- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; sausage at 37F; bacon at 41F; chicken at 38F; ground beef at 36F; lobster at 37F; and shrimp also 37F.Handsinks stocked and functional; observed handwashing.Sanitizer checked at 200-400ppm quatinary ammonia at three-compartment sink and sanitizer buckets.All refrigeration and freezer temperatures checked within regulation; fish products all on ice.Ice machine clean.Meat cutting equipment checked clean.Shellfish tags remain on file for at least (90) days.
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2/3/2015 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Fixtures in the walk-in fish/meat cooler are not properly shielded. Ensure that encaps and sleeves are properly installed to prevent broken glass contamination of open foods.
- General Comments that relate to this Inspection
OBSERVATIONS:- Sanitizer at 400ppm. Maintain between 200-400ppm for quat.- Walk-in coolers at 46F (in defrost) and 34F; 32F reach-in cooler.- All hand washing stations were stocked and operational.- Meats/fish were properly stored off the floor and at proper segregation from each other.
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2/18/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.ALL COLD HOLDING TEMPS GOOD- ALL BELOW 40F.SHELL FISH TAGS ON SITE AND KEPT WITH INVOICES.LOBSTER TANK PROFESSIONALLY CLEANED EVERY 3 MONTHS.USE BY DATES CHECKED DAILY.PREP AREA CLEANED AND SANITIZED INBETWEEN DIFFERENT SPECIES OF MEAT.
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2/25/2013 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
Observed ice scoop on top of ice machine. Need to store the ice scoop in a separate and clean container to prevent cross contamination.Shellfish tags kept for at least 90 dayswalk in freezer <0Freach-in fridges <41FAll pre surfaces clean handwashes clean and stockedbathrooms clean and stockedIce machine cleanGeneral cleanliness – good
- SECTION XVII: ABATEMENT DATE
7 days from today; 3-16-2012
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2/16/2012 | Routine Inspection 1st | 99 |
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields and end caps or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Hand sinks fully stockedWalk-in REfrig @33FMeat cuttung room @35FTemps noted: Fresh salmon @34F; Grnd Round @34F; T-bone steaks @34F; Pork Roast @35F; Raw chicken breasts @33F;Shellfish tags kept for 1 yearCutting room foam sanitized every night3-comp sink used for knives and grinding machine parts -tested - 200 ppm QuatAll Reach-in display cases were <40F
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1/20/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-cutting room walk-in at 40F -raw chicken 37F -raw steak 39F-discussed cleaning and sanitizing of cutting/grinding equipment - per operator all equipment broken down and cleaned/sanitized after each species.-no cross-contamination issues observed - all raw product properly stored-food all stored 6" above ground-sanitizer in 3-comp. sink checked at 200 ppm quat.-chemical test kits available-walk-in at 35F -shell fish at 38F -chicken at 38F-shell tags available-display case at 38F -raw fish 37F -shrimp 38F -raw pork 39F -raw steak 38F -ground beef 39F -raw chicken 39F-chemicals labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
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1/21/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:Walk-in (meat room) at 35FWalk-in (behind display area) 34FAll meat product stored properly.FIFO policies in use. No problems noted with equipment cleaning and sanitizing practices.Three-compartment sink sanitizer at 200 ppm quat.Display reach-in at 30F fish 29F scallops 28F shrimp 28F ground beef 30F chicken 29Tags available for raw oysters.Ice machine clean and ice scoop stored properly.
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2/4/2009 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser behind counter has broken cover. Repair/replace soap dispenser to ensure proper hand washing is taking place.
- General Comments that relate to this Inspection
Notes:-Cold holding -Pork 35F. -Chicken 35F. -Steak 36F. -Shrimp 31F. -Fish Sword 37F. -Fish Sole 35F.-Shell fish tags observed.-Ice machine clean.-Ice scoop properly stored.-Walk-In 32F.-Three compartment sink used to wash; rinse; and sanitize.-All chemicals properly labeled and stored.-Reach-In 32F.-Reach-In 34F.-Cut Room 50F.-Hand sink in cut room properly stocked.-All lights properly shielded.-Walk-In 34F.
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1/10/2008 | Routine Inspection 1st | 98 |
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