All food temperatures taken were internal.
- Utensils - In-Use - Between-Use Storage
Observation: Tongs improperly stored between uses in a bucket of water.
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 - Fixed Equipment, Elevation or Sealing
Observation: The following equipment has been installed in a manner that creates a cleaning hazard: Corner shelving unit in front area has legs that do not extend 6 inches off of floor (Can't clean underneath unit), chest freezer 1 inch off of the ground (no access to clean under it), a shelving unit that is placed directly on the floor has open gaps on bottom shelf that allows debris to fall under unit, but does not allow access for cleaning.
Correction: Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 6 inches off of the floor 3. Completly seal the equipment to the floor in a manner where debris can't fall underneath unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: ice machine has rust in interior top of chest, reach-in cooler has rusting shelves, microwave rusted, storage shelf is corroded, laminate peeling off of end table and storage shelf at front of kitchen and the walk-in freezer door does not shut properly and unit has a large amount of ice built up in the unit.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- 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: some bowls and pots on clean shelf soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: All shelving units in facility, sink fixture faucets knobs, lower prep table shelves, crab storage area, table cloth used on register table, drainboards, various utensil handles, fans, rugs out in lobby, mats in kitchen, display cooler doors, chairs, chest freezer exterior, exterior of kettles on stove, storage containers and condiment storage bins.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing under the ice bin is in poor repair/leaking. Rear drain under grate is clogged, but is still draining.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in food prep areas.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical stuctures are not maintained in good repair: ceiling boards have gaps in between them, floor surface in back of kitchen is not smooth and easily cleanable, some floor tiles are damaged in kitchen/under equipment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are noted in need of cleaning: floors in kitchen (especially under equipment, in mopsink area and in back of kitchen), walls throughout facility (especially around three compartment sink and handsinks).
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handsinks and restroom toilet soiled. Floor drain under grate is not being maintained with lots of debris and slop sitting in space under grate, drain appears to be clogged with debris, but standing water was not noted, just filth.
Correction: Keep handwashing facilities and toilets clean and maintained.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Gnats are seen coming from under drain grate in rear of building. Grate was lifted off of floor revealing a clogged drain and many gnats.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Clean drain and use a certified pest control provider to eliminate gnats.
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03/11/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: three compartment sink not washed, rinsed and sanitized before food prep
Correction: container used to bread fish has build up
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11/04/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open beverages stored in display with food.
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. Store beverages in a designated area.
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07/27/2015 | Risk Factor | |
All food temperatures taken were internal.
Notes: Cement blocks are not sealed and not considered a smooth/easily cleanable surface. Seal or replace with another material that is smooth, non-absorbent, and easily cleanable.Soap up front is hard to pump. Replace soap.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
This facility will require improved lighting.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) collards, green beans and beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ice machine was observed in a state of disrepair and damaged. The walk-in freezer has a large amount of built up ice.
Correction: Repair, replace or discard.
- 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: vegeatable slicer on clean dish shelf with dried up food particles and some bowls on clean dish shelf has dreid up food in/on them..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Some shelving units up front, lower shelves of tables up front, dish drainboards, some shelves in the back, chairs are soiled, front of refrigeration units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean dishes were found stored stored with a cloth bag and a plasitc bag.
Correction: Store 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 (corrected on site) (repeated violation)
Observation: Clean pots were not observed stored in a position to allow air-drying.
Correction: Store in a self-draining position that allows air-drying.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: the floors are damaged in a few areas of facility (especilally up front under equipment/shelves), there is a hole by left enterance into kitchen by floor, the ceiling panels are made of plastic wallboard that have gaps where they meet up, some floors material is not smooth in back of kitchen and walk-in storage (make cleaning difficult)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floors under equipment up front, floors around hot water heater, floors in back room, walls in hallway and behind front metal table.
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* (repeated violation)
Observation: Many ants were seen on front metal table.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Have a certified pest control operator provide pest management services.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Many rodent droppings were observed under the live crab station up front and the wooden shelving unit up front (next to window).
Correction: Remove dead or trapped birds, insects, rodents, and other pests/droppings from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/28/2015 | Routine | |
This follow-up is being conducted to address repeat violations: New bulk foods containers and dispensing containers were bought, soiled refrigerator liner replaced, most shelving units were cleaned, the three compartment sink was leveled and now drains, the back walk-in cooler was cleaned. 2015 Permit Issued.
