| No violation noted during this evaluation. | 12/08/2015 | Risk Factor | |
Inspection conducted for fire call on Saturday September 19, 2015. All food contact surfaces have been cleaned and sanitized. Nonfood contact surfaces have been cleaned: including equipment, floors, walls and ceiling.. All food and single service articles are in good condition. Approved to operate.
No violation noted during this evaluation. | 09/21/2015 | Other | |
Can of "Pam" spray exploded underneath hot holding line setting off one (1) sprinkler head. Water discharge only. Prep line and low boy reach-in refrigerator has been cleaned and sanitized. Kitchen floor has been mopped. Water from sprinkler head only managed to get on some single service articles. Okay to re-open once all cleaning is done.
No violation noted during this evaluation. | 09/19/2015 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese Cake and cheese observed cold holding at improper temperature in the low boy reach in refrigerator.
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.
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08/10/2015 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the exterior of the ice machine is not corrosion resistant, nonabsorbent, and/or smooth: Access panel missing. .
Correction: Obtain a new panel to prevent entrance/accumulation of food debris. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: Silverware Bins (2)
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bottom exterior and door jamb of ice machine
- Door gaskets for reach in refrigerators/freezers in the kitchen
- Cabinet under deep fat fryers (interior)
- Bottom shelf next to stove
- Wire Shelving unit next to stove.
- Wheels of oven/grill in kitchen
- Stainless steel spice shelf
- Interior of 3-door glass door reach in refrigerator in bar (nearest to kitchen)
- Attachment area of large table mixer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hard to reach places of floors through out the kitchen (at floor/wall junctures, under and behind equipment) has an accumulation grime and debris.
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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04/29/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for oysters, clams and mussels 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Blue cheese and buttermilk observed cold holding at improper temperature in the Continental reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/07/2015 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Seafood Reach in Refrig: Oysters: 41, Shrimp: 41.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lobster tail, beef and blue cheese observed cold holding at improper temperature in the Continental reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. If the unit was purchased before the year 2000, the unit was engineered to keep food at 45 degrees F. or below,. All equipment made after the year 2000 was designed to keep food at 41 degrees F. Replacement of this equipment should be considered.
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08/27/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Chowder: Steam Table: 188, Cold Holding: Dessert Reach in Refrig: Cocktail Sauce: 47.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers observed.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Key Lime pie and cocktail sauce observed cold holding at improper temperature in the dessert reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bread box drawers.
- Middle wire shelving unit holding dry food items.
- Door gasket of on line freezer.
- Bottom shelf of food prep table next to stove.
- Stove top
- Soap dispenser for hand washing sink in kitchen.
- Floor drains throughout the facility
- Vent on outside of small ice machine in the kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster was open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the kitchen have an accumulation of grime and/or debris in hard to reach places: under and behind equipment and at floor/wall junctures.
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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05/07/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Oysters and beef observed cold holding at improper temperature in the Continental Reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/15/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried Green Tomatoes, and ground beef observed cold holding at improper temperature in the Continental reach in refrigerator, Ham and black beans observed cold holding at improper temperature in food prep reach in Refrig. #1.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/12/2013 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Door gasket of the dessert low boy reach in refrigerator.
- Door gasket of the low boy reach in freezer.
- Exterior surfaces of the table top mixer.
- Interior of the bread warmer (between faceplate and warming tray)
- Top edge of oven doors.
- Light shield for light fixture above mixer table..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the service area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster observed open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Light burned out in light fixture in exhaust hood.
Correction: Replace the burned out light bulb. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall along dishwashing table in dishwash area, and floors throughout the facility (especially at floor/wall junctures and at and under and behind equipment), has an accumulation of grime and/or debris.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/04/2013 | Routine | |
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