The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pans of pulled pork and chopped pork in the walk-in cooler and cookline maketable unit were cold holding at improper temperatures. Pulled pork- 43F-44F, chopped/pulled pork- 47F-50F). The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/09/2016 | Routine | |
The operator provided a digital metal probe thermometer, chlorine & quat. test strips and an Employee Health policy during today's inspection.
Note: Certified Food Manager, ServSafe Certification, information was provided to the operator at this time.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( covered pans of prepared BBQ cooled in the am measured 68F, while being stored in the walk-in cooler (cooling process <6 hrs). The operator rapidly cooled and uncovered the pans of BBQ, in a reach-in freezer.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pans of BBQ, in the walk-in cooler, bagged mashed potatoes and cut tomatoes, on the cookline maketable unit were cold holding at improper temperatures ( cut tomatoes-51F, bagged mashed potatoes-54F and BBQ- 48F). The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/25/2015 | Routine | |
Label all chemical spray bottles.
Do not reheat product in the warming unit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked chicken in the hot box hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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05/13/2015 | Routine | |
Provided operator with Serv-safe flyer.
Individual butters and half/half are kept on ice during busy periods and placed back in the fridge for the rest of the time. Butters and half/half must have enough ice to keep product at 41 or below.
Drinks in the kitchen must have a lid with a straw.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. (brisket and pulled bbq)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Melted butter, individual butters and creamers cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring devices in several coolers were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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01/13/2015 | Routine | |
Do not cover foods until they reach 41 F. This should be accomplished within 6 hours.
Label spray bottles immediately.
No violation noted during this evaluation. | 09/15/2014 | Routine | |
Additional food temperatures: BBQ (cooling 2-3 hours) - 39-49, Ham - 39, Catfish - 203.
Recommended halving briskets to achieve the cooling process more quickly.
Quaternary ammonium sanitizer in bucket should be at 150-400 ppm. Shoot for 200 ppm.
Operator provided metal stem food thermometer, chlorine/quaternary ammonium test kits.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed kitchen employee handling raw, frozen country fried steak patty then proceeded to handle bun for barbecue sandwich. Gloves must be changed when contamination occurs.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Barbecue and individual butters at the waitstaff station cold holding at improper temperatures. Barbecue was moved to the freezer. Butters were moved to the refrigerator. Butters and half & half should be kept at 41 or below at all times.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hot box has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/09/2014 | Routine | |
Standardization validation inspection conducted for comparison to routine inspection conducted on March 4, 2014. Verbal out-brief provided to Mr. Chuck Sibley.
No violation noted during this evaluation. | 03/11/2014 | Other | |
Additional food temperatures: Sliced turkey - 39, Sliced tomato - 38, 39, Potato salad - 40, Bologna - 37, Hot dog - 36, Mac & cheese - 172, Soup - 184, Mashed potatoes - 150, Heavy cream - 40.
Do not re-use bottles distributed by the manufacturer, for storage of sauces.
Half & half, individual butters, and sticks of butter must be held at 41 or below.
Store containers of pesticides in a separate area from other chemicals.
Frequent hand washing noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken (in hot box) and bbq (on the counter) hot holding at improper temperatures. Recommended storing back-up barbecue either in the hot box or in a kettle, that will hold it at the proper temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced bologna in the refrigerator, the food should have been discarded two days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/04/2014 | Routine | |
The walk-in cooler is now working properly and maintaining foods at the proper temperature.
No violation noted during this evaluation. | 11/12/2013 | Follow-up | |
Technician had to order a part for the walk-in. Cooler should be repaired ASAP. Will return next week to check on the cooler.
Do not wrap/cover items in the walk-in while cooling.
- Critical: Cooling* (repeated violation)
Observation: Ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the walk-in cooler and frigidaire freezer was not properly located in the warmest part of the unit. Thermometer was also needed in the frigidaire reach-in cooler. Thermometer was placed in the front of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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11/01/2013 | Follow-up | |
: Additional food temperatures Bologna burger - 39, Black eyed pea soup - 178, Mashed potato - 180, Brunswick stew - 185.
Will return Friday morning to check on walk-in. Operator called repair technician while inspector was present.
Provided operator with training materials on cooling in English and Spanish.
Will provided operator with labeling information needed for BBQ sauce bottled in establishment.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork chops and chicken livers.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: BBQ noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken quarters observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the walk-in cooler and frigidaire freezer was not properly located in the warmest part of the unit. Thermometer was also needed in the frigidaire reach-in cooler. Thermometer was placed in the front of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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10/30/2013 | Routine | |
Additional food temperatures: Potato salad - 39, Mashed potatoes - 200, Brisket - 39.
Excellent date marking and hand washing practices observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken BBQ hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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07/05/2013 | Routine | |
Additional food temperatures: Beans - 176, White gravy - 152, Brown gravy - 148, Brisket (prepped 30 minutes prior) - 43, Chicken - cooling 5 hours - 61, Potato salad - 41, Mac & cheese - 150, Mashed potatoes - 159, Chicken stew - 172.
Reviewed glove changing, when hand washing in necessary, and cooling with operator.
Not sure why the temperature of the bbq in the make table was elevated. Ensure that it is stored at 41 F or below.
Sani wipes and steramine tablets used for sanitizer.
Temperature log used for foods in warmers and prep tables. Foods are checked at 11 AM and 4 PM.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employee observed touching clothes and handling ready-to-eat food with the same pair of gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Chicken stew noted not being adequately cooled to prevent the growth of harmful bacteria. Stew made the previous day observed at 49-55 F. Stew was voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chopped bbq cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/14/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
The cutting board along the sandwich refrigeration unit got to the point where it needs to be resurfaced/replaced.
Additional temperatures taken: potato salad 39 F, sliced tomatoes 35 F, pork barbecue 109 F, 93 F, 91 F, sliced bologna 36 F, mashed potato 153 F, sliced ham 36 F.
The follow-up inspection will occur on/about February 21 F.
Reviewed employee health policy with person in charge.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Black eye peas soup and pork barbecue in the walk -in cooler , pork barbecue in the sandwich unit noted not being adequately cooled to prevent the growth of harmful bacteria. Do not cover food when its in the cooling process.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Precooked chicken and vegetables stored in the Styrofoam containers hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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02/14/2012 | Routine | |
Additional food temperatures: Collards - 148, Apples - 156, Potato salad - 42, Macaroni and cheese - 139, and Coleslaw - 36.
Adequate metal stem thermometers.
Quaternary test kit on hand. Sanitizer in buckets and sink basin were at proper concentration.
Ready-to-eat food items must be date marked within 24 hours and discarded within 7 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw fish filets as well as raw shell eggs were observed being stored above barbecue.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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02/04/2011 | Routine | |
Additional food temperatures: BBQ - 138, 40, 38, 39, Baked beans - 135, Green beans - 175, Boiled red potatoes - 192, Collard greens - 185, Cinnamon apples - 158, Gravy - 148, Mac and cheese - 154, Mashed potatoes - 137, and Chicken vegetable soup - 165, 35.
Adequate metal stem thermometers.
Quaternary ammonium sanitizer at proper concentration in the sink basin as well as sanitizing bucket.
Ice wands have been purchased to cool foods.
Provided form for the next serv-safe course in February.
Discussed and provided operator with copies of FDA form 1-B in English and Spanish.
Facility is clean and well maintained.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw pork butts and coleslaw mixture stored together on the a shelf in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/08/2010 | Routine | |
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