Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 03/10/2016 | Routine | |
Abbreviations: PIC=person in charge
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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03/13/2015 | Routine | |
Abbreviations: PIC=person in charge
- Equipment - Cutting Surfaces
Observation: The cutting board(s) throughout the kitchen 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) sides of grill and fryers 2) inside the cabinet of the fryers 3) inside the glass RIC
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed several broken or missing floor tiles throughout the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceiling noted in need of cleaning especially around and above the oven.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/19/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 10/17/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Provided sample Employee Health Policy Agreement.
2) Warewashing chlorine sanitizer solution at 100ppm.
3) Clam/crab chowder reheated to 165F for hot holding w/in 30 minutes.
4) Facility has one hand sink available, centrally located in warewashing area.
5) Shellstock identified and tagged, other seafood from approved sources.
6) Minimal food preparation at time of inspection, salad bar display stocked.
7) Consumer Advisory posted for applicable menu items.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: interior surfaces of small white chest coolers, glass doors of display unit and the window fan unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: broken floor tiles throughout facility, mostly limited to under or adjacent to equipment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: areas of ceiling are discolored and heavily stained.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/08/2013 | Routine | |
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