The above was discussed with the PIC.
A handwash sign, handwash fact sheet, and an employee health form were left with the PIC today.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee was observed not washing hands after handling raw foods and before donning new single use gloves.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cooked crab was stored directly below a box of raw shrimp in the three-door RIC in the kitchen.
Correction: Store all raw foods below ready-to-eat foods to prevent contamination of ready-to-eat and cooked foods.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. A cup was observed stored in the hush puppy dry mix in the kitchen and the handle of the ice scoop was observed touching ice used for customer beverages in the ice box in the bar.
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 (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. The following items were observed stored directly on the floor: a box of oysters (WIC), box of butter (rear storage area), and box of oil (near the fryer). ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The steamed shrimp and fried catfish and were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The steamed shrimp was measured at 131 F and the fried catfish was measure at 117 F (using the inspector's thermometer). Both items were cooked until 145°F or above for 15 seconds was reached.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Cooling* (corrected on site)
Observation: Cooked penne and cooked spaghetti pasta prepared the previous day were not being adequately cooled to prevent the growth of harmful bacteria. The cooked penne was measured at 51 F and cooked spaghetti pasta was measured at 46 F (using the inspector's thermometer). Both pastas were voluntarily discard by the PIC.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Penne and spaghetti pasta containers were observed stacked on one another in the cook prep cooler.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) mashed potatoes, pasta, and cooked mushrooms in the refrigeration units were 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.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device scaled in 2°F increments was not available during the inspection.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The cook prep RIC was observed in a state of disrepair and damaged. An accumulation of water due to a clogged drain was observed in the prep cooler. The cooler was cleaned and the drain was unclogged.
Correction: Repair the prep RIC 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 prep RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards hanging in the kitchen above the condiment RIC and the prep table 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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces were observed with an accumulations of grime and debris: fan near the rear exit door in the kitchen, the hose nozzle at the three-compartment sink in the kitchen, and the soda nozzle hold in the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: A light bulb in rear storage area was observed not shielded, coated, or otherwise shatter-resistant directly above an open box of potatoes. A unboxed light bulb was observed sitting directly on the shelf.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door was observed open in the kitchen.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Handwash signs were not available in the men and women restrooms.
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 (repeated violation)
Observation: The floor area under the fryer and oven and ceiling vents in the kitchen are 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. A personal phone was observed on the prep table in the kitchen and a purse was observed stored directly on the ice bin the bar area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium was being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. The sanitizing bucket containing quaternary ammonium was measure at 300 ppm. The quaternary ammonium solution was diluted to 200 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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05/07/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. Highly recommend installation of an air curtain on the main back door to the facility to assist with controlling flies.
2. Ensure coolers are adjusted and regularly monitored to ensure foods are holding at proper temperatures. Logs for coolers provided.
3. Improvement noted in several risk factor areas since previous inspection. Thank you!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Box of raw bacon observed stored above ready to eat foods such as coleslaw and tomatoes.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Several food items in the reach in freezer were observed uncovered, as well as a container of cooked crabs in the walk in cooler.
Correction: Keep food covered to prevent potential contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw Tilapia (44'F it), Cream of Crab Soup (45'F it), Sliced Tomato (43'F it) cold holding at improper temperatures. Thermostats on the reach in cooler and the prep cooler were adjusted.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink is no longer sealed to the wall behind it.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the right door of the three door reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: fryer baskets.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the fryer cabinets and the gaps between the fryer cabinets has accumulations of grime and debris.
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
Observation: The following areas are noted to not be in good repair: 1. The hole in the wall to the left of the mop sink, 2. Missing ceiling tiles above the mop sink, 3. Bottom portion of wall between mop sink and stove is damaged, 4. Rear door of facility is dented, preventing it from sealing completely when closed, 5. The wall behind the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of a detailed cleaning: 1. The floor and floor drain in the corner by the salad prep cooler, 2. the ceiling tiles above the prep cooler.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed grease accumulation in the vent filters.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Pests-Controlling Pests*
Observation: Current pest control methods do not appear to be adequate in controlling flies. Observed numerous flies throughout the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a large stack of old equipment and chairs stored near one of the rear doors of the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/10/2014 | Routine | |
Facility has improved in a few areas since the previous inspection. Continue working on items which were observed to be repeating during today's inspection.
Discussed possibility of double-panning cheese and diced tomatoes in the prep cooler and/or using time as a public health control for these items. Guidelines for using time as a public health control were left with the Person in Charge. If time as a public health control is to be used, ensure proper documentation is submitted to the health department for the facility file.
Ensure hand washing occurs prior to working with food and between glove changes.
Ensure doors to the facility are not propped open, as this can allow the entry of pests.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw crab cakes stored above baked potatoes and mashed potatoes in the prep cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded Cheese (55'F IT) and diced tomatoes (56'F IT) cold holding at improper temperatures in the salad prep cooler. Person in Charge discarded temperature control for safety (TCS) foods stored in the prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled.
