All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 03/10/2016 | Follow-up | |
Observed food handler cards and employee health policy. TCS/PHF foods in display case are relocated to a cooler with ice for overnight storage. Discussed with CFM that food must be stored overnight in commercial refrigeration. Walk in Refrigerator not currently in use. CFM stated facility will use it in the summer months. Personal clothing articles (jackets) observed stored in the employee restroom were relocated to a clean and sanitary environment.
- Critical: Hands - When to Wash* (corrected on site)
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 employee not washing hands after removing gloves and handling raw fish product. Observed another employee not washing hands after removing gloves and handling raw scallops.
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: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The food service employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Employees' eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (corrected on site)
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach in Ref.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer 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: Toxics - Restricted Use Pesticides; Criteria*
Observation: Observed pesticide chemicals stored with other chemicals in the facility.
Correction: Remove the pesticides from the facility. Maintain a monthly rountine service provided by a Certified Pest Control Company.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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03/04/2016 | Routine | |
Follow-up inspection. Food handler cards observed.
No violation noted during this evaluation. | 11/19/2014 | Follow-up | |
Permit, business license and Certified Food Manager's (CFM) certificate conspicuously displayed to the public. eFood handler's cards observed. pH kit and thermometer observed. Provided food handler class schedule. Facility is well maintained and clean. Will follow-up on 11/19/14.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. eFood Handler cards observed.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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11/06/2014 | Routine | |
Permit filled out by operator and will be submitted.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Batter used in active preparation of food, stored directly on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the raw fish display case is not functioning.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in refrigerator was observed at an ambient temperature of 49 degrees F. Though food items were present, no temperature control for safety foods observed in unit at the time of inspection.
Correction: Repair the walk-in refrigerator 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 walk-in refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/19/2014 | Routine | |
No critical violations were observed during the inspection. PIC was provided with invoices and application - establishment is recommended for permit renewal.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling tiles that have been replaced are not smooth and easily cleanable.
Correction: Replace ceiling tiles so they are easily cleanable.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Premises has accumulation of clutter in back storage room.
Correction: Maintain the premise free of clutter and litter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/20/2014 | Routine | |
Discussed with PIC about floor in facility. Left copy of inspection report with PIC.
No violation noted during this evaluation. | 04/30/2013 | Routine | |
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