rinse temperature gauge read 120*. T-stick indicated 160* was met for dish sanitizing.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Upper interior of ice machine not clean.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) at least 2 door gaskets on dairy box (mildew)
2) interior fryer cabinetry
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Soup bowls at buffet not stored protected.
Correction: Store the bowls inverted to protect from consumer contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided in the immediate areas of all hand sinks (at backline and adjacent to).
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at all hand sinks (salad bar, adjacent to back line, and dish room).
Correction: Corrected. Ensure a supply of paper towels is provided at all hand sinks.
- Lighting, Intensity
Observation: Lighting insufficient throughout kitchen.
Correction: Upgrade lighting to at least 50 foot candles (unstained ceiling tiles will help).
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several ceiling tiles are damaged at the dish machine and the banquet hall
2) ceiling grid system at the back line and dish machine are corroded, some ceiling tiles in these areas are in poor repair
3) floor tiles missing and damaged below backline cooking equipment , adjacent to pantry freezer, adjacent to pm line box, section belows service line, area by Cleveland steamer, area in the bar
5) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain, back line Vulcan oven
6) upper wall above dishroom handsink peeling
7) gap exists around dish room spray sink supply
8) ceiling tiles missing in mop room
9) at least 3 floor drain covers missing/out of place
10) walk-in cooler floor corroded
11) wall right of oyster alley hand sink is damaged (lower wall)
12) wall at banquet hall spray sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below centerline
2) floor below fryer, grill, stove, reach-in freezer, and pm line box
3) minimal derbris on floor below pantry/commissary racks
4) floor along backwall below backline foodservice equipment
5) ceiling tiles stained in kitchen
6) upper wall above dish machine
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink around faucet fixture not clean at hand sink adjacent to backline-cookline.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Several chemical spray bottles are observed stored with food or on food equipment.
Correction: Corrected. Properly store chemical spray bottles separate and/or below food, food contact surfaces, and equipment.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid insect killer observed on floor in mop room.
Correction: Corrected by removal. Raid is for home use only. Provide approved insecticides for use in a commercial food establishment AND ensure only Certified Pest Control Operators are applying pesticides.
|
10/25/2012 | Routine | |
A duplicate oyster tag was provided to the operator by Sam Rust. Ensure the tag is attached to the bag and remains attached until the bag is emptied. Once it is emptied, write the date emptied on the tag. Keep the tage on file in chronological order for 90 days.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The high temperature dish machine is not sanitizing the dishes. T-stick did not indicate a color change. The wash and rinse gauges are not registering. Wash at 140* and rinse at 130*.
Chief engineer called as well as dish machine tech.
Correction: Corrected. Per the chief engineer, the contact in the booster heater was not making contact. It was reset and the final rinse observed at 184* with the T-stick indicating color change. The wash temperature went up to 150*. Advised wash temperature needs to be at least 160*.
|
06/27/2012 | Follow-up | |
All food temperatures observed are internal.
- Person in Charge
Observation: Certified Food Manager Certificate not posted.
Correction: Post Hampton Certificate in public view (can register current ServSafe certificate with the Hampton Health Dept for a fee of $10 to obtain Hampton Certificate).
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container.
Correction: 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. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the oysters are not available or are discarded immediately after the container is empty.
Correction: 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. The date the bag was emptied shall be labeled on the tag.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling multiple breakfast items were not adequate-eggs, potatoes were in deep pans and the link sausages were stacked upon each other and all items were covered.
Correction: Cool foods by the following methods: 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. DO NOT COVER hot food. Place food in a single layer on sheet pans and adequately space on speed rack. Can place these foods in the walk-in freezer for 15-30 min for rapid chilling--they will not freeze in that time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Burgers hot holding on grill were at 124*.
Correction: Hot hold potentially hazardous foods at or above 135*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready to eat roast beef, turkey, and ham are not labeled with a use by date.
Correction: Corrected. Once the meats have been opened and cut into, label the use by date for use within 7 days of preparation.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Towel used to stop the sanitizer basin of the three compartment sink.
Correction: Provide approved stoppers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) knobs missing on flat top grill and stove
2) 2 of 3 make table door gaskets torn
3) grill drawer gaskets torn (3/4)
4) platform inside keg cooler is corroded
5) shelves inside the 4 door condiment cooler are corroded and plastic coating has peeled off
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep areas 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.
- Good Repair and Calibration of Thermometers
Observation: Ambient air thermometer on the 4 door condiment cooler is not accurate.
Correction: Repair/replace the thermometer OR provide a thermometer inside the unit at the front by the door (EHS observed extra thermometers inside the front line make table).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Small areas inside the upper interior of the ice machine are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of stove (from splatter)
2) interior ledges of the fryer cabinetry
3) shelves inside the 4 door condiment cooler
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being run through the high temperature dish machine were not observed sanitized--the final rinse registered at 130* and the heat sensitive strip did not observe a color change.
Correction: Correction in progress. Dish machine tech called during evluation. Dish room employee implemented manual wash rinse and sanitize.
