- Improper thawing procedures used
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/10/2015 | Inspection | ATOI = at time of inspection. dF = degrees Fahrenheit. Observed that all foods in steam table were first properly reheated to 165 + dF and then held at over 140 dF. Cold-holding - homemade salad dressings 40 dF in open-top food-prep cooler, sliced tomatoes: 41 dF. Reviewed cooking & holding temperatures and cooling & reheating procedures/temperatures with cook, Michael. Observed that mechanical dishwasher appears to be working properly and that water reaches proper minimum temperature. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- In use food dispensing utensils improperly stored
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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10/16/2015 | Inspection | ATOI = at time of inspection. Hot-holding -brown gravy: 167 degrees Fahrenheit (dF), shrimp and corn chowder: 146 dF, french onion: 165 dF and marinara sauce: 149 dF. Cold-holding - homemade salad dressings (russian, creamy garlic, blue cheese) 38 to 41 dF in ice bin and 41 dF in open-top food-prep cooler, sliced tomatoes: 41 dF. Discussed cooking & holding temperatures and cooling & reheating procedures/temperatures with cook, Michael. Also discussed calibrating stem-type (internal food temperature measuring) thermometer, which registered approximately three degrees off from inspector thermometer in cup of ice water (32 dF). Observed that mechanical dishwasher appears to be working properly and that water reaches proper minimum temperature. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/05/2014 | Inspection | |
- Insects, rodents present
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/20/2014 | Inspection | |
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