Work that needs to be continued: routine cleaning off all surfaces, dishes are in need of better cleaning and never set soiled dishes on clean dishes (this was observed during this inspection and last). wash, rinse and sanitize fish coolers in between fill-ups, when hands are being washed, ensure they are washed for 15-20 seconds.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The small rectangle cutting board(s) 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in back room of kitchen not sealed, there is excessive water leakage coming into room from the outside when it rains. The walk-in cooler that does not work has a really foul smell from moisture, this unit is in the back room and should be cleaned out and not used for storage of ice until the source of the smell is found and abated. It is possible it is not sealed as well and moisture is getting in it, or under it.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixtures cover is damaged and lights are no longer effectively shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Insufficient lighting throughout most of facility in food prep areas.
Correction: Provide at least 50 foot candles of light in food prep areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Ceiling vinyl wall board are not seamless and have gaps where they do not meet up, some walls have damage throughout facility, some floor tiles are damaged thoughout our facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Floors under and behind some equipment, walls soiled in many areas especially around sinks, floors in the back room especially around hot water heater are very soiled and hard to clean (clutter).
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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01/30/2015 | Follow-up | |
All food temperatures taken were internal. The walk-in cooler is down and has a very foul odor, please locate source of odor and discontinue using it to store ice or any single service items. Please dump shop vac if it is holding stagnant water and repair drainage issues in building.
A time written time control statement must be provided at restaurant to verify what foods are on time control and how long they stay out before they are discarded.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands at the start of their shift and before they scooped ice for the fish.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Small single use containers without handles are stored down in the food, so the surface a person uses to handle the container is the same surface that may come into contact with the food during storage since there is no handle on the scoop.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food, such as produce is stored directly on shelves of the refrigerator that are very soiled. Many food containers for bulk foods such as seasonings and salt are stored in soiled containers that have not been washed in between fill-ups.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Warewash Sinks and Drainboards, Self-Draining
Observation: The sink compartments of the three compartment sink are not self draining, the sinks base is sloped towards the wall, allowing water to pool.
Correction: Equipment drain boards and sinks must be self-draining to prevent accumulation of standing water. Adjust the sinks posture so that it sits level.
- Equipment - Cutting Surfaces
Observation: The small rectangle cutting board(s) 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following utenisls or food containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning: Many knives had broken tips, some cups and containers were cracked, pitted or damaged.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: many containers, bowls, coolers for fish and food utensils. Clean dishes were stored on soiled surfaces of the 3 compartment sink and clean knives were stored in a container with multiple rodent droppings. Rodent droppings were found on other clean dishes on the clean dish storage rack.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces are noted in need of cleaning: Many shelves throughout facility and dust/soil on objects on those shelves (although the prep tables top surface was clean), outsides of food containers/utensils/equipment, plastic garbage cart by cookline, interior of refrigerators and liner in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level is not observed. There are two hoses with spray nozzles directly attached to fixtures with no backflow prevention device. These hoses are stored in the three compartment sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Hoses were removed from sink and spray nozzles were hung up.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in back room of kitchen not sealed, there is excessive water leakage coming into room from the outside when it rains. The walk-in cooler that does not work has a really foul smell from moisture, this unit is in the back room and should be cleaned out and not used for storage of ice until the source of the smell is found and abated. It is possible it is not sealed as well and moisture is getting in it, or under it.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding
Observation: Light fixtures cover is damaged and lights are no longer effectively shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Common use towels that are visibly soiled are being hung of refrigerator doors for employees to wipe their hands on, or to keep them from soiling the refrigerator door when their hands are soiled.
Correction: Discontinue using the towel, paper towels should be used instead.
- Lighting, Intensity
Observation: Insufficient lighting throughout most of facility in food prep areas.
Correction: Provide at least 50 foot candles of light in food prep areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Ceiling vinyl wall board are not seamless and have gaps where they do not meet up, some walls have damage throughout facility, some floor tiles are damaged thoughout our facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Floors under and behind some equipment, walls soiled in many areas especially around sinks, floors in the back room especially around hot water heater are very soiled and hard to clean (clutter).
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests* (repeated violation)
Observation: Evidence of rodent harbourage exists, multiple droppings were found and many rodent traps were set.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Have a certified pest exterminator come to facility to provide pest management services and find out how pest/rodents may be gaining access to the facility.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of two chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Soap stored on side of prep sink on cutting board and with knife.
