No employees reporting sick. Adequate sanitization of utensils. All refrigeration properly holding. Octopus is a pre-cooked product. Tuna- some prepackaged. Oysters-3 bags used on Tuesday and Wednesday. Oysters-no comingled observed. Only one bag open at a time. Tags dated and kept. 2 pictures provided: current bag and bag finished on 12/29/15.
No violation noted during this evaluation. | 12/31/2015 | Routine | |
Observations discussed with manager. Restaurant is in very good sanitary condition.
- Equipment - Cutting Surfaces
Observation: The square cutting board at the first prep station 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: two knives stored in between the prep refrigerator and a work station.
Correction: Clean and sanitize these surfaces for food contact.
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09/03/2015 | Routine | |
Observations discussed with managers. New Permit Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensate is begining to form in the left bottom of the salad prep unit. The drainage tube is not functioning properly.
Correction: Repair the draintube 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 drainage tube, replace it with a new one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The top of the dishwashing machine is in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some of the floor tiles in the kitchen and in the bar are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/31/2015 | Routine | |
Observation discussed with manager.
- Physical Facilities in Good Repair
Observation: Some of the floor tiles in the kitchen prep area are not maintained in good repair. Discussed replacement or cracked and chipped tiles
Correction: manager has plans to replace tiles.
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01/21/2015 | Routine | |
Observation discussed & corrected with manager. Employee Health Reporting forms are up-to-date.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Tongs stored on oven handle, 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.
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09/03/2014 | Routine | |
Violation discussed with manager,
No violation noted during this evaluation. | 03/27/2014 | Routine | |
Observation discussed & corrected with manager. Kitchen is in good sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Tongs stored on oven handles, 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.
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11/22/2013 | Routine | |
Observations discussed with managers.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prepline refrigerators 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
Observation: The nonfood contact surface of the following equipment are in need of cleaning: white shelf and white baskets above prepline, base of slicer , shaft of the can opener,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink in the back bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink in the back bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the back bar's hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk-in freezer is 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of glass cleaner was observed hanging on the self where the packages of english breakfast muffins are stored.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/14/2013 | Routine | |
Observations discussed with manager. Shellfish tags (oysters) also reviewed
- Equipment - Good Repair and Proper Adjustment
Observation: Two mechanically vented hood filters are not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink at the dishwashing area is blocked by dirty dishes, 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 dirty dishes from the handsink's basin.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are in need of cleaning
Correction: Maintain hood system vent filters in a clean condition.
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04/19/2013 | Routine | |
Observations discussed with manager.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the linen used to stabilize the cutting board is not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves on the catering carts are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: The soap dispensor is not working at the hand washing sink in the women's restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in unit's floor, below beer storage rack, is 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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01/09/2013 | Routine | |
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