Dockside B and B

Inspector notes: Soupy, ham and sour cream were observed held at 46-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.

Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (lettuce) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: The walls in the walk-in cooler area has an accumulation of dust and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Refrigerator located in the kitchen area was not in good repair, ambient observed at 51F. PIC took unit out of service at time of inspection.

Inspector notes: The non-food contact surfaces of the hoods have an accumulation of grease, dust and soil residue.

Inspector notes: The dumpster outside is located on dirt and crushed shell/stone. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.

Inspector notes: Food was observed held at 44-54 degrees Fahrenheit in the grill prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food was transferred from another refrigeration unit to the prep unit about 3 hours prior to inspection. Food was relocated to another refrigeration unit during time of inspection. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be repaired/replaced/adjusted.

Inspector notes: An employee was observed touching ready to eat food (spinach salad) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food was voluntarily disposed of (see attached disposal form).

Inspector notes: Per person in charge, potatoes are prepared at the 3-bay sink and establishment is in the process of relocated the fry cutter. Establishment must discontinue prepping food at the 3-bay sink to prevent contamination.

Inspector notes: The dumpster outside is located on dirt and crushed shell/stone. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.

Inspector notes: Soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Per person in charge, soup was made around 1-2 am. Italian soup was observed held at 48 F and onion soup was observed held at 45 F during time of inspection. Soup was voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with the person in charge during time of inspection.

Inspector notes: Food was observed held at 43-53 degrees Fahrenheit in the top of grill prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been transferred from the Walk-in cooler to the grill prep unit about 2.5 hours prior to inspection. Food was relocated back to the walk-in cooler to cool down. The ambient air temperature was observed at 39 degrees Fahrenheit during time of inspection. Some food items were observed double panned. Food must not be double panned. The person in charge turned off the heated light above the prep unit during time of inspection. Establishment turned down the temperature of the grill prep unit. New food was placed on the top of the unit and maintained 41 degrees after the ambient air temperature of the prep unit was turned down. Establishment must monitor the unit and take internal food temperatures and an ambient air temperature. Temperature logs were given to the person in charge during time of inspection. If the prep unit does not maintain an internal food temperature of 41 degrees Fahrenheit or below, it must not be used and must be repaired/replaced/adjusted.

Inspector notes: Food was observed held at 47-52 degrees Fahrenheit in the low boy unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been transferred from the walk-in cooler to the low boy unit about 2.5 hours prior to inspection. Food was relocated back to the walk-in cooler to cool. The low boy unit had an ambient air temperature of 52 degrees Fahrenheit. Low boy unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy unit must be repaired/replaced/adjusted.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup was placed hot in the refrigerator in containers greater than four inches deep.

Inspector notes: Cold water was not available at the handwashing sink next to the 3-bay sink. Cold water must be available for washing hands. Handwashing sink must be adjusted/repaired/replaced.

Inspector notes: The grill hood has an accumulation of grease and debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Grill hood must be cleaned.

Inspector notes: Establishment prepares potatoes on the 3-bay sink. Area is subject to splash and contamination. Establishment must discontinue prepping food at the 3-bay sink and relocate the potato dicer.

Inspector notes: The dumpsters outside are located on dirt and crushed shell/stones. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.