| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/25 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Cooking oil stored on the floor or food stored less than 6" above the floor. |
Elevate food storage onto approved shelving with minimum 6" legs or casters. Correction: PIC moved cooking oil to shelf with at least 6" clearance from the floor. |
Corrected |
| 2018/10/25 |
Risk Category 3 |
Routine |
Toxics - Restricted Use Pesticides - Criteria |
Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Two cans of raid insecticide located in facility. |
Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Correction: Both cans of raid insecticide removed from the facility by PIC. |
Corrected |
| 2018/10/25 |
Risk Category 3 |
Routine |
Toxics - Medicines, Restriction and Storage |
Medicines not necessary for the health of the employee is stored in the establishment. Several medicines found in walk-in refrigerator. |
Allow only those medicines that are necessary for the health of employees to be stored in the establishment. Correction: PIC moved medicines to storage in designated employee area. |
Corrected |
| 2018/10/25 |
Risk Category 3 |
Routine |
Equipment and Utensils - Multiuse, Characteristics |
The food contact surface of the cardboard in the food prep area is not durable, nonabsorbent, easily cleanable, resistant to pitting. |
Remove the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. |
|
| 2018/04/02 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) prepared sides in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/11/30 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) potato salad, cole slaw, and green beans in to go containers in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/11/30 |
Risk Category 3 |
Routine |
Food Contact Surfaces - Cleanability |
The food contact surface of the cardboard lined shelving is not designed or constructed to be smooth or it contains cracks, chips, inclusions, pits, or other imperfections that can not be easily cleaned. |
Replace the cardboard daily or as needed to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. |
Corrected |
| 2017/07/27 |
Risk Category 3 |
Follow-up |
|
|
|
|
| 2017/07/27 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
|
| 2017/07/27 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. Completely submerge cloth in sanitize rinse. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
|
| 2017/07/27 |
Risk Category 3 |
Routine |
Wood, Use Limitation |
Wooden utensils used as food contact surfaces. |
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, |
|
| 2017/07/27 |
Risk Category 3 |
Routine |
Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent |
The nonfood contact surfaces of the equipment and utensils are not corrosion resistant, nonabsorbent, and/or smooth. |
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. |
|
| 2017/07/27 |
Risk Category 3 |
Routine |
Single-Service and Single-Use Articles, Use Limitation |
Manufacturer containers were observed reused for the storage of food. |
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. |
|
| 2017/07/27 |
Risk Category 3 |
Routine |
Sanitizing Solutions, Testing Devices |
There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. |
Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
Corrected |
| 2017/07/24 |
Risk Category 3 |
Routine |
Equipment and Utensils - Multiuse, Characteristics |
The food contact surface throughout the kitchen are not durable, nonabsorbent, easily cleanable, resistant to pitting. |
Remove the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods |
Observed employees directly contacting exposed cooked crab (cleaning fried crab) with their bare hands or arms in a manner that could contaminate the food. |
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Wood, Use Limitation |
Various unsealed pressed wood cutting boards are used as food contact surfaces. |
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Toxics - Common Name/Working Containers of Toxics |
Working containers of unknown toxic items are not properly labeled. |
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food- Hot Holding |
Cooked shrimp hot holding at improper temperatures. |
Ensure that time/temperature control for safety (TCS) foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Ceiling tiles missing above food prep and food storage area. |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
The following utensils were observed soiled to sight and touch: utensils stored in walk in. |
Clean and sanitize these surfaces for food contact. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Sponges, Use Limitation |
Sponges are being used to wipe down food contact surfaces. |
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Handwashing Signage/Handwashing Facilities |
A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Three reach in refrigeration units were observed to be non functioning and glass reach in door appears to be shattered. |
Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed accumulations of dust, dirt, food residue or other debris on the following non-food-contact surfaces: surfaces throughout the kitchen. |
Maintain non-food-contact surfaces of equipment clean. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The door gasket to the glass reach-in is in poor repair. |
Repair or replace the door gasket in accordance with the manufacturer's specifications. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Premises - Maintaining Premises - Unnecessary Items and Litter |
Facility is storing unnecessary items to the operation or maintenance of the establishment. |
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Food - Compliance with Food Law |
The live crab does not appear to be from an approved source. |
Obtain food from sources that comply with the law. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Hair Restraints - Effectiveness |
Employees observed working in the food service area without proper hair restraints. |
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and lin |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Hands - When to Wash |
A food employee failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated their hand |
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and dur |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Food - Storage or Display of Food in Contact with Water or Ice |
Unpackaged food stored in direct contact with undrained ice. |
Store unpackaged food in drained ice. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handsink is being used for hair washing and as a dish drain. |
Use handwash sink only for handwashing. |
Corrected |
| 2017/07/24 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
The following equipment food-contact surfaces were observed soiled to sight and touch: equipment throughout kitchen. |
Clean and sanitize these surfaces for food contact. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting boards throughout the facility are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Responsibilities of Owner or Proprietor |
Absence of no-smoking signs or international no-smoking signs in non-smoking area. |
Post no-smoking signs or international no-smoking signs in non-smoking area. |
Corrected |
| 2017/07/24 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Cooked crab cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Pests-Controlling Pests |
Observed methods are not being used to control pests. (using fly swatter) |
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. |
|
| 2017/07/24 |
Risk Category 3 |
Routine |
Food - Miscellaneous Sources of Contamination |
Employee food, beverage, clothing, personal hygiene products and dishware not segregated from restaurant food and utensils. |
Protect food from miscellaneous sources of contamination. |
|
| 2017/03/20 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) side dishes in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/03/20 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs over prepared sides. |
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. |
Corrected |
| 2017/03/20 |
Risk Category 3 |
Routine |
Toxics - Common Name/Working Containers of Toxics |
Working containers of cleaners are not properly labeled. |
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. |
Corrected |
| 2017/03/20 |
Risk Category 3 |
Routine |
Hair Restraints - Effectiveness |
Employees observed working in the food service area without proper hair restraints. |
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and lin |
Corrected |
| 2017/03/20 |
Risk Category 3 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
Corrected |
| 2017/03/20 |
Risk Category 3 |
Routine |
Nonfood Contact Surfaces |
The nonfood contact surface of the cardboard lined shelving is not designed or constructed to be easily cleanable. |
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. |
Corrected |