Correction: Containers of chemicals, including soap, must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/14/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}. Routine cleaning of handsinks, floors and surfaces should be conducted more often. The three compartment sink does not drain which allows stagnant soiled water to sit in the sink, repairing or replacing sink is recommended.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fryer basket, black pot on clean dish shelf, measuring cups for dispensing, plastic spoons for dispensing some bulk foods.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Fish being prepared were being placed in a soiled bowl with dried food residue buildup. Fish are stored in coolers that are soiled.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces and if not used continuously, clean in between uses, ensure all food residue is removed during cleaning.
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08/22/2014 | Risk Factor | |
All food temperatures taken were internal. The facility has made improvements since the last inspection. Additional work needs to be done with organizing, so the facility will be easier to maintain clean. Some shelving is cluttered and hard to clean and well as the floor in some areas. The water was turned off to the front handsink when inspector arrived. but was turned on for inspector to wash hands. Handsinks should have running water for proper handwashing at all times.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee rinsed his hands with water for approximately 3 seconds before engaging in food preparation.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves to handle fish for a customers order.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses with the handles down in the food product and one scoop had no handle.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs are placed in water at the cookline.
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.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the refrigerators was not properly located in the coldest part of the unit (in the front).
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (digital thermometer) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. The large ice machine up front and the display refrigerator in the back does not work.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Freezer has a large amount of ice accumulating inside
>>Freezer door becomes very hard to open during the summer
>>Some metal racks rusting and/or coating coming off
>>Table up front has water damage
>>Bare wood paper roll dispenser under front prep table needs to be sealed
>>Three compartment sink has rust on drainboard
>>Interior of microwave rusting
Correction: Repair or replace equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: interior of coolers used to store fish.
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: scissors used to cut fish heads.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the scoops used for dispensing foods that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of scoops at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Shelves soiled throughout facility
>>Handles to utensils have black buildup
>>Outside of doos containers soiled
>>Refrigerator doors and handles are soiled
>>Exterior of garbage bins
>>Metal cart in front of three compartment sink (heavy debris buildup)
>>Exterior of most equipment (ice bin, sides of wooden counter etc...)
>>Interior of refrigeration units soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Food utensils were found stored with pencils.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the front hand sink are leaking (hot water line).
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: A soiled towel is being used to dry hands at times, although paper towels are provided and used as well.
Correction: Employees should use 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. Soiled linens can contaminate a persons clean hands.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Ceiling in hallway unfinished
>>Floor tiles are missing, or damaged in a few spots
>>Concrete flooring material in the back room of kitchen is not smooth
>>paint peeling in restroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures in the facility noted in need of cleaning:
>>Floors under shelves and equipment throughout facility
>>Walls in several areas of kitchen
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained in kitchen.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Ants observed in several locations in facility. Two live earwigs were observed, one was crawling on the scissors used to cut fish heads.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped insects were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
05/15/2014 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Person in Charge (repeated violation)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Child was observed laying on blankets placed on the floor behind the display refrigeration unit up front.
Correction: The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. Any children must stay in the designated area that has been put in place for children.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers for MSG, salt and sugar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Tongs used to remove cooked foods from deep fryer were observed placed on dirty side of dish drain in a pan that was soiled with many other soiled pans and containers in it and then reused to take fish out of the deep fryer for an order.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Tongs used for grabbing cooked foods out of the fryer are being placed on the dirty side of dishdrain with soiled pots and pans.
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.