- Plumbing System Maintained in Good Repair
Observation: 1) Waste drain line is leaking below the service station sink.
2) Water line leaking at oyster alley sink--CORRECTED
Correction: Maintain the plumbing in good repair.
- Light Bulbs Protective Shielding
Observation: 1) The light lenses are cracked above the back line prep tables.
2) The light bulb is not shielded or shatterproof inside the pm line box.
Correction: Properly shield the lights. Replace the light lenses where needed and install a shatterproof light bulb or proper shield in the am line box.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Hand soap not provided at the dish area hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of hand soap.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at all hand sinks (dish area and service station).
Correction: Corrected. Ensure all hand sinks are supplied with disposable paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several ceiling tiles are missing in the dish area
2) ceiling grid system at the back line and dish machine are corroded, some ceiling tiles in these areas are in poor repair
3) floor tiles missing and damaged below backline cooking equipment , adjacent to pantry freezer, adjacent to pm line box, section belows service line, area by Cleveland steamer, area in the bar, dish room
5) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain, back line Vulcan oven
6) upper wall above dishroom handsink peeling
7) gap exists around dish room spray sink supply
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below centerline
2) floor below fryers/cookline equipment
3) minimal derbris on floor below pantry/commissary racks
4) floor in oyster alley from pooling water
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few flies and fruit flies are present in the kitchen.
Correction: Use approved methods to control pests in the food facility.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Greasecutter stored with stack of styrofoam clamshells below front line.
Correction: Corrected. Store chemicals physically separate from food and food contact surfaces.
|
06/26/2012 | Routine | |
all food temperatures observed are internal.
IMPROVEMENT IS NOTED from last routine evaluation. MANY CORRECTIONS have been completed/addressed. Majority of door gaskets have been replaced. Scrubbing and detailing of non-food contact surfaces and physical structures observed. Floor drain covers in place. Consumer advisory sufficient on lunch and dinner menus. Advised to update breakfast menu--eggs and steak cooked to order and these entrees are asterisked and linked to reminder statement "consuming undercooked eggs, meat, seafood, poultry may increase your risk of foodborne illness."
Oyster alley closed for season and therefore not evaluated.
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a certified food manager.
Correction: At least one full-time employee shall successfully complete an approved food safety course and upon completion register with the Health Department. The Hampton certificate shall be posted in public view. This person is responsible to educate and conduct routine training of all staff in food safety as it pertains to their duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream (49*) , Gouda cheese (51.7*) in the 6 door refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods (phfs) at or below 41*. The doors to the refrigerator do not close completely due to sizing of new gaskets and is bringing the ambient air temperature up. Chef states unit was cold holding at 40* prior to EHS arrival. Advised to relocate the phfs to the walk-in or other unit OR to discard if unsure if unit was cold holding at sufficient temperature prior to EHS arrival.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready to eat pasta salad, ham chub, and salami chub are not labeled with a use by date.
Correction: Label the use by dates on food to ensure it is used or discarded within 7 days of preparation or opening of the chub (day one is day package opened or food prepared).
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Base of Regatta Grill beverage counter is not sealed to the floor. A cleaning hazard exists.
Correction: Seal the base of the cabinet to the floor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) knobs missing on flat top grill and stove
2) 2 of 3 make table door gaskets torn
3) grill drawer gaskets torn (3/4)
4) platform inside is corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer
2) splatter area of the floor mixer
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) fryer cabinetry and drip pan
2) back line prep table shelves
3) shelf storing bulk sauces in pantry
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Minor leaks observed below dish machine spray sink
Correction: Repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Steamer drain line is not draining directly into the floor drain--pooling on floor where floor tiles are missing.
Correction: Divert the drain line to the floor drain.
- Lighting, Intensity
Observation: Light bulbs burned out at the vent hood system and A.M. line box.
Correction: Replace burned out bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several ceiling tiles in the banquet service hall are water damaged
2) ceiling grid system at the back line and dish machine are corroded, some ceiling tiles in these areas are in poor repair
3) floor tiles missing and damaged below backline cooking equipment , adjacent to pantry freezer, adjacent to pm line box, section belows service line, area by Cleveland steamer, area in the bar
5) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain, back line Vulcan oven
6) upper wall above dishroom handsink peeling
7) gap exists around dish room spray sink supply
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below centerline
2) floor below fryers/cookline equipment
3) minimal derbris on floor below pantry/commissary racks
Correction: Clean.
- Pests - Controlling Pests*
Observation: Cobwebs present along underside of shelving in commissary/pantry.
Correction: Clean to remove cobwebs.
|
01/20/2012 | Routine | |
all food temperatures observed are internal.
Bar not in operation at time of evaluation.
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a certified food manager.
Correction: At least one full-time employee shall successfully complete an approved food safety course and upon completion register with the Health Department. The Hampton certificate shall be posted in public view. This person is responsible to educate and conduct routine training of all staff in food safety as it pertains to their duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish employee was rinsing soiled dishes then proceeded to put gloves on to handle clean and sanitized dishes without washing hands.
