| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/10 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2018/10/10 |
Risk Category 3 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Chlorine sanitizing solution used was not at an acceptable concentration. |
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all |
Corrected |
| 2018/10/10 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Kitchen floor is not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2018/10/10 |
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 |
|
| 2018/10/10 |
Risk Category 3 |
Routine |
Package Integrity |
Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) |
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. |
Corrected |
| 2018/10/10 |
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 |
Corrected |
| 2018/10/10 |
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: can-opener. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2018/04/12 |
Risk Category 3 |
Routine |
|
|
|
|
| 2017/12/07 |
Risk Category 3 |
Routine |
Ready-to-Eat -TCS Food - Disposition |
According to the ""consume by"" date on the prepared ready-to-eat (RTE) clam and oyster mixes in the refrigerator, the food should have been discarded by 02DEC17. |
Discard the food at this time and ensure all prepared RTE time/temperature control for safety (TCS) food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amo |
Corrected |
| 2017/07/20 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2017/07/20 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the lowboy refrigerator. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2017/07/20 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) sandwiches and pasta noodles 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 |
| 2017/03/27 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the cookline lowboys. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2017/03/27 |
Risk Category 3 |
Routine |
Thawing |
Improper methods used to thaw frozen shrimp. |
Thaw time/temperature control for safety (TCS) foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41°F or less, 2. Completely submerged under running water at a temperature of 70°F or below with sufficient w |
Corrected |