All temperatures taken were internal unless otherwise noted.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container. Oyster tags were not kept in chronological order
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Strainer without handles used for egg wash station.
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: Flounder 43*F, crab 49*F, flounder 48*F, feta cheese 46*F, butter 45*F, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Missing a properly working chlorine test kit provided in the facility for monitoring the concentration of bleach.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the salad make table was in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make tables were 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Floor by three compartment sink had damaged and missing tile
>>Missing cove molding on walls in few areas of kitchen
>>Floor and wood in cabinet underneath drink machine in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/18/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
All refrigeration units should reach 41*F or lower before stocking food . If turning off some refrigeration units overnight make sure the units are plugged in and 41*F or lower. before using.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees were observed eating, chewing gum and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating and chewing gum must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Employee observed preparing food without beard restraints.
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: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container.Oyster tags were not kept in chronological order
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several containers of food were cold holding at improper temperatures in refrigeration units.
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 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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (corrected on site)
Observation: Missing thermometer in several refrigeration units.
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.
- 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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located adjacent to the three compartment sink was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the grease receptacle preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Concentration of chlorine being applied to food contact surfaces was >200ppm.
Correction: Utilize only chlorine bleach that meet the requirements between 50-150ppm.
|
04/28/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Dishwasher failed to wash his or her hands after handling soiled utensils .
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard restraints.
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: Cooling* (corrected on site)
Observation: Two pans of hollandaise sauce and green beans were 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. Food was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy 118*F was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hushpuppy mix at 45*F and 46*F was 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: Raw and/or undercooked foods are provided on the menu board, table tent or brochure 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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine was 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Missing a properly working test kit in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The Mop sink was not sealed to adjoining equipment or walls.
>>3-compartment sink was not securely sealed to the wall
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 condition that prevents necessary maintenance and easy cleaning:
>>Cracked lid on ice machine
>>Gaskets damaged on a few refrigeration units
>>Rust shelves in walk-in cooler.
Correction: Repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer was not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Sides of grill were soiled.
>>Exterior of food containers ex.spices/flour
>>Tables and shelves with splattered food.
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 (corrected on site) (repeated violation)
Observation: The handwashing facility located near the salad prparation area was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash cans preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Missing floor tiles underneath handsink in dishmachine area.
>>Missing cove molding near handsinks in food prep. area
>>Small holes in wall near dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/20/2015 | Routine | |
All temperatures taken internal unless noted.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Dishwasher failed to wash his or her hands before touching clean dishes, after touching soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish. Records are not kept in chronological order and the dates of the products last use are not being written on all of the 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: The following unidentified food containers need to be labeled.
>>Oil containers
>>Salt
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.
- Utensils - In-Use - Between-Use Storage
Observation: The following dispensing utensils were improperly stored between uses with the handles in the food product:
>>Crab Mix
>>Flour
>>Sugar
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Food containers are being covered during the cooling process. Removing the covers from containers during the cooling process will allow the heat to escape to ensure the product cools within the right time/temperature parameters.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken Salad (45°F) cold holding at improper temperatures in the end unit prep table. Chicken salad was set out at room temperature and placed back under refrigeration.
Correction: Ensure food products are maintained at 41°F or below and are not set out at room temperature, unless there is a written time control policy used with a 4 hr time limit until product is discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 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 condition that prevents necessary maintenance and easy cleaning:
>>Can opener
>>Rusty Shelves in walk-in units
>>Rusty shelves in reach-in units #23 and #24
Correction: Repair or replace all equipment 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 cooking line 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 following equipment has accumulations of grime and debris.
>>Handsink storage cabinet at service station
>>Can blade is soiled
>>Bottom of drink dispenser growing mold by soda nozzles
>>Top of knife holder
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the dishmachine had a dish scrub pad in it and the bar handsink had a wiping cloth bucket in it.
Correction: Hansinks are to be used for handwashing only and for no other purpose.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor grease container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter observed on the ground around the outdoor refuse containers.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
>>Bar handsink
>>Cookline
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Sections of floor tile and cove molding are missing by three compartment sink/handsink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of bleach and spray cleaners 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Concentration of chlorine in wiping cloths bucket is too strong, in excess of 200ppm.
Correction: Chlorine concentration in wiping cloth buckets should be maintained at 50-150ppm and test strips should be used to ensure accuracy.
|
02/10/2014 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection review, also went over back of health permit with operator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open employee drink next to clean dishes.
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: Package Integrity* (corrected on site)
Observation: Several dented can observed on rack.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking 3-vat sink kitchen cracked/damaged.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>gasket fridge number 24 torn
>>racks peeling/rusting fridge number 24
>>rack base rusted right of deep fry make table
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards throughout heavily scored and/or scratched.
