- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after removing gloves and putting on new ones.
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.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Packaged food stored in direct contact with water(beer bottles and cans submerged).
Correction: Store packaged food in contact with drained ice. Do not sore in direct contact with water.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employee failed to sanitize stem thermometer before taking a food temperature.
Correction: Clean and sanitize stem thermometer before taking food temperatures.
- Cloths - Wiping Cloths - Use Limitation
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the various ready-to-eat (RTE) foods (sour cream, fish dip,,,) in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all RTE food is served, sold or discarded by the ""consume by"" date, 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.
- Temperature Measuring Devices
Observation: A number of refrigerator/freezer thermometers are either broken or inaccurate.
Correction: Provide an accurate temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at the bar.
Correction: Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The top of the chest freezer at grill observed in a state of disrepair.Wooden store room shelves in need of cleaning and repainting.
Correction: Resurface the freezer lid and shelves 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* (repeated violation)
Observation: The following equipment surfaces were observed soiled to sight and touch: all freezers, microwave interior, plastic wrap dispenser, keg box, back bar refrigerator,...
Correction: Clean and sanitize these surfaces. Detail clean equipment legs, wheels, drip trays,....
- Handwashing Cleanser - Availability
Observation: Soap dispenser in disrepair and towel dispenser empty in back bar.
Correction: Hand soap and paper towels must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Ventilation - Mechanical Ventilation
Observation: Ventilation fan in front ladies' room is not currently working.
Correction: Repair the fan. Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in front bar, employee rest room and walk in are not maintained in good repair
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: Kitchen walls and ceiling 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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03/22/2016 | Routine | |
New refrigerator looks good, ensure all foods in it are maintained <41F. Remove old refrigerator and any other unneeded equipment from the premises.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tag missing from the tub of oysters.
Correction: Ensure the tag remains with the shellstock container until all of the product is used. Write the date on the tag and retain for 90 days.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Shrimp thawing in sink next to sink of soiled equipment.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Perform cleaning tasks and food preparation at different times. Clean and sanitize sinks between uses.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Inadequate consumer advisory in the menu.
Correction: Place an asterisk next to the name of each food offered cooked to order. At the bottom of the same page, place the disclosure and warning.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Top of chest freezer at cookline observed in a state of disrepair. Wooden shelves in store room in need of cleaning and repainting.
Correction: Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Repaint the shelving.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment was observed soiled to sight and touch: stove, wrap dispenser, black refrigerator, ticket printer, ice bin in back bar, utensil drawer, wire racks, slicer and cart.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall and floor in employee rest room are not maintained in good repair Bar and walk in floors in need of resealing.
Correction: Repair wall below hand sink in employee rest room. Reseal concrete floors where needed. 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: Kitchen floor, walls, baseboard, ceiling, rest room fans 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.
- First Aid Supplies, Storage
Observation: First aid supplies/medications are not being stored in a kit or container
Correction: Store first aid supplies/medications in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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12/16/2015 | Routine | |
*SEVERAL REPEAT OBSERVATIONS. WORK ON DETAIL SANITATION, PEST CONTROL, AND MAKING NEEDED REPAIRS.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of drink bottles in the back bar is also for drink ice.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Sugar stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory incomplete.
Correction: Place an asterisk next to the name of the individual foods offered raw or undercooked. On the same page, provide an asterisk with the warning of increased risk for foodborne illness from consuming these products.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerator by stove.
Correction: Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no quats test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair: 1 rusty walk in racks, 2. broken gray utensil tray, 3. wooden shelving in store room in need of cleaning and repainting, 4. beer well leaking all over shelf in front bar, 5. lid of small chest freezer is peeling, in need of repainting.
Correction: Repair the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: Some cutting boards are scratched, scorched, or 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: ice makers, prep tables, drawers and contents, plastic drawer units, plastic wrap dispenser, plastic containers of seasonings, refrigerators, freezers,....
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the stove, refrigerators, freezers, shelves,....have accumulations of grime and debris.
Correction: Clean all surfaces 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 (repeated violation)
Observation: Single service items observed unprotected from contamination in store room.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Dressing Areas and Lockers - Designation
Observation: Phone, drink, cigarettes on prep table.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in walk in, employee rest room, and front bar are not maintained in good repair
Correction: Resurface/reseal floors to provide a smooth, nonabsorbent, and easily cleanable surface. 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: ALL kitchen and bar walls, baseboards, floors, doors, ceilings, mop closet, .... 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.
- 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 systems and vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Numerous flies observed in the kitchen.
