- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands between handling dirty and clean dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: GAME ANIMALS - SERVED TO THE GENERAL PUBLIC (corrected on site)
Observation: Wild game animals from unapproved source (for personal use) in a licensed food establishment stored comingled with restaurant foods.
Correction: Discard or immediately remove from premise all wild game not from an approved source in the licensed establishment. Venison discarded at time of inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer was empty, replaced and measured at 100 PPM.
- DEMONSTRATION OF KNOWLEDGE (corrected on site)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of cook temperatures of chicken and beef.
Correction: The person in charge shall obtain training or training materials in the areas of cook temperatures (chicken to 165, and beef to 155) so they are able to demonstrate knowledge and train employees on proper food safety practices.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Refried beans found cooling in walk in, in covered pan.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cover removed to facilitate proper cooling.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Onion slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at dish washing hand sink and kitchen line hand sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored in sanitizer at 0 PPM.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Bleach added to bucket and measured at 100 PPM.
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12/14/2015 | Routine | |
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Onion slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 24-Jun-2015
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06/25/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: The following items found cold held at greater than 41°F
Correction: raw beef and chicken in the single door maketable at 44, mixed shrimp and krab at 47 and sour cream at 43 in the two door make table.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The dishwasher drained into a floor sink via an air break. The floor sink filled up and spilled onto the floor. The prep sink was found leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 02-Feb-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The cove base and wall juncture in the dishwashing area found wet to the touch and with significant mold at junctures.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 05-Feb-2015
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01/29/2015 | Routine | |
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