All critical violations from the March 22nd inspection have been corrected. Operator installed a new hot water heater. Operator had the Traulen 2 door refrigerator repaired and is recording daily temps on a log sheet. Hamburger and raw chicken were cold holding at 39 degrees and the ambient temp of the Traulen 2 door refrigerator was observed at 38 degrees.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following areas have accumulations of grime and debris. 1. Walls behind the prep. sink. 2. Beneath the three compartment sink. Please clean and sanitize these areas daily.
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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03/30/2016 | Follow-up | |
Discussed violations with the operator. Operator needs to get the water heater serviced to ensure ample hot water is available for dish washing and hand washing. Operator will revise menu in April with consumer advisories for all applicable pages of the menu. Good cooling procedures observed during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish, scallops, shrimp, chix salad, hamburgers, and raw oysters were all cold holding at improper temperatures. Inspector used a internal thermometer during the inspection. Operator disposed of all items and called for repairs to the Traulen 2 door refrigerator.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following areas have accumulations of grime and debris. 1. Walls behind the prep. sink. 2. Beneath the three compartment sink. Please clean and sanitize these areas daily.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Water Capacity*
Observation: Water heater is not suppling sufficient hot water to the hand washing sinks or three compartment sink. Hot water heater trips off-line daily and Hot water can be limited during that time frame. Operator has called for repairs.
Correction: Ensure that water heater is repaired and set at proper operating temperature.
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03/22/2016 | Routine | |
Facility was observed to be clean and orderly. No violations. Food service staff was noted to very knowledgeable in food safety principles. (SI)
No violation noted during this evaluation. | 01/06/2016 | Routine | |
Very good date marking and glove usage noted during inspection. Discussed inspection report with the operator. Operator was provided a copy of the inspection report. Noted new glass dishwasher behind bar. Provided operator Chlorine type test strips.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Inspector observed several wet wiping clothes stored on counter top. Operator placed all clothes in sanitizing bucket. Solution was tested at 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the ice machine storage bin used to store potentially hazardous food items were observed soiled with mildew. Operator cleaned ice storage bin with sanitizer during inspection.
Correction: Clean food-contact surfaces of ice machine storage bin in a sufficient frequency to prevent the growth microorganisms on those surfaces.
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10/20/2015 | Routine | |
All violations from the June 16th, 2105 inspection have been corrected. Operator was provided a copy of the inspection report.
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
Operator provided copy of inspection. Food service staff was very observant and helpful during inspection. Very good cooking, hot holding, and cold holding temperatures noted. Walk In freezer and reefer very orderly.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Inspector noted water dripping from inside top of 2 door Traulsen reefer into food held in uncovered storage containers.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Wipe down inside of reefer and cover all food storage containers.
- 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw lamb chops and whole mucle beef. Inspector noted meat thawing in sink of water above 70 F.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tunafish and chicken salad 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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07/16/2015 | Routine | |
Inspection was discussed with the person in charge. Very good date marking.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle is in the ice
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the freezer less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coffee creamers are cold holding at improper temperatures
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. Creamers were discarded.
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10/29/2014 | Routine | |
Inspection report was discussed with person in charge.
No violation noted during this evaluation. | 04/02/2013 | Routine | |
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