Correction: Clean the surface of the interior of the ice machine at any time contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/11/2014 | Follow-up | |
Discussed details of the complaint with the Person in Charge. PIC was not aware of the complaint at the time of the inspection. Complaint details were also discussed with owner. Owner stated that he reviews surveillance tapes of the facility regularly, and his cooks are not permitted to drink at the bar while working. It was also noted that unless a customer was standing at the doorway to the kitchen, they would not be able to view a cook preparing their food. There is a small window in the door to the kitchen that is only approximately 8 inches by 8 inches. Complaint is not founded at this time.
No violation noted during this evaluation. | 02/19/2014 | Complaint | |
Discussed with the Person in Charge:
1. Hood fan is not operating. Hood is scheduled to be repaired over the next few days.
2. Several areas of the physical facility are noted in need of repair. Observed several holes in walls and missing ceiling tiles (these will be replaced following hood work completion.)
3. Quaternary ammonium sanitizer solution measured at 200 parts per million.
4. DIsh machine sanitizer measured at 50-100 parts per million chlorine.
5. Some foods stored in the left-hand reach in freezer are beginning to thaw, and it appears the reach in freezer is not functioning properly at this time. Ensure the foods that have begun to thaw are either used in the next 7 days (raw fish and pre-packaged macaroni and cheese), or discarded. Do not allow these foods to re-freeze.
Several hand outs were left with the person in charge.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods such as chicken and fish.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed packages of steak, chicken and fish stored in the same small stainless steel container in the prep cooler opposite the grill. Observed raw chicken stored above crab legs in the walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored above foods such as sour cream, oranges, lemons and shredded cheese in the 3 door reach in cooler. Observed raw shrimp thawing in the walk in cooler above a box of dinner rolls.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese (55'F) cold holding at improper temperatures in the prep cooler to the left of the 3 door reach in cooler. PIC voluntarily discarded the shredded cheese.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods such as cheese sauce and alfredo sauce in the refrigeration unit is not properly dated for disposition. These foods were marked with a preparation date of 2/17 and a discard date of 2/24, yielding 8 days including the date of preparation. PIC corrected lables to have a discard date no later than 2/23.
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 - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the inside of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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02/19/2014 | Risk Factor | |
Investigation of compliant received on 6/21/13. Complaint founded.
No outdoor cooking conducted during today's inspection, however, the manager stated that large orders of crabs (greater than 1/2 bushel) are reheated outside on propane burners. Crabs are originally cooked at the Rt. 17 location and brought to this facility for reheating.
The PIC (Person In Charge) also stated that the cooking table where the burners are placed is also located over the dirt. Outdoor cooking surfaces must be cleanable. Outdoor cooking guidelines should be further discussed with Latoyia Jones.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The grease dumpster is located on a dirt surface that is not cleanable.
Correction: Relocate dumpster to a concrete or asphalt surface that is easily cleanable and non-absorbent.
- Outer Openings - Protected (repeated violation)
Observation: The back door was propped open. The screen door is missing and the screening around the door frame is torn.
Correction: Keep outer door closed & repair screening.
- Critical: Pests-Controlling Pests*
Observation: Observed numerous flies inside the kitchen and outside the back door.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed several empty crab baskets stacked outside attracting flies. A couple of dead crabs were on the ground. There is a 2 door reach in cooler outside the back door that is not functioning.
Correction: Please remove items from premises.
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06/24/2013 | Complaint | |
Quaternary ammonium sanitizer - 200 ppm
Discussed:
1. Hood filters were in the process of being cleaned at the time of this inspection.
2. Back door must remain closed or screen door must be put back in place and be tight fitting.
3. PIC has agreed to discontinue the use of dish machine until sanitizer can be obtained. 3-compartment sink has been set up for washing, rinsing, and sanitizing equipment.
Complaint received on 5/13/2013 was also investigated during this inspection. Complaint not founded at this time.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several containers of food stored uncovered in the SP and RIC. PIC covered foods.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed oil stored on the floor in the kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp. Observed container of shrimp being thawed on drainboard of 3-compartment sink. PIC placed shrimp in RIC.
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: Cooling* (corrected on site)
Observation: Pasta cooked the night before noted not being adequately cooled to prevent the growth of harmful bacteria. Pasta was holding at 49'F. PIC voluntarily discarded pasta.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pasta, coleslaw, and crab dip in the refrigeration unit is not properly dated for disposition. PIC dated food.
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: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the wooden crab baskets are not safe and easily cleanable.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: glasses used for shrimp cocktails, knives, tongs. All equipment placed to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. PIC cleaned ice machine
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the interior of all RICs and RIFs have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. No sanitizer was measured in the dish machine. PIC set up 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet with the hose attached and under pressure at the mop sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door open and screen door has been removed from hinges.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and ceilings throughout the kitchen are 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 - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle of sanitizer observed without a label. PIC labeled spray bottle.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer spray bottles stored on equipment storage rack, PIC relocated bottle.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer measured greater than 400 ppm. PIC refilled sanitizer and concentration measured at 200 ppm
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Concentration should measure at 200 ppm.
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05/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Mad Crab Restaurant & Sports Bar, 5442 Southpoint Plaza Way, Fredericksburg, VA 22407 »