The single basin sink located in the dishwashing area has been designated as a handwashing sink. A soap dispenser and paper towel dispenser have been installed on the walls adjacent to that sink. Observed an employee washing his hands at this sink between handling soiled and clean dinnerware and equipment.
Observed foods from the breakfast buffet placed into shallow pans prior to cooling them in the walk-in freezer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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03/14/2016 | Follow-up | |
Discussed the following with the person in charge:
1. Cooling methods for the grits and oatmeal. Recommend storing the food in shallow pans, uncovered in the walk-in freezer to ensure proper cooling of the foods.
2. Observed the employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office. A copy of the policy is also posted in the kitchen.
3. Recommend designating the single basin sink located in the dishwashing machine area as a handwashing sink. There is only one handwashing sink located in the back of the kitchen and it is not easily accessible to employees in the dishwashing area.
4. The fire suppression system was inspected in September 2015. The fire extinguishers were inspected in October 2015 and January 2016. The ventilation hoods were professionally cleaned in September 2015 (one hood) and December 2015 (one hood).
Observed good cooking and hot holding temperatures of foods.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after placing soiled dinnerware into the dishwashing machine and before handling the clean dinnerware as it came out of the machine.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site)
Observation: The grits and oatmeal being cooled in the walk-in freezer were not adequately cooled to prevent the growth of harmful bacteria. Observed the container of grits at a temperature of 98°F and the containers of oatmeal at temperatures between 97°F-101°F after 3.5 hours of cooling. The person in charge (PIC) discarded these foods.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) kidney beans, black beans, and pudding in the reach-in cooler and the spareribs and pork shoulder in the walk-in cooler are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The utensil drawer was observed in a state of disrepair and damaged.
Correction: Repair or replace the utensil drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The red and green cutting boards along are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. Observed the pressure at 11 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch:
1. Many stainless steel food storage pans.
2. Can opener blade.
3. Meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipoment has accumulations of grime and debris:
1. Both ventilation hoods,
2. Exterior surfaces of the utensil drawer,
3. Exterior surfaces of the tabletop mixer.
4. Tabletop fan,
5. Radio stored at the prep table.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Many stainless steel food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor wall junctures behind the refrigeration units and behind the dry storage shelving are in need of cleaning due to buildup of debris.
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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02/22/2016 | Routine | |
Discussed the following with the person in charge:
1. Observed the employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office and posted in the kitchen. Ensure that the policy is reviewed with all new staff upon hiring them.
2. Observed the written parasite destruction statement from the fish supplier for the fish on the menu that may be served raw or undercooked. This is kept on file in the office.
3. The facility is no longer using time as a public health control for the house made salad dressings held on the buffet. The intent is to maintain the temperature at or below 41°F and the temperatures are monitored and recorded on a time/temperature throughout the day.
4. Observed water leaking from the exterior of the ventilation hood near the deep fryers. The PIC stated that there is a small leak in the water line above the ceiling in that area. Ensure that the leak is repaired as soon as possible to prevent potential contamination of food from the water leaking into the deep fryer.
5. The remaining deficiencies (ceiling tiles & door gaskets) noted on the previous inspection (3/9/15) have been corrected.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed the cook handle raw philly steak with his gloved hands and then proceed to handle ready to eat bread with the same gloved hands (no glove change or handwashing between use). The PIC instructed the cook to remove his gloves and wash his hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Two pans of mashed potatoes in the hot holding cabinet are hot holding at improper temperatures. The temperatures were 93°F & 106°F. The PIC immediately reheated the mashed potatoes on the stovetop.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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07/28/2015 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. The PIC provided the EHSS a written statement from the fish supplier regarding parasite destruction for the fish on the menu that may be served undercooked. Ensure that a copy of the statement is kept on file in the establishment.
2. The PIC has contacted her field manager regarding food safety training for the other supervisors/managers. She expects this to be completed with in the next month.
3. The PIC posted the cooling methods handout in the food prep area and also reviewed proper cooling methods with the staff.
