Margie And Ray's Seafood Restaurant, 1240 Sandbridge Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 22, 2009 | Routine | 1 | 2 | Details / Comments |
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June 17, 2009 | Routine | 3 | 5 | Details / Comments |
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March 20, 2009 | Routine | 1 | 4 | Details / Comments |
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November 19, 2008 | Routine | 0 | 8 | Details / Comments |
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May 06, 2008 | Routine | - | - | Details / Comments |
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November 02, 2007 | Routine | 0 | 5 | Details / Comments |
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July 12, 2007 | Routine | 0 | 9 | Details / Comments |
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February 23, 2007 | Routine | 3 | 6 | Details / Comments |
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November 28, 2006 | Routine | 3 | 11 | Details / Comments |
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August 15, 2006 | Routine | 3 | 8 | Details / Comments |
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March 16, 2006 | Routine | 1 | 12 | Details / Comments |
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October 19, 2005 | Routine | 1 | 15 | Details / Comments |
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June 24, 2005 | Routine | - | - | Details / Comments |
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January 04, 2005 | Follow-up | 0 | 6 | Details / Comments |
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January 04, 2005 | Follow-up | 0 | 6 | Details / Comments |
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December 09, 2004 | Routine | 6 | 18 | Details / Comments |
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December 09, 2004 | Routine | 6 | 18 | Details / Comments |
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April 20, 2004 | Routine | 2 | 11 | Details / Comments |
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April 20, 2004 | Routine | 2 | 11 | Details / Comments |
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January 14, 2004 | Routine | 2 | 8 | Details / Comments |
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January 14, 2004 | Routine | 2 | 8 | Details / Comments |
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October 09, 2003 | Routine | 3 | 11 | Details / Comments |
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October 09, 2003 | Routine | 3 | 11 | Details / Comments |
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June 05, 2003 | Routine | 1 | 9 | Details / Comments |
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June 05, 2003 | Routine | 1 | 9 | Details / Comments |
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February 12, 2003 | Routine | 2 | 7 | Details / Comments |
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February 12, 2003 | Routine | 2 | 7 | Details / Comments |
September 22, 2009 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the reach-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat In-use utensils improperly stored between use.
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 135F. - 1800 - The nonfood contact surface of the hood filters has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
All violations discussed.
June 17, 2009 (Routine)
Violations:
- 0440 - Critical Tags missing from the oyster containers.
Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. - 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0550 - In-use utensils improperly stored between use.
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 135F. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1320 - There was no temperature measuring device located in the salad refrigerator..
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. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
Clean and sanitize these surfaces for food contact.
Violations discussed for correction.
March 20, 2009 (Routine)
Violations:
- 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s); bowl in breading, and seasoning.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the prep area; she crab soup.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE); oysters over broccoli, groundbeef over roast.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor; food stored on floor of walk-in..
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar sink. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
All violations were discussed for correction.
November 19, 2008 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.Walk in freezer
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1570 - Shelving inn the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.Rusty
Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: silverware storage containers. Shelving in the walk in refrigerator dirty
Maintain nonfood-contact surfaces of equipment clean. - 2890 - Light bulb in walk in refrigerator and the back area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - No disposable towels were provided at the hand washing lavatory in the cooks area
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 - 3180 - Floors, walls and ceilinngs in the walk in refrigerator noted in need of cleaning.The ceiling vents in thepreperation area dirty
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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
REMOVE FLY STICK TRAPS FROM THE FOOD FACILITY.. VIOLATIONS DISCUSSED FOR CORRECTIONS
May 06, 2008 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor of walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F 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. - 1570 - Low boy was observed in a state of disrepair and damaged.
Repair the low boy to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
Maintain nonfood-contact surfaces of equipment clean. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, no self-closure on back door..
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Gap under back door.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Wall behind soup table noted in need of cleaning.
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.
Violations discussed with CFM and copy of violation provided.
November 02, 2007 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor of walk-in freezer or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1040 - A wood shelf is being use in beer cooling unit.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice or cover tubing, so that it does not come in contact with consumable ice. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hand sink, prep units, exhaust hood filters,storage containers, good humor freezer, & condiments' refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Floor aroung cooking equipment noted in need of cleaning.
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.
Any food that is going to be hot held has to be heated to at least 165F within 2 hours of beginning the heating process and then hot held at least 135F.
July 12, 2007 (Routine)
Violations:
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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. - 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0480 - Corrected During Inspection Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor of the walk-ins.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in several refrigeration units.
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. - 1800 - Repeat The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Repeat Facility noted in need of cleaning.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violations discussed with CFM (Jim).
