Kitchen was clean and orderly. Discussed inspection report with operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream of crab soup located in the walk-in reefer was cold holding at improper temperature. Discussed proper cooling procedures with operator. Operator disposed of cream of crab soup during inspection. (Thank you)
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine door.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/28/2016 | Routine | |
Discussed inspection report with operator. Operator was provided copy of inspection report.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Ice in icemaker behind the bar area was not protected from contamination due to a missing door to the ice storage bin. Operator covered ice with temporary lid during inspection.
Correction: Prevent contamination by storing ice in covered/protected ice bin.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw fish fillets and pork ribs. Inspector observed items thawing on sink drain board. Operator placed fish fillets under running water 70 degrees and below. Ribs placed in refrigerator.
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 - Hot Holding* (corrected on site)
Observation: She crab soup and red clam chowder were hot holding at improper temperatures. Operator removed the soups and radily reheated and placed back into Hot Holder.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of varouis salads.
Correction: Discontinue the reuse of manufacturer containers for salad storage. Provide approved reusable food storage containers designed for your food storage needs.
- Floors, Walls, and Ceilings - Cleanability
Observation: Several ceiling tiles above food preparation sink in kitchen are in a state of repair (water damaged) not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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10/29/2015 | Routine | |
All critical violations noted on July 23rd, 2015 inspection have been corrected.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Fryer and exhausthood surface area have a heavy build up of grease.
Correction: Increase the frequency of the cleaning schedule to reduce future grease accumulation.
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08/05/2015 | Follow-up | |
Inspector noted good glove usage, hot holding, and cold holding temperatures. Food service staff was very helpful and observant during inspection. Walk-in cooler very organized and clean.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tag for the clams stored in 5 gallon bucket located in walk-in reefer was not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw fish, shrimp, and scallops. Inspector noted those items thawing on drainboard above sink.
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
- 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: Fryer and exhausthood surface area have a heavy build up of grease.
Correction: Increase the frequency of the cleaning schedule to reduce future grease accumulation.
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07/23/2015 | Routine | |
| No violation noted during this evaluation. | 12/30/2014 | Routine | |
Inspection report was discussed with the operator.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish. Propduct was thawing on the drainboard at room temperature.
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
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area
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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12/30/2014 | Routine | |
Inspection conducted and discussed with person in charge.
- Person in Charge
Observation: Employee not aware of testing the concentration of the mechanical warewashing machine for proper sanitization of multiuse equipment and utensils.
Correction: Ensure all employees that operate the mechanical warewashing machine that they know how to routinely monitor the of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food employee eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
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10/29/2013 | Risk Factor | |
There were no violations observed. Inspection report discussed with person in charge.
No violation noted during this evaluation. | 04/04/2013 | Routine | |
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