4. Recommended using time as a public health control (TPHC) for the salad dressings (made in house) stored on the salad bar since it appears that it may be difficult to cold hold these dressings at or below 41°F. The EHSS will email the PIC a time control plan template for the PIC to complete and send to the EHSS for review.
5. Observed the consumer advisory on the insert menu corrected. The PIC manually notated the items that may be served raw or undercooked with an asterisk and placed the disclosure statement on the menu using a label.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures at the salad bar: blue cheese dressing (made in house)-51°F, ranch dressing (made in house)-45°F, honey mustard dressing (made in house)-48°F. The PIC stated that the dressing was put onto the bar approximately one hour earlier. The PIC removed the dressings from the bar and relocated them to the reach-in refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the following equipment are in poor repair:
1. Victory (#1) reach-in freezer,
2. Traulsen (#2) reach-in cooler,
3. 2 door reach-in cooler (across from grill).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Many ceiling tiles in the food preparation areas of the kitchen 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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03/09/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Attending an accredited food safety training course.
2. Cooling methods for foods such as spareribs, meatloaf, and turkey. The EHSS gave the PIC educational material for proper cooling methods and a cooling time/temperature log.
3. The fish on the menu is notated with an asterisk that refers to the consumer advisory. The PIC stated that no fish on the menu will be served raw or undercooked. Recommend removing the asterisk from the fish items on the menu so that it is clear to the consumer that the fish can not be served raw or undercooked. There are no parasite destruction records for the fish. These would be required if the fish could be served raw or undercooked.
4. Observed crawfish and mussels being prepared during the inspection. The packaging for these items stated that they are fully cooked.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating and cooking times and temperatures for many potentially hazardous foods.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed meatloaf stored in the walk-in cooler (prepared two days ago) not broken down into smaller portions prior to cooling. Observed spareribs cooking in large pans and the person in charge (PIC) stated that that the spareribs would be cooled in those same containers in the walk-in cooler once they were finished cooking. The PIC also stated that whole turkeys are cooked once per week and prepared the day before service. The whole turkeys are placed into the walk-in cooler to cool and not broken down into smaller portions.
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*
Observation: (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:
1. Make table: yellow American cheese-48°F, Swiss cheese-49°F, Sliced tomatoes-46°F.
2. Salad bar: Ranch dressing (made in house)-54°F, Blue cheese dressing (made in house)-54°.
The PIC discarded all of these food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not store potentially hazardous foods in the make table until it is capable of holding the foods at or below 41°F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked steak and eggs provided on the specialty menu (that is inserted into the main menu) do not provide a disclosure statement. The steak and eggs are not identified with an asterisk and no disclosure statement is provided. Observed only the reminder statement on that menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the following equipment are in poor repair:
1. Victory (#1) reach-in freezer,
2. Traulsen (#2) reach-in cooler,
3. 2 door reach-in cooler (across from grill).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
1. meat slicer,
2. floor mixer,
3. several knives in the knife holder (Corrected During Inspection).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Many stainless steel food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the dipper well is not observed. Observed the water supply inlet submerged into the water in the well. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Many ceiling tiles in the food preparation areas of the kitchen 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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02/27/2015 | Routine | |
Standardization inspection with Nancy Diersen
No violation noted during this evaluation. | 12/11/2014 | Other | |
Reveiwed menu. Most if not all proteins received raw frozen. Discussed thawing methods and cooking temps. Temp logs reviewed for equipment and hot holding items. Manager indicates cooking temps are taken but not recorded. discussed Employee Health. Employee Notice and 1B Reporting Agreement given to start using.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the cold holding part of the buffet line. .
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: molding at prep sink not in good repair
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning: behind the safe area.
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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02/26/2014 | Routine | |
Discussed items cooked, cooled, reheated and cooling process. recommend checking temps at 1 hour and then adding aide if will not cool less than 70 degrees in 2 hours. Discussed menu. Most items recieved frozen then thaw and then cook. Discussed reheating methods. Temp logs for food and equipment observed. Discussed Employee health. Good use of date marking and glove use. Reminder to include ice machine in cleaning schedule. no pests observed.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.) Rinse gauge not working properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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01/29/2013 | Routine | |
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