Facility clean and well organized.
No violation noted during this evaluation. | 01/21/2016 | Routine | |
Observed 340 seats inside and out facility permitted for 200 seats 114 outside seats 226 indoor seats.
No violation noted during this evaluation. | 06/03/2015 | Risk Factor | |
No risk factors observed out of compliance. Operator to obtain chlorine test strips for the dishmachine. Operator to remove the y connection on the mop sink and have a plumber inspect backflow device.
No violation noted during this evaluation. | 02/12/2015 | Risk Factor | |
No violations observed good temperature controls in place.
No violation noted during this evaluation. | 10/08/2014 | Routine | |
Operator to call supplier to see if they are tenderizing steak. Observed good handwashing practices as well as glove use. Leaving contact information for follow up on shellstock tags.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the oysters and the clams containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Operator put a hold on bot the oysters and the clams during the inspection and is calling supplier to get a copy of the tags. Operator agreed to discard both oysters and clams if the supplier could not provide a copy of the shellstock tags. Discussed keeping the tags with the oysters until all are used dating and retaining the record for 90 days.
- Critical: Cooling* (corrected on site)
Observation: Crab dip noted not being adequately cooled to prevent the growth of harmful bacteria. Crab dip made the previous night temperature recorded at 48 degrees F.
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. Discussed cooling methods with the operator thin and shallow. Operator to verify methods for this product.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: The slicer is only used about once a week ensure it is properly washed, rinsed, and sanitized after use to prevent the growth of bacteria. Operator had the slicer properly cleaned and sanitized during the inspection.
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06/04/2014 | Risk Factor | |
No risk factors viewed out of compliance. Reviewed employee health with staff.
No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
Facility observed taking appropriate corrective action with a refrigeration unit observed out of temperature before the health department visit. Observed proper cooling methods.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the 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, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Cook put a lid and a straw on top of the cup during the inspection.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the spout of the kettle cooker is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the kettle cooker to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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10/03/2013 | Routine | |
Facility has implemented corrective action from violations from previous inspection. Temperatures controls and logs in place. Leaving cooling logs and employee health information for the manager.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Stopped the employee and explained handwashing occurs at the handsink the staff complied during the inspection.
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06/04/2013 | Risk Factor | |
Leaving information concerning employee health policy, equipment temperature logs, and cooling logs for the operator to use as tools. Observed 200 seats total outside and inside permitted for 100 seats total. Owners need to contact the health department within 7 days to provide information form engineer that designed the septic system saying it can handle 200 seats or remove 100 seats until the system can be upgraded to accommodate 200 seats.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The oyster offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. Operator to provide information from the supplier called supplier during the inspection if the tag information cannot be obtained agreed to discard if it cannot be provided.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oyster and claims when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. Reviewed with the operator during the inspection operator agreed to maintain tags.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the preparation box along the cook line cold holding at improper temperatures
Correction: Operator discarded foods found out of temperature during the inspection and called refrigeration specialist during the inspection and agreed not use until repaired leaving temperature logs for the operator.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the wait station and the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only. Operator corrected during the inspection.
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04/18/2013 | Risk Factor | |
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