Correction: Corrected. Advised employee (he is new) to wash hands before putting on gloves and at glove changes, particularly when changing tasks.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Uncovered food observed at cookline on prep table (bowl of cinnamon sugar, container of croutons, chocolate sauce, and breader) and inside the PM line box.
Correction: Corrected. Store food protected/covered.
- Critical: Cooling* (corrected on site)
Observation: Cream sauce prepared last night and placed in walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria (temperatures ranged from 63-73*).
Correction: Corrected. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and half in banquet Frigidaire refrigerator cold holding at improper temperatures (49*).
Correction: Corrected by discarding 3 cartons. The unit appears to have iced up and ambient air temperature observed at 50*. Discontinue storing any potentially hazardous foods in this refrigerator until it is holding 41*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat deli turkey and ham in walk-in cooler are not labeled with a use by date.
Correction: Once these foods have been sliced or commercial packaged open, they shall be labeled for use within 7 days (the day the package is opened is counted as day one).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The Regatta Grill lunch and dinner menus have an insufficient consumer advisory. The menus have been changed/updated since last inspection.
Correction: Advised that the menu item that may be served undercooked/cooked to guest specification shall be described as such and an asterisk shall be placed at that item to link it to the reminder statement at the bottom of the menu: "consuming undercooked meat, seafood, and eggs...
- Temperature Measuring Devices
Observation: Thermometer not provided inside the room service display refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment Compartments, Drainage
Observation: Water is pooling on the bottom interior of the am line box (condensation dripping from upper interior).
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 - Fixed Equipment, Elevation or Sealing
Observation: Base of Regatta Grill beverage counter is not sealed to the floor. A cleaning hazard exists.
Correction: Seal the base of the cabinet to the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) coating eroded on ice scoop holder in kitchen
2) knobs missing on flat top grill and stove
3) make table door gasket torn AND a door is broken
4) pm line box door gaskets torn
5) am line box door gasket torn
6) latch broken on carter hoffman hot holding cabinet
7) grill drawer gaskets torn (3/4)
8) stove kickplate missing
9) at least two door gaskets on the dairy box are torn
110) keg cooler door gaskets torn and platform inside is corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Warewashing Equipment, Cleaning Frequency
Observation: The clean side drainboard of the dish machine is heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) wedger blade
2) splatter area of floor mixer
3) tongs hanging on oven bars of front and backline equipment
4) frying pans in three compartment sink basin (that were cleaned last night)
5) upper interior of ice machine (see metal panel)
Correction: Clean and sanitize.
- Equipment - Cooking and Baking Equipment
Observation: Interior surfaces of microwave oven are not clean.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) toaster cart
2) top of shelf above the centerline
3) cookline cabinetry shelves and back walls
4) top of shelf above work table left of fryers
5) interior of fryer cabinetry
6) exterior of grill
7) surfaces supporting char grill
8) stove drip trays
9) exterior of oven at cookline and top ledge of door
10) can opener blade
11) unused alto sham drawer ledges and bottom support at centerline
12) surfaces and ledges below kettle
13) left side of Garland broiler
14) floor mixer
15) minimal food residue observed on shelving in commissary/pantry
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: 1) Minor leaks observed below dish machine spray sink
2) Cleveland steamer waste drain line leaking and drain pan is not draining
Correction: Maintain plumbing in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at all hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Light Bulbs Protective Shielding
Observation: Light bulbs not shielded:
1) above make table
2) 6 door dairy refrigerator
Correction: Properly shield the light bulbs or provide shatterproof light bulbs. Fluroescent bulbs above make table may be shielded with plastic light tubes and end cap at each end or light lens.
- Lighting, Intensity
Observation: Light bulbs burned out in 6 door refrigerator.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) several ceiling tiles in the banquet service hall are water damaged and several are missing
2) ceiling grid system at the back line and dish machine are corroded, some ceiling tiles in these areas are in poor repair
3) floor tiles missing and damaged below backline cooking equipment , adjacent to pantry freezer, adjacent to pm line box
4) hole/depression in floor left rear corner of beer box (holding water)
5) beer walk-in cooler threshold and flooring corroded
6) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain
7) upper wall above dishroom handsink peeling
8) floor drain covers missing throughout kitchen
9) lower wall damaged right of oyster alley handsink/meeting
10) gap exists around dish room spray sink supply
11) multiple floor drain covers are missing or out of place
13) floor below soup wells at prep/center line
14) ceiling tile missing above mop sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) dishroom walls are mildewed see around spray sink and dish machine--heavy at water supply for dish spray sink
2) upper wall along back prep line stained
3) heavy debris and litter observed on the floor below the centerline
4) floor below oyster alley refrigerator
5) floor below back line ovens
6) walls at behind cookline, below three compartment sink
7) floor mop sink
8) floor below storage racks adjacent to oyster alley
9) floor below of soda syrup racks
10) floor below oyster alley equipment
11) floor below dish machine--along back wall
12) floor below ice machine
13) ceiling tiles have some food splash in commissary and oyster alley service station
14) minimal litter on floor below Latitudes 47 bar equipment
Correction: Clean.
