Inspection for permit renewal.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellstock tags. The date the last shellstock from container was served or sold was not written on the tags.
Correction: Write the date the last shellstock is served or sold from container. 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep table is heavily scratched and 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The interior of the ice machine was soiled with mold-like substance.
Correction: Clean the ice machine.
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12/08/2015 | Routine | |
| No violation noted during this evaluation. | 08/11/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/27/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Restaurant Chef observe drinking from an open cup in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may
properly drinking liquids 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering under serving line is not smooth and easily cleanable observe accumulation of grime debris and plastic paper items.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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05/29/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils 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 running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp, feta, blue cheese crumbles, mozzarella, red peppers in both deli top units 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. Repair or replace the units.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the delitops and bread station are heavily scratched and 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.
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10/09/2013 | Routine | |
| No violation noted during this evaluation. | 06/07/2013 | Risk Factor | |
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