OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
10 |
One of 2 hand-sinks are not operational in kitchen in prep/dessert/salad station (PF) (5-205.11 - Using a Handwashing Sink-Operation and Maintenance **) |
10 |
No soap in downstairs employee restroom (PF) (6-301.11 - Handwashing Cleanser, Availability **) |
14 |
Shellfish tags are not being stored for identification (PF) (3-203.12 - Molluscan Shellfish, Maintaining Identification **) |
22 |
6 drawer custom line unit at 49-50 degrees (baked potatoes) (P) (3-501.16 (A)(2) (B) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) |
33 |
Large pot of cooked sauce cooling in prep sink with water (no ice) corrected by draining water and adding ice (PF) (3-501.15 - Cooling Methods**) (COS) |
36 |
Thermometers x3 without working batteries, no thermometer in 6 drawer fridge not cold holding (PF) (4-204-112 - Temperature Measuring Devices-Functionality**) |
37 |
Shellfish tags are not maintained onsite for 90 days (FDA labeling discussion) (C) (3-203.11 - Molluscan Shellfish, Original Container) |
38 |
Significant evidence of a rodent problem …. Exterminator report due within 24 hours (PF) (6-501.111 - Controlling Pests**) |
52 |
Waste water from meat walk-in cooler compressor dripping onto meat slicer (C) (5-403.12 - Other Liquid Wastes and Rainwater) |
55 |
Floors in poor repair on the line under equipment (C) (6-201.13 - Floor and Wall Junctures, Coved, and Enclosed or Sealed) |
55 |
Paint peeling on ceiling in kitchen ….. (C) (6-201.16 - Wall and Ceiling Coverings and Coatings) |
Inspection Comments |
Note: 24 hours given to fix hand sink and get exterminator onsite. Replace red plastic cutting board on the line.
FDA discussion………
10/19/23 Hand sink video was submitted and is operational, new Pest Contract was signed and provided for review. MC |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge