4: Observed employee drinking and eating food in kitchen over an active food prep station. COS by discussing with PIC alternate solutions away from active food prep areas to eat and drink. A warming letter will be requested.
8: Handwashing sink located in kitchen beside stove was out of handsoap.
12: Parasite destruction paperwork available. Shellstock tags were located in box with oysters. Several Oyster tags do not have dates indicating when the last oyster was sold from each box. A warning letter will be requested for this repeated violation.
20: Whole milk was temped at 51°F in small bar cooler. PIC stated that the milk was opened a couple of days ago. Embargoed 1 gallon of milk. COS: PIC adjusted the temperature on the cooler. No other TCS foods were located in the cooler.
23: Consumer advisory is in place for oysters on menu. Raw fish is denoted on sushi/grill seafood menu but doesn’t contain the consumer advisory. Discussed the importance of displaying consumer advisory to notify customers. Will send fact sheets about consumer advisory.
39: Sanitizer bucket in kitchen contained quat sanitizer. Sanitizer reading was 25 ppm.
41: Several storage bins that contained flour and spices contained utensils submerged in product.
Additional Comments
A follow up will be conducted within 10 calendar days to verify the correction of all priority violations. Will send applicable to PIC. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COSRepeat
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
Repeat
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan