Did not get Hot Water Heater Replaced as indicated. Will Be Closed December 21 to January 1 for Christmas Holiday and will replace water heater when closed. Will also do a thorough cleaning of meat slicer when closed.
No violation noted during this evaluation. | 12/17/2015 | Follow-up | |
It is recommended that all food products reheated for hot holding be reheated to 165 or above on stove top before placing into holt holding unit.
Ensure dish machine is sanitizing all part of the dish rack adequately. Check machine once booster brought up to proper temp. If not sanitizing all dishes, in 3-vat sick until machine operating properly.
Separate and label food for personal consumption.
Possible Inadequate supply of hot water fro older hot water heater. Owner indicated that he has purchased a new water heater and waiting to install. Owner states should installed by Dec 7 th.
Good cold holding temp observed in all cold holding units.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the Shell Stock (Clams) are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Discussed tag retention with owner.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in walk-in, Flour on Floor, .
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact parts of Meat slicer and Stem are of Stand Mixer were observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
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12/03/2015 | Routine | |
Premises in need of cleaning and the removal of unnecessary items. These items are not related to the food establishment but create a vermin harborage condition risk to the food establishment. Recommend management certification
- Person in Charge
Observation: Owners not demonstrating adequate hand washing, prohibiting bare hand contact .
Correction: Owners shall demonstrate and train employees on when to wash hands and limiting bare hand contact with ready to eat food items.
- Critical: Employee Health* (corrected on site)
Observation: Employees inadequately trianed as to food borne disease symptoms reporting. Provided education material to owner.
Correction: Educate employees of symptoms and diseases requiring reporting .
- 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 mopping floor or other duties where hands were contaminated. Discussed this with owner.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Dicussed this with owner.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Faucet at mop sink and bar sink and pipe at dish machine leaking.
Correction: Repair leaks at sinks to avoid potential overload of sewage system and repair leaking pipe to prevent leakage onto floor..
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Screen Door into kitchen is not tight fitting of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. This has been cited in the past. This shall be corrected before warmer weather when insects and other vermin become prevalent
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Cook area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of Cleaners stored over clean side of 3-vat sink are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of away from clean equipment or where food could be contaminated.
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12/03/2014 | Routine | |
Screen door at back kitchen entry is not tight fitting. This is not a violation today as cold temperatures preclude flying insects. Shall be repaired before warmer temperature.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease. Employee Healthinformation provided to operator and explained importance or disease reporting.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling washed lettice with their bare hands. Emp
Correction: lyee used bare hands to "Rake" washed lettice from Bowel.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in dishwash area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of Hydrogen Peroxide stored on work table by meat slicer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/11/2013 | Routine | |
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