- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed sanitizer water being used to store in use equipment. Discontinue using Quat sanitizer to store in use utensils. In use utensils may be stored in the food with the handle exposed out of the food product; in hot water at 140 F or higher or stored clean and dry. In use utensils must be properly washed; rinsed and sanitized at least once every 4 hours. ** Correted on site.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations.Food properly stored. No raw foods above ready to eat foods.No bare hand contact with ready to eat foods.Raw and undercooked advisory posted as required.Reviewed final cook temperatures of beef cuts. Operator has good working knowledge of final cook temperatures. Handsinks properly stocked.Quat sanitizer buckets recorded at 200 ppm. PIC person in charge has a thermocouple to check food temperatures. Discussed with operator importance of handwashing and Norovirus prevention. Front line staff shall be monitored for proper handwashing and at appropriate times especially after touching face or clothing. Recommend reviewing with food handlers importance of handwashing and how easily it is to contaminate clean hands and clean equipment. Do not allow employees to wear wrist jelwrey. Chewing gum shouldbe prohibited and all employees must dry hands with sanitary disposable towels. Person in Charge shall make corrective actions when suspect or improper handwashing occurs.
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4/24/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Cold holding violation corrected.Traulsen 2 door cold holding unit recorded at 36 F. Shredded lettuce temped at 39 F.
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2/18/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed foods cold holding in 2-door "Traulsen" unit with recorded temperatures between 44-48 F. Do monitor temperature of food inside unit to cold hold at 40 F or lower. Both thermometers inside unit are inaccurate and recorded at 40 F. Monitor unit and repair to cold hold at 40 F or lower.* Engineering called to investigate at time of inspection.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Lamb aus jus @ 36 F; steak sauce @ 37 F; tuna @ 29 F; lobster between 29 - 30 F; butter @ 35 F; beef fillets @ 41 F; ribeye steaks @ 40 F; beef steaks between 36-38 F; spinach @ 40 F; mango salsa @ 31 F; snails @ 37 F; oysters @ 35 F and crab cakes @ 35 F. Hot holding temperatures recorded:Onion soup between 14 8 - 173 F; orange marmalade @ 141 F; mashed potatoes @ 152 F; aus jus @ 172 F; peppercorn sauce @ 146 F and prime rib @ 144.5 F. Steaks are cooked to order. Consumer advisory posted.High temperature dishwasher recorde at 188 F final rinse temperature. Observed proper cooling of white sauce in Bimini Basement Kitchen using ice water bath. Handsinks properly stocked and functional. Observed excellent handwashing. Proper ice scoop storage.
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2/13/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Cold holding food at make up table recorded:Rice @ 38.0 F and sliced potatoes @ 35.5 F.Light repaired in dry storage working and adequate.All handsinks unobstructed. Pepsi unit observed clean.
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5/29/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed makeup table/cold holding unit with recorded food temperatures:Cheese @ 45 F; sauces between 38-45 F and mushrooms at 47 F.Lower part of unit with halibut temped at 36 F. Lower the temperature of makeup table so that top of unit cold holds food at 40 F or lower. Temperatures of food shall be temped at least once a day to monitor for proper cold holding of top of unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed 1 door Pepsi reach in refer dirty at waitress station. Clean inside entire unit of all food debris buildup. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [4] Number; convenient; accessible; designed; installed
Observed both handsinks in dishwashing area blocked with food service equipment and a garbage can. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Corrected on site.
- [1] Lighting provided as required; fixtures shielded
Observed light in dry storage room not working. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Hard boiled eggs @ 38 F; fruit salsa @ 40 F; oysters on the half shell @ 34 F; brocolli @ 37.5 F; cheese @ 40 F; sourcream @ 36 F; rissotto @ 33 F; pork @ 35 F; beef fillets @ 37 F; strip steak @ 39 F; ribeyes @ 35 f; herb butter @ 41 F; crab cakes @ 31 F; parmesan cheese @ 40 F; and elbow macaroni @ 37 F. High temperature dishwasher recorded with 180 F final rinse temperature. Handsinks observed properly stocked and functional. Observed one employee properly wash hands between tasks. Thermometers present in all cold holding units.Hot holding temperatures recorded:Peppercorn sauce @ 157 F; shrimp sauce @ 150 F and onion soup @ 169.5.Many of the sauces are made on site in large batches and rapidly cooled using ice wands which were observed stored in the cold holding walk in units. Reviewed with operators to monitor dishwashers for proper handwashing. At the time of inspection both handsinks were obstructed and dishwashers went from clean to dirty food service equipment without properly washing hands. Hands must be washed before and after washing any equipment. Please review with staff handwashing procedures and monitor employees for 20 second handwash and at appropriate times. A reinspection is required.
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5/22/2013 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair small reach-in refrigeration system at service station to eliminate water collection.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; mashed potatoes at 143F; steak sauce at 154F; onion soup at 157F; shallot sauce at 153F.Cold-holding checked good; cheese at 37F; lobster tails at 28F; steak filets at 31F; halibut at 26F; salmon at 37F; ground beef burgers at 43F; ranch at 34F; chicken at 38F; king crab at 36F.High temperature dishwasher sanitizing at >180+ on final rinse sanitization.Quatinary ammonia dispensing at >200ppm at three-compartment sink.Handsinks checked stocked and functional.***please practice no bare hand contact with ready-to-eat foods***Consumer advisory properly posted on menu
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8/22/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed water collection in reach-in refrigeration system; repair unit to eliminate water collection. (Saute station) **note** ambient temperature ok at <40 degrees.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; peppercorn sauce at 161 degrees; steak sauce at 158 degrees; onion soup at 186 degrees; soy sauce at 168 degrees.Cold-holding checked good; new york steak at 31 degrees; oysters at 31 degrees; ribeye at 41 degrees; lamb at 32 degrees; halibut at 36 degrees; lobster at 35 degrees.High temperature dishwasher checked at >180 degrees on final rinse sanitization.Handsinks checked stocked and functional; handwashing procedures checked good.Oyster tags with product in walk-in refrigeration unit.Consumer advisory on menu***All refrigeration and freezer temperatures checked within regulation; walk-in temperatures checked at 29-35 degrees.
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7/6/2011 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several reach-in refrigeration units in need of cleaning; food debris observed units.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; onion soup at 177 degrees; squash checked at 178 degrees; butter sauce at 161 degrees; beef gravy at 153 degrees; and cheese sauce at 154 degrees.Cold-holding checked good; pork chops at 35 degrees; beef steaks at 33 degrees; salmon at 39 degrees.Observed proper thawing process of crab under cold-running water.All handsinks stocked with sanitary towels and soap.Dishwasher final rinse checked at 186 degrees on final rinse sanitization.Shellfish tags maintained on file for at least 90 days.
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2/24/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at the time of inspection:Hot-holding checked good; peppercorn sauce holding at 181 degrees; brown gravy at 158 degrees; lobster bisk at 168 degrees.Cold-holding checked good; steaks checked between 34-37 degrees; shrimp at 38 degrees; mango at 37 degrees; crab legs at 39 degrees.High temperature dishwasher checked at 180+ degrees on final rinse temperature.All handsinks stocked with sanitary towels and soap.All walk-in boxes; refrigeration reach-in units; and freezer operating within acceptable limits.
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2/4/2009 | Routine Inspection 1st | 100 |
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