- Pests - Controlling Pests*
Observation: 1) Cobwebs present along underside of shelving in commissary/pantry
2) Fruit flies present in moderate numbers at dish machine "clean side" drainboard and few at the soda syrup boxes
Correction: Use approved methods to control pests in the facility. Remove cobwebs and maintain facilities clean and free of food debris and residue (observed debris and residue on drainboard).
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chemicals improperly stored:
1) Spic and Span stored with, above, and adjacent to clean food equipment on rack
2) on top of beer keg cooler
3) at front cookline centerline shelving with food
Correction: Corrected. Store chemicals physically separate and below food, utensils, equipement, linen, and single-service.
|
10/06/2011 | Routine | |
Upon assessing Hurricane Irene damage and response, EHS observed the violations listed above.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered personal beverage observed on prep table next to food in preparation.
Correction: Corrected by relocating. Store COVERED beverages below food and food contact surfaces or use a SPILL PROOF mug/container.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee with a bandaged hand was using bare hands to cut ready to eat food (kiwi).
Correction: Advised to discard the ready to eat food that was in prepartion and that there shall be no bare hand contact with ready to eat food. Advised to wash hands prior to putting on gloves.
|
08/28/2011 | Complaint | |
Repeat notice of violation shall be issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures in the walk-in cooler--protein side:
1) butter 45.5*
2) salmon 45.6*
3) chicken breast 44.9*
Correction: Cold hold phfs at or below 41*. See section 1450.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The protein side of the walk-in cooler (left side) is cold holding 45.9-50* and multiple phfs are cold holding 45-46*.
Correction: A substantial large delivery order was received prior to my arrival (observed invoice of 10 pages with today's date). An employee was inside the closed unit rotating stock. The protein side ambient air currently observed at 45.5 with contents 4.9-45.6. The door was opened and closed multiple times and the door is left open and propped open since it is not self-closing. In order to achieve food temperatures of 41* (+/- 2*) it is suggested to rotate/switch the protein and produce side. Also, recommend additional methods to achieve and maintain protein side <=41* such as checking air flow, using air curtain, install self-closing device, etc. When stock is delivered, the walk-in freezer door can be ajar to help maintain products at or below 41*.
|
07/01/2011 | Follow-up | |
food temperatures observed are internal unless otherwise noted.
oysters on the half shell are received frozen and box states "treated to significantly reduce vibrio vulnifricus."
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a certified food manager.
Correction: At least one full-time employee shall successfully complete an approved food safety course and upon completion register with the Health Department. The Hampton certificate shall be posted in public view. This person is responsible to educate and conduct routine training of all staff in food safety as it pertains to their duties.
- Critical: Cooling* (corrected on site)
Observation: Grits in am line box that were pulled from steam table this morning at 11 am were observed at or above 98*.
Correction: Corrected by discarding. Advised that potentially hazardous foods shall cool from 135 to 70* within 2 hours and from 70* to 41* within 4 hours. In order to meet these standards, approved methods for cooling shall be used such as breaking foods down into smaller portions no more than 2 inches thick, using ice wands, using ice baths, or using the freezer to quick chill.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods are cold holding at improper temperatures:
1) ham on rail of make table at 60*
2) boiled egg on rail of make table at 45*
3) sliced tomatoes on rail of make table at 46-48*
4) multiple contents in the walk-in refrigerator--protein side in front of the door were cold holding at 45-46*
5) beef ribs in walk-in cooler at 45-55* (upon beginning inspection the ribs were observed on the prep table and then relocated to the walk-in cooler)
Correction: Cold hold phfs at or below 41*. The lid to the make table was opened upon beginning of evaluation. If contents on rail can not be maintained at or below 41* time shall be used as control to ensure the products are cooked, consumed, or discarded 4 hours from stocking the rail or initial opening of lid. THE TIME THE PRODUCTS WERE STOCKED OR LID INITALLY OPENED MUST BE TRACKED USING AN APPROVED SYSTEM SUCH AS TIMERS, LOGS, ETC. Methods for proper cold holding in the walk-in cooler begin with proper operation of the walk-in cooler see section 1450.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: During a review of the menus with the foodservice operator, when asked the operator stated the following items may be served raw or undercooked :
1) eggs on the breakfast menu
2) beef tenderloin on the dinner menu
3) oysters on the half shell
These items shall be noted by placing an asterisk by the item and linking it to the asterisks at the bottom of the menu page reminding patrons that consuming undercooked animal foods may increase their risk of foodborne illness.
Correction: Update the menus so that each item has an asterisk and informing the patrons that these items are served raw or to their specifications. The asterisk shall link the patron to the reminder statement notifying patrons consuming raw or undercooked animal proteins may increase their risk of foodborne illness.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard box used to store ceramic coffee mugs below the salad bar.
