June 29, 2009 (Follow-up)

June 09, 2009 (Critical Procedures)

• 0760 - Corrected During Inspection Critical Mashed potatoes,greens, and baked beans were not reheated to 135 F or 165 F( if a leftover) within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0800 - Corrected During Inspection Critical Repeat Manhatten Clam Chowder noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F 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.
• 0820 A 2 - Critical Potato salad, oysters,shrimp salad crabmeat mixture, and sliced tomatoes are held on top of a cold holding unit at improper temperatures. Lid was left open. Unit appears capable of holding at proper temperature if lid is kept closed.Raw tuna,chicken, flounder,and shrimp are held in a cold holding unit at improper temperatures. Unit does not appear to be capable of holding at proper temperature
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Repair or rplace any unit not capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
  Clean and sanitize these surfaces for food contact.

February 10, 2009 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored beside ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0800 - Corrected During Inspection Critical New England Clam Chowder was noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F 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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) corned beef,rice,crabmeat mixture,soups, and chowders in the refrigeration unit are not properly dated for disposition.
  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 41F 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.

November 06, 2008 (Routine)

• 0220 - Corrected During Inspection Critical An employee drink was observed without a lid and straw.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1570 - Repeat The door gasket to the glass door refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1700 - Corrected During Inspection Critical The dishmachine is providing more than 200 ppm of chlorine.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 2350 ii - Repeat The faucet of the 3-compartment sink was leaking.
  Repair and maintain all plumbing components ans fixtures.
• 3180 - Repeat Food debris was observed on the floor behind the cooking equipment. The wall behind the dish machine was covered in mold.
  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.
• 3280 - Numerous flies were observed on the fly trap.
  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.
• 3460 - Corrected During Inspection Critical Employee medication was observed on a food prep table.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

August 08, 2008 (Routine)

• 0260 - Corrected During Inspection Critical Fruit flies were observed a bottle of Martini at the bar.
  Ensure food is safe and unadulterated.
• 0380 - Corrected During Inspection Critical A dented can of marinara sauce was observed.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0550 - The ice scoop handle was touching the ice.
  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 135F.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Repeat Fish and Shrimp were thawing in the food preparation sink without water running over them.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1570 - The door gasket to the glass door refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 E - The surface of the can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the can opener blade 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.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 2350 ii - The faucet of the 3-compartment sink was leaking.
  Repair and maintain all plumbing components ans fixtures.
• 3020 - Soap was not provided at the hand washing lavatory at the bar.
  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.
• 3180 - Repeat The floor behind the grill was soiled with food debris.
  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.
• 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3340 - Corrected During Inspection Critical Repeat Spic and Span cleaner was stored next to buns on the storage shelf.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 18, 2008 (Routine)

• 0470 A 4 - Many foods were observed stored without being in packages, in covered containers, or wrapped..
  Store food in packages, covered containers, or wrappings.
• 0790 - Corrected During Inspection Improper methods used to thaw rock fish.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: acrylic cutting board.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves. walk-in box shelves..
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Corrected During Inspection Unwrapped spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2350 ii - Plumbing connections at the bar hand sink are not operational.
  Plumbing systems and components shall be maintained in good repair. Repair fixtures so as to provide hot and cold, running water.
• 3170 - Walls at dish machine are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls,floors, and ventilation ducts noted in need of cleaning.
  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.
• 3340 - Corrected During Inspection Critical Spray bottle containers of Spic & Span are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 30, 2008 (Critical Procedures)

• 0440 - Critical Inadequate record keeping system of shellfish tags.
  Use an approved record keeping system that keeps the tags or labels for a minimum of 90 days.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Preparing foods.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Correction by handwashing and use of a glove during preparation of ready to eat foods.
• 0470 - Corrected During Inspection Critical The raw animal food in the make table is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE) (sliced tomato and lettuce)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Correction by rearrangement of the make table to keep raw products as far away from ready to eat foods as much as possible.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.

March 21, 2007 (Routine)

• 0480 - Dry spice bins under prep table are not labeled.
  Label dry spice bins with common name of ingredient.
• 1320 - Thermometers were missing in 2 Door Display Refrigerator and McCall Upright.
  Place thermometers in unit.

December 13, 2006 (Routine)

• 0380 - Corrected During Inspection Critical Dented can of marinara sauce on shelf.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: potatoes, cole slaw, and clam chowder.
  Store food in packages, covered containers, or wrappings.
• 1570 - Repeat The door gasket of the upright glass door refrigeration unit is broken.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1780 - Corrected During Inspection Critical Can opener is in need of cleaning.
  Clean regularly to prevent build-up of residue.
• 3080 - Repeat Two lights are burned out in the hood system.
  Repair lights, or replace structure.
• 3220 - Repeat Mop not hung up to air dry.
  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.

September 06, 2006 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pan of fish in the walk-in box.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The door gasket of the upright refrigerator is broken.
  Repair or replace the upright refrigerator's door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat 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.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: underneath fryer, between stoves, and oven.
  Clean and sanitize these surfaces for food contact.
• 2000 - An oven rack was found stored on the floor.
  Store the oven rack in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3080 - Two lights are burned out in the hood.
  Replace lights or repair structure.
• 3170 - Wall by the 3 compartment sink is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor underneath cooking equipment and inside the walk-in box are noted in need of cleaning.
  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.
• 3220 - Repeat Mops not hung up to air dry.
  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.

