- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed several of the vinyl seats on the benches were torn and surface peeling causing the pad not to be smooth, easily cleanable and nonabsorbant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. EHS observed the screen on the back door of kitchen was torn.
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 (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. EHS observved no signs in the restrooms instructing employees to wash hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 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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03/31/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of ice maker observed with mold and mildew on it.
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering throughout kitchen area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dry storage and in cook prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Screen door on the back of the kitchen was noted with screen ripped and pulling away from the fram. Refrain from using the screen door until such time as it is repaired or replaced to prevent entrance of insects.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front of the kitchen.
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: Entire kitchen area noted in need of a deept thourough 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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11/13/2015 | Routine | |
Floor repair ongoing project - prices being obtained to lay tile throughout.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering through out kitchen area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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06/23/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in unit, 2 door true reach in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in refrigeration unit, walkin freezer unit and bag of potatoes in the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not 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
Observation: There was no temperature measuring device located in 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the waitress reach in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Superior Reach in was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: All cutting board(s) 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of the ice maker was observed with pink and black mold around the interior.
Correction: Clean and sanitize these surfaces for food contact.
- 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: the stand of the hamilton beach shake machine, inside bottom of the food prep unit was observed soiled, exhaust vent outside of restrooms, under grill and inside of grill, grill filters in the hood system,.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the hamilton beach shake machine used for making scrambled eggs used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Lexans, bowls and other utensils were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the three compartment sink is being used for food rinsing, dirty pan washing, handwashing over items and as a dump station and is to be used for no other purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the womens restroom toilet appear to be leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering through out kitchen area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage, over dishwashing machine and in the cook/prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. NO signs were observed in either restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. A can of raid was observed stored under the bar area.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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06/10/2015 | Routine | |
Re-emphasized the need for food handlers cards.
Still making progress on plumbing corrections. Landlord to be involved to aid in completion.
New cutting boards have been installed.
Cleanliness of facility still improving.
Resurfacing of floors
- Person in Charge (repeated violation)
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. City of Suffolk Code requires ALL food employees to obtain and maintain a food handlers card.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please endsure that all employees obtain or renew their food handlers cards within 30 days.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the warewash machine at the garbage disposal, the plumbing under the drink station nearest the restrooms is leaking into a tub that has not been dumped and has a sewerage smell, and the pipe leading to the ice storage behind the front bar are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Empty containers catching leak at regular set intervals to eliminate smell and to protect against pests.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering throughout kitchen and prep area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/27/2015 | Follow-up | |
Some plumbing issues have been corrected, still working on others.
Cutting boards are in process of being ordered.
Floor covering
- Person in Charge (repeated violation)
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. City of Suffolk Code requires ALL food employees to obtain and maintain a food handlers card.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please endsure that all employees obtain or renew their food handlers cards within 30 days.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the warewash machine at the garbage disposal, the plumbing under the drink station nearest the restrooms is leaking into a tub that has not been dumped and has a sewerage smell, and the pipe leading to the ice storage behind the front bar are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Empty containers catching leak at regular set intervals to eliminate smell and to protect against pests.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering throughout kitchen and prep area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/03/2014 | Follow-up | |
| No violation noted during this evaluation. | 11/26/2014 | Other | |
No correction were made by the facility. The facility was still in need to cleaning. The only area observed that had been cleaned were the vents above the fryers and grill. It was expressed to Mr Beardsley that the EH office is fully willing to work with him to get the facility where it needs to be to prevent harboring conditions to resolve the rodent issue. Mr Beardsley stated that Western Pest Control are coming in Monday (11/24/14) to replace the snap traps. When asked about the cleaning Mr. Beardsley stated that the facility is open 7 days a week and he didn't have enough time to get the cleaning where it should be. When asked what is a reasonable time frame for him to have the cleaning done Mr. Beardsley volunteered to shut the facility down for 1-2 days (11/23-24/14) to get the cleaning accomplished. He was asked when then would be a good time to return for inspection. Mr Beardsley stated Tuesday (11/25/14) but I stated I would give him till Wednesday (11/26/14) to allow an extra day. Other items noted during the inspection that were verbally addressed to Mr. Beardsley was the disrepair of the floor breaking apart and a food worker with no beard restraint and no proper hair restraint.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: The kitchen area and the back storage area was observed to be in the nned of deepcleaning. All of the equipment in the kitchen (vents, walls, Floor Drains, floors, grill, stove and fryers) were observed to be caked with grease and food debris. Eliminate harborage conditions. Mr Beardsley stated that construction next door had caused an increasein rodents in his facility when the construction workers busted a hole in the wall. Mr. Beardsley stated that he has been incontact with Western Pest Control and they arecoming by to ehlp with the issue. Mr Bearsley was informed that it will take the efforts of not only Western Pest Control but his efforts in getting the facility clean. It will take both efforts to ge this issue resolved. Mr Beardsley expressed that he understood. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. it was recommended that a good deep cleaning be acconmplished and then a cleaning schedule be established to maintain teh cleanliness of the facility and to prevent harboraging conditions for pest and rodents.
