- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that cheese sticks, chicken nuggets, stuffed crabs and raw fish filets were not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and baked potatoes 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.
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03/08/2016 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that whiting filets were not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes, sliced cheese and a baked potato on the prep table and in the prep table low-boy cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/12/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/27/2015 | Risk Factor | |
Received call at 6:20am and arrived on scene at 7:45am. PIC showed me where the fire occurred and they had already taken out damaged grill to be repaired and they brought in a new grill to use. Everything looked clean, but I reminded them to wash, rinse, and sanitize all food contact surfaces before preparing any food. Also made sure they discarded any exposed food.
No violation noted during this evaluation. | 04/03/2015 | Other | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw fish and oysters was not protected from cross contamination because it was not in packages, covered containers or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Delfield reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area by walk-ins.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in the kitchen by trash can between hot hold area and Traulsen reach-in refrigerator 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.
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01/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw fish, tartar sauce and cocktail sauce cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/22/2014 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: There was no test kit provided for monitoring the concentration of the chemical sanitizer being used for dishwashing in the facility.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the reach-in refrigerators (Delfield, Traulsen and low-boy) are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored on shelf 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the ice machine and cook line equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment on the cook line and prep areas in the kitchen and floors of the walk-in freezer & refrigerator 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.
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03/12/2014 | Routine | |
| No violation noted during this evaluation. | 05/03/2013 | Routine | |
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