- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: PARBOILED CHICKEN AT GRILL PREP WAS COLD held at 61°F. STAFF REPORTED IT WAS COOKED IN MORNING, REFRIGERATED AND THEN LATER TAKEN OUT. STAFF STATED IT WAS REMOVED FROM COOLER 45 MINUTES EARLIER.
Correction: STAFF CHOSE TO THROW CHICKEN OUT. STAFF WAS INFORMED ABOUT 4 HOUR TIME LIMIT REGARDING UNREFRIGERATED FOOD ITEMS AND MANDATORY DISPOSAL AFTER THAT AMOUNT OF TIME. Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: BARBECUE PORK RIBS AND STICKS in WALK IN COOLER is NOT date marked.
Correction: STAFF EXPLAINED DATE MADE AND FREEZING PROCESS. STAFF WAS INSTRUCTED TO PLACE EXPIRATION DATE BASED UPON DAY MADE AND THEN UNFROZEN IN COOLER / MARKED NO MORE THAN 7 DAYS TOTAL. STAFF PLACED PROPER DATE MARK. Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site) (repeated violation)
Observation: The BAGS OF CABBAGE ARE STORED ON KITCHEN FLOOR.
Correction: STAFF PLACED BAGS OF CABBAGE ON OVERTURNED 5 GALLON BUCKETS. Store all food items 6 inches above the floor.
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04/05/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are PRODUCE/GREEN PEPPERS stored under RAW CHICKEN AND RAW EGGS IN WALK IN COOLER. SOME CONTAINERS OF NOODLES AND PREPARED PORK DID NOT HAVE LIDS.
Correction: STAFF MOVED LOCATION OF CHICKEN TO LOWER SHELVES AND COVERED PREPARED PORK AND NOODLES IN COOLER. Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on COUNTER.
Correction: SANITIZER BUCKET WAS MIXED TO KEEP RAGS IN FOR USE BY STAFF. Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The MESH BAGS OF CABBAGE AND ONIONS is stored on the floor in the NORTHWEST KITCHEN AREA.
Correction: STAFF PUT BAGS OF CABBAGE AND ONIONS ON TOP OF PLASTIC BUCKETS. Store all food items 6 inches above the floor.
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12/16/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: potentially hazardous food in prep line cooler is cold held above [41 ]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food had only been out 1 hour for lunch rush. PHF was taken from prep line cooler and placed into walkin cooler for storage. Have cooler repaired and keep PHF out of prepline cooler untill fixed. Will keep PHF in either upright cooler, walk in cooler, or prep line cooler filled with ice and use thermometer to monitor temperature until prep line cooler repaired
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (corrected on site)
Observation: No hot water is available at handwash sink located opposite of upright cooler.
Correction: Repair handle on handwash sink so that hot water is available. Refrain from using the broken sink until it is fixed and use the other opperational handwash sink in the mean time.
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01/22/2015 | Routine | |
| No violation noted during this evaluation. | 05/12/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Chicken and beef in Leader cooler are cold held at 47°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 12-May-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 12-May-2014
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05/08/2014 | Routine | |
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