Correction: Discontinue using cardboard since it is not washable. Provide approved washable storage containers.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: Metal ice scoop at the banquet hall ice machine is in poor repair.
Correction: Corrected. Once food contact surfaces are damaged, they are no longer easily cleanable.
- Equipment Compartments, Drainage
Observation: Water is pooling along the bottom of the am line box.
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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The protein side of the walk-in cooler (left side) is cold holding at least 45.8* and multiple potentially hazardous foods are cold holding at 45-46*.
Correction: The door to the walk-in cooler opens in this section of the unit. The door remains opened as staff go in and out for stock. There may be other issues affecting air flow. Monitor the temperature of the unit to ensure it is holding at or below 41*, suggested using temperature logs, and instruct staff to keep the door to the unit closed and to limit how often the door is being opened and closed and the unit is being entered.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) plastic coating eroding off the rack(s) in the Oyster alley refrigerator
2) knobs missing on flat top grill and stove
3) pantry make table door gasket torn AND a door is broken
4) pm line box door gaskets torn
5) am line box door gasket torn and bottom left door does not stay closed
6) latch broken on carter hoffman hot holding cabinet
7) grill drawer gaskets torn (3/4)
8) stove kickplate missing
9) water from steamer dripping/leaking onto support surface and prep surface
10) racks corroeded and door gaskets are torn on the oyster alley 4 door refrigerator
11) at least two door gaskets on the dairy box are torn
12) keg cooler door gaskets torn and platform inside is corroded
13) glass door shattered on Traulsen refrigerator
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table is 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications--the minimum wash temperature is 160* and the wash cycle was observed at 150*.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) lemon wedger
2) pan storing utensils on equipment rack
3) meat slicer
4) tomato slicer
5) slicer attachments
Correction: Clean and sanitize utensils and equipment after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) toaster cart
2) top of shelf above the centerline
3) cookline cabinetry shelves and back walls
4) top of shelf above work table left of fryers
5) interior of fryer cabinetry
6) exterior of grill
7) surfaces supporting char grill
8) stove drip trays
9) exterior of oven at cookline and top ledge of door
10) can opener blade
11) top of tea brewers in kitchen and banquet hall
12) top of hot holding cabinets in the banquet hall
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Dish room spray sink is leaking.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at hand sinks.
Correction: Provide trash cans in the immediate area of all hand sinks.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs not shielded in the pm line box and dairy box.
Correction: Provide a shatterproof bulb or properly shielded bulbs.
- Handwashing Cleanser - Availability
Observation: Soap not provided at one of the banquet hall hand sinks.
Correction: Ensure all hand sinks are stocked with a supply of soap.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several ceiling tiles in the banquet service hall are water damaged and several are missing
2) ceiling grid system at the back line and dish machine are corroded
3) floor tiles missing and damaged below backline cooking equipment ALSO adjacent to pantry freezer
4) hole/depression in floor left rear corner of beer box (holding water)
5) beer walk-in cooler threshold and flooring corroded
6) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain
7) upper wall above dishroom handsink peeling
8) ceiling tile missing in mop closet
9) lower wall damaged right of oyster alley handsink
10) paint chipping off wall at banquet hall spray sink and at wall adjacent to ball/meeting room ALSO wall torn at soap dispenser at hand sink
11) multiple floor drain covers are missing or out of place
12) ceiling tile water damaged above the dirty drainboard of the dish machine
13) floor below soup wells at prep/center line
14) hole in door to oyster alley
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) dishroom walls are mildewed see around spray sink and dish machine
2) upper wall along back prep line stained
3) heavy debris and litter observed on the floor below the centerline
4) floor below oyster alley refrigerator
5) floor below back line ovens
6) walls at behind cookline, below three compartment sink
7) floor mop sink
8) floor below storage racks adjacent to oyster alley
9) floor in front of soday syrup racks
10) floor below oyster alley equipment
Correction: Clean.
|
06/29/2011 | Routine | |
All food temperatures observed are internal.
REPAIRS TO THE PHYSICAL STRUCTURES AND EQUIPMENT SHALL BE BROUGHT INTO SUBSTANTIAL COMPLIANCE NO LATER THAN 12/31/2011 OR PERMIT TO OPERATE SHALL NOT BE ISSUED.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility does not have a current certified food manager.
Correction: At least one full-time employee shall successfully complete an approved food safety course and upon completion register with the Health Department. The Hampton certificate shall be posted in public view. This person is responsible to educate and conduct routine training all staff in food safety as it pertains to their duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands after loading soiled dishes on rack and before handling cleaned and santiized dish ware.
Correction: Corrected. Employees shall wash hands after contaminating them (e.g. with dirty dishes) and before handling cleaned and sanitized dishes.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Raw ground beef stored above shrimp in the pantry refrigerator.
Correction: Corrected. Store raw ground beef BELOW seafood, ready to eat food and other animal food that requires a lower cooking temprature for the destruction of disease causing organisms.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat chicken breasts (in make table) and opened chub of ham (in walk-in cooler) are not labeled with a use by date.
