Observed temperature charts, food handler cards, and employee health policy. Facility will replace cutting boards and dish racks.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed ice scoop handle in ice product in the ice well in the bar area.
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 and the container.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the dish racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the dish racks to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Cutting Surfaces
Observation: The mobile cutting board 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.
- Handwashing Cleanser; Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing station at the first handsink behind the 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 (corrected on site)
Observation: No disposable towels were provided at the hand washing station located in the dishwasher area.
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
- Physical Facilities in Good Repair
Observation: Light bulb observed out underneath the ventilation hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2016 | Routine | |
Wall structure in dining area and all wall surfaces in the dish area have been observed as smooth, durable, and easily cleanable. All previous violations addressed. Grill covers observed on cookline prep units. Approved for permit!
No violation noted during this evaluation. | 08/11/2015 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed both prep units on the cookline in need of grill covers.
Correction: Replace the grill covers 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 replace the grill covers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice bin
Correction: Clean and sanitize these surfaces for food contact.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Multiple indoor wall materials located in the dish area and other minor areas do not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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07/23/2015 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Observed shellstock papers: Cultured Blue Mussels
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "prepped on" date on the prepared ready-to-eat (RTE) dressings/sauces/marinades in the refrigerator, several of the foods were observed past the 7 days of shelf life.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by 7 days after the "prepped on" date (prep date is DAY 1). 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC 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: Observed both prep units on the cookline in need of grill covers.
Correction: Replace the grill covers 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 replace the grill covers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice bin
Correction: Clean and sanitize these surfaces for food contact.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located above the bar area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: Multiple indoor wall materials located in the dish area, front bar area, and other minor areas do not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is observed in need of new door sweep and weather stripping.
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
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the server station.
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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/09/2015 | Routine | |
Cultured Blue Mussels:
Harvest date: 12/23/2014
Harvest area: PE 8B
Pack date/lot #: W. Jan 14, 2015
Wet stored at Borden from 12/23/14 - 1/14/15
Observed employee health policy, temperature charts, and food handler's cards. Restrooms observed well maintained.
Dishwasher @ 143'F, 135'F, 50 ppm
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The nonfood contact surface of the main prep table to the right of the small prep unit and table that holds the slicer equipment is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Table shelves observed with severe rust.
Correction: Repair the table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions of the mechanical dishwasher and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2 main prep units were observed in need of 2 grill covers. Also, the handsink in the dishwasher area is observed in disrepair.
Correction: Replace the grill covers to restore prep unit to 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 properly replace grill covers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair the handsink.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering in the dish area is no longer smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of sanitizer solution are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer bucket stored on the floor.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items, and at least > 6in above the floor.
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01/23/2015 | Routine | |
Did not observe installation of new prep unit. Observed temperature charts and employee health policy. Employees without valid food handler cards may not work in kitchen area until card is obtained and a copy given to manager. Approved for permit. Confirmed additional CFM signed up for CFM class in October.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: Need asterick on menu for items cook to order or served raw.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The right door gasket of the prep unit in the prep area and prep unit drawer near the cookline observed damaged.
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Grill covers are observed missing for both prep units on the cookline.
Correction: Install grill covers to each prep unit on the cookline 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.
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09/04/2014 | Follow-up | |
Observed and reviewed new menu. All PHF observed >41'F- <70'F in storage for >6 were voluntarily discarded. Food products stored in above space and front portion of prep unit drawers need to be stored on ice. Prep unit on the left will be replaced within 1 week. Discussed obtaining another CFM for facility. Observed temperature charts. Provided employee health policy and new online food handler class schedule.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Food service employee is drinking from an uncovered container in a food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Thawing (corrected on site)
Observation: Improper methods used to thaw large meat product. Meat product was not observed submerged and with a constant water flow.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: New menu is in need of consumer advisory for nut products and soy oil that is used for cooking.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a digital food temperature measuring device. Observed metal stem thermometers in facility.