- Food Storage - Clean and Dry Location
Observation: Shortening stored next to mopsink where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the contact paper in poor repair used to line shelves is 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. The digital thermometer the operator had would not turn on.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Deep freezer door ripped apart- insulation hanging out
>>Inside of microwave deteriorating
>>Mops observed deteriorating and soiled
Correction: Repair, or replace damaged equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Unnecessary clutter observed as well, there is no way to clean around the mop sink and hot water heater area with the amount of clutter observed.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: (CORRECTED DURING INSPECTION) The following utensils were observed soiled to sight and touch:
>>clean knives excessively soiled stored in a soiled container and in contact with a green scrubby pad
>>There is no clean side drainboard designation at the three compartment sink, both sides of drainboards are used for soiled dishes, clean dishes are being placed on soiled drainboards with soiled cookware/utensils
Correction: Clean and sanitize these surfaces for food contact. Designate a clean side and dirty side at three compartment sink drainboards
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: (CORRECTED DURING INSPECTION) The following food contact surfaces or utensils were observed soiled:
>>Working container of MSG to which additional product is added were observed soiled and rusted
>>Coolers with fish on ice are soiled on the inside
Correction: Clean and sanitize containers in between refills. Discontinue using rusting containers for the storage of food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>kitchen handsink and knobs
>>shelving throughout
>>exterior of food containers
>>inside of refriergation units
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The following utensils were found improperly stored:
>>Mop bucket and other miscellaneous items stored on the same shelf as pots
>>Tongs were stored on wall in front of mop sink where they are subject to splash
>>Clean knives stored next to handsink
>>Knife observed stored on top of ice machine under flip flops
>>Utensils observed stored in a container with a layer of wet sludge and debris in the bottom
>>Clean dishes observed stored with gloves and scissors
Correction: Store utensils and pots in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: The back door to the facility is not self closing.
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.
- Physical Facilities in Good Repair
Observation: The following physicals structures are not maintained in good repair:
>>Floor and tile damaged at mopsink
>>Floor and tile damaged at entrance into back of kitchen
>>Numerous holes in wall that need to be sealed in back room of kitchen, by cookline and around three compartment sink
>>Floors not sealed to wall under back of three compartment sink
>>Floor in the back of the kitchen needs to be sealed
>>Ceiling panels not sealed to ceiling
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: The following physical structures are noted in need of cleaning:
>>Floors throughout the entire facility- dust,debris and grease build-up
>>Walls around 3 compartment sink, and behind cookline
>>Mopsink area floors and walls soiled
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* (repeated violation)
Observation: Harborage conditions exist:
>>Rodent droppings were found on the floor in the front of kitchen behind the display counter and on the floor under bulk food container shelving in the back of kitchen next to refrigerator/freezer
>>A live earwig was found in between invoice papers hanging from a shelf
>>A live beetle was in the sink
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Numerous dead insects were found on the premises on shelves, in refrigeration units, in between papers and on the floor.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
12/18/2013 | Routine | |
all food temperatures observed are internal.
2013 permit issued.
- Person in Charge (corrected on site) (repeated violation)
Observation: Child in foodservice area.
Correction: Discontinue allowing kids in the foodservice area.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food observed in refrigerator.
Correction: Maintain covered.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: One of the three cannisters is not labeled.
Correction: Label contents.
- Temperature Measuring Devices
Observation: Thermometer not provide in the white GE refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) end caps are missing on rack below prep table
2) knobs missing on stove
Correction: Maintain equipment in good repair and proper adjustment.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers reused for storage.
Correction: Discontinue reuse once original contents have been emptied. Provide approved multiuse containers for food storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior of both kitchen refrigerators
2) exterior of food containers
3) 3 tier shelf left of refrigerator
4) rack storing bread is dusty
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Rolls of saran wrap not stored protected.
Correction: Store protected.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the combination sink.
Correction: Provide paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling in kitchen
2) wall and ledge at three compartment sink
3) grease trap
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Cobwebs present on wall at prep table.
Correction: Clean to remove.
|
01/02/2013 | Routine | |
all food temperatures observed are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered food observed in the refrigerator.
Correction: Maintain foods covered in storage to protect from contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: One of three canisters on prep table are not labeled.
Correction: Label contents.
- Food Storage Containers - Identified with Common Name of Food
Observation: Lump crab meat in the fish display case is not properly labeled with manufacturer's label.
Correction: Ensure packaged food purchased for retail sale or properly labeled to ensure it is a from an approved source.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Portioned cups of potato salad are stored below condensation in the small display refrigerator.
Correction: Discontinue storing food in areas where condensation may drip or collect.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Coleslaw and potato salad in small display refrigerator are cold holding at improper temperatures (44-45*).
Correction: Cold hold potentially hazardous foods at or below 41*. Advised to relocate these products to a refrigerator capable of cold holding at or below 41*.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Breading is not being sifted once every 4 hours and stored in a clean container for re-use.
Correction: Corrected. Use a working amount of breading for each order OR sift bulk breading at least once every 4 hours. Transfer sifted breading into a clean container.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard box used to store personal items.
Correction: Provide washable durable containers for storage as cardboard could lead to pest control problems.