Correction: Label a use by date on food that is ready to eat The ready to eat food shall be consumed or discarded within 7 days from preparation or opening of commercial packaging.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that eggs on the breakfast menu may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. When placing the reminder statement on the menus, ensure the font size is at least 11 point.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood planks supporting bar low boy.
Correction: Seal the bare wood or replace the wood with approved material that is smooth, easily cleanable, and non-absorbent such as pvc.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth napkins lining drawers and shelves at the dining room service stations.
Correction: Remove the cloth napkins since they are absrorbent. The shelves themselves are smooth, easily cleanable, and non-absorbent.
- Food Contact Surfaces - Cleanability*
Observation: Metal ice scoop at the banquet hall ice machine is chipped.
Correction: Discard and replace.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) plastic coating eroding off the rack(s) in the Oyster alley refrigerator
2) knobs missing on flat top grill and stove
3) pantry make table door gasket torn AND a door is broken
4) pm line box door gaskets torn
5) am line box door gaskets torn
6) latch broken on carter hoffman hot holding cabinet
7) grill drawer gaskets torn (at least 2)
8) stove kickplate missing
9) water from steamer dripping/leaking onto support surface and prep surface
10) dish machine leaking water at lower right side
11) at least two door gaskets on the dairy box are torn
12) oyster alley keg cooler door gaskets torn and platform inside is corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The wash temperature was observed at 100*
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. If the dish machine is to be converted to a low temperature dish machine, update the operating specifications. Per manager, a new high temperature dish machine has been ordered and is due for delivery imminently.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer blade
2) tomato slicer blades
3) ice scoop holder/pan attached ot the banquet hall ice machine
4) splatter area of the floor mixer
Correction: Corrected. Thoroughly clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) cabinetry below steam well/table at centerline (back and side walls and electrical outlets)
2) interior fryer cabinetry/ledges
3) can opener blade
4) surface below the steamer at the cookline
5) stove drip pans
6) table top below meat slicer
7) splatter area of floor mixer
8) shelf below banquet hall spray sink
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The waste drain lines of sinks are leaking
Correction: see:
1) dish spray sink at dish machine
2) banquet hall spray sink
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs not shielded in the pm line box and dairy box.
Correction: Provide a shatterproof bulb or properly shielded bulbs.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) am line box
2) dairy box
3) one of the banquet hall refrigerators
Correction: Replace the burned out light bulbs.
- Lighting, Intensity (repeated violation)
Observation:
Lighting insufficient in the back kitchen area at the storage racks.
Correction: Increase the lighting in accordance with the current food regulations (20 foot candles).
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several ceiling tiles in the banquet service hall are water damaged and several are missing
2) ceiling grid system at the back line and dish machine are corroded
3) floor tiles missing and damaged below backline cooking equipment ALSO adjacent to pantry freezer
4) hole/depression in floor left rear corner of beer box (holding water)
5) beer walk-in cooler threshold and flooring corroded
6) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain
7) upper wall above dishroom handsink peeling
8) ceiling tile missing in mop closet
9) lower wall damaged right of oyster alley handsink
10) paint chipping off wall at banquet hall spray sink and at wall adjacent to ball/meeting room ALSO wall torn at soap dispenser at hand sink
11) multiple floor drain covers are missing or out of place
12) ceiling tile water damaged above the dirty drainboard of the dish machine
13) floor below soup wells at prep/center line
14) hole in door to oyster alley
15) ceiling actively leaking at banquet hall near the ice machine
16) floor tiles broken missing at the bar
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) dishroom walls are mildewed see around spray sink and dish machine
2) upper wall along back prep line stained
3) minimal debris observed on the floor below the cookline equipment and cold well of prep line/center line
4) floor below oyster alley refrigerator
5) floor below back line kettle
6) water pooling below rubber mat at bar.
Correction: Clean. Squeegee excess water to floor drain at bar after spray cleaning.
|
02/10/2011 | Routine | |
Oyster Alley is closed for the season.
Highly recommend EHS review new menus prior to printing to ensure consumer advisory is adequate. Current consumer advisory on oyster alley menus is missing one element: indicating the food with the asterisk may be cooked to guest's preference/specification.
all food temperatures observed are internal temperatures. typed report not provided at time of evaluation. report to be delivered and reviewed next business day upon refrigeration follow up.
The bar is in satisfactory condition. The bar floors and structures have been thoroughly cleaned and detailed.
2011 permit shall not be issued until the refrigeration issues have been addressed
- Critical: Demonstration of Knowledge*
Observation: Facility does not have a current certified food manager.
Correction: At least one full-time employee shall successfully complete an approved food safety course and upon completion register with the Health Department. The Hampton certificate shall be posted in public view. This person is responsible to educate and conduct routine training all staff in food safety as it pertains to their duties.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready to eat foods (lemon, salad) with their bare hands.
Correction: Advised employees/person in charge there shall be no bare hand contact with ready to eat food. Hands shall be washed prior to putting on gloves to handle ready to eat food or proper utensils shall be used.
