The opeartor provided a metal probe thermometer, chlorine and quat test strips and an Employee Health policy at this time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (on a shelf in the side condiment/salad prep area).
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shrimp in the line chicken box was cold holding at improper temperatures (raw shrimp-44F-45F). The operator rapidly cooled the TCS food product..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dining area hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at side wait/bar area and warewashing area measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: Detaching flooring material was observed t various locations on the cookline, rear prep and warewashing areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/19/2016 | Routine | |
Testing of the ES 4000 chemical dishmachine was also conducted at this time ( the chlorine concentration measured 100 ppm ).
- Physical Facilities in Good Repair (repeated violation)
Observation: Detached flooring was observed inthe rear prep/warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/18/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine & quat test strips and an Employee Health policy during today's inspection
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of oysters tags. The tags available did not indicated the last date served or sold of any shellstock.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters were missing in the cookline hood system during operation.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cookline undercounter freezer unit was observed with icing on the condenser/compressor unit and an ambient air reading of 38 degrees F.
Correction: Repair the cookline freezer unit 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 cookline freezer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The ES 4000 warewashing chemical dishmachine tested at 0 ppm, during today's inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: Detached flooring was observed inthe rear prep/warewashing area.
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: Food debris were observed in the rear prep/warewashing area floor drains
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.
- Pests - Controlling Pests*
Observation: A few flies were observed in the rear prep/warewashing area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/09/2015 | Routine | |
Foods in the drawers under the grill were observed between 41-46 degrees F. Ambient air temperature of the drawers under the grill were observed at 40 degrees F. Data logger was set-up and placed in the drawers under the grill. Inspector will return tomorrow to pick up the data logger and to check the dishmachine.
Water had temporarily been turned off to repair plumbing issue, therefore inspector was unable to run the dish machine.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pork, ham and turkey in the drawers under the grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Freezer on the cook line observed with a large accumulation ice noted on the fans. Please defrost this unit. Drawer was observed missing on the make table breading station. Floor in the kitchen is in need of being repaired/replaced. RFP in the employee is in need of being repaired/replaced.
Correction: Repair the 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Dish machine at the bar is not dispensing the proper amount of chlorine residual. All dishes must be run through the dish machine in the back or manually washed, rinsed and sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the women's rest-room was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/27/2015 | Follow-up | |
Thermometer is needed in the make table cooler.
Facility has not purchased oysters in four to five months due to cost.
When preparing meats, such as wings, place back in the refrigerator as soon as possible, to avoid an elevation in food temperatures.
Wall in the beer walk-in cooler in need of being repaired.
Will return on/about April 27, 2015 to check on critical items.
- 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.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled. If employees touch clothing, gloves must changed.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ground beef.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pork, ham and turkey in the drawers under the grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezer on the cook line observed with a large accumulation ice noted on the fans. Please defrost this unit. Drawer was observed missing on the make table breading station. Floor in the kitchen is in need of being repaired/replaced. RFP in the employee is in need of being repaired/replaced.
Correction: Repair the 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine at the bar is not dispensing the proper amount of chlorine residual. All dishes must be run through the dish machine in the back or manually washed, rinsed and sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the women's rest-room was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Entire employee rest-room is in need of being cleaned, including the hand sink.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/14/2015 | Routine | |
Walk-in cooler was repaired. Ambient air temperature noted at 34 F.
No violation noted during this evaluation. | 11/24/2014 | Follow-up | |
Thermometers are needed for the breading station and the walk-in freezer.
A follow-up inspection will occur on/about 11/14/2014.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed server handling dirty dishes and don a pair of gloves to handle clean dishes without washing her hands in between.
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: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container. Oyster tags are not being labeled with the last day that the oyster is being sold.
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) (repeated violation)
Observation: Foods in the produce/cheese walk-in cooler cold holding at improper temperatures. Foods were moved to the protein walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the protein walk-in cooler observed at 46 F.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No chlorine residual present when tested on the litmus paper.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing leaking under the hand sink at the bar.
Correction: Repair and maintain all plumbing components and fixtures.
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11/14/2014 | Routine | |
New hand sink installed by breading station on the cook line.
Install splash guard closest to breading station by the next routine inspection to prevent contamination.
No violation noted during this evaluation. | 08/27/2014 | Other | |
Additional food temperatures: Egg roll - 40, Oysters - 150, Boneless wings - 195, Sour cream - 44.
A new thermometer has been ordered.
Call once hand sink has been installed. This should be done within the next 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Wings in breading station cooler, condiments in tray on the counter, and a few items in the drawers under the grill cold holding at improper temperatures. Condiments were moved to the cooler. Recommended storing less product in the wing cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the employee rest-room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the breading area on the cook line preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at breading area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Hand washing sink in the employee rest-room and at the waitstaff station by the cook line are in need of being cleaned. Do not dump tea and coffee in hand sinks. Entire employee rest-room should be cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/17/2014 | Routine | |
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