February 23, 2007 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0830 - Critical The prepared ready-to-eat (RTE) chicken wings in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - 1) End caps missing to whisk, 2) chipped plates noted. 3) Shelves peeling surface material and rusty around weld joints. These items were observed in a state of disrepair and damaged.
Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1800 - The nonfood contact surface of the area around grill has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2890 - Light bulbs not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - 1) Ceiling tiles around vents, 2) floor under grill noted in need of cleaning.
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.
Critical violations discussed for immediate correction/Other violations discussed for corrective action.
November 28, 2006 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
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 140F and the container. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Repeat
- 1790 - Corrected During Inspection The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 2310 B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 2810 - Ceiling tiles in the kitchen area are not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3270 - Corrected During Inspection Harborage conditions exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Corrected During Inspection Critical Containers of chemical not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Violations discussed for correction. Good temperature control on food. Ceiling tiles to be replaced to meet requirements.
August 15, 2006 (Routine)
Violations:
- 0140 - Corrected During Inspection Critical Improper handwashing procedure, staff unable to dry hands at handsink closest to food preparations.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Dry hands on clean, disposable paper towels. - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0220 - Corrected During Inspection Critical The off-duty employee observed eating in a kitchen area other than designated break area.
All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0470 - Corrected During Inspection Critical Unwrapped or uncovered fish in the reach-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1320 - There was no visible temperature measuring device located in some of the refrigerators.
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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: sides of deep fryers, white wire rack used to store containers holding kitchen utensils, handles of upright refrigerators and freezer that are frequently opened for seafood preparations, basin and faucet of handsink located beside steamer.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Single service item (coffee filters) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Repeat Clean forks were observed stored with the food-contact surface facing upward in the cylinder.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2860 - New Ceiling (dry wall) in back of kitchen not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. Ceiling tiles in dishwashing area are porous; not properly constructed.
Finish and seal dry wall to provide a smooth, nonabsorbent, easily cleanable surface. Replace acoustical panels above the dishwashing area with smooth faced, easily cleanable ceiling tiles - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory located beside the steamer.
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 - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the hansink located in the dishwashing area.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Violations discussed with Manager and Certified Food Service Manager.
March 16, 2006 (Routine)
Violations:
- 0480 - Unlabeled flour container.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Repeat Pot holding of frozen raw meats stored on the floor of the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1570 - Repeat Cover to the ice's machine's motor area is missing.
Contact the manufacturer (Shealy-Hodges) at the service phone number listed on the ice machine to obtain the metal cover . - 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: handles of the kitchen refrigerator where fish & shrimp is stored.
Maintain nonfood-contact surfaces of equipment clean. - 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2930 - Corrected During Inspection Front door to restaurant was observed open at beginning of inspection.Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
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 - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the men's restroom handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat Floor noted in need of cleaning below cookline equipment and kitchen refrigerators. Floor of walk-in refrigerator is not clean.
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. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Some progress has been made in eliminating several pieces of unused equipment and unused utensil, continue progress on remaining items.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violations discussed and/or corrected with owners. Continue progress on removal of unused items. CFM schedules requested by owners & will be mailed to restaraunt.
October 19, 2005 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored (stored on prep table) between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Frozen food stored on the floor of the walk-in refrigerator, potatoes stored on the storage room floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Improper methods used to thaw frozen corn chowder - chowder is being allowed to sit to thaw at room temperature.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: rim of ice machine's metal partition, interior of ice machine door, can opener blade.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator and freezer handles.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the kitchen hand sink has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean forks were observed stored in a plastic cylinder with the food-contact surface facing upward.
Store silverware in cylinders inverted so that only the handles are presented to employees for pick-up. - 2000 - Repeat Single service items (coffee filters, carryout containers) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2580 - Water from condensate and/or washing of garbage cans was found to be standing along the back foundation of the restaurant.
Discontinue washing garbage cans and other items with water hose until a service sink is installed that will allow condensate and wasted washwater to be drained into the sanitary sewer. - 2600 - The outdoor refuse container is stored on the ground.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the handsink near the dishwashing machine.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat Floor in walk-in refrigerator and floor in bar are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floor throughout kitchen is noted in need of cleaning below all equipment.
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. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3300 - Repeat Premises has accumulation of litter/ equiptment in disrepair.
Maintain the premise free of litter. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violations discussed and/or corrected with owner. Dishwashing machine sanitizer was acceptable (50-100 ppm chlorine). Staff appear to be doing better in handwashing and wearing gloves, but encourage better cleaning.