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: Multiple plastic containers edges cracked.
Correction: Discard, replace or repair
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in
>>top steamer
>>top of broiler
>>old labels plastic containers
>>multiple fridge/freezer gaskets
>>table under grill
>>drain/holder for soda nozzle at bar
>>can opener
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: Light out number 5 fridge.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>wall corner cover right of mop sink, loose
>>coving right of mopsink broke
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under cookline
Correction: clean
|
11/29/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands after handling dirty dishes and before handling clean dishes.
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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: following foods cold holding at improper temperature
>>fish fry make table 50
>>shrimp fry make table 50
>>apple sauce grill make table 46
>>coleslaw grill make table 47
>>crab broil make table 46-48
>>shrimp broil make table 48
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: following fridges in need of thermometers
>>salad prep table
>>front 3 door service line
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 (repeated violation)
Observation: Seal/caulking 3-vat sink kitchen cracked/damaged.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>fry make table top covers loose/broken
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards, both prep tables and hanging above 3-vat, heavily scored and/or scratched.
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: Multiple plastic containers edges cracked.
Correction: Discard, replace or repair
- 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: Ice scoop bar
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>old labels plastic containers
>>racks dry storage with plastic gloves
>>dry storage racks kitchen, with sauces
>>multiple fridge/freezer bases
>>walk-in compressor
>>walk-in gasket
>>multiple fridge/freezer gaskets
>>plastic cover prep table base right of salad prep
Correction: remove
>>hood and hood filters
>>table under grill
>>drain/holder for soda nozzle bar
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple plastic and metal dishes stacked wet after cleaning.
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.
- Critical: Pests-Controlling Pests*
Observation: Numerous flies observed in kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
08/13/2012 | Routine | |
Shellfish tags must be dated when the last one is used. All temperatures are internal unless otherwise noted.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Flounder fillets being stored in direct contact with undrained ice in the fry box cooler.
Correction: Foods that are being stored in direct contact with ice should be held in a container that allows drainage.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following food was found not being held at 41F or below:
>> Cole Slaw-45F (Main Prep Bar Cooler)
>> Sliced Tomatoes-44F (Main Prep Bar Cooler)
>> Shrimp-44F (Main Prep Bar Cooler)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: Broken whisk on clean dish rack.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
>> The fish prep table covers were broken.
>> The ice bin drain line at the drink station was leaking.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards on the prep tables were heavily scored and stained.
Correction: Replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The chlorine sanitizing rinse on the automatic dishwashing machine was at 200 ppm.
Correction: Calibrate so that the chlorine risudal is between 50-100 ppm.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: One ice bucket had a hole in it.
Multiple plastic food containers were cracked.
Correction: Replace.
- Non-Food Contact Surfaces
Observation: The can opener is dirty.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple wet stacked dishes found with clean dishes.
Correction: Ensure all dishes are air dried before storing.
- Outer Openings - Protected
Observation: Front door was propped open.
Correction: Keep entrances closed.
- Lighting, Intensity
Observation: Multiple lights are out throughout the facility.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The following was in poor repair:
>> Base tiles at the mop sink were damaged.
>> Walk in refrigerator floor was heavily stained.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were dirty:
>> Wall above mop sink is dirty.
>> Multiple ventilation return areas are dirty.
Correction: Clean.
|
03/14/2012 | Routine | |
All temperatures are internal unless otherwise noted.
Reminder
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seal/caulking in need of repair
>>3-vat sink
>>handsink by fish breading station
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: following in need of repair
>>wall brace sprayer loose left of dishmachine loose
>>multiple fridge and freezer handles broke
>>chemical storage racks rusting
>>left 2 door True freezer kick plate missing
>>multiple fridge and freezer gaskets torn
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple plastic food storage pans were cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>dry storage shelves
>>racks walk-ion fridge
>>table under grill
>>shelves above makes tables
>>multiple gaskets fridge and freezer
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cups were stored on floor dry storage room with beer.
Correction: Store cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>lower left base tile under sprayer missing
>>multiple ceiling vents rusted
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>ceiling above sprayer head
>>wall right of handsink salad prep area
Correction: clean
|
12/01/2011 | Routine | |
All temperatures are internal unless otherwise noted.
Two dented cans observed in dry storage of dented cans. Make sure to check cans and discard or send back to supplier any damaged product.
Suggest installing an Air Curtain above door in back of kitchen due to large amount of flies observed in kitchen
- Critical: Food - Safe and Unadulterated*
Observation: Ice bag was found in ice machine.
