All food temperatures taken were internal.
Certified Food Manager Certificate is expiring soon, make sure the facility renews.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of oyster tags. The dates are not being written on the tags from when the oysters were served.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods that have been frozen and placed back under refrigeration in the walk-in cooler are not properly dated for disposition.
Correction: Once the food has been taken from the freezer a new date label should be placed on the product. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Freezing the food stops the time clock and eack time the food thaws the 7 days does not start over, the time clock continues.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the food service operator indicates that there is no consumer advisory for the eggs on the breakfast menu and oysters on the football menu that may be served raw and/or undercooked. Burgers, steaks and oysters on the main menu do not contain proper disclosure.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The should be an asterisk by the food item on the menu and on the menu a statement that reads * The following foods on our menu may be cooked to order :Burgers, Steaks, Oysters, Eggs. Consuming raw or undercooked, seafood, meat, and eggs may increase your risk of food borne illness. A leaflet is being printed and inserted into menus, on the main menu the disclosure will be hand written.
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11/09/2015 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Tags missing from the oyster containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Tag was placed back on the container during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods are cold holding at improper temperatures: Ham- 49*F, Cheese- 51*F, Corned Beef- 54*F, Meatloaf- 54*F, chicken- 49*F, honey butter- 48*F and crab meat- 50*F in the make table
Correction: butter- 53*F in the coca-cola display refrigerator, milk- 47*F in the bar keg cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walk-in cooler are not properly dated for disposition, old date lables are left on the containers.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/02/2015 | Routine | |
Follow-up inspection conducted to check on status of hot water supplied to restrooms and kitchen handsinks: Hot water has been restored.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: lower prep table shelves corroded, can opener blade and arm rusting, vent cover hanging in restroom, shelving in the walk-in cooler corroded, sink knobs stripped,door gasket torn on walk-in cooler, metal casing ripped by enternace to walk-in freezer, bar beer coolers rusting.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the potato slicer and bar soda gun are soiled, these items come in contact with non potentially hazardous foods.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: insides of some refrigeration units shelving, outside of some refrigeration doors, some door gaskets to refrigerators, ice building up in freezer, lower shelves of prep tables, and insides of keg and beer coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door in the uni-sex restroom is not provided with a self-closing door and the men's restroom door does not close all the way.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the handsink by mopsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: some floor tiles cracked, some small holes in wall throughout facility, some exposed wires in men's restroom, some ceiling tiles have damage in various locations in facility, some floor boards are missing in pool table room, and front window floor ledge repaired but not painted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under bar noted in need of cleaning. Some doors are noted in need of cleaning as well
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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03/09/2015 | Follow-up | |
All food temperatures taken were internal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: lower prep table shelves corroded, can opener blade and arm rusting, vent cover hanging in restroom, shelving in the walk-in cooler corroded, sink knobs stripped,door gasket torn on walk-in cooler, metal casing ripped by enternace to walk-in freezer, bar beer coolers rusting.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the potato slicer and bar soda gun are soiled, these items come in contact with non potentially hazardous foods.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: insides of some refrigeration units shelving, outside of some refrigeration doors, some door gaskets to refrigerators, ice building up in freezer, lower shelves of prep tables, and insides of keg and beer coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: There is no hot water in the three restroom handsinks and 1 kitchen handsink.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Rooms - Enclosed
Observation: Toilet room door in the uni-sex restroom is not provided with a self-closing door and the men's restroom door does not close all the way.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the handsink by mopsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: some floor tiles cracked, some small holes in wall throughout facility, some exposed wires in men's restroom, some ceiling tiles have damage in various locations in facility, some floor boards are missing in pool table room, and front window floor ledge repaired but not painted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under bar noted in need of cleaning. Some doors are noted in need of cleaning as well
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.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Home use pesticides in back storage room.
Correction: Do not store or use home use pesticides in facility. Use a certified pest manager only.
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03/02/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Shell eggs not in a carton are stored over open boxes of produce in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near the mopsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: More than one spray bottle is not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/03/2014 | Risk Factor | |
All food temperatures taken were internal. Ensure all foods are labeled once removed from their original container. Ensure sanitizer is clean/sanitized once placed in it's storage sleeve. Ensure all refrigerators have a thermometer located in the front section of unit. Ensure all foods that are kept for more than 24 hrs are date labeled (except raw meat, bread, whole veggies/fruits, or other non-potentially hazardous foods that do not require refrigeration). Note: ladies restroom is out of order- light does not work.
- Person in Charge
Observation: Certified Food Manager (CFM) is no longer with facility.
Correction: Obtain a new CFM.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The cottage cheese and butter in the coca-cola display were visibly spoiled.
