Shell tags on file-* keep tags with shell fish until used.
- Single-Service and Single-Use, Characteristics* (corrected on site)
Observation: Observed use of trasg bags as a single-use/single-service food contact material.
Correction: Discontinue use of the trash bags- use food grade plastic pans as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
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11/05/2015 | Routine | |
*Be sure to store bread in food grade container/bag. Reviewed shell stock tags- started file.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the @FISH/SEAFOOD@ containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the @FISH/SEAFOOD@ are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Rear room floor walls, floor at wine bar is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/18/2014 | Routine | |
Note: new building owner came in during inspection and reviewed repair issues.
Using ice under prep wells and time ( lunch shift and dinner) until prep unit is fixed- no food in bottom of units.
- Equipment - Good Repair and Proper Adjustment
Observation: Both prep cold hold units in kitchen not functioning- using ice and time for top cold wells only.
Correction: Repair the cold hold units 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and wall is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall and floors under equipment and shelves noted in need of cleaning.
Correction: 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.
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11/06/2013 | Routine | |
Continue with floor repairs behind bar.
- Equipment and Utensils - Good Repair and Calibration
Observation: Chest freezer was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of slime deposits or other soil on the following food contact surfaces: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
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11/15/2011 | Routine | |
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