Discussed inspection with operator. Operator provided copy of inspection report.
- Critical: Cooling* (corrected on site)
Observation: Seafood chowder noted not being adequately cooled to prevent the growth of harmful bacteria. Operator removed seafood chowder from large container and placed chowder into a shallow container and added ice.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood above cookline in in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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. Operator cleaned the meatslicer during inspection.
Correction: Clean food-contact surfaces of meatslicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1. Floor of walk-in refriderator is noted in need of cleaning. 2. Wall suuronding the hot holding steam table in the kitcken is 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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11/05/2015 | Routine | |
No violations found during this inspection.
Inspection report was discussed with the PIC.
Good food temperatures.
Good datemarking.
Salad bar was re-iced and containers were changed
to a smaller capacity and will be 3/4 filled instead of
filled to top, above the ice line, in order to maintain
at least 41 degrees or below.
This partial inspection included the refrigerated truck(shellfish
sanitation certified) that is being used temporarily
until the walk-in refrigerator renovation is complete.
(to be called when renovation is completed)
No violation noted during this evaluation. | 07/16/2015 | Routine | |
Violations and inspection report were discussed with the PIC.
Very clean.
Violations #3300 - was corrected.
Thank you.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.( Bag of onions);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Pressure washer stored temporarily in kitchen)
(Used to pressure wash hood and filters)
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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03/23/2015 | Routine | |
Inspection report was discussed with the PIC.
Excellent datemarking.
Clean floors.
Excellent food temperatures!
Well-organized walk-ins.
- 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: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the hood and filters have accumulations of grime and grease.
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: Container of cleaning chemicals is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Container of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/16/2014 | Routine | |
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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03/18/2014 | Routine | |
All violations and inspection report were discussed with the PIC.
Raw Shrimp- 36 degrees
Cole Slaw- 38 degrees
Pasta Salad- 40 degrees
Scallops- 32 degrees(walk-in refrigerator)
Milk - 40 degrees
Noodles- 39 degrees
Cottage Cheese- 38 degrees
Excellent food temperatures!
Continue the good date marking.
All foods were covered in reach-ins and walk-ins. Good.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood and filters has accumulations of grime and grease.
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: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/14/2013 | Routine | |
Food facility very clean and organized. Inspection report was discussed with the operator.
No violation noted during this evaluation. | 02/15/2013 | Risk Factor | |
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