Current Certified Food Manager's (CFM) certification expired. The CFM has enrolled in the National Registry of Food and Safety Professionals (NRFSP) course. The CFM provided confirmation of enrollment to the health inspector. The CFM will fax over certification to health inspector on 757-382-8713. The following was discussed with the CFM: 1) Maintaining a consistent format for recording the last sold by date on the mussel tags 2) Implementing proper cooling and thawing methods. 3) Keeping all hand sinks accessible at all times.
Critical violations corrected during this inspection through active managerial control. Health permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in multiple refrigeration units along the cook line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw salmon and chicken. Salmon and chicken were thawed at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Sausage and lentil soup (cooked on 3/28/2016 at 2:24 pm was at 45 F on 3/29/2016) noted not being adequately cooled to prevent the growth of harmful bacteria. Person in Charge (PIC) discarded the product.
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.
- Equipment and Utensils - Durability (corrected on site)
Observation: Multiple plastic food storage containers were observed with dents or chipped and are not constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Good Repair and Proper Adjustment
Observation: A light fixture in the hood system, and the lid of the ice machine were observed in a state of disrepair and damaged.
Correction: Repair these 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 (repeated violation)
Observation: Some cutting boards along the cook line 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 F while the actual temperature was 150 F - 155 F. Person in charge contacted a "Hobart" professional and the dish machine's wash solution temperature was adjusted based on the guidance provided by the professional over the phone.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Multiple soiled pans stored as clean.
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 non food contact surfaces: Catch tray of stoves, and catch trays of grill along the cook line.
Correction: Maintain non food contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system of the grill along the cook line are not being maintained in a clean condition
Correction: Maintain hood system vent filters in a clean condition.
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03/29/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs at grill hanging from grill,where it is easily bumped or touched in a manner that could contaminate food contact surface.
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.
- Equipment - Cutting Surfaces
Observation: The multiple cutting boards seen heavily scratched, scored and stained. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of the stove units have accumulations of grime and debris.
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
Observation: Deep clean facility
Correction: especially in hard to reach places, walk in freezer observed with large amount of ice built up on bottom of fan and also floor in need of cleaning, shelf with bread baskets, under and around ice machine at drink station and any other location that appears in need of cleaning.
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01/27/2015 | Routine | |
Permit issued.
No violation noted during this evaluation. | 10/29/2014 | Routine | |
Post CFM certificate in the view of the customer.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling the pizza sauce and sauteed mushrooms were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk wash at seafood station, sauteed mushrooms in the walk in refrigeator, pom sauce and roasted red peppers cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's operating specifications.
- Warewash Machines, Temperature Measuring Devices
Observation: Rinse gauge is not working on the dishwasher
Correction: Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature.
- Non-Food Contact Surfaces
Observation: Front and sink at cook line in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle stored at bar next to alcohol bottles
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/06/2014 | Routine | |
Do not overfill cold holding pans at the top of your make units as it is not capable of keeping the entire contents at <41. Provided Time as a Control Procedure agreement for marsala sauce. Post CFM certificate in the view of the customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Squid cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods cold holding at improper temperatures in appatizer station drawers.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Marsala sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in multiple 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils in plastic bin observed uncovered and soiled
Correction: Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles and grout are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in dry storage and liquor storage noted in need of 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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05/07/2014 | Routine | |
permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Soups (chicken,lentil) cold holding at improper temperatures 45-47*
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Roller cart in back needs cleaning
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxes of single service items stored on floor of dry storage
Correction: store 6" or more off floor
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout in kitchen has eroded throughout kitchen
Correction: Repair/Replace to maintain structures as smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall at mop sink needs cleaning
Correction: clean
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11/13/2013 | Routine | |
Meat sauce 89* near estimated 2 hr mark, moved to sheet pan and put in walk in freezer to cool to 70*. Maintain and track temperatures for cooling of potentially hazardous items to meet proper parameters.
According to temperature gauge dish machine may be exceeding temperature 192-198*, verify and adjust accordingly.
Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures:
-sausage on pizza make tap
-goat cheese pizza make 48*
-crab cake 44-45* top small make
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in need of repair: metal at bottom of walk in cooler door, top cover to small make table for pasta at line
Correction: Repair or Replace to keep equipment in good working order
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces need cleaning:
-exterior of stove
- lower shelf of grill
-soda gun holster at bar
Correction: Clean
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Soiled cheese grater stored next to clean plates on front line and soiled cheese grater stored with food items at bar.
Correction: Maintain separation of soiled and clean food contact equipment to prevent contamination of clean items. Clean and sanitize any contaminated equipment prior to use.
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01/16/2013 | Routine | |
Order has been placed to repair Appetizer Make Station. Will not used until repaired
- Cloths - Wiping Cloths - Use Limitation
Observation: Soiled wiping cloths stored above onions and potatoes
Correction: Ensure wet/soiled wiping cloths are stored in a separate location for soiled linen away from food or food contact
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: crab cakes observed cold holding at improper temperatures 71*
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.
- Equipment - Cutting Surfaces
Observation: The small cutting board along the front line is 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.
- Physical Facilities in Good Repair
Observation: The grout in the tile floor in kitchen has eroded
Correction: A repair order has been placed per manager. Maintain surfaces as smooth, durable, and easily cleanable
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08/07/2012 | Routine | |
This establishment was approved for permit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 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: meat slicer, food slicers, dirty dishes in clean storage racks.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: preperation sink, oven and grill area, inside dishmachine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and wall surfaces noted in need of 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.
- 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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02/15/2012 | Routine | |
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