Food Inspections

THE TWISTED OAR

Inpection Notes

Violation of Code: [511-6-1.03(5)(j)1&2] Cook eating and drinking (disposable cup without secure lid or straw) on cutting board of sandwich unit. Employee shall consume food only in designated areas separate from food preparation and serving areas, equipment or utensil areas, and food storage areas. Drinking from a single service cup (disposable) with a secure lid and straw that is handled to prevent contamination of employees hands, container, exposed food, clean equipment, utensils or linens is allowed. COS: Cook put personal food item into cooler and disposed of cup. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.06(2)(o)] Hand sink in salad prep/dishwashing area blocked - wire shelf over sink with overturned lexan container in sink to support shelf and silverware caddie stored on shelf. This is hand sink accessible to wait staff to wash hands after busing tables, dishwasher to use between loading soiled tableware/kitchenware/utensils and putting up clean and sanitized tableware/kitchenware and utensils and salad prep personnel to wash hands before putting on gloves to prepare salads. The other hand sink is on the other end of the kitchen where these employees would have to cross through narrow cook area to reach. This sink must remain accessible for use. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] 2-door sandwich unit (older unit) and 1-door salad prep unit with food items requiring time and temperature control for safety (TCS)stored above required cold holding temperature of 41F or below. Temperatures ranged from 44F - 48F. COS: all time and temperature control for food safety food items voluntarily discarded. Units will need service and cannot be used for cold food storage until the units can maintain TCS food items at 41F or below. Corrected On-Site. New Violation. 12A Violation of Code: [511-6-1.04(4)(z)] There is no physical separation between hand sink and preparation sink. (right of hand sink). Handwashing splash can contaminate the preparation sink and the fruits and vegetables being prepared in the sink. There must be a physical barrier such as a splashguard to protect the sink and food preparation that may take place in the sink. There is a prep table butted up to hand sink on left side of hand sink. Food preparation and food equipment stored on prep table close to hand sink can be contaminated by handwashing splash - also need splashguard on this of sink to protect prep table. Repeat Violation Violation of Code: [511-6-1.03(5)(g)] Cook with rubber bracelet on wrist. The only jewelry that may be worn on hands and lower arms while handling food is a plain ring such as a wedding band. COS: Cook removed rubber bracelet. Repeat Violation. 12D Violation of Code: [511-6-1.04(4)(g)] Vegetable preparation sink being used to thaw meat and fish. This sink is only to be used for the washing of fruits and vegetables. Thawing meat in this sink posses a cross-contamination issue for fruits and vegetables that will are mostly ready-to-eat and will not and for that reason, the thawing of meat cannot take place in this sink. A basin of the 3-compartment sink may be used if cleaned and sanitized before and after use and if mea is placed in pan/colander. New Violation. 13A Violation of Code: [511-6-1.02(1)(d)] Most current inspection not posted. Posting inspection from 7/24/15 and facility has been inspected twice since then. Must post the most current inspection report. Repeat Violation. 17C Violation of Code: [511-6-1.07(2)(a)] New cooler that was in place behind restaurant at 3/15/16 inspection has a wood plank floor. This floor does meet the requirement of smooth, durable, nonabsorbent and easily cleanable. Food has accumulated in the cracks between the planks. 30 days will be given to submit a floor covering material that meets the requirement of smooth, durable, nonabsorbent and easily cleanable to Environmental Health office for approval and for floor to be covered/replaced. Floor tiles damaged and missing under 3-compartment sink and dishwasher in kitchen exposing plywood underneath - same requirement for this floor as for floor in walk-in cooler - 30 days for this floor material and replacement. Repeat Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Floor with accumulation of grease/food/container lids and rodent dropping under equipment. Accumulation of stagnant water under bar. Accumulation of food/grease and water are attractions for insects and rodents. Cleaning must be done frequently enough to prevent accumulation that can be attraction for insects and rodents. Repeat Violation. 17D Violation of Code: [511-6-1.07(4)(b)] employee personal food items in 2-door upright reach-in cooler among food items for restaurant. Store personal items separate from restaurant items. COS: Employee moved personal food out of reach-in cooler. Corrected On-Site. New Violation. 18 Violation of Code: [511-6-1.07(5)(k)] Still evidence of rodent activity under equipment and shelving above equipment in kitchen. Licensed pest control operator has been coming every week and setting numerous traps but rodents are still gaining access to the facility. Evidence of shredded foam insulation around drain in wall in dishwashing area where rodents may be gaining access to kitchen. Check outside perimeter and seal any holes using material that cannot be chewed - metal. Repeat Violation. 18 Violation of Code: [511-6-1.07(2)(k)] Fly paper hanging from ceiling over prep cooler. Fly paper is not suitable to be hung over areas where insects that do not stick but may not be able to fly can fall onto food/food contact surfaces. Bar is completely open to deck which can allow for fly entry - close deck plastic, install fly fans in openings or keep open area between bar and deck closed to prevent entry of insects that can gain entry to kitchen. New Violation.

Back to Food Inspections