- Critical: Toxics - Rodent Bait Stations/Pesticides* (repeated violation)
Observation: Rodent bait station is not covered and tamper-resistant
Correction: There were several snap traps placed through out the faciltiy. Mr Beardsley stated he had placed about 30 snap traps through the facility. Please ensure all rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used and rodents have been known to become free of them and dye else where. Mr Beardsletstated he will call Western Pest Control to replace the snap bait stations.
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11/21/2014 | Follow-up | |
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: The kitchen area and the back storage area was observed to be in the nned of deepcleaning. All of the equipment in the kitchen (vents, walls, Floor Drains, floors, grill, stove and fryers) were observed to be caked with grease and food debris. Eliminate harborage conditions. Mr Beardsley stated that construction next door had caused an increasein rodents in his facility when the construction workers busted a hole in the wall. Mr. Beardsley stated that he has been incontact with Western Pest Control and they arecoming by to ehlp with the issue. Mr Bearsley was informed that it will take the efforts of not only Western Pest Control but his efforts in getting the facility clean. It will take both efforts to ge this issue resolved. Mr Beardsley expressed that he understood. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. it was recommended that a good deep cleaning be acconmplished and then a cleaning schedule be established to maintain teh cleanliness of the facility and to prevent harboraging conditions for pest and rodents.
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station is not covered and tamper-resistant
Correction: There were several snap traps placed through out the faciltiy. Mr Beardsley stated he had placed about 30 snap traps through the facility. Please ensure all rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used and rodents have been known to become free of them and dye else where. Mr Beardsletstated he will call Western Pest Control to replace the snap bait stations.
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11/13/2014 | Complaint | |
Kitchen prep area is very limited for space. Reorganize kitchen to maximize useable space and to aid in food preparation.
- Person in Charge (repeated violation)
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. City of Suffolk Code requires ALL food employees to obtain and maintain a food handlers card.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please endsure that all employees obtain or renew their food handlers cards within 30 days.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Two containers of seafood observed on the floor of the walk-in refrigeration unit.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- 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: Cutting boards at sandwich prep tables, inside edges of ice machine.
Correction: Clean and sanitize these surfaces for food contact at a maximum of every 4 hours or as needed to prevent accumulation of debris.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the warewash machine at the garbage disposal, the plumbing under the drink station nearest the restrooms is leaking into a tub that has not been dumped and has a sewerage smell, and the pipe leading to the ice storage behind the front bar are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Empty containers catching leak at regular set intervals to eliminate smell and to protect against pests.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering throughout kitchen and prep area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: A dead, trapped rodent was found in the control device under the three compartment sink.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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10/24/2014 | Routine | |
Food debris on floor inside of walk in freezer.
Prep unit inoperable- to be removed per PIC.
Personal items observed in prep area. Remove. CORRECTED
Unlabeled food containers observed. Provide English common name on exterior as to contents.
All information reviewed with PIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Uncovererd food containers observed.
Correction: Provide protective covering to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labeling observed.
Correction: Provide label on exterior of RTE food items as to date of disposition.
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05/23/2014 | Risk Factor | |
*Prep unit open at time of inspection for breakfast/start of lunch.
No soap/towels provided at handsink. Properly supply and maintain handsink to allow for adequate handwashing.
Pans observed stacked behind faucet of handsink. Remove as to prevent contamination.
Unlabeled food container observed in area of tea/coffee. Provide English common name as to contents.
Spoons stored with mouthpiece up. Store mouthpiece down to prevent hand contact and subsequent contamination.
Cutting boards soiled and deeply grooved. Repair or replace.
Personal drink sitting on cutting board. CORRECTED
Prep RI 46F. PIC advised that it was observed to be 41F <4 hours ago. PIC relocated food to alternate cold holding and indicated unit will be monitored to ensure 41F is attained and maintained before placing food back in.
Regular cooked food temps taken daily.
All information reviewed with PIC.
- Person in Charge
Observation: Employees require Suffolk health cards.
Correction: Obtain Suffolk health cards within 30 days of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep RI observed to have ambient temp of 46F. PIC advised it to have been 41F <4 hours prior to inspection.
Correction: PIC voluntarily relocated all food product to alternate cold holding and indicated that unit will be closely monitired to ensure that 41F is attained and maintained before returning food to unit.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handsink observed to be used for disposal of ice.
Correction: Handsink is for handwashing only.
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02/12/2013 | Risk Factor | |
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