There were no violations observed at the is facility. The PIC was reminded to take temperatures of all cold/hot holding equipment twice a day. The PIC was also told to cut open or remove fish from hermetic seal before thawing. Employee health, hand washing, and no bare hand contact with ready to eat food was also discussed. Thank You.
No violation noted during this evaluation. | 12/15/2015 | Risk Factor | |
The employees are well trained. Facility was clean
- Cooling Methods
Observation: potatoes and soup are not cooling correctly
Correction:
- Equipment - Cutting Surfaces
Observation: Facility needs to new cutting board
Correction:
- Microwave Ovens
Observation: Facility need new microwave on the cookline
Correction:
- Non-Food Contact Surfaces
Observation: the lightshield throught the facility are in need of cleaning
Correction:
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06/10/2015 | Routine | |
There were no violations observed. The manager and staff are well trained. The store is clean and well organized. Thank You.
No violation noted during this evaluation. | 02/10/2015 | Routine | |
Discussed the following with the CFM: (1) The order which had been placed to replace the hand towel dispensing units which were in a state of disrepair. (2) Methods used to control flies.(3) Changes in the FDA Food Code.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Deviled crab and shrimp were cold holding at improper temperatures in the lowboy refrigeration unit # 2. The unit's ambient air temperature was 58 degrees F. The shrimp was at 49 F, deviled crab 52 F. The CFM voluntarily relocated the food product to a working unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the seafood lowboy refrigeration unit was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the prep unit was detaching from the unit.
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The following sinks were observed to be in a state of disrepair and leaking water: The prep sink near the three compartment sink (the hot water faucet) and the hand sink in the kitchen area near the cook line ( the center spigot, the hot and cold water faucets).
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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07/01/2014 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the single door salad prep lowboy unit or the lowboy unit # 2.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer was noted in need of defrosting. Observed ice build-up on the inside of the unit and also around the unit's door frame thus not allowing the door to properly seal.
Correction: Repair the walk-in 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing sink near the shrimp prep station.
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
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03/20/2014 | Routine | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employee failed to washed hands properly when changing tasks.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Equipment - Cooking and Baking Equipment
Observation: The cavity, door seal of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
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12/19/2013 | Risk Factor | |
Discussed observations with the Person-In-Charge (PIC).
- Critical: Hands - When to Wash* (repeated violation)
Observation: Food employee failed to wash their hands before engaging in food preparation, after returning to the kitchen with a personal drink and before putting on new gloves. Observed the person in charge fail to wash their hands before putting on new gloves and engaging in food preparation.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink located in the shrimp prep area.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were observed being stored with food items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/28/2013 | Risk Factor | |
Discussed observations with CFM.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands, after changing 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.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on their arms while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Gloves; Use Limitation
Observation: Soiled single-use gloves still in use. Observed an employee on the cook line. The employee left the cook line, touched the wall, went into the walk-in cooler, and returned to the cook line. The employee failed to change gloves.
Correction: Discard gloves once soiled. Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed soiled plastic zip-ties contacting food items in the fry reach-in # 1 cooler.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring devices located in the following equipment: the salad prep unit, the single door seafood reach-in cooler on the hot hold line.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning: The walk-in freezer noted with large accumulation of ice build-up on the floor underneath the evaporator. The fry reach-in freezer # 1 had an accumulation of ice building up on the bottom shelf. The cole slaw reach-in cooler was observed with water pooling in the bottom of the unit.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: (CORRECTED DURING INSPECTION) The can opener blade and assembly was rusted and debris build-up was observed.
Correction: 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the backroom's prep table was blocked, preventing access by employees for easy handwashing. Observed a personal drink being stored in the sink's basin, two trash cans in front of the sink, and food debris in the sink's basin.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: In the ware washing area: there was no cold water available at the utility sink. In the prep line area: the hand sink's hot water handle does not turn off correctly.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Personal items observed being stored with food products on the storage shelves.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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06/20/2013 | Routine | |
Discussed observations with the CFM.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the walk-in freezer was damaged.
Correction: Repair or replace the walk-in freezer's door gasket in accordance with the manufacturer's specifications.
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02/19/2013 | Routine | |
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