Kitchen floor needs cleaning around the wheels of equipment. Ice machine is waiting on parts.
No violation noted during this evaluation. | 12/22/2015 | Routine | |
Notes:
No oysters, clams or muscles for sale at the time of inspection and during summer time.
Discussed proper handling of ready-to-eat food and bare hands contact. Also discussed proper drinking and eating in the preparation area.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The owner is drinking from an uncovered container in the food preparation area.
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: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with her 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: An egg wash cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Store an egg wash on ice.
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07/31/2015 | Routine | |
Notes:
- Cool leftover hot foods before placing them in the refrigerator.
- Store clams/oysters in the original container with attached tag. Pull tag when the last of clam/oyster/ is sold.
- Shellfish - Molluscan - Original Container
Observation: The clams are not stored in their original container.
Correction: Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
- Critical: Cooling*
Observation: Fried chicken wings 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.
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03/24/2015 | Routine | |
All violations have been corrected during inspection.
- 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.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
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.
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11/19/2014 | Routine | |
Notes:
The Food Permit handed to Owner. Facility is Ok to operate.
Adequate food testing thermometer and sanitizing test kit.
Discussed: Employees Health Policy and training, FDA 1-B from in Spanish and English provided
- Equipment - Good Repair and Proper Adjustment
Observation: The front McCray reach-in unit was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit was 60 F.
Correction: Repair/adjust refrigeration unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/16/2014 | Pre-Opening | |
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