| No violation noted during this evaluation. | 11/12/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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) (repeated violation)
Observation: Numerous items cold holding at improper temperatures
Correction: Relocate food to a refrigeratio unit capable of maintaining 41 F or less, use an ice bath to maintain food at 41 F or less, or place the items in question under a time control.
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03/26/2015 | Routine | |
The facility is clean, well maintained, and in compliance with food regulations. A permit will be issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
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12/11/2014 | Routine | |
Noted observations and corrective actions were discussed with the person in charge. Overall, the kitchen is clean and well maintained and the facility is in compliance. Food employees are reminded to monitor sanitizer concentration and unit/food temperatures throughout the day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grilled chicken, raw chicken, and quail are 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) crab cakes, lasagna, seafood salad, and grilled chicken in the refrigeration unit are 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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09/23/2014 | Routine | |
The facility is well maintained, clean, and overall, in compliance. Employees were observed demonstrating appropriate food safety practices. Noted observations and corrective actions were discussed with the person in charge. All noted observations were corrected during the time of the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shrimp and lobster salad 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen on the cook line.
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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06/19/2014 | Routine | |
The facility is clean and well kept. Noted observations were discussed with operators, managers, and/or other food employees. Kitchen staff was able to demonstrate knowledge by responding appropriately to questions asked about food safety. During the inspection, proper sanitizing, cleaning, and prep were observed.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the clam containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Slaw and potato salad are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the on the main cook line.
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.
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03/26/2014 | Routine | |
Proper cooling methods and data loggers were discussed, in detail, with the person in charge (PIC).
No violation noted during this evaluation. | 12/20/2013 | Routine | |
A permit will be issued.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the bathroom stall used by ladies.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/15/2013 | Pre-Opening | |
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