- Equipment - Good Repair and Proper Adjustment
Observation: The equipment are in poor repair:
1) end caps missing to the rack below the prep table
2) side of fryer on left is corroded
3) knobs missing to stove burner on left
4) the wood splash guard at the front hand sink has split/is in poor repair
Correction: Maintain equipment in good repair to faciliate cleaning.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) at the wrapping table 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer's containers are reused for storage.
Correction: Discontinue the use of the containers once the original contents have been emptied. Provide approved multi-use containers for storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior of both kitchen refrigerators
2) exterior of the three canisters on the prep table
3) sides of fryers
4) stove drip trays
5) partitions at fryers
6) three tier shelf left of the kitchen refrigerators
7) exterior surfaces of all coolers
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Utensils in container are stored with the food contact surfaces upwards.
Correction: Store utensils with the HANDLES upwards to prevent contamination of the food contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the combination sink.
Correction: Corrected. Ensure all hand sinks are supplied with paper towels.
- Lighting, Intensity
Observation: Lighting insufficient at prep table.
Correction: Increase lighting to provide at least 50 foot candles. Change out light bulbs as needed.
- Physical Facilities in Good Repair
Observation: Small section of wall around light switch cover in the back area is damaged.
Correction: Repair the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are in not clean:
1) ceiling in kitchen (from food splash)
2) floor below fryers
3) floor below three comparment sink
4) wall and ledge at the three cmopartment sink
5) grease trap
6) vent hood system
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: 1) Cobwebs present around hot water heater and combination sink.
2) Ants present on wrapping table.
3) Few rodent droppings observed on shelf and floor left of the refrigerator.
Correction: Use approved methods to control pests. Clean to remove cobwebs and rodent droppings.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Hand soap stored above fish preparation sink.
Correction: Corrected. Store chemicals BELOW food service and preparation areas.
|
08/06/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge (corrected on site)
Observation: Child in foodservice area.
Correction: Only persons necessary to the food establishment operation are allowed in the food preparation, food storage, or warewashing areas.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up inside display freezer.
Correction: Repair freezer and remove ice build up.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides and interior of fryer
2) wire shelf above prep table
3) breading rack shelf
4) backsplash dusty at three compartment sink
Correction: Clean.
- Kitchenware and Tableware
Observation: Serving utensils in buckets above three compartment sink and adjacent to the fish scaling sink stored with food contac surface upwards.
Correction: Store utensils with handles presented upwards.
- Living or sleeping quarters - Separation (corrected on site)
Observation: Blanket and pillow observed in food service area.
Correction: Corrected. Remove and discontinue providing these in the food service areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below fryer
2) floor below three compartment sink
3) floor below ice machine
Correction: Clean.
- Pests - Controlling Pests*
Observation: 1) Few rodent droppings on bottom shelf of rack next to black GE refrigerator.
2) Cob webs present at the prep table.
Correction: Clean to remove and monitor for pest activity. Contact Certified Pest Control operator if necessary.
|
03/30/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage stored on cutting board at wrapping table.
Correction: Corrected. Store personal beverages separate and BELOW food and food contact surfaces.
- Food Storage - Clean and Dry Location
Observation: Food (coleslaw) stored below drain tray of True display.
Correction: Relocate coleslaw. Discontinue storing food below condesation or splashes from condensation.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: Right drainbaord of three compartment sink is not clean.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Various food containers/trays not clean on rack across the fish scaling sink.
Correction: Clean and sanitize these containers.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) bottom interior of fish display
2) shelves across walk-in freezer
3) sides of fryers
4) stove drip trays
5) fryer box pallet (casters)
6) exterior of fish coolers
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at front hand sink.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor stained below equipment (see kitchen, wrapping table)
2) panel above fish scaling sink
3) ledge along three compartment sink
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Cobwebs present under fish display and on rack next to mop sink.
Correction: Clean to remove.
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Kid shoe and toy stored on fish cutting/wrapping table.
Correction: Corrected. Relocate/remove these items from the premises.
|
11/21/2011 | Routine | |
all food temperatures are internal.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Souffle cup used to dispense crab seasoning.
Correction: Use approved utensils with handles to dispense food. Store the handle out of the food contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Steamed crabs in the walk-in cooler are cold holding at improper temperatures (52-57*)
Correction: Advised that crabs can not be consumed/sold and to discard crabs. Operator to take home for compost.
