Violations discussed for correction
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab meat 56F 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep line
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: prep line cooler was observed in a state of disrepair and damaged.
Correction: Repair the cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the prep cooler line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
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03/07/2016 | Routine | |
Operator said seafood prep refrigerator was repaired after my inspection last week. Is holding at proper temperatures today.
- Thawing (repeated violation)
Observation: Improper methods used to thaw scallops. Operator said scallops (in temperature danger zone on prep refrigerator) had just been thawed.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Scallops and Alfredo sauce on prep unit are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/10/2015 | Follow-up | |
Operator moved potentially hazardous foods from unit which is not holding at proper temperatures. Operator said units will be monitored and not used if food cannot be maintained at or below 41 degrees F. She said 11 a.m. logs indicated unit was holding at 42 degrees F. Advised to set at lower temperature to assure unit is cold throughout day. Other seafood prep unit is holding PHF out of temperature on top. Advised to keep top closed and put less food on top. Bottom of that unit is 38 degrees F.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oyster and clam tags.
Correction: Date of final use of batch is not noted on tag.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazrdous food on top and bottom of one seafood prep table and on top of seafood breading prep table is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/06/2015 | Routine | |
Violations discussed for correction
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Tags missing from the oyster/mussel containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling, Heating, and Holding Capacities
Observation: Front prep unit is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the front prep unit to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Toilet Rooms - Enclosed
Observation: Toilet room door 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
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 - Cleaning Frequency and Restrictions
Observation: Floor in the kitchen 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping rag bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/03/2015 | Routine | |
Standardization inspection conducted. Critical violations corrected during inspection.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Barbecue 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: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach 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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04/06/2015 | Routine | |
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