June 24, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Corrected During Inspection Improper methods used to thaw raw shrimp.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0810 - Corrected During Inspection The methods used for cooling she crab soup were not adequate.
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. - 0820 - Corrected During Inspection Critical Raw shrimp* and she crab soup* (stated by operator to be in first hour of cooling) cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1320 - Repeat The temperature measuring devices in some of the refrigerators were either missing or not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. - 1570 - The cover to the ice machine's motor is missing, observed in a condition that prevents necessary maintenance and easy cleaning.
Replace the cover with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of refrigerator handles, refrigerator gaskets, refrigerator sliding-door tracks, and freezer handles have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Clean forks in plastic cylinders were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3170 - Repeat Floor in bar is not maintained in good repair /not easily cleanable. Tiles for bar floor or providing new concrete sealant to make this floor easy to evaluate for cleanliness was discussed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floor below cookline, kitchen refrigerators, and food prep tables noted in need of cleaning.
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. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment, inside and outside of the restaurant.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
All violations were discussed for corrective action, critical violations were corrected at time of inspection.
January 04, 2005 (Follow-up)
Violations:
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: handle to one of the kitchen's upright refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 3300 - Repeat Facility is storing unnecessary items at the back of the establishment & near the dumpster area. (i.e. unused equiptment and other articles that are not currently in use).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning of the premises difficult. It can also provide harborage for insects and rodents. - 3180 - Ceiling vents in kitchen noted in need of cleaning.
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. - 1320 - Repeat There was no easily visible temperature measuring device located in some of the reach down refrigerators.
If a refrigerator unit does not have an acceptable thermometer built-in to the unit, provide a temperature measuring device at the front of the cold holding unit. Employees should routinely monitor the ambient air temperature through out the day to ensure proper functioning. - 1570 - Repeat Walk-in refrigerator gasket damaged--- OWNER NOTES THAT NEW GASKET IS NOW READY TO BE PICKED UP & HE WILL BE INSTALLING.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 2000 - Corrected During Inspection Repeat Single service items (Coffee Filters) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Overall, many improvements are evident. General kitchen sanitation and procedures much improved. Owner has requested that new Certified Foodservice Manager Schedule be mailed to restaurant to enroll additional employees. Continue your positive progress.
January 04, 2005 (Follow-up)
Violations:
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: handle to one of the kitchen's upright refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 3300 - Repeat Facility is storing unnecessary items at the back of the establishment & near the dumpster area. (i.e. unused equiptment and other articles that are not currently in use).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning of the premises difficult. It can also provide harborage for insects and rodents. - 3180 - Ceiling vents in kitchen noted in need of cleaning.
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. - 1320 - Repeat There was no easily visible temperature measuring device located in some of the reach down refrigerators.
If a refrigerator unit does not have an acceptable thermometer built-in to the unit, provide a temperature measuring device at the front of the cold holding unit. Employees should routinely monitor the ambient air temperature through out the day to ensure proper functioning. - 1570 - Repeat Walk-in refrigerator gasket damaged--- OWNER NOTES THAT NEW GASKET IS NOW READY TO BE PICKED UP & HE WILL BE INSTALLING.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 2000 - Corrected During Inspection Repeat Single service items (Coffee Filters) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Overall, many improvements are evident. General kitchen sanitation and procedures much improved. Owner has requested that new Certified Foodservice Manager Schedule be mailed to restaurant to enroll additional employees. Continue your positive progress.
December 09, 2004 (Routine)
Violations:
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine (mold), soda dispensing gun.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda gun's holster, handles of salad/condiment refrigerator's tops.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The gaskets of some refrigerators are in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0550 - Ice dispensing utensils improperly stored between uses. CORRECTED.
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 140F and the container. - 3300 - Facility is storing unnecessary items (at far end of bar & in back room, next to desk) to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 1320 - The temperature measuring device in some refrigerators, including beer coolers, were not properly located in the front (the warmest part) of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3170 - A few of the floor tiles in various kitchen areas are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor below cooking equiptment noted in need of cleaning.
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. - 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2310 - Critical The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing. CORRECTED.
Access to the handwashing facility identified above is to be available during all hours of operation. Handsinks are only to be used for handwashing. - 2020 - Unwrapped knives, and forks were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 3380 - Critical Chlorine sanitizer used in kitchen is too weak, does not meet the requirements of 21 CFR 178.1010. CORRECTED.
Utilize only concentrations of sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 0450 - Critical Food employee failed to wash his or her hands.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3200 - Repeat Vent filters in the hood system in need of cleaning.
Maintain hood system vent filters in a clean condition. - 1570 - Repeat The door gasket of the walk-in refrigerator is damaged/ splitting along seam..
