Goin' Coastal

Observed tag missing from a container of mussels stored in reach-in cooler. Also observed shellstock tags not stored in chronological order.

511-6-1.04(3)(l) - Shellstock, Maintaining Identification (Pf) (l) Shellstock, Maintaining Identification.

1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf

2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf

3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf

(i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and

(ii) If shellstock are removed from their tagged or labeled container:

(I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, Pf and

(II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. PF

COS by discarding. Must organize tags to be in chronological order. Must label each tag with the date of when the last oyster / mussel was sold.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in walk in cooler, prep top, and reach in cooler. TCS food must be cold held at 41°F or below. The ambient air temperature of the walk in cooler was 45°F. COS by placing most items on ice baths in walk in cooler, moving some items to other coolers, and discarding ready to eat items that were potentially out of temp for more than 4 hours. Must fix walk in cooler asap. Health Authority will have to do an informal follow up to ensure walk in cooler is fixed in a few days.

Observed grits hot holding at ~130°F in bain-marie next to prep top unit. TCS food must be hot held at `135°F or above. COS by reheating grits on stove to 174°F.

Observed risotto cooked at 12:30 PM, temping 48°F at 4:30 PM, then 46°F at 6:30 PM in walk in cooler. Must cool TCS food from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding.

Observed whipped butter pulled from walk in cooler (was 45°F in walk in cooler) and placed on counter without proper time documentation. Must have time documentation on or near product indicating the time the food was brought out of temperature control, and the discard time 4 hours later. COS by discarding. Will email written TPHC procedure.

Observed time/temperature control for safety (TCS) foods in salad reach-in cooler being cold held at temperatures greater than 41°F. Temperature of TCS foods ranged between 45-50°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 41°F or below. COS by discarding. Must lower ambient temperature of cooler to 36-38°F

Observed high temp dish machine only reaching 153.7°F. High temp dish machines must reach at least 160°F. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in machine but sanitized in three-compartment sink until dish machine reaching minimum required temperature.

NOTE: this has been an issue on several past inspections. There is either a hot water heater issue or the actual dish machine is not functioning properly.

Observed diluted castile soap being used to clean dining tables instead of sanitizer. Person in charge (PIC) stated they don't use sanitizer on tables because it makes them sticky. Sanitizer must be used.

Observed asterisks missing for yellow fin tuna and tuna salad on dinner menu. This was noted on last routine inspection. Must add asterisks.

Observed several TCS foods in prep top/reach-in units held past 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed most recent inspection report not posted. The previous score of 80/B from 6/7/23 was posted however, the most recent score is a 58/U from 9/13/23. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting correct score.

Observed low grout holding standing water in warewash area. This area must be regrouted.

Observed tag missing from mussels stored in reach-in cooler.

511-6-1.04(3)(l) - Shellstock, Maintaining Identification (Pf) (l) Shellstock, Maintaining Identification.

1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf

2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf

3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf

(i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and

(ii) If shellstock are removed from their tagged or labeled container:

(I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, Pf and

(II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. PF

COS by discarding.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit and in walk-in being cold heldt at temperatures greater than 41°F. Ambient temperature of prep top/reach-in unit was 43.5°F and ambient temperature of walk-in was 51.8°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 41°F or below. COS by discarding.

Observed ranch (64°F) and blue cheese (58°F) left sitting out at room temperature. Both items are TCS foods and are subject to temperature control. COS by discarding.

Observed asparagus, potatoes, beans, and soup prepared around 11am not cooled to 70°F within 2 hours of reaching 135°F

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F to 70°F; P and

(ii) Within a total of 6 hours from 135°F to 41°F or less. P

COS by discarding.

Observed no active managerial control at facility and several violations that have the potential to cause serious foodborne illnesses. Many violations were repeats from the previous routine inspection. The responsibilities of the person in charge (PIC) are below:

511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf

(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

(c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf

(d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf

(e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

(f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf

(g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Pf

(h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; Pf

(i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

(j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf

(k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf

(l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

(n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.Pf

(o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf

Observed high temp dish machine only reaching 153.5°F. High temp dish machines must reach at least 160°F. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in machine but sanitized in three-compartment sink until dish machine reaching minimum required temperature.

NOTE: this has been an issue on several past inspections. If Super Source cannot fix dish machine so that it reaches minimum temperature, then dish machine must be replaced.

Observed black mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. COS by discarding ice and beginning cleaning process.

Observed dish machine at bar dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed several TCS foods in prep top/reach-in units not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed TCS foods in reach-in cooler and walk-in cooler held past their discard dates (rockefeller mix and stuffed mushrooms prepped 9/6/23 and smoked salmon prepped 9/2/23). A food that requires date marking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed improper cooling methods for soup, asparagus, and potatoes, and more in walk-in cooler. Soup was cooler in a moderately large pan and covered; asparagus must tightly wrapped in plastic wrap, and potatoes were in a large pan and not stirred.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by discarding as items did not cool to 70 degrees within 2 hours.

Observed mold build-up on food storage shelves in walk-in. Shelves must be cleaned and sanitized.

Observed low grout holding standing water in warewash area. This area must be regrouted.

Observed butter in expo area being improperly cold held at room temperature. Butter was temping 68°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 41°F or below. COS by discarding.

Observed time/temperature control for safety (TCS) foods in main prep top/reach-in unit being cold held at temperatures greater than 41°F. Unit is working however, prep top lids have been completely removed. Lids must be re-attached.

Observed egg/milk wash utilizing time as a public health control with no time documentation on product. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed ice bins and water/tea pitchers left uncovered while not in active use. There were particle floating in drink pitchers. Any food/drinks that are not in active use must be kept covered to prevent any potential overhead contamination. COS by closing ice bins and discarding drink.

Observed high temp dish machine only reaching 156°F. High temp dish machines must reach at least 160°F. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in machine but sanitized in three-compartment sink until dish machine reaching minimum required temperature.

Observed dish machine at bar dispensing chlorine at 5 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine. Employees must prime dish machine and use test strips daily.

Observed several TCS foods in prep top/reach-in units not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by placing dates on products.

Observed several TCS foods (8+ items) in walk-in cooler held past their discard dates. Most items were prepared 5/18/23 and 5/30/23.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed chowder and gravy being improperly cooled in walk-in cooler. Both were fully covered in deep pans with no one monitoring the temperature as it cooled. Staff did not even know when products were made or how long they had been cooling.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by placing both items on an ice bath.