- Food Display (corrected on site)
Observation: Plates of crackers at the salad bar are not protected from contamination.
Correction: Corrected. Store the crackers BELOW the sneezeguard to prevent consumer contamination of the crackers.
- Cooling Methods
Observation: Improper methods observed for coolind sliced ham, sliced turkey, and sliced tomatoes that were cut prior to EHS arrival.
Correction: These items were cut this morning on placed on the top inserts of the salad make table and on ice. These items will not cool to 41* within 4 hours as the top insert of the make table is designed for holding and not chilling. Relocate these items to a refrigerator or label the time the foods were prepared to ensure any remaining food within 4 hours of the labeled time are discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods in the walk in cooler (wic) and pm line box (lb) are cold holding at improper temperatures:
1) salmon in lb at 47.7*
2) shrimp in lb at 48*
3) rice in lb 51*
4) mashed potatoes in lb 44, 47*
5) chicken breasts in lb 45*
6) crabcakes in wic 47.7*
7) butter in wic 47*
8) corned beef in wic 47.6*
9) proscuitto in wic 47.6*
Correction: Food items listed were/are discarded. Cold hold phfs at or below 41*.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided in the refrigerated grill drawers.
Correction: Provide a thermometer inside the one of the drawers at the front to ensure the drawers are cold holding at or below 41*.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in cooler is cold holding at 47-50* .
Correction: Repair/service the walk-in to ensure it is capable of cold holding potentially hazardous foods at or below 41*.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer could not be located for use.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of thin massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) plastic coating eroding off the racks in the Oyster alley refrigerator
2) knobs missing on flat top grill and stove
3) pantry make table door gasket torn
4) pm line box door gaskets torn
5) am line box door gaskets torn
6) latch broken on carter hoffman hot holding cabinet
7) grill drawer gaskets torn (at least 2)
8) stove kickplate
9) water from steamer dripping/leaking onto support surface and prep surface
10) dish machine leaking water at lower right side
11) at least two door gaskets on the dairy box are torn
12) oyster alley keg cooler door gaskets torn and platform inside is corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the pantry make table is heavily scratched and scored--the food contact surface is no longer easily cleanable.
Correction: Resurface/plane/replace the cutting board to provide a smooth and easily cleanable surface.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The wash temperature was observed at 94* and the rinse temperature was 100*.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. If the dish machine is to be converted to a low temperature dish machine, update the operating specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces:
1) the upper interior surface of the ice machine in the kitchen
2) splatter area of the floor mixer
3) coke soda nozzle at beverage dispenser
Correction: Clean and sanitize the surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) cabinetry below steam well/table at centerline (back and side walls and electrical outlets)
2) interior fryer cabinetry
3) interior keg cooler at oyster alley
4) surface below the steamer at the cookline
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Multiple waste drain lines of sinks are leaking
Correction: see:
1) handsink closest to chef's office
2) dish spray sink at dish machine
3) banquet hall spray sink
- Plumbing System Maintained in Good Repair
Observation: Handsink adjacent to dish room is slow to drain.
Correction: Repair the sink. Correction in progress.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs not shielded in the pm line box and dairy box.
Correction: Provide a shatterproof bulb or properly shielded bulbs.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the service station handsink.
Correction: Ensure all handsinks are stocked with a supply of soap.
- Lighting, Intensity
Observation: Light bulbs burned out:
1) am line box
2) one of the banquet hall refrigerators
Correction: Replace the burned out light bulbs.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the back kitchen area at the storage racks.
Correction: Increase the lighting in accordance with the current food regulations (20 foot candles).
- Physical Facilities in Good Repair (repeated violation)
Observation: ): The physical structures are in poor repair:
1) several ceiling tiles in the banquet service hall are water damaged and several are missing
2) ceiling grid system at the back line and dish machine are corroded
3) floor tiles missing and damaged below backline cooking equipment
4) hole/depression in floor left rear corner of beer box (holding water)
5) beer walk-in cooler threshold and flooring corroded
6) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain
7) upper wall above dishroom handsink peeling
8) cove molding off the wall and wall above it is in poor repair in the commissary (see left of oyster alley entry)
9) lower wall damaged right of oyster alley handsink
10) paint chipping off wall at banquet hall spray sink
11) multiple floor drains are missing or out of place
12) ceiling tile water damaged above the dirty drainboard of the dish machine
13) floor below soup wells at prep/center line
14) hole in door to oyster alley
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) dishroom walls and floor are mildewed see around spray sink and dish machine
2) dishroom floor is scaled below dish machine
3) minimal debris observed on the floor below the cookline equipment and prep line/center line
4) pantry ceiling tiles have food splash
5) floor in oyster alley service area
Correction: Clean.
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11/09/2010 | Routine | |
all food temperatures observed are internal temperatures. typed report not provided at time of evaluation. report to be delivered and reviewed next business day upon refrigeration follow up.
