March 13, 2009 (Critical Procedures)

Violation: 3-203.12(A) - Corrected During Inspection Critical Observed tags missing from a bag of clams in the walk-in refrigerator and a bag of oysters in the display tank.
Keep tags attached to bag until it is empty.
Comments:
The purpose of this visit was to conduct a critical procedures inspection. This type of inspection focuses on risk factor violations that may directly lead to a foodborne illness.
This establishment offers catering. Occasionally raw oysters on the half shell, steaks (undercooked), and raw clams are offered at events. In this case a consumer advisory is required. Table tents or placards can be used stating the following:
Steaks:
This item is cooked to order. Consuming raw/undercooked meats or seafood may increase your risk of foodborne illness.
Raw oysters & clams:
This item contains raw ingredients. Consuming raw or undercooked meats or seafood may increase your risk of foodborne illness.
6-301.14- Handwashing Signage
Observation: Observed no sign at the hand washing sink.
Corrective Action: Post a hand washing sign. Note: Sign was provided.
Additional information on foodborne illness and a sample employee health policy was provided. offered

June 12, 2008 (Routine)

Violation: 4-301.11 - Corrected During Inspection Walk-in refrigerator and 2dr reach-in refrigerator are not currently operating as required to hold food at a temperature of 41f or below. CFM turned temperatures down and were observed lower by end of inspection. 2dr refrigerator is not used for PHF.
Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
Comments:
The purpose of today's visit was to conduct a routine inspection. One non-critical inspection was corrected on site.
3-vat sink observed at 100ppm chlorine
soap and paper towels observed at handink.
Coolers and refrigerated truck used for catering.
Please contact me if you have any questions. Thank you.

November 21, 2007 (Routine)

Violations:

• 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form.Plastic cups being used to dispense spices in the kitchen.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Cooked BBQ and hot dogs stored at the bottom shelf on the right side of the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: Buttermilk in walk-in refrigerator observed moldy.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: sheet pans.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

Comments:
The purpose of today's visit was to conduct a routine inspection. Three critical violtions were corrected on-site, one remaining non-critical violation shall be corrected within 90 days. Please review with your employees:
1. How and when to wash hands.
2. How to store raw and ready-to-eat foods, using handout provided.
3. Hot to use the 3-vat sink to wash, rinse, and sanitize all equipment and utensils every time they are used.
Contact me if you have any questions. Thank you.

April 26, 2007 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the walk-in freezer unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. NOTE- 2 other establishments use walk-in on occasion. Please post sign provided and remind the 2 establishment on correct storage of foods.
• 3-302.11(A)(2) - Critical (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1. Chicken stored over beef in walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener balde was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Post sign provided.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cans of butane fuel storage with and above food items in kitchen.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:
The purpose of today's visit was to conduct a routine inspection. Three (3) critical violations and two (2) non-critical violations were observed, all of them were corrected during the inspection. Please remind the other establishments that are using the walk-in freezer to seperate food by types to prevent cross-contamination. Please contact me if you have any questions. Thank you.
IMPORTANT
1. Use your chlorine test kit to ensure chlorine in the wiping cloth buckets and at 3-vat sink maintain a residual concentration of 50-100ppm
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle read-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Maintain pest control services as needed. Keep records of all services provided.
5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
-Water Heater- AO Smith BTC 199 930
-Dish Machine- N/A Chlorine at 3-vat and buckets; strips avail
-Hood- Filters once a month, system as needed ***IT IS HIGHLY RECOMMENDED THAT SYSTEM BE CLEANED PROFESSIONALY AT LEAST ONCE A YEAR TO PREVENT GREASE BUIILD UP AND TO DECREASE THE CHANCES OF A FIRE.***
-Pest Control- As Needed; no pest activity noted during inspection.

November 15, 2006 (Routine)

Violations:

• 3-302.12 - Repeat Unlabeled food containers were found on dry storage shelf..
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 5-501.113(B) - Outside refuse container was uncovered. CFM stated that dumpster are shared with another establishment.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink. Dishwashing was observed at both handsink in kitchen and at the lavatory.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.12(A) - Observed that the following areas are in need of cleaning:1. Floors and walls behind oven.2. Hood and filters above oven.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.19 - Observed that toilet room doors are being kept open.
  Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease. Install a self-closing door to aid in this matter.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. CFM stated he is spraying for flying insects and roaches but has not had commercial pest control service in about a year and a half.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Home-use pesticides shall not be used in food preparation areas or areas used to store food, single service items or linens.

Comments:
The purpose of today’s visit was to conduct a routine inspection. All critical violations shall be corrected within ten (10) days. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT
1. Use your chlorine test kit to ensure chlorine in the wiping cloth buckets and at 3-vat sink maintain a residual concentration of 50-100ppm
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle read-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Maintain pest control services as needed. Keep records of all services provided.
5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
-Water Heater- AO Smith BTC 199 930
-Dish Machine- N/A Cholrine; strips avail
-Hood- As needed
-Pest Control- As Needed