| No violation noted during this evaluation. | 12/07/2015 | Regular |
- Eating, drinking, or using tobacco
Observation:Employee drinks found on shelf over prep table - drinks shall be covered, use a straw and on a bottom shelf. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store raw meat with hashbrowns. Do not store raw lobster tails over ready to eat foods. Foods were moved. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bread racks under the prep counter where plates are stored need additional cleaning.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Two soups were found dated three weeks ago, salads found dated for 9 days ago - you have only 7 days in which to use those products. Foods were discarded.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Where to wash
Observation: Employees shall wash hands in handsink and not in prep sink. Corrected
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit is needed to check strength of sanitizer - strips were give n to employees by inspector. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: In back room toxic chemicals were found with food containers and pans - toxics were moved.
- When to wash
Observation: Employees shall wash hands after touching raw meat. Corrected
- Sanitization of food contact surfaces - before use and after cleaning
Observation: After working with raw meat, prep surface shall be wash, rinsed and sanitized. Also do not work with ready to eat foods such salads and plates of prepared food at same time as prepping raw meat to prevent against possible cross contamination. Prepped foods were moved - surfaces were washed, rinsed and sanitized. Corrected
- Cleaning procedure
Observation:Employees shall not use common towels to wipe hands. Wash hands and use paper towels. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Tomato basil soup shall be datemarked. it was discarded.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning.
- Bare hand contact with ready to eat foods
Observation: Employees observed touching lettuce, sandwich toppings, lemons with their barehands. Corrected by using gloves
|
05/07/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Work on cleaning floors in kitchen under equipment and other hard to reach areas. Also clean wall around dish machine.
- Using a handwashing sink- operation and maintenance
Observation:Do not store dirty utensils in handsink
|
12/12/2014 | Regular |
| No violation noted during this evaluation. | 06/23/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
DONT STORE RAW BEEF ON TOP OF LETTUCE IN WALK IN, DONT STORE RAW BACON ABOVE LETTUCE IN REACH IN ACROSS FROM GRILL. Corrected at time of inspection
|
12/02/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- 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
|
06/05/2013 | Routine |
- Food storage - preventing contamination from the premises
Store box of potatoes, hashbrowns and mushrooms off of the floor.Store the unpackaged lobster tails in something other than a cardboard box - use something that you can clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean shelves where plates are stored and the sides of the grill and fryer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-in do not store the raw shrimp over the hashbrowns or raw fish over pickles to prevent against possible cross contamination. Corrected at time of inspection
- Miscellaneous sources of contamination
Store box of potatoes, hashbrowns and mushrooms off of the floor.Store the unpackaged lobster tails in something other than a cardboard box - use something that you can clean.
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer is inadequate to properly sanitize.
|
05/23/2013 | Routine |
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