Noted observations and corrective actions were discussed with the person in charge. Overall, the facility is well maintained. A permit will be issued.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling mashed potatoes 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 - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked TCS foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/15/2015 | Routine | |
Re-inspection revealed the following: 1) ROP is no longer being done and has discontinued
- Food Storage - Clean and Dry Location
Observation: Found the cutting board on which food preparation is done sitting too close to the hand sink where hands are washed
Correction: Relocate the cutting board or provide a splashguard separating the cutting board from the hand sink so that the cutting board/food would not be exposed to splash when hands are being washed.
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06/20/2014 | Follow-up | |
- Critical: Employee Health*
Observation: Employe health policy appears lacking regarding what food related symptoms and diseases Foodhandlers are to report to the employer about.
Correction: Have a written employee health policy in place.
- Utensils - In-Use - Between-Use Storage
Observation: Found dispensing utensils improperly stored between uses (stored in water that was less than 135 F).
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.
- 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) (repeated violation)
Observation: Found potentially hazardous foods ( meats, tuna salad and sliced tomatoes) stored inside the Garnish Make Unit at temperatures between 45F and 52F. Found similar situation at the Fish Make Unit where potentially hazardous foods (cut tomatoes and mahi fish) were at temperatures ranging from 51F to 52F.
Correction: Relocate potentially hazardous foods that were recently placed inside the cooler units to another cooler unit that can keep foods at 41F or lower. Discard potentially hazardous foods that were placed inside the cooler units over night. Have all cooler units operating properly so that they can store foods at temperatures at 41F or below.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Toilet Rooms - Enclosed
Observation: Not all washroom doors were provided with a self-closing device.
Correction: Provide a self-closer for the unisex washroom door.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
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05/14/2014 | Routine | |
Implement new system for maintaining shellfish tags prior to next inspection. Permit issued.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussel/oyster tags.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin(raw shell eggs) stored over ready-to-eat (RTE) food 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes and raw salmon cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repairman was called during inspection.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 135F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fin, 3150 William Styron Square N., Newport News, VA 23606 »