Added May 10 2014
- Inspection date
- April 28, 2014
- Doing business as
- Silver's Seafood Restaurant
- Inspection ID
- License number
- Facility type
- Risk 1 (High)
- Inspection type
40. Refrigeration and metal stem thermometers provided and conspicuous - comments: no stem thermometer provided on premises.instructed to provide to be able to check food temperature. | 3. Potentially hazardous food meets temperature requirement during storage, preparation display and service - comments: potentially hazardous food at improper temperature.found three large pot full of cooked rice stored inside the walk-in cooler at temp of 50f,52.7f and 53.9f; also found three containers of tofu stored inside coca-cola reach in cooler at temp of 47f to 48.2f. Employee discarded and denatured temperature abused. Pounds 40, value $100.
Critical violation: 7-38-005(a) | 8. Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time - comments: no sanitizing solution used at three compartment sink.observed employee washing, rinsing and storing pots,pans food containers without sanitizing multi use utensils. After my request manager provided sanitizer for the three compartment sink.
Critical violation:7-38-030 | 13. No evidence of rodent or insect infestation, no birds, turtles or other animals - comments: infestation of rodent droppings on premises.mice droppings were observed throughout the premises. Found two bags of dry pasta gnawed and dropping mixed with pasta,two bags were stored on top the coca-cola reach-in cooler in the kitchen. Droppings were observed on clean dishes,by opened food, on trays by the tray line, on top the display coolers,on top cans(opened and closed cans),inside the equipment, at ledge of the equipment under prep tables,etc. Numerous droppings to count. Observed two live roaches on opened metal wall behind the prep cooler,at west side of the kitchen, and two live roaches on top the grease trap inside news papers.instructed to clean and sanitize all area.
Critical violation:7-38-020 | 12. Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area - comments: found exposed hand sink at front prep area without soap and paper towels,also faucet was turned alway to the right. Exposed hand sink in the kitchen in poor repair,a black bag attached on drain pipe so the water can discharge to drain. Drain pipe broken. Instructed to repair said sink. Soap and paper towels provided at front exposed hand sink.critical violation:7-38-030 | 29. Previous minor violation(s) corrected 7-42-090 - comments: previous minor violation not corrected from 2-25-13,report #1235664
#38-dishwash 3-compartment sink faucet loose/leaking. Must repair faucet.
Serious violation:7-42-090 | 30. Food in original container, properly labeled: customer advisory posted as needed - comments: bulk food throughout the premises not labeled,instructed to label food. | 31. Clean multi-use utensils and single service articles properly stored: no reuse of single service articles - comments: a lot of cooked and raw food stored in coolers and freezers are stored in groceries bags or card boards. Instructed to provide food grade bags,and food containers with lid to store food. | 32. Food and non-food contact surfaces properly designed, constructed and maintained - comments: rubber gasket inside the coca cola reach-in cooler broken, instructed to repair / replace.
Broken plastic scoop inside the bulk food container,instructed to replace. Observed a lot of news papers and card board throughout the premises which is used for shelf liner and on floor,instructed to remove said paper, surface must be smooth,cleanable and non-absorbent material.
Plastic liner under the table not completely sealed instructed to seal. Cutting boards stored on floors,instructed to remove, clean and sanitize said cutting boards, and stored them on shelves.food stored on floor inside the walk-in cooler and freezer,instructed to remove and elevate food 6' off the floor. | 33. Food and non-food contact equipment utensils clean, free of abrasive detergents - comments: accumulated grease on interior and exterior of all cooking equipments,instructed to remove grease,clean and maintain.
All food shelves area with food debris instructed to clean and sanitize.grease build-up on pipes and wires throughout the kitchen,instructed to clean and maintain. | 34. Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used - comments: floor throughout the premises with debris and grease build-up under and around cooking equipment.instructed to scrape all grease build-up on floors, clean and maintain. Uneven and broken floor throughout the prep area,instructed to repair with a smooth, cleanable and non-absorbent material. Must clean floor throughout included storage area. | 35. Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods - comments: peeling paint throughout the kitchen,metal sheet used for walls are not sealed. Instructed to seal all cracks and crevices throughout the premises.remove peeling paint,repair broken walls.
Missing, broken ceiling tiles,heavily stained tiles throughout the premises,instructed to replace,said ceiling tiles.
Black substance on ceiling inside the walk-in cooler instructed to clean and sanitize said ceiling. | 36. Lighting: required minimum foot-candles of light provided, fixtures shielded - comments: broken light shield,missing light shield in dish room and light shield inside the coca-cola reach-in cooler end caps are missing and the shield is too big,instructed to replace light shield and end caps were is needed.must clean inside the light shield remove debris. | 39. Linen: clean and soiled properly stored - comments: all dirty linens must be properly stored away from food and food products.