Correction: Keep outer openings closed. Eliminate food sources and wet areas.Eliminate harborage conditions. Enlist the services of a licensed pest control operator as needed. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/31/2015 | Routine | |
*Numerous violations observed. Develop and enforce a detailed cleaning program that covers ALL equipment and facility surfaces. Make all noted repairs promptly. Conduct and document ongoing food safety training for all staff.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Sugar container observed on floor under insect collection device.
Correction: Store ALL food at least 6" off the floor 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk in the refrigerator, the food should have been discarded 2 weeks ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no quats test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in disrepair: 1.new beer well is sweating all over shelf and floor below, 2. lid on small chest freezer is peeling and damaged, 3. wooden shelving in storage area in need of repainting.
Correction: Repair the noted items 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice makers(inside and out), refrigerators, freezers, plastic wrap dispensers, can opener, all red cabinets, shelves, tables, drawers, back bar drink gun, ...
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the stove, trash cans, black refrigerators' exteriors, plastic drawer units, equipment legs, .....
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: side door does not stay closed by itself.
Correction: Repair the door. 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 (repeated violation)
Observation: Front bar floor, walk in floor, and employee rest room floor need resealing/repair.
Ceiling access in kitchen is not finished to be smooth, easily cleanable, and nonabsorbent.
Walk in door handle in disrepair.
Exhaust fan in front ladies' room does not work.
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: Kitchen floors, walls and attached equipment, ceiling, doors, rest room exhaust fans, .... 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Some soap and paper towel dispensers are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment on the side of the building.
Correction: Remove ALL unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaner at bar 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*
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/03/2015 | Routine | |
*Health Permit expires in March. Submit application and fee and correct all violations by the end of the month.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oyster when removed from their tagged or labeled container. No tag with product in bus tub.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed several liquor bottles not protected from contamination at back bar because they are covered .
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
- Temperature Measuring Devices (repeated violation)
Observation: Some temperature measuring devices located in the refrigerators are not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Sanitizing Solutions, Testing Devices
Observation: The quats test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions is discolored and has no color comparator..
Correction: Obtain a new, complete quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters are soiled and have gaps in between filters.
Correction: Clean and reinstall hood filters to eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plastic containers, lids, and rubber scrapers observed in a state of disrepair and damaged.
Correction: Remove all damaged containers, lids, and scrapers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Top of small chest freezer in disrepair.
Correction: Resurface the top of the small chest freezer.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution dispensed at the warewashing machine was not at an acceptable concentration.
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. To minimize workload you can move to all single service utensils.
- 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: sugar container, plastic wrap dispensers, ice makers (inside and out), sandwich press, slicer and cart, back bar refrigerator,....
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the stove, black refrigerators, wire racks, store room shelves, back of the sandwich unit, plastic drawers,...have accumulations of grime and debris.
Correction: Clean all surfaces 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 (repeated violation)
Observation: Single service items (small store room, back, bar) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Bar floor, walk in floor are not maintained in good repair
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: Floors throughout, rest room exhaust fan covers 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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02/25/2015 | Routine | |
- Critical: Hands - When to Wash* (repeated violation)
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: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Ensure wiping cloths used with raw animal foods are kept separate from cloths used for other purposes.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses(<150 ppm quat sanitizer).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(150-200ppm quats) between uses.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the prep date of 10/19 on the rice in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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
Observation: The lid to the small chest freezer was observed in a state of disrepair and damaged.
Correction: Repair/resurface the lid 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled: drawer of utensils, numerous soiled plastic containers stored as clean, slicer cart, wrap dispensers, both black refrigerators,spice containers, ...
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the stove, black refrigerators, wire racks,...have accumulations of grime and debris.
Correction: Clean all surfaces 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 (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Employee rest room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: Towel dispenser at front bar is in disrepair.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: bar floor, walk in floor, floor at ware washing machine.
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: Kitchen floor, employee rest room, chemical store room,.....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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood systems are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Numerous flies observed in the facility.
Correction: Protect outer openings and routinely inspect premises for pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Some spray bottles of cleaners 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*
Observation: Container of cleaner in back bar cainet is stored over single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/28/2014 | Routine | |
Improvements noted. Continue employees' food safety training and sanitation efforts. Make needed repairs .
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container.
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)
Observation: Foods in the unplugged sandwich unit 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.
- 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: tea station, white plastic drawers, knife drawer, slicer cart, drink gun ay back bar.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on the back bar hand sink and with food contact surface exposed.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor and away from splash.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair: damaged toilet in back men's room.
Correction: Repair/replace and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: front bar floor, walk in floor, floor by dish washer.
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: Kitchen floor areas 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.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Numerous flies observed in the kitchen.