Correction: Obtain at least one digital food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Remove metal stem thermometers from facility.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill covers are observed missing for both prep units on the cookline.
Correction: Install grill covers to each prep unit on the cookline 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The right door gasket of the prep unit in the prep area is observed damaged.
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink in dish area observed with a severe drainage issue due to clog.
Correction: Repair clogged drain system.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Fryer equipment and surrounding area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer. Handwashing station in the dish area observed used as a dump sink.
Correction: Handwashing stations are for handwashing only.
- Refuse - Covering Receptacles
Observation: Outside refuse container was observed with side doors open.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area due to 2 lightbulbs observed out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Sanitizer buckets were observed on the prep unit cutting board and not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Sanitizer buckets must be located in an area that is not above food, equipment, on the floor, utensils, linens or single service items.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Levels were observed too high.
Correction: Utilize bleach concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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08/18/2014 | Routine | |
Observed grill plates (3) and door gaskets on order. Observed employee health policy and food temperature charts. Facility is well maintained and clean.
No violation noted during this evaluation. | 04/14/2014 | Follow-up | |
Shippers' tags observed for Cultured Blue Mussels: Harvest date- 3/12/2014. Harvest Area- PE 3E
Provided food handler class schedule, food temperature charts, new employee health policy, and effective changes to the 2013 FDA Code Book.
Grill plate needed for wine cooler unit and cookline prep units.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the prep unit and the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Install a splash guard for the left side of the handsink behind the bar area to prevent contamination of the ice well.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "prepped on" date on the prepared ready-to-eat (RTE) roast beef in the refrigerator, the food should have been discarded 2 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded 7 days of the prepped date. 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.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: Tinfoil was observed on the lower shelving units.
Correction: Remove the tinfoil to expose the surface beneath to maintain proper cleaning procedures of the nonfood contact surfaces.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the main prep table is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the prep table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the all the cold holding 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit surfaces for the cookline 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the dish area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Sink entering the kitchen area below the cabinet, sink in the bar area below the cabinet, ventilation filters and valve stems, catch trays for the ovens, and storage unit for utensils are observed 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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04/01/2014 | Routine | |
All previous violations addressed. Provided new employee health policy, online food handler's class schedule, and dishwasher temperature charts.
No violation noted during this evaluation. | 12/26/2013 | Follow-up | |
"Splash guards" at the bar hand sink are not approved and are not smooth, durable, or easily cleanable. TCS foods are not to be stored in the lowboy (2 door) in cook area. Observed shippers tags for oysters. Did not observe temperature charts or employee health policy.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in refrigerator. Chicken stock was observed with debris in product.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Food Labels (corrected on site)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The main prep table is observed not smooth, durable, or easily cleanable.
Correction: Repair or replace the prep table to ensure all food surfaces and nonfood surfaces are smooth, durable, and easily cleanable.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the several utensils are not observed smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The handsink to the left of the employee hallway was observed in a state of disrepair and damaged. Sink was clogged and observed not draining properly.
Correction: Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the left oven had accumulations of grime and debris in the lower basin. The oven to the right is observed 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory behind the bar area.
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 washing lavatory to the left of the employee hallway.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Fryer area 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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/18/2013 | Routine | |
Correctly maintain temperature charts. All other violations from last inspection have been addressed. Approved for permit.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the main prep area is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the prep table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The area around the fryer and floors and walls of the dishwasher toom was observed 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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09/20/2013 | Follow-up | |
Repair door gasket on cook line prep unit. Maintain proper sanitizing concentration and obtain test strips. Did not observe employee health policy. Provided CFM class schedule, time as a public health control, and cooling charts. Observed shipper's tags for oysters. All PHFs/TCS foods observed out of temperature was discarded after 4 hours.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed ice scoop improperly stored in the ice well behind the bar.
Correction: Maintain scoop handles in an upright position.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Chicken and turkey were observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the main prep table in the prep area is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the prep table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the dishwasher room is 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 items preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The area around the fryer and floors and walls of the dishwasher room was observed 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/05/2013 | Routine | |
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