- 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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: soups in walk in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair
Observation: Walk in door is not maintained in good repair
Correction: Maintain physical facilities in good repair. Walk in door will not open from inside.
- 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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01/06/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/30/2015 | Routine | |
Good job on food safety.
No violation noted during this evaluation. | 10/29/2014 | Routine | |
Risk Control Plan being maintained. Good work on food and equipment temperatures.
No violation noted during this evaluation. | 08/27/2014 | Follow-up | |
Intervention plan put in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Scallops, fish, beef cold holding at improper temperatures
Correction: Rafat adjusted thermostat on reach in and it cooled to 41 within 20 minutes. Intervention plan put in place.
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07/31/2014 | Risk Factor Intervention Evaluation | |
Produce walk in cold holding at 41*F.
No violation noted during this evaluation. | 05/27/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: pasta sauce and soup cold holding at improper temperatures in walk in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair/Maintain walk in cooler.
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04/30/2014 | Follow-up | |
Repair walk in cooler and contact health department after repair. Relocate food until repair is completed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees in the kitchen are eating food where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lobster bisque and potatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar 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
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04/03/2014 | Risk Factor | |
- 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.
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12/12/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Ground beef stored over ready to eat desserts.
Correction: Relocate ground beef below ready to eat foods.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Potatoes reheated to 150 for hot holding.
Correction: Reheat to a minimum of 165*F for hot holding.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in bar area in need of cleaning.
Correction: Clean floor in bar area.
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10/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Scallops, flounder, crab bisque, and clam chowder cold holding at improper temperatures in the produce walk in and reach in closest to vegatable prep area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu board, table tent or brochure do not provide a disclosure statement(oysters on half shell).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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06/19/2013 | Routine | |
No food in broken walk in unit. Food was relocated prior to inspection. Good job on food safety.
- 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.
- Physical Facilities in Good Repair
Observation: Walk in cooler and handle on walk in door are not maintained in good repair
Correction: Repair walk in cooler and door handle on walk in cooler.
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01/24/2013 | Routine | |
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