Correction: Ensure food is safe and unadulterated.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of oyster tags. One tag from February and one tag from May was available, although oysters have been purchased since that date.
Correction: Save all shell stock tags and only remove tags once box is empty, if removing some oysters from box keep identification information with that batch and do not commingle different batches/boxes of oysters together. Write the date on the tag whenever the box of oysters is empty and file in chronological order.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses with the cup handles down in food product.
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)
Observation: The following foods are cold holding at improper temperatures in the coca-cola display refrigerator: Sour Cream (54°F), Milk (54°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Correction Made: Foods were discarded.
- 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Paint chipping in the microwave
>>Gaskets to the make table and walk-in freezers are torn
>>Holes in the top of make table metal top
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Hole in the prep table metal top
>>Gaskets torn to the make table and walk-in's
>>Paint peeling on bottom interior of microwave
>>Tape on freezer lid (not smooth or easily cleanable)
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table 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 gaskets to the refrigeration units, make table lower shelf and clean dish storage shelves are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: No hot water available to handsink and mop sink next to it. The hose connection at mop sink leaks/sprays water and the three compartment sink fixture on the right is leaking when turned on.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the walk-in coolers are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the kitchen handsink by the mopsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen by cookline and at the bar.
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
- Lighting, Intensity
Observation: There is no light in the dry goods storage hallway.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Floor tiles in kitchen are damaged in some areas, some tiles are missing by cookline
>>Vinyl liner/coving around windows has been damaged and is chipped and missing
>>Some floor boards in pool room have damage/section missing
>>Hole in men's restroom wall
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead or trapped rodent was found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard. Correction made: Contents was discarded.
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07/17/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the oysters are not available or are discarded immediately after the container is empty. Only the harvester tags were kept, not the shellfish shipper tags. No dates of when the container was emptied were written on tags.
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. Mark the date the container was emptied on the tags.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (buns and lettuce) with their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment Compartments, Drainage (repeated violation)
Observation: The beer cooler compartment is not properly sloped to eliminate pooling water, and/or the drain line is not properly installed to allow for proper drainage.
Correction: Alter or replace the equipment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>> Door gaskets to walk-in's are ripped
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The walk-in freezer has a leak causing a lkarge amount of ice to build up in back of unit and floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: There is no hot water at the handsink and mop sink by tthe hot water heater.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen beside the hot water heater.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Floor tiles in kitchen are damaged in some areas, some tiles are missing by cookline
>>Vinyl liner/coving around windows has been damaged and is chipped and missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/06/2014 | Routine | |
All temperatures taken were internal temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Turkey (45°F), Pork (45°F), Corned Beef (50°F) in make table cold holding at improper temperatures. Whip cream (50°F) in lowboy unit at bar 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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09/03/2013 | Follow-up | |
all food temperatures are internal.
EHS to follow up on refrigeration within the next 7 days.
Reviewed breakfast menu and advised to place asterisk at the reminder statement "These items are cooked to order..."
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat burger (bun) 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/temperature control for safety foods (PHF/TCS) are colding at improper temperatures: 1) onion ring batter (44*), tuna salad (45-47*), fried oreo batter (45-46*) on make table rail
Correction: 2) corned beef (49*), turkey (49*), bbq (45*), and potato salad (45*) inside make table
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line shelves in the bar low boy.
Correction: Cardboard is not washable. Remove the cardboard. Suggested using durable material that is non-absorbent such as inverted bottle or bread racks.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the bar low boy storing PHF/TCS foods.
Correction: Provide a thermometer inside the unit at the front by the door (i.e. warmest part of unit).
- Equipment Compartments, Drainage
Observation: Water pooling in beer cooler.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive/digital thermometer not provided.
Correction: Provide at least one tip sensitive/digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets torn on walk-in cooler and freezer.
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make 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.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) shelves in walk-in cooler
2) prep table storage
3) door gaskets on all refrigerators and freezer
4) shelf liner on dry storage shelves
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water not working at hand sink adjacent to the mop sink.
Correction: Restore hot water to operation.
- Handwashing Cleanser - Availability
Observation: Soap not provided at:
1) hand sink next to mop sink
2) bar
Correction: Ensure a supply of soap is provided at all hand sinks.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided all hand sinks.
Correction: Ensure paper towels are supplied at all hand sinks.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (corrected on site)
Observation: Lights not turned on while slicing meat.
Correction: Ensure lighting sufficient when slicing/cutting/handling food.
- Physical Facilities in Good Repair
Observation: Floor tile missing right of cookline.
Floor tiles broken around floor drain.
