- Handwashing signage
Observation: Staff hand washing reminder sign missing in the women's restroom. Hand signage provided.
- Hand and arm jewelry prohibition
Observation: Food workers observed wearing items on their wrists. Person in charge had staff preparing food remove wrist wear.
- Posting inspection reports
Observation: Current Food Inspection Report not posted at time of inspection. Repeat Item.
- Common name-working containers
Observation: Multi use chemical spray bottles were not labeled with common name. Person in charge labeled the spray bottles.
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10/29/2015 | Regular |
| No violation noted during this evaluation. | 05/18/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat test strips are water damaged.
- Established procedures for responding to vomiting and diarrheal events
Observation: Established has no procedures for responding to vomiting and diarrheal events. Inspector assisted kitchen manager with completing approved clean up procedures.
- Posting inspection reports
Observation: Current Food Inspection Report is not posted in a conspicuous location.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Shellstock, maintaining identification
Observation: Shellstock tags are not kept with batches of fresh mussels,clams and oysters in the walk in and kitchen coolers.
- Disclosure of menu items offered or served raw or undercooked
Observation: A correct Disclosure statement is not available on the current menu for foods cooked to order or served undercooked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried food debris build up on the wall mounted potato slicer. Manager stated the slicer was not used today. Slicer was removed and cleaned.
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04/17/2015 | Regular |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Fresh raw mussels stored above lettuce in the kitchen reach in prep line cooler. Raw shell eggs stored above ready to eat food items in the tall True reach in cooler. Both items removed and corrected by staff.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat test strips not available to test the concentration of the sanitizer solution.
- 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: Fresh cut and blanched potato fries(92F) were stored on a sheet pan in the kitchen at room temperature. Person in charge stated the fries were cooked one hour ago, and the fries were placed into the walk in cooler.
- Posting of a valid license
Observation: Food License not posted at time of inspection.
- 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: Thermometer not available in the Arctic Air cooler. Thermometer in the walk in cooler is not reading correctly.
- Shellstock, maintaining identification
Observation: Shellstock tags are not kept with batches of fresh mussels and oyster in the coolers. Tags were available and placed back with the fresh items. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
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06/25/2014 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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10/25/2013 | Routine |
- Material characteristics of non-food contact surfaces
Observed red lid was cracked and broken covering food product in walk-in cooler.
- Sanitization of food contact surfaces - before use and after cleaning
Observed dish machine was not dispensing sanitizer. Primed machine for 1 minute. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed residue buld up on the interior of ice machine barrier plate.
- Food storage containers identified with common name of food
Observed ingredient squirt bottles in kitchen without the common name of the product.
- Food employees hair is effectively restrained
Observed food employee without beard restraint.
- Outer openings are protected
Observed gap under back exterior door with light shining through where ice machine is stored.
- Roasts held at a temperature of 130°F or above
Observed make-table refrigeration unit across from flat top grill contained food product between the temperatures of 42-45*F. Person in charge adjusted the temperature of the unit. Corrected at time of inspection.
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09/20/2013 | Routine |
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