all violations shall be corrected within 30 days. Permit expires end of June, 30, 2015.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fly's seen in kitchen.
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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05/07/2015 | Routine | |
All critical violations were corrected. discussed proper cooling techniques with PIC. Cutting boards need to be re-surfaced or replaced.
- Critical: Cooling* (corrected on site)
Observation: Beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the cutting boards is no longer smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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02/03/2015 | Routine | |
Flies seen in kitchen, informed staff that they need to call pest control to control the problem. All critical violations were corrected
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees in the kitchen are drinking from an uncovered container in the food preparation 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: Cooling* (corrected on site)
Observation: She-crab soup noted not being adequately cooled to prevent the growth of harmful bacteria. 5 gallons of it in RI was made 24 hours ago, was reading 50-56F.
Correction: Discard product. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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08/28/2014 | Risk Factor | |
All violations were corrected from last inspection. Permit issued today.
No violation noted during this evaluation. | 06/27/2014 | Follow-up | |
All violations shall be corrected within 45 days. Permit expires end of June.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meats in sink. no running water or sumberged in water.
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
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Baked beans in WI with lid on it. was 107°F after 1 hour.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: chicken, tomatoes, cheese cold holding at improper temperatures. Large prep RI across grill was at 50°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment. It was removed and replaced with a 2-c sink.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. A bug was seen in the back kitchen floor area.
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.
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05/02/2014 | Routine | |
All violations shall be corrected within 30 days. Permit issued today.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/14/2013 | Routine | |
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