Correction: Maintain the physical structures in good repair and proper adjustment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean at dry storage and mop sink area and curbed mop sink not clean.
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/30/2013 | Routine | |
- Critical: Shellfish - Molluscan* (corrected on site)
Observation: Molluscan shellfish offered for sale or service are not received from sources that are listed in the Interstate Certified Shellfish Shippers List.
Correction: Corrected. Advised to discontinue the service of oysters until they are obtained from an approved source. Obtain shellfish received in interstate commerce from sources that are listed in the Interstate Certified Shellfish Shippers List.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The date when the last shellstock from the container is slold or served is not recorded on the tag or label.
Correction: Label the date on the tag when the shellstock container is emptied and 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided--quat wiping cloth solution in use.
Correction: Provide quaternary ammonia test strips if it is to be used for sanitizing (chlorine test strips are provided).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) The walk-in freezer door gasket is torn.
2) Ice build-up on floor of walk-in freezer (see back left corner below fan unit).
Correction: Maintain equipment in good repair. Repair/replace the door gasket and ensure condensate lines are not leaking.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Soft-sided buckets (bbq, Dietz and Watson buckets) are reused for food storage.
Correction: Use approved multi-use containers for food storage.
- Non-Food Contact Surfaces
Observation: The can opener blade is not clean.
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hot water knob at the hand sink next to the mop sink is in poor repair
Correction: Repair the hot water knob so employees have hot water to wash their hands with.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at both hand sinks in the kitchen.
Correction: Corrected. Ensure all hand sinks are supplied with paper towels.
- Lighting, Intensity
Observation: Lighting insufficient at the meat slicer.
Correction: Upgrade lighting to at least 50 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is not clean along the wall behind the cookline.
Correction: Clean.
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03/18/2013 | Routine | |
ALL violations observed 12/3/12 have been corrected.
2013 permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spaghetti noodles cooked at 11 am are holding at room temperature at 72*.
Correction: Corrected. Cold hold at or below 41* or use the 4 hour rule. 1/2 of the product was reheated to 165* to start the cooling process over. The other 1/2 was labeled with the time of preparation. Advised to discard this product no later than 3 pm. The key to using time as a control is only keeping a limited/working amount out AND to label the time it came off the stove top or out of refrigerator.
- Temperature Measuring Devices
Observation: Thermometer not located at the warmest part of the keg cooler/low boy storing dairy (could not locate).
Correction: Provide a thermometer at the front by the door.
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12/20/2012 | Follow-up | |
all food temperatures observed are internal.
interim permit is extended until follow-up conducted within 7 business days to ensure all critical violations are corrected.
- Person in Charge (repeated violation)
Observation: Lack of a Hampton Certified Food Manager.
Correction: Register ServSafe certificate with the Hampton Health Department and post the Hampton certificate in public view.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage improperly stored above steam table.
Correction: Corrected. Unless personal beverages are stored in a spill proof container, store the beverages BELOW food, food contact surfaces, and equipment.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the bucket of oysters and the bag of clams--source of which could not be determined.
Correction: Advised that until identification and source could be determined that these could not be served or sold. Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee used bare hands to handle ready to eat lettuce.
Correction: Corrected. Advised employee that there shall be no bare hand contact with ready to eat food. Use suitable utensils such as tongs or wash hands and wear single use gloves.
- Food Storage - Clean and Dry Location
Observation: Cased food stored on the floor in the walk-in freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Food - Miscellaneous Sources of Contamination
Observation: Tomatoes, once washed, are returned to original carton.
Correction: Once the tomatoes are washed, do not put them back into the carton as it held the once soilded tomatoes.
- Critical: Cooling* (corrected on site)
Observation: Baked potatoes cooked this morning and then "cooled/stored" in the microwave oven were not cooled within the time and temperature standards.
Correction: Once the baked potatoes reach an internal temperature of 135*, cool to 70* within 2 hours and then from 70* to 41* within 4 hours. Corrected by discarding.
- Cooling Methods
Observation: The methods used for cooling multiple foods (on steam table and meat loaf in oven) were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter pats at the bar are cold holding at improper temperatures (76*).
Correction: Corrected by discarding. Cold hold butter at or below 41* or store a working amount out at room temperature and label the time they were removed from refrigeration. Any butter remaining 4 hours from that time shall be discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat "thick" sliced turkey, corned beef, and pasta salad are not labeled with a use by date.
Correction: Label ready to eat foods for use within 7 days from slicing/preparation. Operator may slice the deli meats, portion in bags, and freeze (all in same day). Once pulled from the freezer, label the date removed from the freezer and use within 7 days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) sliced turkey and ham in the refrigerator, the food should have been discarded two days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips could not be located.
