Permit issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed several covered cups with straws being stored on prep tables.
Correction: Store cups of beverages away from foods/food equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a split refrigeration door gasket to the 2 door reach-in at kitchen entrance.
Correction: Replace gasket.
- Non-Food Contact Surfaces
Observation: Observed the compartment that holds paper sandwich covers is full of crumbs.
Correction: Clean the compartment.
- Kitchenware and Tableware
Observation: Observed utensils/whisks at the 3 compartment sink being stored with the food contact surface upward.
Correction: Invert the clean utensils
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the wall adjacent to the cook line is soiled with cheese.
Correction: Clean the wall.
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07/06/2015 | Routine | |
| No violation noted during this evaluation. | 02/27/2015 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed packets of sour cream/individual butter cups registered between 63-65 degrees
Correction: should be held at 41 degrees or below (pan of products was sitting atop a reach-in low boy refrigeration unit at drive thru window.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed the lack of a handwashing sign at sink in the male restroom.
Correction: Supply a handwashing sign at each sink used by food service personnel. Sign supplied.
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02/19/2015 | Risk Factor | |
Restaurant has plans to renovate. Please submit plans to health department.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Fully cooked beef tips stored below raw fish in walk in.
Correction: PIC relocated beef. Please inform all workers that beef is fully cooked.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled green beans not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Product was placed into freezer.
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08/28/2014 | Risk Factor | |
Most of the previous violations have been corrected. Manager states that a renovation is planned for restaurant. Please keep the Health Department informed of any changes. Submit plans for proper plan review. Permit issued. Have your time control policies written down.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor around and behind drink station is dirty and has an accumulation of debris.
Correction: Clean this area.
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07/17/2014 | Follow-up | |
Suggest you track the time fish tender batter is prepared to ensure it has either cooled to 41 F within 4 hours or is discarded. It was found on ice today at 52 F. Worker could not tell me exactly what time product was made. Establishment opens at 11:00 AM so by 3 PM if it is not 41 F then discard. You may have a leak under the middle compartment of the 3-c sink. Check it out. Black webbed mat found on drainboard is dirty. You may need to replace this if it cannot be cleaned. Your permit expires 7/31/14. Call me for a reinspection.
- Critical: Hands - When to Wash*
Observation: Observed worker return to kitchen, put on gloves without washing hands.
Correction: Worker was told of issue.
- Fingernails - Maintenance
Observation: Food employee with artificial nails observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. Gloves were put on.
- 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.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen.( Delfield on cookline)
Correction: Ensure frozen food is maintained frozen. Have serviced.
- Equipment - Good Repair and Proper Adjustment
Observation: Potato basket is in poor repair.
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) hanging by 3-c sink 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following non-food contact surfaces were found dirty: spray hose attachment, 2 door freezer gaskets, interior of upright freezer and door, exterior edges of potato drawer, cabinets up front and their hinges, door track to display case.
Correction: Clean these areas.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has pink slime.
Correction: Clean and sanitize.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. "To go" containers found on top of microwave uncovered.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall by dirty laundry bin is dirty. Floor around and behind drink station is dirty and has an accumulation of debris.
Correction: Clean these areas.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Comet spray bottle stored beside condiments in dining room.
Correction: Separate. PIC relocated chemical.
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05/20/2014 | Routine | |
Discussed Norovirus: contamination, prevention, and clean up. Talked about fake nails and that gloves are to be worn. Please review this information with staff.
No violation noted during this evaluation. | 02/25/2014 | Training | |
Investigation for a possible food related illness. Fish batter is held for 45 minutes on time control. A new batch of hush puppy mix was made at 4:15 PM. Clams are kept frozen and then fried when ordered. Cole slaw was made at 8:30 AM and again at 10:30 AM. Fries are frozen and then fried. Gloves were worn. Personal drinks had lids and straws. Quat sanitizer with test kit are available--sanitizer water was found dirty. No sick workers, no infected wounds observed. Some workers have polished nails. PCO did not service this week
No violation noted during this evaluation. | 02/14/2014 | Other | |
Manager is expecting floor to be regrouted soon.
- Critical: Cooling* (corrected on site)
Observation: 1. Greenbeans found on top of ice in walk in at 49-53 F. 2. Macaroni and cheese found in styrofoam cups at 48-54 F. Trays were stacked.(Styrofoam insulates) 3. Chowder found at 73 F. Apparently this was not cooled as per policy.
Correction: 1 Pans to be surrounded by ice to cool quickly. PIC added more ice. 2. Cool completely to 41 F prior to covering/stacking. PIC relocated to freezer. 3. PIC placed into freezer. Remind workers not to take short cuts.
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10/28/2013 | Risk Factor | |
No critical violations. A new reach-in has been installed. New procedure for pollock (frozen to fryer). Tilapia no longer comes vacuum sealed. Salmon comes vacuum sealed but is open after thawed. All cleaning items have been addressed. One outstanding issue is the loss of grout in floor tiles. Water & food is hard to remove when grout is missing. A plan of action is needed to correct this. It appears there may be a leak under self service drink station. Permit issued.
No violation noted during this evaluation. | 07/25/2013 | Risk Factor | |
Walls and ceiling have been painted. Another new fryer and new broiler have been installed. Keep them in a clean condition. Permit expires 7/31/13. Call for reinspection. Note: breading to be sifted every 4 hours. You must place on a system. I will check into thawed vacuum sealed salmon and tilapia and the need for labeling packaged sweet tea.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheesecake in display case at 47 degrees.
Correction: PIC removed cheesecake. Unit to hold food at 41 degrees or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Plastic film found on reach-in refrigerator.
Correction: Remove film.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets torn on walk-in door and other refrigerator unit.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following items were found soiled and to be cleaned: gaskets, exterior of new broiler, under hot holding counter, around potato drawer, remove rust from kettle hood, area around vent in kettle hood, drain from self service soda line, cabinet under front handsink.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice chute has slime.
Correction: Clean and sanitize.
- Physical Facilities in Good Repair
Observation: Grout missing in some areas of floor tile - water is accumulating between tiles.
Correction: Regrout.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vent fans in restrooms are dusty. Walk-in wall is soiled. Walk-in freezer floor is dirty.
Correction: Clean.
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05/14/2013 | Routine | |
No critical violations. Discussed preparation of new rice (par-boiled). Consider it a TCS food once water is added. You have 4 hours to cool to 41 degrees. Rice in walk-in was at 61 degrees (11:30-2:30). PIC to recheck at 3 p.m. and if not close to 41 degrees place in freezer to chill faster. I advise management to come up with a cooling procedure that is verified to cool product adequately. Remember personal drinks are to have lids and straws. Discussed flu with PIC. 50 ppm at 3 compartment.
No violation noted during this evaluation. | 01/24/2013 | Risk Factor | |
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