Violation and inspection details


Inspection Date:
9/9/2021 1:45:00 PM

Type of Inpsection:

Type 1 Violations — 3 of 36

Type 2 Violations — 0 of 28

Inspection conducted in response to a consumer complaint.

Complaint 2021-FBI-CMP-0081 was investigated at the time of the inspection. Allegations could not be fully investigated due to the lack of information provided and requested of complainanat.  

Cooling of food was discussed. Ice baths were observed in use. Facility is organized. Employees were observed using gloves or utensils to handle ready to eat foods. Report emailed to the operator on record. **02d - Poor hygienic practices (Regulation Section 2-501 General) Soiled, unsanitized multi-use towel is used.

A dry heavily soiled wiping towel was observed on a cutting board and knife that was being used as needed at the sauté station on the cook line. Wiping towels shall be kept saturated with an adequate amount of sanitizer to reduce bacterial loads and contamination of food. To correct the violation the towel was placed into the 200ppm sanitizing solution. **03e - Hold cold at 41 °F or less (Regulation Section 3-501 Temperature) Cold potentially hazardous food is not held at a temperature of 41°F or colder.

Seafood held cold in a two door reach in with an open cold top located at the deep fryer station and containing batters for coating seafood that will be fried was observed with bags of ice (half melted) on most food products in both the top and bottom storage areas including bags floating in the batter. The seafood that was not being held cold with the addition of ice was not at 41F; this included a sixth pan of raw oysters (60F), a third pan of fish filets (47F), and the half pan of batter (46F). Cold potentially hazardous food shall be held at a temperature of 41°F or colder. The Manager stated they were not aware that the refrigerator was not operating as designed and would have the refrigerator serviced. The Chef stated they had stocked the refrigerator 3.5 hours prior at 11am where all foods came from the walk in refrigerator (41F). The operator was informed that as part of the corrective action they could time monitor the foods that were above 45F for use or disposal with in the next 30 minutes and that more ice would need to be placed on the other potentially hazardous foods. A re-inspection is required to verify that the refrigerator is operating properly. 05b - Hot & cold water inadequate (Regulation Section 5-208 Hand washing Lavatory, Water Temperature, and Flow) Hot water at a minimum temperature of 100°F and cold water is not provided to the hand washing sink within 30 seconds of being activated.

Hot water dispensed at the kitchen hand sink by the dish machine and the single hand sink by the ice maker measured 82F after 3 plus minutes of activation. Hot water at a minimum temperature of 100°F and cold water shall be provided to the hand washing sink within 30 seconds of being activated. The hand sink is activated with a touch free valve at the spigot and upon activation the inspector moderated the cold water off and the hot water to fully on to insure that the largest volume of hot water could be measured. After 3 plus minutes hot water reached 103F. The operator stated that facility maintenance was working on water issues in the mechanical room and that hot water was being drawn away from the kitchen fixtures. To prevent this issue from occurring in the future operations shall look at a mechanical fix be it a circulation pump or small in place water heaters at the hand sinks. A re-inspection is required to verify a permanent fix is in place.