Correction: Work with your licensed pest control operator to eliminate the flies. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. *New fly lights have been installed in the kitchen.
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07/14/2014 | Follow-up | |
*Poor food safety and sanitation practices observed, numerous repeat violations. 30 DAY REINSPECTION to follow. Train all kitchen staff in safe food handling, personal hygiene, sanitation,.... and provide documentation of the training.
- Critical: Hands - When to Wash*
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: Eating, Drinking, or Using Tobacco*
Observation: A cook is 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.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Numerous soiled wiping cloths observed on kitchen equipment and on floor.
Correction: Properly use and store wiping cloths.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses(>100ppm chlorine in solution bucket).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter stored at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in a number of refrigerators.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation leak under prep area refrigerator.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: ice maker inteiors, all refrigerators, freezers,slicer cart, tables, wrap dispensers, drawers, spice containers, sauce bottles, black plastic basket on prep table,,...
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the refrigerators, freezers, wire racks, storage shelves, trash cans, stove,.......have accumulations of grime and debris.
Correction: Clean ALL surfaces 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: Single service items observed stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair: damaged toilet in back men's room, damaged sink in back ladies' room.
Correction: Repair/replace and maintain all plumbing components and fixtures.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Employee rest room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repairFront bar and walk in floors.
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: Kitchen floors, ceilings, walls, doors,....throughout, rest rooms 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee's clothing, shoes improperly stored.
Correction: Store employees' clothing and personal items in a seperate designated area.
- Critical: Pests-Controlling Pests*
Observation: Numerous flies observed in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/11/2014 | Routine | |
*2 registered for March recertification class. ** Health Permit Renewed
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses (50-100ppm chlorine).
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the sandwich unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods (spice containers).
Correction: Discontinue the reuse of manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: Spice and sauce containers, small freezer interior.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following surfaces have accumulations of grime and debris: stove, timers, key pads, store room shelves, slicer cart, old cook book, white wire racks,...
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Employee restroom is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ALL lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair: front bar floor & walk in cooler floor
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. *Floor scheduled to be resurfaced in near future.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure in the kitchen area are noted in need of cleaning: kitchen floors, ceilings, and walls.
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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03/03/2014 | Routine | |
*ONE MANAGER CERTIFICATION HAS EXPIRED, CLASS SCHEDULES PROVIDED. SAMPLE EMPLOYEE HEALTH POLICY PROVIDED. **Remove homemade jam from the restaurant.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Establish a written employee health policy. Have the license holder require employees or applicants report to the person in charge any information about their health and activities and if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Jewelry - Prohibition (repeated violation)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of juice bottles is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food and drink storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the bottom of the refrigerator next to the stove cold holding at improper temperatures
Correction: Discard foods that have exceeded 41F for four hours or more and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich unit and refrigerator by the stove.
Correction: Provide a temperature measuring device in the front of all hot and cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Beer bins observed rusty, in a state of disrepair and damaged.
Correction: Replacing bins at both bars in the near future to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice makers (inside and out), sugar and flour bins, slicer and cart, white upright freezer, wrap dispensers, refrigerator by stove, ...
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the trash cans, pager, stove, all wire racks, ....have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups at ice maker observed unprotected from contamination, missing cap to the dispenser.
Correction: Store single service items in its original protective packaging or inverted in an approved, covered dispenser.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in both bars and the walk in unit are not maintained in good repair
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: Kitchen walls, doors, floor areas, and ceiling 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners 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.
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11/06/2013 | Routine | |
*Train all staff in safe food handling principles and ensure they are applied.
- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container(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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in refrigerator next to the stove cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE), previously frozen BBQ, and chili in the refrigeration unit are 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. *Account for time food is in the freezer. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cream and hot dogs in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the reach in units were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The fry flour lid was observed in a state of disrepair and damaged.
Correction: Replace the damaged lid.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:ice makers, sauce bottles, spice containers, flour and sugar bins, wrap dispensers, freezers, sandwich press, seasoning pans, slicer cart,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the refrigerators, freezers, sauce and spice holders, pager, ...have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in bars and exterior door frame in kitchen cooking area are not maintained in good repair.
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: Kitchen floor, walls, baseboards, doors, walk in floor, bar floors,.... 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.
- Critical: Pests-Controlling Pests*
Observation: Flies and fruit flies observed in the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other approved methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Side of building has accumulation of litter.
Correction: Maintain the premise free of litter.
|
07/30/2013 | Routine | |
*Needed repairs noted on last inspection have been completed satisfactorily. Health Permit renewed.