Replace door gasket in accordance with the manufacturer's specifications. - 0440 - Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
Use an approved record keeping system that keeps all shellfish tags for bags of shellfish used in last 90 days. Organize this tag storage system to reflect the date order in which shellfish bags were used. Earliest dates harvested must be used first. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time. - 0440 - Critical Tags missing from the bags of shellfish. CORRECTED. TAGS REATTACHED DURING INSPECTION.
Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. - 1930 - Soiled linens were found stored improperly. CORRECTED.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 2000 - Repeat Single service items (coffee filters) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Oven rack observed stored on the floor.
Store oven racks in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 0470 - Critical Different types of raw animal foods (fish, products with eggs) stored in such a manner that may cause cross contamination. CORRECTED.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
Violations discussed and/or corrected with kitchen manager. Owner notes restaurant will be closed in January for maintenance & deep cleaning of facility. Additional employees are stated to be in process for certified foodservice manager certificate. Training of staff discussed. Document all training sessions. Review of training will be conducted at next visit. Owner has agreed to call for re-inspection when ready to reopen after winter closure.
December 09, 2004 (Routine)
Violations:
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine (mold), soda dispensing gun.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda gun's holster, handles of salad/condiment refrigerator's tops.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The gaskets of some refrigerators are in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0550 - Ice dispensing utensils improperly stored between uses. CORRECTED.
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 140F and the container. - 3300 - Facility is storing unnecessary items (at far end of bar & in back room, next to desk) to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 1320 - The temperature measuring device in some refrigerators, including beer coolers, were not properly located in the front (the warmest part) of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3170 - A few of the floor tiles in various kitchen areas are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor below cooking equiptment noted in need of cleaning.
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. - 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2310 - Critical The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing. CORRECTED.
Access to the handwashing facility identified above is to be available during all hours of operation. Handsinks are only to be used for handwashing. - 2020 - Unwrapped knives, and forks were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 3380 - Critical Chlorine sanitizer used in kitchen is too weak, does not meet the requirements of 21 CFR 178.1010. CORRECTED.
Utilize only concentrations of sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 0450 - Critical Food employee failed to wash his or her hands.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3200 - Repeat Vent filters in the hood system in need of cleaning.
Maintain hood system vent filters in a clean condition. - 1570 - Repeat The door gasket of the walk-in refrigerator is damaged/ splitting along seam..
Replace door gasket in accordance with the manufacturer's specifications. - 0440 - Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
Use an approved record keeping system that keeps all shellfish tags for bags of shellfish used in last 90 days. Organize this tag storage system to reflect the date order in which shellfish bags were used. Earliest dates harvested must be used first. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time. - 0440 - Critical Tags missing from the bags of shellfish. CORRECTED. TAGS REATTACHED DURING INSPECTION.
Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. - 1930 - Soiled linens were found stored improperly. CORRECTED.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 2000 - Repeat Single service items (coffee filters) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Oven rack observed stored on the floor.
Store oven racks in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 0470 - Critical Different types of raw animal foods (fish, products with eggs) stored in such a manner that may cause cross contamination. CORRECTED.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
Violations discussed and/or corrected with kitchen manager. Owner notes restaurant will be closed in January for maintenance & deep cleaning of facility. Additional employees are stated to be in process for certified foodservice manager certificate. Training of staff discussed. Document all training sessions. Review of training will be conducted at next visit. Owner has agreed to call for re-inspection when ready to reopen after winter closure.
April 20, 2004 (Routine)
Violations:
- 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3320 - Critical Chemical spray bottle observed without a label. Corrected
Label spray bottles with contents or discard. - 2350 ii - Plumbing connections at the hand sink are slow to drain.
Plumbing systems and components shall be maintained in good repair. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: seafood..
Store food in packages, covered containers, or wrappings. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 0550 - Dispensing utensils improperly stored between uses.
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 140F and the container. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 1570 - The can opener blade is rusted and dull.
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. - 1570 - The door gasket of the reach in refrigerator is damaged.
Repair or replace the reach in door gasket in accordance with the manufacturer's specifications. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator interiors.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators..
Maintain nonfood-contact surfaces of equipment clean. - 0820 - Critical Repeat Ham hot holding at improper temperatures. Corrected
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Violations discussed, critical items corrected with owner.
April 20, 2004 (Routine)
Violations:
- 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3320 - Critical Chemical spray bottle observed without a label. Corrected
Label spray bottles with contents or discard. - 2350 ii - Plumbing connections at the hand sink are slow to drain.
Plumbing systems and components shall be maintained in good repair. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: seafood..
