No violations observed at time of inspection.
No violation noted during this evaluation. | 02/04/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures, clam base @46°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/07/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his before engaging in food preperation, and donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, cole slaw @ 50°F, slaw dressing @ 54°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Front chest freezer has an ice / food debris build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of ice and debris.
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04/30/2015 | Routine | |
| No violation noted during this evaluation. | 04/23/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures, salad display unit @ 46°F, fish display unit @ 45°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (corrected on site)
Observation: Carbon / food debris on the stove catch pan.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Pans and utensils in the kitchen handsink.
Correction: The handwash facility identified above is to be used for washing hands only
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03/20/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: display case @ 50°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation. 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.
- Equipment - Cutting Surfaces
Observation: The cutting board on the back prep unit 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 (corrected on site)
Observation: The spray wand of the 3 compartment sink has a debris build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
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08/14/2013 | Routine | |
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