Great hair restraint and hand washing observed. Good job of maintaining proper food temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed employees who have not obtained their food handlers cards per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). EHS observed two dented cans in dry storage (catsup and cranberry sauce). PIC removed.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the reach in freezer and refrigerator. EHS observed Sweet potato fries, bread crisps, etc. uncovered in reach in freezer. Also, EHS observed uncovered oysters in refrigerator. Also, all hot holding items are uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the reach in freezer and bar refrigerator. Employees corrected.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed the nonfood contact surface of the refrigerator gaskets, reach in freezer,fryers, toaster, ice machine, and floors around and under equipment 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. EHS observed to go containers not inverted on cooks and wait lines. Employees corrected.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Insect Control Devices - Design and Installation (corrected on site) (repeated violation)
Observation: Insect control device is located over toaster at the fryer area where dead insects may be impelled or fall. EHS observed fly strip over the toaster at fryer end of cooks line. Employee removed.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed grease build up on ehaust hood system.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. EHS observed HVAC ceiling vents dusty.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/15/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the back kitchen and by waitress area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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09/03/2015 | Follow-up | |
Following up inspection EHS observed clean tableware still stored with food contact surface facing upward. PIC stated that the tableware keeps falling. EHS recommend either not stacking as high or covering with plastic wrap. Bulk containers still not labeled. Two handwashing sink used as dump stations. EHS recommend signs posted at the sinks indicating not to use sink as a dump station and for handwashing only. Observed food not covered in refrigeration. Also back dry storage area EHS observed door left wide open and several flies with in the storage area. Storage area is right at the dumpsters attracting flies in the area. EHS recommends placing a self closing mechanism on the door to prevent it from being left open. Also have area treated by a certified pest controller to treat for the flies. Hood system still has grease dripping from it right above cook area. This area must be cleaned daily to i does not drip onto food as it is being cooked.Proper date marking and date marking it self is still an issue of prepared foods. All discrepancies are repeat violations and must be corrected right away in preventing food borne illnesses.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: EHS observed unwrapped or uncovered food in the refrigeration unit and on shelf at cook line. Cover food to prevent contamiantion and dust entering foods.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. EHS observed various bulk contaimers with no lalels as flour sugar etc..
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. EHS observed food items that should ahve been discarded or no date marking on food items.
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.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. EHS recommends cleaning area every time vents are removed to be cleaned. Establish a cleaning schedule.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean tableware were observed stored with the food-contact surface facing upward. Enusre tableware, utensils and equipment should be stored with food contact surface is face downward durign storage and dispensing to prevent contamination
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the back kitchen and by waitress area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. EHS observed dry storage are in back with door kept wide open and no screen door in place to prevent pest/rodent infestations. EHS recommends door kept shut or a screened door in place.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/11/2015 | Follow-up | |
EHS observed three can dented in a manner that could develop botulism. EHS informed PIC and items were removed. EHS recommends educating and inspecting all deliveries of food items to prevent contaminated food entering the facility. Good hair restraint and hand washing was observed. Only 2 personnel nned food handler cards. Obtain those right away.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. EHS observed cook with a watch and diamond ring on. EHS explained discrepancy and cook removed item.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags. Facility is not placing the date the last food item was sold to maintain for the required 90 days after last sold. EHS educated PIC.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: EHS observed unwrapped or uncovered food in the refrigeration unit and on shelf at cook line. Cover food to prevent contamiantion and dust entering foods.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. EHS observed various bulk contaimers with no lalels as flour sugar etc..
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. EHS observed wiping cloth stored on counter. PIC replaced in sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) foods (spinach dip, rockefeller sauce) in walk in, the food should have been discarded 3-4 days ago. EHS educated date marking process and food items were discarded by PIC.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. EHS recommends cleaning area every time vents are removed to be cleaned. Establish a cleaning schedule.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in various refrigeration units. PIC placed new thermometers in each 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 - Good Repair and Proper Adjustment
Observation: The door gasket to the True Reach in Refrigerator by prep unit is in poor repair. EHS recommend gasket be repaired due to the effects it has on maintain temperature on food in refrigeration
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward. Enusre tableware, utensils and equipment should be stored with food contact surface is face downward durign storage and dispensing to prevent contamination
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Observed Insect control device(fly strip) hung over clean equipment at the dishwashing area where dead insects may be impelled or fall. PIC removed fly strip.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. EHS observed dry storage are in back with door kept wide open and no screen door in place to prevent pest/rodent infestations. EHS recommends door kept shut or a screened door in place.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 EHS observed various wiping buckets and sanitizer for 3 compartment sink with concentration above 200ppm which is toxic for many patrons. Also dishwasher was not reading a concentration but after PIC primed the system is was corrected.