No violation noted during this evaluation. | 04/11/2013 | Follow-up | |
Owner agrees to correct all remaining items within 2 weeks. Health Permit will be renewed at that time. Submit application and fee to the Ches. Health Dept, Room 238.
- Jewelry - Prohibition (repeated violation)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage - Clean and Dry Location
Observation: Food (drinks) stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Undercooked animal-derived foods are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Exceptions (repeated violation)
Observation: Gaps around doors leading into the smoking area from the non-smoking area.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A number of walk in racks are rusty, in a state of disrepair.
Correction: Repair/remove/replace the refrigerator racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the black refrigerators and some store room shelves have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in both bars and the employee rest room are not smooth and easily cleanable, are not maintained in good repair
Correction: Repair/resurface noted floor areas so that they are smooth and easily cleanable. 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: Walk in floor and walls, bar floors, and employee rest room floor 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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03/21/2013 | Follow-up | |
*NUMEROUS REPEAT VIOLATIONS OBSERVED. NOTICE OF VIOLATION AND REINSPECTION IN MARCH FOR HEALTH PERMIT RENEWAL. CORRECT ALL ITEMS BY THAT TIME. WILL NEED TO VERIFY APPROVAL OF NEW SMOKING AREA OBSERVED TODAY. POST CURRENT HEALTH PERMIT IN THE CUSTOMERS' VIEW. ESTABLISH AND ENFORCE A DETAILED CLEANING SCHEDULE THAT COVERS ALL SURFACES AND EQUIPMENT.
- Jewelry - Prohibition (repeated violation)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The staff is 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: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses (>400ppm chlorine today).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Food Preparation
Observation: Soiled clipboard observed on sandwich unit board.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on a number of commercially processed ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked burgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in some of the reach in units.
Correction: Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Exceptions
Observation: No door or open door between smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plastic containers and lids, rusty refrigerator racks observed in a state of disrepair and damaged.
Correction: Repair/remove/replace the plastic items and refrigerator racks 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: numerous plastic containers, lids, pitchers, large ice maker, wire racks, cutting boards, slicer/cart, wrap dispensers, chest freezers,......
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the kitchen equipment (reach ins, all wood and wire racks, cookline, walk in, timers, ....) have accumulations of grime and debris.
Correction: Clean ALL surfaces 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 connections under the kitchen and bar sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back bar.
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 Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ALL lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Exhaust fans in some rest rooms are not maintained in good repair Bar and employee rest room floors not smooth, sealed, and easily cleanable.
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: Kitchen floor, walls, outlets, walk in, employee and back mens rooms 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities and dispensers are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working container of cleaner 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*
Observation: Container of cleaner hanging over clean equipment and utensils are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
- First Aid Supplies, Storage
Observation: First Aid Supplies are not being stored in the kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
01/31/2013 | Routine | |
*POOR SANITATION OBSERVED AND MANY REPAIRS NEEDED. REINSPECTION IN 30 DAYS. CORRECT ALL NOTED VIOLATIONS. Modify consumer advisory on menu to connect it to applicable items.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoops improperly stored between uses.
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. Store soiled cloths in the linen service bag.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chili in the freezer 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 frozen. Mark the date the food is thawed and use the product within six 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) fish dip, rice, ...in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in some of the reach in units.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The beer bottle iced unit is not properly designed to completely drain.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Wooden tables behind bar observed heavily soiled, in need of refinishing. Wood shelving throughout the kitchen in need of repainting.
Correction: Resurface the wooden surfaces 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: Ice maker lid observed in disrepair.
Correction: Repair/replace ice maker lid.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises(drink gun unit).
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the oyster station is heavily scratched and scored and has rusty screws in the food contact surface. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cups were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
- 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: cutting boards, rubber spatulas, slicer, freezer interiors, drink guns, taco shell basket, spice rack, utensil tray, sugar bin, flour container, .....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of all cooking equipment, shelves, trash cans, tables, .....have accumulations of grime and debris.
Correction: Clean ALL surfaces 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: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in a number of rest rooms was 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container in one ladies room.
Correction: Install a covered refuse container for the disposal of feminine products in the ladies room.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back bar.
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 Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors: exhaust fans not working in any rest room.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: damaged ceiling in the kitchen, damaged floor and baseboards in front bar.
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: ALL kitchen walls, floor, windows, ceiling, vents, baseboards, doors, bar floors,.....all 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Rest rooms noted in need of thorough cleaning . Walls, ceiling need repainting with a light colored, gloss paint.
Correction: Keep rest room facilities clean and maintained. Repaint with a washable product.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners 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.
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03/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Redbones Raw Bar, 445 Battlefield Blvd. N, Chesapeake, VA 23320 »