Correction: Provide the test strips and ensure staff know where to locate them.
- Equipment - Good Repair and Proper Adjustment
Observation: Interior panel of the lid to the ice machine is damaged.
Correction: Repair/replace the interior panel of the lid.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up observed on the walk-in freezer floor.
Correction: Remove the ice and make necessary repairs to prevent the ice from accumulating.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food contact surfaces of the meat slicer is not clean.
Correction: Clean and sanitize.
- Equipment - Cooking and Baking Equipment
Observation: The upper interior of the microwave ovens are not clean.
Correction: Clean daily.
- Plumbing System Maintained in Good Repair
Observation: The hot water at the hand sink next to the mop sink has very little water pressure.
Correction: Repair the sink so hot water is adequately provided.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Outer Openings - Protected
Observation: Gap exists below the back door leading to the trash compactor.
Correction: Maintain the back door to kitchen closed OR eliminate the gap below the back door of the hallway.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) floor tiles at the kitchen back door
2) holes in wall left of the equipment storage rack at cookline
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
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12/03/2012 | Routine | |
- Person in Charge
Observation: Lack of Hampton Certified Food Manager.
Correction: Register Servsafe certificate with the Hampton Health Department.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory is incomplete.
Correction: Provide a complete consumer advisory on the menu by placing asterisks at menu item and linking the asterisks to a foot note on the menu reminding guests of the hazards of consuming raw or undercooked meat, seafood, poultry, and eggs. Disclose as part of the description or with the footnote that the asterisked items are raw or undercooked.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer not provided.
Correction: Provide a ditigal food thermometer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in refrigerator door gasket is torn.
Correction: Repair/replace.
- Indoor Areas - Surface Characteristics
Observation: Two ceiling tiles are not washable in the kitchen.
Correction: Replace with washable tile.
- Lighting, Intensity
Observation: Lighting insufficient at the bar area.
Correction: Increase lighting at the bar area (can remove or cut panel of drop down ceiling).
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11/02/2012 | Routine | |
This was a preliminary walk-through. Advised to thoroughly clean the food and non-food contact surfaces of equipment and physical structures.
Advised the three compartment sink shall be set up to wash, rinse, and sanitize starting at the basin on the far left.
Register current ServSafe certified employee with the Hampton Heatlh Department ($10).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory is incomplete.
Correction: Provide a complete consumer advisory on the menu by placing asterisks at the menut item and linking the asterisks to a footnote on the menu reminding guests of the hazards of consuming raw or undercooked meat, seafood, poultry, and eggs. Disclose as part of the description or with the footnote that the asterisked items are raw or undercooked.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The bar hand sink counter is not completely sealed to provide a smooth, easily cleanable, and non-absorbent surface.
Correction: Properly seal the countertop to prevent moisture damage. Apply an additional coat of polyurethane.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital food thermomter to measure the internal temperatures of thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips are not provided.
Correction: Provide quateranary ammonia test strips to ensure the sanitizer solution is within a safe range.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the men's restroom is separating from the wall.
Correction: Seal the hand sink to the wall.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The mop sink is no longer completely sealed to the floor.
Correction: Seal the mop sink to the floor.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted storage rack that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment
Observation: 1) The interior of the low boy on the street-side of bar is corroded and has peeling paint.
2) The door gaskets are torn on the walk-in cooler and walk-in freezer.
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) interior of the keg cooler
2) interior of the low boys
Correction: Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The floor-wall juncture behind the bar three compartment sink is not sealed.
Correction: Seal the floor-wall juncture.
- Lighting, Intensity
Observation: Lighting insufficient in the walk-in cooler.
Correction: Provide 100 watt/equivalent light bulbs in the socket.
- Lighting, Intensity
Observation: Light bulb(s) burned out at storage area.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) at least 2 ceiling tiles damaged in kitchen
2) hole/wall damaged behind the oven
3) cove molding not secured to the wall on partition behind oven and at back door
4) wall outlet cover is missing at the bar between the wall mounted tvs
5) holes in floor at cookline and several floor tiles are damaged at the microwave table
6) small holes in wall at hand sink next to the mop sink
Correction: Maintain the physical structures in good repair to prevent pest harborage areas and to faciliate cleaning of the facility.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are stored on and hanging off of a shelf above the "clean" side of the three compartment sink.
Correction: Corrected. Relocate the chemicals to a LOWER level that is separate from food, food contact surfaces, and equipment to prevent accidental contamination of these surfaces with a chemical.
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10/22/2012 | Other | |
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