March 24, 2006 (Critical Procedures)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped:fish on top rack uncovered in walk in cooler
  Store food in packages, covered containers, or wrappings.
• 1580 - Repeat 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.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting by prep table
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

August 01, 2005 (Routine)

• 0220 - Critical Repeat The employee is drinking coffee in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0440 - Critical Inadequate record keeping system of clams tags.
  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.
• 0440 - Critical Tags missing from the clams containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 0570 - Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. product in kitchen by can goods in corner.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw FISH/SEAFOOD being thaw in stagnant container of water..
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) desserts(cheesecake, custard pies) in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1570 - Unused or non-functioning equipment not removed from the premises. Outside by dumpster..
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Reach in cooler door for deep frying product was observed in a state of disrepair and damaged.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the stainless steel tableis heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:can opener
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ovens exterior surfaces
  Clean and sanitize these surfaces for food contact.
• 2020 - Repeat Spoons and forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2350 ii - Repeat The handsink basin at the kitchen is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3220 - Repeat Mops not hung up to air dry.
  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.
• 3240 - Repeat Handwashing facilities are unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Critical Harborage conditions exist by dumpster area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 30, 2005 (Routine)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish, shrimp, raw beef patties mixed in with yellow cheese, mustard greens and crab stuffing.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop to soda machine laying in contact with ice.
  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 140F and the container.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cheesecake, coconut custard and potato salad in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1320 - Repeat There was no temperature measuring device located in the McCall reach in refrigeration
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The door gasket of the reach in unit by prep sink is torned.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Amanda microwave base inside is severely cracked in a condition that prevents necessary maintenance and easy cleaning.
  Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Tyler reach in freezer unit interior door seal frame was observed in a state of disrepair and damaged.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: coco cola reach in cooler, McCall reach in cooler, prpe table reach in unit..
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Repeat Amanda microwave dirty
  Clean
• 2020 - Repeat Spoons and forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3080 - Repeat Light bulbs missing in ventilation hood system
  Replace
• 3170 -
  
• 3180 - Repeat Ceiling vents in kitchen noted in need of cleaning.
  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.
• 3220 - Repeat Mops not hung up to air dry.
  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.
• 3340 - Critical Repeat Containers of gasoline is not properly stored to prevent the contamination of single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 29, 2004 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. Walk in freezer
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Walk in cooler compressor was observed in a state of disrepair and damaged. Repair people has been notified
  Repair the compressor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the compressor , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Handsink slow to drain.
  Repair
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and cutting board on prep table
  Clean and sanitize these surfaces for food contact.
• 0550 - Repeat In-use utensils improperly stored between use. Handles layiny in direct contact of all purpose flour and old bay seasoning
  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 140F and the container.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: walk in cooler.
  Store food in packages, covered containers, or wrappings.
• 0830 - Critical The ready-to-eat (RTE) commercially processed cheese cake in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1060 - Repeat The nonfood contact surface of the aluminum foil lining on stove is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2020 - Spoons by soda machine in kitchen were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 1320 - There was no temperature measuring device located in the McCall reach in cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3170 - Light shield broken in dish room.
  Repair
• 3340 - Critical Containers of spray spic & span are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Corrected
  Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Repeat Ceiling vents, ceiling tiles in kitchen by prep table noted in need of cleaning.
  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.
• 3240 - Handwashing sink is unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3220 - Repeat Mops not hung up to air dry.
  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.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Coffee cup on rprep table cutting board. Corrected
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach in make table refigerator, tyler reach in gasket, old bay and sugar containers exterior and tops, wheel rack in walk in cooler, reach in unit with no name across from walk in cooler, standing floor fan..
  Maintain nonfood-contact surfaces of equipment clean.
• 1100 - Critical The food contact surface of the flour container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the container to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

February 11, 2004 (Routine)

• 0410 - Critical The shell product offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
  Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. Invoices on hand.
• 3220 - Mops and brooms not hung up to air dry.
  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.
• 3080 - Less than 50 foot candles of light was noted in the ventilation hood system lighting inoperative
  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
• 0440 - Critical Inadequate record keeping system for shellfish products when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
• 0440 - Critical Tags missing from the shellfish product containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 1750 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of single-use containers for food items storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1580 - The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 0790 - Improper methods used to thaw seafood items .
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 0470 - Unwrapped or uncovered food in the raw ground beef over lemons, corn beard, variety of seafood product raw and bearded in reach in, walk in refrigeration units and reach in freezer units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - The door gasket of the walk in refrigeration unit is damaged/torn.
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
• 3180 - Ceiling tiles, walls in the salad prep area and dishwasher and bar area floor in walk in cooler noted in need of cleaning. The exterior freezer door and walk in walls moldy.
  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.
• 0820 - Critical Breading will meat and seafood ingredients cold holding at improper temperatures.(room temp) Discarded
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Gasoline for weed eater) Remove from premises.
  Remove unnecessary poisonous or toxic materials.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: slicer
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave, reach in and freezer gasket, spray hose attachment, can opener and holder, floor fan beer cabinet.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Salad prep area, dishwasher walls with holes physical structure is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1060 - The nonfood contact surface of the foil lining is not corrosion resistant, nonabsorbent, and/or smooth.change out.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the milk crates being used is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 0480 - Unlabeled food containers.(sugar)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - In-use utensils improperly stored between use.Ice, sugar and flour scoops.
  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 140F and the container.
• 0690 - Splashguard needed between handsink and ice bin located at bar
  Supply a guard to prevent contamination.
• 0830 - Critical The prepared ready-to-eat (RTE) corn beef in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.