Store food in packages, covered containers, or wrappings. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 0550 - Dispensing utensils improperly stored between uses.
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 140F and the container. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 1570 - The can opener blade is rusted and dull.
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. - 1570 - The door gasket of the reach in refrigerator is damaged.
Repair or replace the reach in door gasket in accordance with the manufacturer's specifications. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator interiors.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators..
Maintain nonfood-contact surfaces of equipment clean. - 0820 - Critical Repeat Ham hot holding at improper temperatures. Corrected
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Violations discussed, critical items corrected with owner.
January 14, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Oysters cold holding at improper temperatures. Corrected
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 3290 - Maintenence tools noted to be stored in such a way that it is contaminating a food serve area.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the cutting boards 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: reach in refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener
Clean and sanitize these surfaces for food contact. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0960 2 - The food contact surface of the wood table is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the wooden table to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 3340 - Critical Repeat Containers of pest strips are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected
Containers of pest strips must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0470 - Unwrapped or uncovered food in storage (spice or herb).
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Critical items corrected.
January 14, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Oysters cold holding at improper temperatures. Corrected
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 3290 - Maintenence tools noted to be stored in such a way that it is contaminating a food serve area.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the cutting boards 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: reach in refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener
Clean and sanitize these surfaces for food contact. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0960 2 - The food contact surface of the wood table is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the wooden table to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 3340 - Critical Repeat Containers of pest strips are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected
Containers of pest strips must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0470 - Unwrapped or uncovered food in storage (spice or herb).
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Critical items corrected.
October 09, 2003 (Routine)
Violations:
- 0820 - Critical BBQ cold holding at improper temperatures.
Corrected-discarded - 3030 - Repeat No disposable towels were provided at the kitchen and bar handsinks
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 - 3020 - Soap was not provided at the bar handsink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 1790 - Repeat The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair/replace the cutting boards 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. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener.
Clean and sanitize these surfaces for food contact. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the rear door outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3320 - Critical Chemical spray bottle observed without a label. Corrected
Label spray bottles with contents or discard. - 3340 - Critical Containers of paint and pesticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected
Containers of paint and pesticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
Critical items corrected during inspection.
October 09, 2003 (Routine)
Violations:
- 0820 - Critical BBQ cold holding at improper temperatures.
Corrected-discarded - 3030 - Repeat No disposable towels were provided at the kitchen and bar handsinks
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 - 3020 - Soap was not provided at the bar handsink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 1790 - Repeat The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair/replace the cutting boards 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. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener.
Clean and sanitize these surfaces for food contact. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the rear door outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3320 - Critical Chemical spray bottle observed without a label. Corrected
Label spray bottles with contents or discard. - 3340 - Critical Containers of paint and pesticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected
Containers of paint and pesticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
Critical items corrected during inspection.
June 05, 2003 (Routine)
Violations:
- 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cutting boards abd can opener..
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 2350 ii - Plumbing connections at dish spray sink are to close to waterline.
Plumbing systems and components shall be maintained in good repair. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 2000 - Repeat Utensils were found stored on equipment.
Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost and repair freezer. - 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
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 (corrected). - 0560 - Napkins in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer (corrected). - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters (corrected).
Critical item corrected, violations discussed with CFM and permit issued. Dishmachine rinse = 50 ppm chlorine, wash = 130.
June 05, 2003 (Routine)
Violations:
- 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: cutting boards abd can opener..
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 2350 ii - Plumbing connections at dish spray sink are to close to waterline.
Plumbing systems and components shall be maintained in good repair. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 2000 - Repeat Utensils were found stored on equipment.
Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost and repair freezer. - 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
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 (corrected). - 0560 - Napkins in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer (corrected). - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters (corrected).
Critical item corrected, violations discussed with CFM and permit issued. Dishmachine rinse = 50 ppm chlorine, wash = 130.
February 12, 2003 (Routine)
Violations:
- 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: can opener.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Dispensing utensils improperly stored between.
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 140F and the container. - 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 2200 - Critical An air gap between the water supply outlet and the flood rim level at the sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2000 - Utensils were found stored between equipment .
Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3290 - Tools noted to be stored in such a way that it is contaminating ware storage.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Critical item corrected.
February 12, 2003 (Routine)
Violations:
- 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: can opener.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Dispensing utensils improperly stored between.
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 140F and the container. - 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 2200 - Critical An air gap between the water supply outlet and the flood rim level at the sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2000 - Utensils were found stored between equipment .
Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3290 - Tools noted to be stored in such a way that it is contaminating ware storage.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Critical item corrected.
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