- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
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.
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10/15/2015 | Routine | |
Mechanical dishmachine not reaching proper sanitizing temperature. Banquet kitchen utensils will be washed,rinsed ,and sanitized at Surf Club Ocean Grille dishmachine or at three-compartment sink. Permit can not be renewed until dishmachine has been repaired and is sanitizing properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <160ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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06/03/2015 | Routine | |
Banquet kitchen not in operation at time of inspection.
- Cooling, Heating, and Holding Capacities
Observation: Small display refrigerator is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Serving scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven 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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03/12/2015 | Routine | |
Notes: dishes, coffee filters and single use items must be protected from contamination
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the hallway is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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08/26/2014 | Routine | |
| No violation noted during this evaluation. | 05/21/2014 | Routine | |
Complaint investigated. High temperature dish-machine not reaching data plate temperature requirement per manufacturer. Dish-machine not to be used until fixed. 3-compartment sink to be used.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 120ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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04/17/2014 | Complaint | |
Facility not opened during inspection. Walk through conducted with CFM. No violations noted.
No violation noted during this evaluation. | 02/12/2014 | Routine | |
Facility not opened during inspection. Walk-through conducted with CFM.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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10/22/2013 | Routine | |
Facility not opened during inspection. Walk-through conducted with CFM. Observation discussed. Permit Issued.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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07/08/2013 | Routine | |
Facility not opened during inspection. Walk-through conducted. All food to be discarded over 7 days. Observation discussed for correction.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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03/12/2013 | Routine | |
Facility closed at time of inspection, walk through conducted.
No violation noted during this evaluation. | 12/03/2012 | Routine | |
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