This was a follow up and to issue a letter for immanent closure due to consistently failed inspections, repeat critical violations, dating back for years and overall noncompliance with the FDA food code for safety. They have been issued NOV's and bought in for hearings, yet still continue with disregard for food safety.
- Critical: Management, food employee/conditional employee; knowledge, responsibilities, and reporting (repeated violation)
Observation: Management, food employees or conditional employees were not aware or informed of their responsibilities in temperature monitoring, correct sanitation procedures and proper cooking temperatures.
Correction: Management must be aware and inform all employees of their reponsibility in handling food safety in the facility
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Frozen Food (repeated violation)
Observation: Frozen foods not maintained at proper temperature.
Correction: Ensure frozen food is maintained frozen.
- Critical: Cooling* (repeated violation)
Observation: POTENTIALLY HAZ FOODs 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 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: Cold Holding* (repeated violation)
Observation: FOODs Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: FOODs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOODs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the EQUIPMENT is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Critical: Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Nonfood Contact Surfaces (repeated violation)
Observation:
Correction:
- Critical: Equipment, Food Contact Surfaces (repeated violation)
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: most EQUIPMENT.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of multiple HAZARDOUS PRODUCTs are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/11/2016 | Follow-up | |
Overall cleanliness is low. Foods out of temp from the front line to the back of the kitchen. Temperature logs not being recorded properly on any perishable items, hot or cold holding units. Cross contamination possible in several areas. Employee and management food safety knowledge and proficiency is low with no uniformity within the system. Date marking and cleaning of dishes is far off with products dated to expire one month ago. Excessive clutter in the kitchen. Many employees do not have food handlers cards after repeated warnings. These are all consistent, repeat, critical violations. They have previously been issued an NOV, and brought in for two hearings at the Health Dept. A follow up is required for food handlers cards and temperature corrections, set for march 11, 2016. An additional follow up for complete closure of the restaurant is scheduled for March 29, 2016 due to the excessive and repeat critical violations and failure to conform to the FDA food codes for food safety for the public. This facility has had multiple complaints called in for sanitary issues and food born illnesses.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Many employees was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Management, food employee/conditional employee; knowledge, responsibilities, and reporting
Observation: Management, food employees or conditional employees were not aware or informed of their responsibilities in temperature monitoring, correct sanitation procedures and proper cooking temperatures.
Correction: Management must be aware and inform all employees of their reponsibility in handling food safety in the facility
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Frozen Food
Observation: Frozen foods not maintained at proper temperature.
Correction: Ensure frozen food is maintained frozen.
- Critical: Cooling* (repeated violation)
Observation: POTENTIALLY HAZ FOODs 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 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: Cold Holding* (repeated violation)
Observation: FOODs Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: FOODs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOODs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the EQUIPMENT is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Critical: Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Nonfood Contact Surfaces (repeated violation)
Correction:
- Critical: Equipment, Food Contact Surfaces (repeated violation)
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: most EQUIPMENT.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of multiple HAZARDOUS PRODUCTs are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/02/2016 | Routine | |
This is the follow up after a second hearing for non-compliance with state regulations. Several items are still out of temperature compliances, but improvements have been made. Spoke on monitoring and maintaining temperatures and logs and meeting the state codes for food safety. Permit issued.
- 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: @FOOD@ Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control for TCS foods.
Correction: Provide written procedures for the use of time as a public health control for TCS foods. 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 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 TCS, no other measures may be substituted.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Equipment, Food Contact Surfaces (repeated violation)
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
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11/19/2015 | Follow-up | |
Temperatures on perishable items out of compliance from the front line to the back cooler. No sanitizer could be identified. Employees operating without health cards. No date marking. Overall cleanliness is low. It was discovered that they are falsifying temperature logs. It was identified that perishable items were out of temperature for more than 4 hours, and not monitored or discarded. Wastewater dripping on foods in various locations. Raw meats stored above ready to eat foods. Back kitchen door open to allow insects to enter kitchen. They could not produce the proper test strips.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Package Integrity*
Observation: The integrity of the food packaging is found to be compromised and therefore possibly exposing the food to potential contamination.
Correction: All food packaging must be intact and not allowing for possible contamination of product
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Water dripping condensation on foods.
Correction: .
- Critical: Cooling* (repeated violation)
Observation: @POTENTIALLY HAZ FOOD@ 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 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.
- 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: Cold Holding* (repeated violation)
Observation: @FOOD@ Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control for TCS foods.
Correction: Provide written procedures for the use of time as a public health control for TCS foods. 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 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 TCS, no other measures may be substituted.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment, Food Contact Surfaces
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
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11/04/2015 | Routine | |
Country favorites owner and manager were brought in for an informal conference to address the issues to be corrected. Documentation is in the file.
- Critical: Eating; Drinking; or Using Tobacco* (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: FOODS Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: FOODS hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces are not clean.
Correction: Clean the entire kitchen and microwave.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/16/2015 | Follow-up | |
Facility cleanliness is very poor. Physical facilities of kitchen need much repair. Spoke on maintaining proper food temperatures and cleanliness.
- Critical: Eating; Drinking; or Using Tobacco* (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: FOODS Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: FOODS hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces
Observation: The nonfood contact surfaces are not clean.
Correction: Clean the entire kitchen and microwave.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/10/2015 | Routine | |
Several improvements were made to the physical facilities. All employees have food handlers cards and management certification is current. Spoke on sanitation and keeping foods in temp. Maintaining and monitoring proper temperatures is a continuing issue here.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling* (repeated violation)
Observation: POTENTIALLY HAZ FOOD 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 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.
