Health Report #104193

Establishment Name: Rawsonville Coney Island
Report Date: 03/11/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) cooking/preparation area reach in cooler shelf Beyond consume by date Observed 2 containers of rte deli meats with expired datemark labels. All phf rte foods must be used or discarded within 7 days (day 1 is slice date). To correct, please rotate stock more often and dispose of food with expired datemarks. Pic corrected by discarding deli meats. Critical corrected
Critical Separation, Packaging, & Segre Raw animal food(s) cooking/preparation area upright cooler Stored over/next to Ready-to-eat food(s) Observed carton of raw shell eggs stored above rte tomatoes in upright cooler in cooking area and also observed pan of raw fish in upright egg cooler next to grill stored next to rte butter containers and vegetables. All raw animal products must be stored below and away from rte foods to prevent cross contamination. Pic corrected by relocating eggs to egg cooler and relocating pan of fish to bottom shelf of raw meat upright cooler. Critical corrected.
Critical Backflow prevention Backflow/backsiphonage prevention device(s) Back kitchen area ice machine Not provided on Ice machine Observed no air gap on ice machine discharge line and 3 compt sink discharge line resting in drain receptacle behind dishwasher. All clear water discharge lines (ice machines, prep sinks) must have an air gap of 2 pipe lengths above flood rim of drain receptacle. To correct, please provide proper air gap within 10 days. I will check at follow up inspection. , observed no air gap on ice machine discharge line and 3 compt sink discharge line resting in drain receptacle behind dishwasher. All clear water discharge lines (ice machines, prep sinks) must have an air gap of 2 pipe lengths above flood rim of drain receptacle. To correct, please provide proper air gap within 10 days. I will check at follow up inspection. Follow up site visit 3/23/09: ice machine discharge line has been cut and 3 compt sink discharge line raised out of drain receptacle. Air gaps now established. Critical corrected
Critical Hot and cold holding Cold food item(s) front counter area upright cooler Stored above 41 degrees F Observed individual plastic containers of rte housemade tartar sauce in mini upright display cooler in front counter area being cold held at 54f. All phf rte foods must be cold held at 41f or below at all times. Pic temporarily corrected by discarding tartar sauce. Do not store any phf in this cooler until unit repaired and inspected by wash county health dept. I will check cooler at follow up inspection. , observed individual plastic containers of rte housemade tartar sauce in mini upright display cooler in front counter area being cold held at 54f. All phf rte foods must be cold held at 41f or below at all times. Pic temporarily corrected by discarding tartar sauce. Do not store any phf in this cooler until unit repaired and inspected by wash county health dept. I will check cooler at follow up inspection. Follow up site visit 3/23/09: mini display cooler in dining area has been taken out of service. All rte housemade dressings are now kept in upright cooler in kitchen. Critical corrected
Critical Ready-to-Eat Food, Date Markin Commercially processed ready to eat potentially hazardous food(s) cooking/preparation area reach in cooler Without date of consumption marking Observed rte housemade salads (tuna, coleslaw), housemade tartar sauce, and rte deli meats with no datemark labels, inconsistent datemarking labels or wrong consume by dates. All phf rte housemade salads, sauces and deli meats must be clearly marked with a 7 day consume by datemark label and datemark system shall be consistently applied throughout facility. Day 1 is prep/slice date. Please train all staff on agreed upon datemarking system and follow up as needed. Pic corrected by discarding all foods with unknown prep dates and correctly datemarking all freshly prepared deli meats. Critical corrected.
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors cooking/preparation area floor(s) With accumulation of debris Observed wall in back of prep table next to handsink in cooking area soiled with grease. Please clean now and on a more frequent schedule. , observed floors next to deep fryers greasy with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule.
Normal Thawing Frozen food(s) for thawing cooking/preparation area under prep table shelves Stored above 41 degrees F thawed or partially thawed At room temperature Observed package of commercially prepared gyro meat being thawed on a prep table shelf in cooking area at room temperature. All phf must be thawed under refrigeration or under cool running water, never at room temperature
Normal Ventilation Hood Systems, Adeq Ventilation hood cooking/preparation area grill area Inadequate Observed missing ventilation filters in hood above grill in cooking area. To correct, please replace missing filters as soon as possible
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels cooking/preparation area handsink Not provided Observed no paper towels at handsink in cooking/prep area. All handsinks must be supplied with soap and paper towels at all times
Normal Light Bulbs, Protective Shield Light shielding Light shield(s) dishwashing area light shields Not provided In dishwash area Observed no light shield on lights above dishwasher in back kitchen area. To correct, please provide
Normal Cooling, Heating, and Holding Equipment cold holding front counter area upright cooler Inadequate Observed mini upright display cooler in front counter area not able to hold at 41f or below. If wanting to store phf in this cooler, please repair as soon as possible and will reinspect at follow up inspection.
Normal Employee Accommodations, Desig Locker(s)/employee storage area(s) cooking/preparation area under prep table Contaminates Food Observed soiled employee sweatshirt resting on food items under prep table in cooking area. All employee belongings must be stored in a designated area to prevent contamination of food items