Food temperature and employee health answers to EHS questions were okay. Food temperatures were a little off on some. EHS recommends updating food handler cards and periodically re-educating personnel.Get units of concerned repaired to avoid improper cold holding foods and check temperatures of units and foods daily. Temperature logs should be maintained to prevent loss of product and food safety.Recommend detailed on cleaning as pest will feed off of grease and food build up on equipment.
- Person in Charge
Observation: Employees are not observing deliveries. Per PIC deliveries have been made by drop key. This is a facilities first line of defense in ensuring that adulterated and contaminated foods are not entering the facility. Ensure new food supplier is not providing foods by drop key service and deliveries are being observed.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. City ordinance required food handler cards PRIOR to working with food. Local health department offers food handler cards on Thursday 2PM to 4PM. Other programs that are A.N.S.I. approved as ServSafe, ProMetric and 360Training. Ensure testing is proctored.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Buttermilk in lowboy at biscuit area, liquid eggs in small prep unit cold holding at improper temperatures. EHS observed that the 2 unit had doors that are hanging and not properly adjusted which may be causing temperature loss in units. Small prep unit also observed with condensation build up inside. Gaskets observed needed to be cleaned hindering effectiveness of gasket. Foods were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. EHS observed fries and tater tot's at 70F and 90F setting on deep fryer with no time documentation. PIC unsure when food was placed there. PIC discarded food items
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the counter where chicken is breaded is not durable, nonabsorbent, easily cleanable, resistant to pitting. EHS observed paper towels placed on counter around equipment and card board on counter to catch bread. All surface must be non absorbent and easily cleanable. PIC removed items.
Correction: Remove the paper towels and cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the lowboy RIR at biscuit area..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lowboy RIR door at the biscuit area, and the small prep unit at grill line and the caulk under the hood is falling was observed in a state of disrepair and damaged. 2 RIR units are not maintaining good temperatures. Both doors observed hanging on. Caulk is falling off where is can fall into food.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanibility per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the under the deep fryer, grease drain, inside of small prep unit and top of deep fryer doors, and metal racks has accumulations of grime and debris. Grease drain at the 4 burner stove was cleaned during inspection
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink on the left side are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at various spots in kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. EHS observed some tile broken and cracked.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. EHS observed female bathroom with no handwashing sign. EHS provided HW sign.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/14/2016 | Routine | |
Thanks for correcting previous findings.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Facility does not have current list of valid food handler cards. Please fax list to local health department to number provided to PIC. PIC mentioned that he is having difficulties sending every employee to get food handlers cards because of their age (facility hires many school age kids). PIC mentioned that he would pay for a mass class in order to accomodate his younger employees.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards are required by city ordinance and is a class 1 misdemeanor.
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01/04/2016 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Facility does not have current list of valid food handler cards. Please fax list to local health department to number provided to PIC.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards are required by city ordinance and is a class 1 misdemeanor.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Three compartment sink faucet drips and will not totally shut off. Observed right side with nut to shut it off not a normal plumbing handle.
Correction: Repair and maintain all plumbing components and fixtures. Plumbing repair must be repaired by a licensed /certified plumber.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in fryer area is not smooth and easily cleanable. EHS observed floor tiles in poor repair in fryer area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/19/2015 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Facility does not have current list of valid food handler cards. Please fax list to local health department to number provided to PIC.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards are required by city ordinance and is a class 1 misdemeanor.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Summer sausages, sausage patties and chicken hot holding at improper temperatures. Observed temps at 107, 134 and 111. PIC stated they have been having issues with the elements. PIC states food had been out for about 2 hours. EHS recommends time and documentation.PIC discarded foods and had them replaced.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures. PIC stated food had been out about 1 hour. EHS observed unit with build up of water inside and unit is next to hot drill and hot holding unit. EHS recommend using time with documentation until unit is repaired.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping marks where it will drip onto food contact surfaces below where chicken is being fried. EHS explained importance in cleaning daily to prevent drips and contamination of food.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the True reach in refrigeration at drive up area and reach in in biscuit. area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the stand up True reach in freezer is in poor repair. Observed unit temp at 51F. Some items were still frozen and others were not. EHS recommend not using unit until repaired and place items in walk in.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Victory reach in by grill area was observed in a state of disrepair and damaged.Observed water build up inside of unit and top prep unit not holding food temperatures at 41F and below. Also, low boy unit at the biscuit area has damaged right door which is hanging on hinge. Food temps in unit are good (buttermilk at 36F). Also, hot holding unit is not holding temps and PIC states elements are going bad.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Per person in charge he is unsure how long food thermometers have been calibrated. Calibration should be accomplished on a weekly bases. EHS showed PIC how to calibrate food thermometers.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Plumbing System Maintained in Good Repair
Observation: Three compartment sink faucet drips and will not totally shut off. Observed right side with nut to shut it off not a normal plumbing handle.
Correction: Repair and maintain all plumbing components and fixtures. Plumbing repair must be repaired by a licensed /certified plumber.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink at the front or back. EHS provided handwashing signs and PIC put them in place.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops
Observation: Mops not hung up properly to air dry. Observed mops hung with mop head upward where it will contaminate the handle as it dry. Mops must be stored with head downward. PIC stated he will drill holes at handles to hand properly.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/04/2015 | Routine | |
| No violation noted during this evaluation. | 03/31/2015 | Complaint | |
NOTES:
- Discussed District Food Handler cards and Allergen awareness flyer with PIC.
- No Certified Food Manager present at facility at this time.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food Handler cards are not up-to-date.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed several tongs stored on surfaces that are not properly sanitized at least every four hours.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The fryers were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the fryer equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the fryer equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor near/under fryer area 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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03/20/2015 | Routine | |
No violations at time of inspections.
No violation noted during this evaluation. | 11/04/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
Overall Facility is very clean well run
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under soda fountain are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/07/2013 | Routine | |
- Great job maintaining health cards.
- Bathroom doors should be self-closing with a tight seal.
- Good date labeling.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing. *Personal drink stored on sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drink preventing its use.
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01/23/2013 | Risk Factor | |
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