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01/28/2015 | Follow-up | |
Overall cleanliness very low. Missing ceiling tiles and large areas of flooring in the kitchen. Condensation steadily dripping around the food from rusty ventilation hood. Shelves, drawers, pots, pans and dishes all dirty. No date marking or labeling of food items. No temperatures are being taken. Food out of temp from the front line service, throughout the kitchen, and in the coolers out back. Not demonstrating proper cooling methods. No sanitation practiced. No food handlers cards produced. Employees were unknowledgeable of safe food handling practices. They did not know how to set up a 3 compartment sink or a sanitizer bucket. Bare hand contact with ready to eat foods. Hand washing not observed. No hair restraints used. Follow-up required on 1/28/2015. Notice of Violation issued on 1/20/2015.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Thawing
Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Cooling*
Observation: POTENTIALLY HAZ FOOD 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 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: Cold Holding*
Observation: FOOD cold holding at improper temperatures
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: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: FOOD hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature Measuring Devices; Food
Observation: The food temperature measuring device is brand new in the package and not being used..
Correction: Provide a temperature measuring device that is accurate within +/- 1 degree Celsius in the intended range of use and use it.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on many food contact and non food contact surfaces:
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized:
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling tiles or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/14/2015 | Routine | |
During the inspection, employee health, hand washing and no bare hand contact with ready to eat foods was discussed. The new 2013 Code requirements were also reviewed with the manager. Permit issued. Thank You
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage; Prohibited Areas
Observation: Water and ice are dripping onto the covered food stored under the condenser in the walk in unit.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed. Evaluate the unit in question.
- Non-Food Contact Surfaces (repeated violation)
Observation: Storage tables and shelves are in need of cleaning throughout the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Physical Facilities in Good Repair
Observation: The ceiling tiles in the kitchen are in need of replacement
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and the pipes under the three compartment sink, as well as the walls under the prep table, are in need of cleaning
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/08/2014 | Routine | |
All violations were discussed during the inspection. Cleaning and repairs will be made immediately, according to management. The new food code regulations were reviewed. The facility has an employee health policy. Good practices were observed. Thank You.
- Cooling Methods (corrected on site) (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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Lima beans, observed stored on top of collard greens on the stove, hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Items can not properly hot hold stacked on the stove, as observed. Use the approved kitchen equipment for hot holding.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage drawer, the shelves, the fryer back splash area, the ice machine interior, and the sides of the fryer and grill, had 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.
- Physical Facilities in Good Repair
Observation: The hood and filters are in need of cleaning. The filters must also be replaced to fit properly. The floor, under the fryer and stove, is in disrepair and grease has build up in the area.
Correction: Clean and repair as needed.
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03/05/2014 | Routine | |
This facility is clean and organized. The facility continues to work on the expansion. Please note: plans have to be submitted and approved before the new section can open. New restaurant equipment and practices have enhanced the facility. Good Job..
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishes are not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/25/2013 | Risk Factor | |
Cooling issues were explained again during this inspection. While it could be observed that some food workers were using the correct methods, others, however were continuing in the poor practice of stacking and filling food containers to the rim. The violation was corrected during the inspection. The manager has also incorporated temperature logs. The warming units have also been replaced. Thank You.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Macaroni and cheese 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 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Large containers full of warm food placed in the reach in cooler.
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.
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07/09/2013 | Follow-up | |
During the inspection, employee health, cooling, hand washing, and no bare hand contact with ready to eat foods was discussed. The use of temperature logs was also discussed.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee observed preparing rolls and corn bread on a plate with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (repeated violation)
Observation: Macaroni and cheese 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 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food Containers are stacked one on top of the other in the reach in cold holding unit.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Large containers full of warm food placed in the reach in cooler.
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) (repeated violation)
Observation: Fish, pork chops, and chicken in the Tru reach in unit observed cold holding at improper temperatures.
Correction: Relocate or discard food items as discussed.
- Other Forms of Identification
Observation: Prepackaged potato jacks presented for sale without the proper label.
Correction: A label must be provided that details the type of food, the ingredients and where the item was processed.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in freezer is not holding temperature to keep food items frozen. Warmers are not holding adequately. The reach in cooler is not holding adequately to maintain food at 41 or below. The men's commode is not firmly attached to the floor.
Correction: Repair or replace the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV,
- Non-Food Contact Surfaces
Observation: The exterior of the freezer, as well as the gaskets and the microwave, are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Sanitizing cloths observed in the hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cloths preventing its use.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/26/2013 | Routine | |
All violations were discussed and or corrected during the inspection. Employee health, cooling, and date marking was discussed. Thank You
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils observed stored in room temperature water.
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 140°F and the container.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Stuffing, Meat loaf, Potatoes, and turkey wings 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 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. The above items were discarded.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Items stored for cooling are tightly wrapped and stacked.
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* (repeated violation)
Observation: Food items in one of the hot holding units is hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. If the unit is not able to maintain food temps, the unit should be evaluated, repaired and or replaced. Time as a public health concern can also be used.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice machine tray was unclean with visible accumulation of mold and debris.
Correction: Clean and sanitize the ice machine tray.
- Equipment - Cooking and Baking Equipment
Observation: The oven and stove top are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven and stove top to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Rinsing Procedures (corrected on site) (repeated violation)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walk in freezer floor noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/12/2013 | Routine | |
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