Highly recommend EHS review new menus prior to printing to ensure consumer advisory is adequate. Current consumer advisory on oyster alley menus is missing one element: indicating the food with the asterisk may be cooked to guest's preference/specification.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Observed employees handling ready-to-eat (RTE) food (lettuce and tomatoes) with their bare hands--tongs were present. Also, using bare hands to brace and move food on plate.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Bag of hard boiled eggs stored directly on top of ready to eat grape tomatoes on top of the pantry make table.
Correction: Corrected. Do not store bags/containers of food directly on top uncovered ready to eat food since the bag/container could contaminate the ready to eat food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) contents in walk-in cooler 47*, see: sliced turkey, mac and cheese, fried chicken
2) mashed potatoes, rice, filet mingnon in the pm line box 47*, 44*, 49*, respectively
3) pooled eggs in am line box at 48*
4) oysters on half shelf in pantry refrigerator at 53*
5) half and half in the breakfast refrigerator (banquet hall) 45*
Correction: Cold hold phfs at or below 41*. Ensure refrigeration units are cold holding at or below 41* and are not overstocked. Advised chef to discard eggs, and filet mignon.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Diced tomatoes, potato salad on ice at centerline and potentially hazardous foods on the top inserts of the pantry make table for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time--the timer was not set.
Correction: When using time as a control, the time shall be measured by labeling, using time sheets/logs, a timer, or other approved method. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Chef advised items shall be discarded at end of lunch/no later than 2:30 pm.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided:
1) grill drawers
2) breakfast refrigerator in banquet hall--CORRECTED
Correction: Ensure thermometers are provided inside all refrigerators and located at the FRONT of the unit by the door.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in cooler is cold holding at 47-48*, banquet refrigerator at 49.6*, and the am line box is holding at least 45*.
Correction: Adjust thermostats or have units serviced to ensure potentially hazardous foods are cold holding at or below 41*. The kitchen ac was not operational prior to EHS arrival and may be a contribuitng factor to the increased temperatures of the units. Shortly after EHS began evaluation, staff notified ac repaired (repairmen on site). Follow-up to check walk-in cooler to occur next business day.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1) Banquet hall handsink (adjacent to the coffee brewer) not sealed to the adjacent walls.
2) banquet hall table (next to handsink) not sealed to the wall.
Correction: Seal listed equipment to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) plastic coating eroding off the racks in the Oyster alley refrigerator
2) knobs missing on flat top grill and stove
3) pantry make table door gasket torn
4) pm line box door gaskets torn
5) am line box door gaskets torn
6) latch broken on carter hoffman hot holding cabinet
7) grill drawer gaskets torn (at least 2)
8) inoperable refrigerator on premises (banquet hall)
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation. Repair/replace/or remove inoperable/unncessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards and the board along the pantry 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The wash temperature was observed at 110* (the gauge may not be accurate) and the rinse temperature was below 180*.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) warming drawer tracks at centerline
2) back walls and shelf bottoms below the centerline
3) exterior of front line oven doors
4) interior fryer cabinetry/ledges
5) stove drip trays
6) mineral deposits/scaling on the exterior of the coffee brewer in the banquet hall
Correction: Clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)--dish temperature (measured by maximum registering thermometer) observed at 108*.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) (repeated violation)
Observation: Trash cans not provided at service station handsink and bar handsink.
Correction: Provide trash cans in the immediate areas of the handsinks.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs not shielded in the pm line box and dairy box.
Correction: Provide a shatterproof bulb or properly shielded bulbs.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lenses are cracked in the kitchen at the back line.
Correction: Replace the damaged light lenses and properly secure them to the ceiling. Operator may use plastic light tubes with end caps on each end over individual bulbs instead of light lens.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the service station handsink
Correction: Corrected. Ensure handsinks are stocked with a supply of paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several ceiling tiles in the banquet service hall are water damaged
2) ceiling grid system at the back line and dish machine are corroded
3) floor tiles missing and damaged below backline cooking equipment
4) hole/depression in floor left rear corner of beer box (holding water)
5) beer walk-in cooler threshold and flooring corroded
6) floor tile grout eroded in small areas of the three-compartment sink, cookline, pantry make table, dairy box, service station floor drain
7) upper wall above dishroom handsink peeling
8) cove molding off the wall and wall above it is in poor repair in the commissary (see left of oyster alley entry)
9) lower wall damaged right of oyster alley handsink
10) paint chipping off wall at banquet hall spray sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) light lenses stained at back line
2) upper wall along back line
3) floors below backline storage rack, tilt kettle, cookline and steam table/prep line, dairy box, dish room, undercounter refrigerator at oyster alley
4) lower walls in dishroom
5) walls below banquet hall handsink-brewer table
6) floor at bar
Correction: Maintain the phyiscal structures clean.
- Pests - Controlling Pests*
Observation: Few house flies and fruit flies observed in the main kitchen and banquet hall.
Correction: Use approved methods to control pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles not labeled.
Correction: Label the contents.
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08/05/2010 | Routine | |
Restaurant representatives - add corrected or new information about Regatta Grille, 700 Settlers Landing Rd., Hampton, VA 23669 »