Follow-up inspection notes:
- Deep cleaning has been performed in some areas in the kitchen. However, deep cleaning is still needed in areas that have yet been addressed. Discussed these areas with the person in charge.
- A splashboard has been installed at the corner hand sink near the prep line.
- Clean plates observed without food debris and placed higher on shelves instead of nook of prep units where sources of contamination may take place.
- Much improvement has been made since the last inspection. Discussed, with the person in charge, the importance of cleaning frequency and amount of cleaning needed to prevent unwanted pests.
No violation noted during this evaluation. | 07/27/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Unit under grill observed with raw fish stored above raw beef and raw chicken.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Miscellaneous Sources of Contamination
Observation: Splash guard is needed at hand sink near the grill area in the corner. When prep unit lid is open, washing hands may contaminate food and food preparation areas.
Correction: Protect food from miscellaneous sources of contamination.
- 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: inside the prep units where the plates are stored, the microwave handles and the buttons located next to the computer at the prep area in kitchen..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: behind and under the grill area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/13/2015 | Routine | |
NOTES:
- Observed line check temperature log for salad bar (check twice daily). Ensure that all potentially hazardous foods at bar are discarded in four hours if above 41 degree F.
- All food employees are currently up-to-date with District Food Handler cards.
- Discussed Employee Health and Allergen Awareness with PIC.
- Ensure that prep units and unit under grill area are not stored with food in them overnight to ensure that food stays at or below 41 degree F or less.
- Good date-labeling observed.
- General cleaning needed in kitchen and in units.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed two cutting knifes stored inbetween prep unit and counter.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food items such as raw beef, raw chicken, raw shrimp and raw salmon holding at improper temperatures at pull-out unit under grill. Stem temperatures range from 47-50 degree F. Food has been in unit overnight. All said food voluntarily discarded during inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. ****Do not store cold food in unit overnight. At end of business, relocated food to WIR. During the day (at least every four hours) take temperature of food to ensure that proper temperature is being achieved (41 degree F or below).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Plates / bowls stored at serving line.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) The containers in the pull-out drawers. 2) The buttons used during food service operations.
Correction: Clean and sanitize these surfaces for food contact. Ensure that buttons are cleaned with proper chemical sanitizer and concentration at least every four hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor area where grill is located has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning. Ceiling tiles in need of cleaning. General cleaning under units also needed.
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.
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03/11/2015 | Routine | |
NOTES:
- Proper date labeling and food storage observed.
- Time used as public health control on all PHF located at the salad bar. PIC stated that the restaurant discards any food that has been out of proper temperature for more than 4 hours.
- Line check on foods performed twice daily. Observed checklist with PIC for the day.
- All employees must have current Food Handler cards as per City of Suffolk Ordinance.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/12/2014 | Routine | |
NOTES:
- 200 foot candles at bar when inspected.
- Proper food labeling present on opened and prepared foods.
- Proper food storage found in walk-in unit.
- Verified that bulbs used at salad bar are shatter resistant.
- Proper hand washing and glove use observed during inspection.
- Discussed employee health with Person In Charge (PIC). PIC demonstrated proper knowledge of employee health as well as food safety practices.
- Gave Employee Health flyer to PIC.
- Person in Charge
Observation: Staff are not up-to-date with Food Handler cards as per City of Suffolk Ordinance, Article 2, Section 40-27.
Correction: Ensure that all staff that come in contact with food and / or food preparation have a current Food Handler's card provided by either the Isle of Wight, Southampton or Suffolk Health Department.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the prep unit with raw meats.
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 and Utensils - Good Repair and Calibration (corrected on site)
Observation: The thermometer located in the cold holding unit at the bar was observed broken and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors around grill area and pull-out cold drawers under food prep units and grill noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Clean all food containers and pull-out drawers on a regular basis.
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06/03/2014 | Routine | |
It was noted during inspection that many of the containers used to hold items in the walk in are damaged, cracked or broken. These containers should be replaced to allow proper washing and sanitizing of the food-contact surface. Several of the low boy drawers were overfilled this was discussed with manager and the items were moved to the walk to insure proper cold holding temperatures. Several vents over the grill were in need of cleaning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced vegetables, fruit, salads in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/16/2013 | Risk Factor | |
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