Restaurant is in clean, sanitary condition. Violations discussed with the PIC.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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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08/19/2015 | Routine | |
Restaurant in good condition.Violations discussed during inspection.
- Warewashing Machines, Sanitizer Level Indicator
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.
- Equipment - Cutting Surfaces
Observation: The cutting board in the kitchen is 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, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Take out containers on floor and take out containers not inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Dining area and bar not protected from flies
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: Toxics - Identifying Toxic Containers*
Observation: Original containers of @Hazardous product bleach does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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05/05/2015 | Routine | |
SEASONAL OPENING, NO FOOD PREP OR SERVING AT THAT TIME. POOL DECK AND BAR DISCUSSED
No violation noted during this evaluation. | 04/24/2015 | Routine | |
Violations discussed for correction.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Utensil without handle being used to dispense bar ice.
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (on floor in outside bar)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected
Observation: Air curtain is not properly designed and/or installed.
Correction: Install air curtain properly. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Flies evident.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/07/2014 | Routine | |
Opening inspection for the season. Permit to be mailed. Discussed employee health policy reporting requirements, shell-fish documentation, hand washing stations to be set up, and all units are in good working condition at 41 degrees and below.
No violation noted during this evaluation. | 05/22/2014 | Routine | |
Reviewed employee health policy with PIC. Consumer advisory in compliance. Facility in excellent sanitary condition. Reviewed shellfish tag identification.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the shellfish are not available or are discarded immediately after the container is empty
Correction: tags are missing dates.
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09/18/2013 | Routine | |
All ref. units working and holding at proper temperature. Reviewed menu with consumer advisory and employee health policy. Permit Issued. 30-day follow-up to observe practices. Bar to be finished and sealed. No food in storage at time of inspection.
No violation noted during this evaluation. | 05/15/2013 | Routine | |
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