- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Pan of raw poultry sitting on top of broccoli, (picture attached) relocated, raw oysters stored over apple pie, relocated.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: handles on prep tables doors soiled.
- Cleaning of cooking and baking equipment
Observation: Build up of grease on exterior of fryers
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor under fryers soiled.
- Eating, drinking, or using tobacco
Observation: Upon arrival, observed open drinks throughout kitchen.
- Food storage - preventing contamination from the premises
Observation: Produce stored on floor - picture attached.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked, dated at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing crab meat at room temperature.
- Handwashing aides and devices, use restrictions
Observation: Upon arrival, lid sitting in hand sink - removed.
|
01/15/2016 | Regular |
| No violation noted during this evaluation. | 04/28/2015 | Follow Up LOC |
- Food on display is protected from contamination by consumers
Observation: Soy Sauce, fried strips and cookies out for consumer self service, no barrier.
- Eating, drinking, or using tobacco
Observation: Open drink in kitchen.
- Food storage - preventing contamination from the premises
Observation: Bucket of noodles sitting under hand sink, subject to splash, moved at time of inspection. Box of cabbage, potatoes and onions on floor.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Items in reach-in cooler next to cookers not at 41 degrees or below temping 44 - 50 degrees. Cooked chicken out on cook line at 53 degrees.
- In-use utensils, between-use storage
Observation: Knives and other utensils stored in container of water in kitchen.
- Outer openings are protected
Observation: Gaps around back door
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04/14/2015 | Regular |
| No violation noted during this evaluation. | 12/18/2014 | Follow Up LOC |
- Preventing contamination from equipment, utensils, and linens
Observation: Cooked chicken stored in cardboard boxes that originally contained raw chicken.
- Food on display is protected from contamination by consumers
Observation:Soy sauce, tarter sauce and fried strips out for consumer self service - no barrier.
- Food storage - preventing contamination from the premises
Observation: Uncovered containers of food in walk-in cooler.
- Designated areas for employees
use of designated areas by employees
- In-use utensils, between-use storage
Observation: Utensils stored in water in kitchen.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Hard boiled eggs on salad bar at 47 degrees, cut lettuce at 45 degrees, discussed placing ice in holding unit rather than water. Chicken sitting out on trays at 47.8 degrees. Top of prep table at 42 degrees
- Food storage, prohibited areas
Observation: Cooked chicken sitting in tub on floor under fryers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
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10/30/2014 | Regular |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers in refrigeration units not accurate.
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Condiments are protected from contamination by consumers
Observation: Tartar sauce, soy sauce and fried strips not protected from consumers.
- In-use utensils, between-use storage
Observation: Storing spoons and knives in container of standing water. Stopped practice at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs over lettuce in walk-in cooler. Relocated at time of inspection.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Items on buffet not at 135 degrees or above:Honey chicken - 104 degrees
- Unpackaged food protected from contamination during preparation
Observation: Lettuce sitting directly on racks in walk-in cooler.
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05/28/2014 | Illness Complaint |
- Food temperature measuring devices are provided and readily accessible
Missing thermometer in cooler at wait station. Inaccurate thermometer in reach-in cooler in kitchen.
- Dispensing of single-service and single-use articles
Storing clean glasses before they are dry (wet stacking). Bowls laying in rice, cornstarch, sugar - removed at time of inspection. Clean and sanitized utensils not dispensed by handles.
- Miscellaneous sources of contamination
Fly strip hanging from ceiling directly above food prep table.
- Roasts held at a temperature of 130°F or above
Items on salad bar not at 41 degrees: Sliced melons - 64
- Linens- cleaning and storage
Storing clean glasses before they are dry (wet stacking). Bowls laying in rice, cornstarch, sugar - removed at time of inspection. Clean and sanitized utensils not dispensed by handles.
- equipment food contact surfaces and utensils clean to sight and touch.
Gaskets on reach-in cooler walk-in cooler doors soiled.
- Using a handwashing sink- operation and maintenance
Handsink in warewashing area soiled and has scratch pads and sponge in sink - removed at time of inspection.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Missing thermometer in cooler at wait station. Inaccurate thermometer in reach-in cooler in kitchen.
- Eating, drinking, or using tobacco
Upon arrival, open drinks throughout food prep areas and wait station. Removed at time of inspection. Recommended to estabilsh a designated area to have drinks, with lids and straws.
- Toilet room
receptacle, enclosed, fixtures clean
|
10/03/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
06/19/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Fried fish on buffet at 111 degrees - removed to be reheated at time of inspection.
|
04/23/2013 | Routine |
- Food on display is protected from contamination by consumers
Upon arrival, tub of cooked chicken sitting on floor on cook line. Pans of food sitting directly on top of food, no barrier. Cookies out for consumer self service - no barrier.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken stored above raw beef and shrimp in walk-in cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Miscellaneous sources of contamination
Upon arrival, tub of cooked chicken sitting on floor on cook line. Pans of food sitting directly on top of food, no barrier. Cookies out for consumer self service - no barrier.
- Linens- cleaning and storage
Scoops and utensils stored in containers of room temperature water. Scoops in flour heavily soiled.
- Food storage - preventing contamination from the premises
Upon arrival, tub of cooked chicken sitting on floor on cook line. Pans of food sitting directly on top of food, no barrier. Cookies out for consumer self service - no barrier.
- equipment food contact surfaces and utensils clean to sight and touch.
Scoops and utensils stored in containers of room temperature water. Scoops in flour heavily soiled. --Handles on equipment soiled. Shelf above prep table soiled *.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to presence of repeat violations, person in charge unable to demonstrate knowledge of food safety *.
- Roasts held at a temperature of 130°F or above
Hard boiled eggs on salad bar at 48 degrees *. Sliced melons on salad bar at 48 degrees *. - removed and placed in walk-in at time of inspection. Raw chicken & beef on cook line at 54 degrees --Potentially hazardous foods on buffet not at 135 degrees or above : chicken meatballs - 97 degrees
- Food temperature measuring devices are provided and readily accessible
Probe type thermometer not working.
|
04/03/2013 | Routine |
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