Observation: Cooling was observed (ice bath) of large batches of food products but no cooling logs are kept to ensure that foods are not temperature abused.
Corrective Action: Begin keeping a cooling log to ensure that foods are brought from 60C to 20C in a maximum of 2 hours and from 20C to 4C in a maximum of 4 hours.
Observation: There is no raw oyster advisory on the menu.
Corrective Action: Ensure that the raw oyster advisory is placed on the menu or somewhere where customers can see it. The wording should read: "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination"
Observation: There are no temperature logs being kept for any of the refrigeration units.
Corrective Action: Begin a temperature log for all refrigerators.
Observation: A staff member was using a mixing wand to blend a pot of soup which was placed directly on the floor.
Corrective Action: Pots of food should never be placed directly on the floor.
Observation: A damp cloth was observed in the walk-in cooler draped over the containers holding ready-to-eat foods.
Corrective Action: Cloths can present a source of contamination and should not be used to cover stored foods. Ensure that all food containers have proper lids or other food-grade covers.
Observation: The floor in the pot storage closet is not smooth and easily cleaned.
Corrective Action: Re-finish the floor in this area to ensure that it is smooth, non-porous and can be easily cleaned. Pots in this area should also not be stored directly on the floor.
Observation: There is an exposed concrete wall above the desert station.
Corrective Action: Repair the wall so that the area is sealed off from the inner wall cavity.
Observation: The dipper well was full of stagnant water.
Corrective Action: Empty the dipper well when it is not in use.
Observation: The frame around the door leading to the dry storage area has exposed bare wood.
Corrective Action: Re-finish the door frame leading to the dry storage area so it is non-porous and easily cleaned.
Observation: The seals around the cooler drawers in the front kitchen area were soiled.
Corrective Action: Clean the seals.
Observation: There is no paper towel dispenser behind the bar for hand washing.
Corrective Action: Install a paper towel dispenser behind the bar.
Observation: The backflow prevention device on the ice machine is overdue for service - the last service date was April 18, 2008.
Corrective Action: Have the backflow prevention device serviced by a qualified person.
Observation: The light in the dry storage area does not have a shatter-proof protective cover.
Corrective Action: Install a protective, shatterproof light cover in the dry storage area.
Observation: There is a missing ceiling tile by the walk-in cooler.
Corrective Action: Replace the missing ceiling tile by the walk-in cooler.
Observation: Not all coolers have thermometers.
Corrective Action: Ensure that all coolers have thermometers
Observation: Dishracks were being stored directly on the floor.
Corrective Action: Do not store dishracks directly on the floor.
Observation: Not all sanitizer bottles were properly labeled with their contents.
Corrective Action: Label all sanitizer bottles.
Observation: The stand-up freezer in the kitchen had a severe build up of ice in the bottom.
Corrective Action: Defrost the freezer.