| No violation noted during this evaluation. | 09/30/2015 | Routine | |
- Fresh daily caught fish menu needs to be refined to better disclosure statement to clarify that, "Fish my be undercooked."
- Time policy need to be better explained and have a written policy.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Case of oysters is located on floor in walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under stove cooler drawers.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/28/2015 | Routine | |
| No violation noted during this evaluation. | 02/25/2015 | Routine | |
| No violation noted during this evaluation. | 11/20/2014 | Routine | |
Understove drawers meats, left has been repaired and is only stocked with crab cakes going forward.
No violation noted during this evaluation. | 08/26/2014 | Follow-up | |
Unit will be evaluated in 30 days to ensure it is maintaining food at 41F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish (45F, 46F, 46F), chicken (47F), crab meat (53F), cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food had be stocked 1 hour prior and placed in freezer to rapidly cool and crab meat was discarded.
- Equipment and Utensils - Good Repair and Calibration
Observation: Under stove meat drawer (left) was observed in a state of repair and condition preventing the equipment to be used as designed, not maintaining food at 41F.
Correction: Discard, replace or repair the refrigeration unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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08/11/2014 | Risk Factor Intervention Evaluation | |
| No violation noted during this evaluation. | 05/27/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Plating cooked fish on plate for customer with 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.
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02/24/2014 | Routine | |
| No violation noted during this evaluation. | 11/26/2013 | Risk Factor | |
- 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. Date all tags with date of last used shellfish on back of tag.
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08/27/2013 | Routine | |
permitted
No violation noted during this evaluation. | 06/06/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noddle (bagged) stored on cooking line under no refrigeration cold holding at improper temperature is 46F
Correction: Operator disposed of container
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar for quaternary ammonium
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach in sanitizer bucket is being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 at or over 200 ppm
Correction: Utilize only chlorine bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces at 100 ppm
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Whaling Company,The, 494 Mclaw's Circle, Williamsburg, VA 23185 »