- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the wine and beer walkin was observed torn and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/31/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The two back prep units with the three drawers are in need of repair. Both units observed with doors not sealing tightly. Rubberbands being used to ensure doors stay closed.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the rear reachin next to the ice cream station is torn and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/24/2015 | Routine | |
| No violation noted during this evaluation. | 08/10/2015 | Follow-up | |
- Critical: Package Integrity* (corrected on site)
Observation: 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) EHS observed a severly pinched, deeply dented can of tomatoes on the shelf in the dry storage area. Instructed chef to designate an area where such items could be placed to prevent the use of these items and so they can be returned to distributor for credit.
Correction: 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a large bag of sea salt on the floor of the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed multiple items in the two prep units in front of the grill/cook area to be at 45 degrees or higher. Items included heavy cream (47°) spaghetti squash (48°) corn cream (45°) sliced tomatoes (50°). There were several other items as well, all were in holding unit over night and were still observed cold holding at improper temperatures. Instructed that all items be discarded and to not utilize prep units until adequate repairs could be made.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The two prep units on the cook line in front of the grill area were observed in a state of disrepair and damaged. The external thermometers were reading in the 34-38 degree range and the internal thermometers were reading in the 45-50 degree range.
Correction: Repair the two prep units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a large mound of ice below the condensor and large icicles hanging from the condensor in the walk in freezer unit to the right.
Correction: Have walkin freezer unit evaluated to determine cause of excessive ice formation to ensure proper functinality of the unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (1) down the side and underneath the fryers was observed with grease and food debris accumulations. The grease on the floor was observed under and behind the equipment. (2) Grease filters in the hood system were observed with dust, grease and debris on them.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/23/2015 | Routine | |
NOTES:
- Observed very good date labeling and product labeling during inspection.
- Observed proper hand washing during inspection.
- Discussed Employee Health and reviewed District Food Handler cards with PIC.
- Many of the cutting boards used in the kitchen are in need of resurfacing or replacing,
- Replace the light in the walk-in freezer.
- Very good inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed seafood stored in RIR above prepared mac and cheese.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked oysters is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw oysters that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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01/09/2015 | Risk Factor | |
NOTES:
- Ensure that all fruit is washed prior to cutting and serving.
- Proper glove use observed during inspection.
- Thermometers present in all cold-holding units, good job.
- Observed organized shellfish tags during inspection (the last three months).
- Observed proper hand washing of food staff.
- Ensure that all employees are up-to-date with FH cards.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) near the oven/stove area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ice machine noted in need of cleaning.
Correction: Clean the ice machine on a regular basis to prevent any possible cross-contamination. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/27/2014 | Routine | |
Unlabeled containers observed. Provide English common name on exterior of container as to contents.
Cutting boards discolored with deep grooves.
Utensil for dispensing chips not observed. No disposable gloves observed in area of chips either. Although no bare hand contact observed during this inspection, same issue observed during previous inspection.
All information reviewed with PIC.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Access to front handsink blocked.
Correction: Maintain access to handsink at all times of business as to encourage good handwashing among kitchen staff.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Hand soap required at rear handsink.
Correction: Provide and maintain hand soap at handsink.
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06/28/2014 | Risk Factor | |
All employees have current Suffolk health cards.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Temp logs maintained daily on all cold holding units. Logs provided and reviewed.
Good cooling observed. Crab imperial and veal stock cooling inside of ice water bath. <2 hrs, crab 56F, stock 58F.
Shellfish stock tags organized and provided.
Unlabeled food items observed in dry storage area. Provide English common name as to contents.
Cuttingboard observed to be discolored and deeply grooved. Sand and bleach or replace board.
Shrimp observed to have separate dredging pans from other food items. Employee knowledgeable of cross contamination as well as shellfish as an allergan.
Mechanical dishmachine WASH 152F, RINSE 180F, PRESSURE 30psi.
Reviewed importance of using utensils and/or gloved hands when handling or dispensing RTE food items.
Qhats used as sanitizer. Sanitizing buckets provided- 200ppm.
All information reviewed with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Cook observed chopping/handling fresh herbs for salad dressing with bare hands.
Correction: Gloves must be worn on clean hands or utensils used when handling ready to eat foods to prevent contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Food item inside of small reach in observed to have a disposition date that is expired by one day.
Correction: Ensure that food items marked for disposition are properly discarded on the date that is indicated.
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07/30/2013 | Risk Factor | |
Access to handsink blocked. CORRECTED
Good cooling observed- ice water bath.
Temperature logs encouraged/ strongly recommended.
Shellfish tags provided/reviewed. Dates are to be written on each tag indicating date last shellfish was sold.
Cold smoking process reviewed.
Employees knowledgeable of safe cooking temps.
Employee health policy reviewed and in place.
All information reviewed with PIC.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Two shellstock tags not provided/missing.
Correction: Provide and maintain all shellstock tags for a minimum of 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Refrigerated drawer observed have ambient temp of 49F. Multiple food items observed to be >41F: crab dip 53F, raw shrimp 47F-51F, raw scallops 53F, crab cake 50F. Food items taken from walk in (39F) approximately 2.5 hours ago.
Correction: Food items relocated to alternate cold holding unit. Refrigerated drawer manually adjusted to operate at cooler temperature.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap observed at rear handsink.
Correction: Properly supply and maintain handsinks at all times.
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12/06/2012 | Risk Factor | |
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