Permit displayed. Certified Food Manager (CFM) present. Active managerial control. Facility is clean and organized. Discussed the following with the CFM: 1) Employee health and sickness policy (FDA Form 1B provided) 2) Train employees on proper gloves use, and in sanitizing in use knives 3) Place an asterisk by the word "Steak" on the item "Island Steak and Shrimp" in both menus (To Go and Main menus) 4) Transfer current ServeSafe certification to Chesapeake Certified Food Manager's certification. 5) Discontinue using the high temperature dish machine until the rinse temperature, and the sanitization pressure are working accurately. 6) Repair grout by the soda station to prevent water from pooling on the floor.
Health permit issued.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oyster tags. Certified Food Manager (CFM) corrected this by re-organizing the tags in chronological order and placing "Last Sold Date" on each tag. CFM maintains a separate log for recording dates of when the last oyster was sold.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Container of spatulas stored in water <135 F and drip well used for storing a scoop is not able to maintain water in the well so that the scoop remains completely submerged.
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.
- 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 165 F - 175 F. Certified Food Manager (CFM) contacted an "Ecolab" professional and the professional visited the facility during this inspection and is currently working on fixing the sanitization temperature.
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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. The pressure gauge read 7 psi during the sanitization rinse cycle. Certified Food Manager (CFM) contacted an "Ecolab" professional and the professional visited the facility during this inspection and is currently working on fixing the sanitization pressure.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize 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 dishes and food 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: Surfaces around soda nozzles, inside of the 2 door combo unit freezer, gasket of the combo unit, catch trays of the grill.
Correction: Maintain non food contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Exhaust air ducts are not being cleaned. Dust build up observed around the exhaust duct on the ceiling tiles located directly above clean dishes.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/24/2016 | Routine | |
Kitchen Manager and General Manager in process of completing Certified Food Managers Class.
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the in walk in refrigerator.
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: tongs stored on stove handle, shucking knifes on soiled shelf, ice cream scoop in well missing tube.
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 (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 - Miscellaneous Sources of Contamination (corrected on site)
Observation: Raw chicken being weighed and prep on prep table with food storage containers uncovered containing ready to eat foods.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, lobster bisque, calamari, shrimp cold holding at improper temperatures
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving observed throughout facility and in docking area are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace or repair equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer and Traulsen freezer has build up of ice and was observed in a condition that prevents necessary maintenance and easy cleaning. The ice machine is in need of servicing - ice not kept frozen and freezing into large clumps of ice, that is then broken up with a metal paddle, by employees. The door gasket to the chest freezer is in poor repair. Hood grease pan in back is missing.
Correction: Repair the above 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards observed on prep line were heavily scratched 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Serving food dishes observed with food debris stuck to food contact surface and loose food debris observed in dishes on clean drying rack. Shucking knives observed soiled resting on soiled shelf. Shelving used to store dishes, utensils, storage containers that come in contact with food contact surfaces observed corroded and soiled.
Correction: Clean and sanitize these surfaces for food contact.
- 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: inside of the ice machine, equipment used to hold ice scoop and large metal paddle used to break up ice in ice machine, knife magnet by back hand washing sink.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. When tested, no sanitizer or a low concentration of chemical sanitizer was found in the 3 compartment sink at the bar.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: small forks, brushes, picking tools.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser/container to protect from possible contamination.
- Refuse Outside Receptacles
Observation: The dumpsters were observed damaged and in need of cleaning.
Correction: Maintain dumpsters in good condition and keep dumpster and area surrounding clean and sanitary.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: The refuse container storage area was observed heavily soiled..
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outdoor Areas, Surface Characteristics
Observation: Exterior surfaces of building is not weather-resistant. Observed areas of the outside of the building in need of repair.
Correction: Exterior surfaces of building shall be constructed of weather-resistant materials.
- Physical Facilities in Good Repair
Observation: Observed areas in facility, including dock storage area, that are not maintained in good repair: ice cream scoop well - holes in walls around pipes, corner of wall near ice cream scoop well detached, replace damaged ceiling tiles throughout facility, replace ceiling tiles missing over ice machine, re-seal prep sink to wall in back of kitchen, cover hole in wall near racks containing clean dishes, areas in bar not maintained, wall sagging near dock area door.
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: Entire facility (drains, walls, hard to reach areas and open areas of flooring, etc...) 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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05/05/2015 | Routine | |
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