- Equipment - Good Repair and Proper Adjustment
Observation: Section of trim above the fish scaling sink is corroded
Correction: Resurface/paint the trim.
- Warewashing Equipment, Cleaning Frequency
Observation: Right side drainboard of three compartment sink is not clean.
Correction: Clean the drainboard.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces aren to clean:
1) fryer cabinetry
2) stove drip trays
3) crab sorting table
4) interior surfaces of fish display (below trays)
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Wall peeling at restroom handsink
2) Floor tile damaged near walk-in freezer
Correction: Repair the wall to provide a smooth and easily cleanable suface. Repair/replace the damaged tile.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures:
1) window ledge next to front freezer
2) panel above fish scaling sink
3) minimal grease and debris below fryers
Correction: Clean. Window ledge cleaned during evaluation.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests i.e. observed several spiders in webs in fish display cooler. Also, cobwebs observed in several areas of the facility, particularly below/around equipment.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead or trapped @ Pest/Animals@ was found on the premises (front window sill).
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
08/12/2011 | Routine | |
all food temperatures are internal.
- Non-Food Contact Surfaces
Observation: Top of vent hood system dusty and tcaky (from grease).
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall peeling at restroom handsink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Minimal to moderate food debris on floor below:
1) steamer (not used)
2) fryer
Correction: Clean.
|
04/12/2011 | Routine | |
Food temperatures observed are internal. No orders filled during evaluation. Cleaning and maintenance is MUCH IMPROVED. Continue efforts in maintaining the facility and components clean and in good repair.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hush puppy batter in bowl on prep table holding at 46*.
Correction: Corrected. Batter discarded. Cold hold batter at 41* or below or use time as a control to ensure batter is used or discarded within 4 hours of mixing--the time the batter is mixed shall be labeled/measured.
- Plumbing System Maintained in Good Repair
Observation: The handsink adjacent to the front three-compartment sink is draining too slow.
Correction: Repair the sink so it is properly draining.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeted runners are used to cover the floor in the foodservice area at the front of fish display.
Correction: Remove the carpet. Operator may use rubber mats to cover the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall vent dusty above ktichen three-compartment sink.
Correction: Clean.
|
01/12/2011 | Routine | |
All food temperatures are internal. Per operator, the steamed crabs in the walk-in cooler will be discarded. They are stored inside the unit to control odor).
Advised operator that 2011 permit may not be issued until the physical facilities and non-food contact surfaces are thoroughly cleaned.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not properly washed prior to handling food.
Correction: Wash hands in the kitchen prior to handling food in the kitchen (front area separated from kitchen by plasict curtain strips).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Collard greens and crab batter in the mini refrigerator are cold holding at improper temperatures (48, 45*)--there was ice build up in the refrigerator.
Correction: Corrected. Collard greens discarded. Crab batter relocated to Full size refrigerator. Cold hold potentially hazardous foods at or below 41*.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Coleslaw buckets reused.
Correction: Discontinue using these for storage once the original contents have been emptied. Provide washable multi-use containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces of equipment stored on the shelf/shelves adjacent to the coolers are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) walk-in cooler door gasket
2) plastic curtains separating front-back area
3) shelves inside full size GE refrigerator
4) Lower exterior of display freezer
5) top of grease trap
6) coolers storing retail fish
7) crab sorting table
Correction: Clean.
- Kitchenware and Tableware
Observation: Utensils in containers at two compartment sink and three-compartment sink are improperly stored.
Correction: Store the utensils witht he handles/upwards.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Handsink next to three-compartment sink is not draining/slow to drain.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the combination mop-handsink.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the mop-hand sink.
Correction: Provide a supply of paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair
1) wall below left drainboard of three-compartment sink has peeling paint
2) minor leaks at ceiling adjacent to back door
3) floor tiles not grouted below kitchen sink drainboard
4) floor below ice machine (not finished installing)
5) wall panel at handsink no longer sealed to wall
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls below 2-compartment and 3-compartment sink
2) floors in general below equipment
3) wall covering at light above the three-compartment sink
4) wall below left drainboard at three-compartment sink
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Unnecessary items stored on premises with foodservice items.
Correction: Remove these items from the premises. Keep personal belongings including food physically separate from the foodservice items.
|
09/29/2010 | Routine | |
Restaurant representatives - add corrected or new information about Mr. Seafood, 504 E Mercury Blvd., Hampton, VA 23663 »