Correction: Utilize only Chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. EHS observed about four cans of pesticide sstored with other chemical. Pesticides can only be applied by a certified pest controller. PIC states he will remove items.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
- Personal Care Items - Storage (corrected on site)
Observation: Personal drink stored in such a way that they could contaminate foods in prep unit at cook line. Personal drink needs lid and straw and stored on low shelf where it will not contaminate other foods and equipment.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/10/2015 | Routine | |
Facility and food workers were very pro-active in correcting discrepancies. Observed good cooling methods, labeling and date marking. Floor has been fixed in wasing area. Utensils were observed in hot water on stove. Temp was 123F and needs to be 135 or higher. Food worker placed items on heat to bring up to 135F. Food hander cards are slowly being obtained.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers require food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be obtained no later then 30 days of this inspection date
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed ice scoop in bar area with handle in the ice and in the service area. The handles get contaminated with hands therefore contaminating the ice. The ice scoop in the service area was corrected durign the inspection. Also, utensils observed being storedunder one of the deep fryers where the surface was soiled with grease and food debris. Food worker stated these utensils are washed and sanitized at the end of the day. This is not proper storage of utensils.
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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05/06/2015 | Follow-up | |
Beard restraints have been ordered. Suggested using the hair restraints as beard restraints. Floor tile is on site but not put in yet. Great improvement on date marking. Boxes removed from floor. Watch how utensils are being stored and use one of the approved methods stated in the report. Food handlers are still being worked on but much improvement. leak a the 3 compartment sink is being addressed but still leaking. Fax invoice to the Health Department when the issue is resolved. Consumer advisory is being addressed. Reminder is in place but disclosure still needs completed. Fax or email final menu when correct no later than 30 days from this inspection date. Good improvement on cleaning equipment in the kitchen.New cutting surfaces have been order please email when cutting boards are in. New permit was provided to manager
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers require food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be obtained no later then 30 days of this inspection date
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Observed food worker without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed ice scoop in bar area with handle in the ice and in the service area. The handles get contaminated with hands therefore contaminating the ice. The ice scoop in the service area was corrected durign the inspection. Also, utensils observed being storedunder one of the deep fryers where the surface was soiled with grease and food debris. Food worker stated these utensils are washed and sanitized at the end of the day. This is not proper storage of utensils.
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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) on someof the prep areas and a green cutting board 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet at the 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Several floor tiles in the kitchen are broken.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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03/20/2015 | Follow-up | |
Handwashing sink in waitress area is placed next to a dump sick where it can easily be contaminated from splashes. Recommend that a splash guard be placed between sinks t eliminate the concern.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers require food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be obtained no later then 30 days of this inspection date
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed food worker without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed food worker picking up lettuce with bare hands and placing on a plate for service. When asked worker expressed that it was for garnish only. Touching even garnish with bare hands that may be contaminate will contaminate ready to eat foods. Worker was advised to discard lettuce which she did. Proper process was explained to food worker.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed ice scoop in bar area with handle in the ice and in the service area. The handles get contaminated with hands therefore contaminating the ice. The ice scoop in the service area was corrected durign the inspection. Also, utensils observed being storedunder one of the deep fryers where the surface was soiled with grease and food debris. Food worker stated these utensils are washed and sanitized at the end of the day. This is not proper storage of utensils.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth being stored hanging on sink next to sanitizer bucket in the bar area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. This allows for food and bacteria that was wiped by the wet cloth to be destroying order to properly sanitize the next wiping surface.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed boxes stored on floor of walk in area
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Food must be stored 6 inches of of floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham, tomatoes, melons, prepared chicken salad,sliced turkey cold holding at improper temperatures. Cold Holding issues are related to the prep unite next to deep fryers and grill.
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. This is a critical control point that needs to be monitored due to generated heat from cooking equipment near by and lids open when facility is busy. Recommend utilizing time ( 4 hour rule) as a means taking managerial control. If time is going to used ensure there is documentation of procedure. Workers discarded food items of concern and replaced items with food from walk in.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) as meat loaf 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on someof the prep areas and a green cutting board 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 (repeated violation)
Observation: The nonfood contact surface of the under equipment, under deep fryer, in ovens 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used for purposes other than washing hands. Observed several items in the handwashing sink
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Several floor tiles in the kitchen are broken.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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03/09/2015 | Routine | |
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system are damaged and missing fins.
Correction: Alter or replace this equipment so that the filters will function correctly.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: deli slicer.
Correction: Clean and sanitize these surfaces for food contact.
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11/14/2014 | Routine | |
Manager was quick to implement corrections and discard out of temperature items.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shrimp and fish (raw) stored over ready to eat salad items
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing
Observation: Improper methods used to thaw rock fish, shrimp, tuna-in prep sink in stagnent water. Temperature was 65F. Temperature was taken at 2:20pm, cook said items placed in sink at 10:00am
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: tomato, minced garlic in prep 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Sausage, spinach dip, etc. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fire hood and HVAC vents 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.
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12/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Smithfield Station, 415 S Church St., Smithfield, VA 23430 »