Correction: Ensure ice in ice machine is safe and unadulterated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Cheese slices were observed stored without being in packages, in covered containers, or wrapped.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoops were being stored inside the sugar container.
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*
Observation: The following foods were observed not in proper temperature range:
-FISH(fish breading prep top line)
-OYSTERS(fish breading prep top line)
-BLOCKED BUTTER(walk in reefer)
-HAM (walk in reefer)
-COLESLAW(walk in reefer)
Correction: Relocate PHF into an area that has a cold holding temperature of 41 degrees or lower and turn the temp down on the walk-in so that it can hold at 41 or lower.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cheese in top reail stored on paper towel.
Correction: Food must be stored on no absorbent material.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the grill line reefer #1.
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.
- Cooling, Heating, and Holding Capacities
Observation: Inadequate set up of ice baths for the following foods:
-Oysters
-Fish
-Other items stored in fish prep table..
Correction: Provide additional Ice necessary to maintain food items at proper cold holding temperatures.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. There wre no chlorine tests strips available during the inspection.
Correction: Obtain chlorine strips test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 VAT 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 chemical storage racks are rusting and were observed in a state of disrepair and damaged.
Correction: Repair the racks 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 the storage racks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the warewashing storage area 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: Multiple plastic food storage pans were craked and were observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the plastic food storagepans to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces need cleaning:
-walls behind ice machine
-floors behind ice machine
-scales under the fish breading table
-toaster in fish breading area
-hood over deep fryers
-shelves onder steam table
-top of oven
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: The following items were found stacked while wet after cleaning and chemical sanitization:
-Plastic food container pans(behind dishwasher)
-Metal food container pans(behind dishwasher)
-glasses (front service area)
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: Cups were stored on floor in storage area.
Correction: Store cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: The tiles located below the upright fridge #5 are not maintained in good repair
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The followinw physical structures are in need of cleaning:
-walls behind fish breading area
-floor under fish breading area
Correction: clean
- Pests - Controlling Pests*
Observation: Numerous flies observed in kitchen during inspection.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/08/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following in need of resealing/recaulking
>>handsink right of 3-vat
>>3-vat
>>handsink left of prep sink
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: following in need of repair
>>traulsen #5 lower gasket torn
>>rack seafood prep across from grill rusted
>>racks beef prep table peeling
>>lid chest freezer cracked
>>racks with cleaning supplies rusted
>>handles left 2 door freezer loose
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several white cutting boards observed 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: following in need of cleaning
>>shelving above make table across from grill
>>racks above cookline handsink
Correction: Clean
- Physical Facilities in Good Repair
Observation: following in need of repair
>>light shield cracked above dry storage
>>holes wall behind steam table
>>floor tile stained left of mopsink
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall 3-vat
>>wall stained left of ice bin bar
Correction: clean
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01/28/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed going from dirty dishes to clean dishes without washing hands.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses for sugar.
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* (repeated violation)
Observation: following food out of temp
>>cheese walk-in 45
>>bacon "raw" 45
>>tuna salad prep 45
>>fish in prep right of deep fryer 44
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: Several plastic food containers observed cracked.
Correction: Replace
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sinks in need of resealing
>>3-vat sink
>>handsink right of 3-vat
>>handsink left of prep sink
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: following in need of repair
>>seafood cooker prep across from gill pooling water
>>refrigeration unit at the bar pooling water at the base
>>floor walk-in not sealed and/or bowing
>>microwave handle missing damaged
>>salad prep both handles missing
>>shelving dry goods lower legs rusted
>>racks with cleaning supplies rusted
>>racks with clean dishes rusted
>>racks walk-in peeling
>>hood filters not fitted correctly gaps present
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several white cutting boards observed 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice scoop observed stored dirty
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>sprayer head 3-vat
>>racks above prep sink
>>side of fryers
>>table under grill
>>interior of fryer cabinets
>>drip trays oven
>>ice machine top
>>door ice machine
>>bakery area tables
>>gaskets several refrigeration and freezer units
>>oven under broiler
>>inside of prep table across from grill with seafood
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic glasses and food containers 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in left of mopsink is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>wall left of 3-vat at the bar stained
>>wall left of ice machine corner molding
>>wall base left of ice machine floor tile loose
>>floor and base tile right of 3-vat
>>door frame to kitchen rusted
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind steam tables
>>floor under dry storage across from ice machine
>>floor under cookline
>>ceiling above dish machine
>>wall behind cookline
>>wall behind dish machine
Correction: clean
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10/13/2010 | Routine | |
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