No food was being prepared at time of inspection. Limited supplies on hand, facility just operating during special events. Good equipment temps.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Walls and Ceilings, Studs, Joists, and Rafters (repeated violation)
Observation: (Stud, Joist, Rafter) exposed in kitchen/storage area
Correction: Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. recommend that since the facility is just used on the weekend, that cleaning of the facility should be done after us, on Monday morning, instead of leaving cleaning duties for later in the weeek.
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03/22/2016 | Routine | |
Handsink stocked with soap/towels/sign. PIC is knowledgeable with cooking and food safety techniques.
Discussed employee health code with the PIC and suggested that items brought down from the main kitchen in bulk containers be logged/checked for proper holding temps upon receiving.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: crab soup 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the glass warewash unit located at the bar.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: (Stud, Joist, Rafter) exposed in storage area prior to walkin unit.
Correction: Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
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12/22/2015 | Routine | |
No food was being prepared at time of inspection. Limited supplies on hand, facility just operating during special events. Good equipment temps and good use of date marking items was observed. PIC has a good working knowledge of food safety and handling procedures.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer and tomato slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink was measured at a temperature less than 100°F (70F).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
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
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09/25/2015 | Routine | |
No food was being prepared at time of inspection. Limited supplies on hand, facility just operating during special events, due to limited amount of staff on hand. Good equipment temps and good use of date marking items was observed.
No violation noted during this evaluation. | 06/25/2015 | Routine | |
Handwashing sinks stocked and employees are washing hands. Limited supplies on hand, facility just operating on the weekends during the winter months. Discussed with the PIC cleaning the facility (wiping down prep areas and sweeping floor) after weekend use, instead of leaving items on floor and prep stations for cleaning prior to prep day (Thursday or Friday).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep tables, shelving, & floors
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/20/2015 | Routine | |
Handwashing sinks stocked and employees are washing hands. Limited supplies on hand, facility just operating on the weekends during the winter months. Discussed 7 day date marking and proper cooking, cooling, and holding temperatures with the PIC.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) (creamed corn) in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Use 3 compartment sink for wash/rinse/sanitize until unit is fixed.
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12/19/2014 | Routine | |
Handsink stocked with soap/towels/sign. Good equipment temperatures observed. No food being prepared at time of inspection (kitchen operates mainly on the weekends).
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat food items in the refrigeration unit were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" 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.
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11/06/2014 | Routine | |
| No violation noted during this evaluation. | 08/21/2014 | Follow-up | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: counter tops, cutting boards, refrigeration units, and food preparation utensils.
Correction: Clean and sanitize these surfaces for food contact.
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08/01/2014 | Routine | |
Handsink stocked with soap/towels/sign. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods.
No violation noted during this evaluation. | 04/15/2014 | Routine | |
No food was being prepared at the time of inspection. Proper cold holding temps were observed and proper cooking and hot holding temps were discussed with the PIC.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad and cut fruit in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory .
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
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12/10/2013 | Routine | |
Dishwasher remained to be installed. Equipment still needed to be sealed to the wall with silicone and cove molding around the walls installed.. Hand washing sinks needed to be stocked with soap and paper towels along with proper hand washing signage. The proposed menu is more burgers and sandwiches that will be served in baskets, only glasses will be washed in this facility. All baskets and utensils will be washed in the main kitchen. Back flow prevention needs to be installed at the mop sink. Facility will be reinspected once mentioned items have been corrected.
No violation noted during this evaluation. | 08/26/2013 | Pre-Opening | |
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