Discussed adding water to ice to make a "slurry" for cold holding items. Discussed gloves being single use and changed when changing tasks.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed foods hot holding below 135°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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12/14/2015 | Routine | |
Facility is using time to maintain control of the cold bar items.
No violation noted during this evaluation. | 06/09/2015 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed items in the walk-in cooler at improper temperatures. It appears the items have not been cooled properly. (potato salad, macaroni salad, chicken salad, sausage gravy) (Items were discarded.)
Correction: Discard the items. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed items on the cold bar at incorrect temperature. (PIC discarded items.)
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 - Cold Holding*
Observation: Walk-in cooler is not cold holding at proper temperature. (PIC adjusted the unit.)
Correction: Adjust, repair, or replace to restore proper temperature. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/02/2015 | Routine | |
Observed employees taking temperatures of salad bar. All temperatures are within correct ranges (41°F or below). Observed good date marking in the walk-in cooler. Observed good use of utensils in the walk-in cooler. Observed good use of ice to maintain cold temperatures both at the salad bar and the kitchen. Good Job! Risk Control Plan is complete.
No violation noted during this evaluation. | 08/11/2014 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold bar items cold holding at improper temperatue.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Submerge the items in ice rather than sitting on top.)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed items not date marked in the walk-in cooler.
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.
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06/25/2014 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bowls being used to dispense food in walk-in cooler
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 - Potentially Hazardous Food - Cold Holding*
Observation: Observed food cold holding at improper temperature in the walk-in cooler.
Correction: Move food to a unit that can maintain 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold bar items cold holding at improper temperatue.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Submerge the items in ice rather than sitting on top.)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed items not date marked in the walk-in cooler.
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.
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06/25/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Observed chicken salad in the walk-in cooler at 82°F. When questioned, the chicken salad was made this morning around 9:30 AM. (Improper cooling observed.) - Chicken salad was discarded.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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*
Observation: Cold bar items cold holding at improper temperatue.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Submerge the items in ice rather than sitting on top.)
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Reach-in cooler is cold holding at 45°F.
Correction: Cold hold potentially hazardous food at 41°F or below. (Adjust, repair, or replace the unit to maintain 41°F or below.)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed items not date marked in the walk-in cooler.
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed counter around front handsink is no longer smooth and cleanable.
Correction: Repair or replace to make it smooth and easily cleanable.
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06/17/2014 | Routine | |
Observed good glove use, cooling methods (ice bath), and cold storage of items on the line. Good Job!
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer Advisory is needed on the menu for items that are are served undercooked (eggs, or anything else that is not fully cooked). (Please have consumer advisory affixed by next inspection.)
Correction: Add consumer advisory to the menu. Includes 2 parts: 1. Disclosure - identifies items that can be served raw or undercooked, 2. Reminder - reminds customer that consuming raw or undercooked foods can increase their risk of foodborne illness.
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02/28/2014 | Routine | |
Good Job! Looks nice.
No violation noted during this evaluation. | 11/18/2013 | Follow-up | |
Discussed reheat process for food items that have been hot holding at incorrect temperature.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Did not observe employee handwashing when changing tasks or before donning gloves.
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.
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10/30/2013 | Follow-up | |
Remember to bury items held on ice. Keep hot box door closed to retain hot temperature.
- Critical: Hands - When to Wash*
Observation: Did not observe employee handwashing when changing tasks or before donning gloves.
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: Shellfish - Shellstock - Maintaining Identification*
Observation: Shellstock tags are not being maintained in resturant for 90 days.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in the black combo cooler are cold holding at improper temperature. (Above 41F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep the door shut and monitor unit to ensure proper functioning. If not working properly, repair or replace. Do not use to cold hold food until an inspection reveals it is working properly. (41F or below.)
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods: baked potatoes.
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. OR, use temperature control (41F or below for cold, 135F or above for hot).
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10/22/2013 | Routine | |
- Physical Facilities in Good Repair
Observation: Base of wall in the mens bathroom and kitchen, where the 3-vat sink is not maintained in good repair. (Water in bathroom is coming from the kitchen. Wall in kitchen should be repaired by Oct. 29, 2013. Wall in bathroom will be installed by Oct. 29, 2013. Cosmetics will be complete a few weeks later.)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/22/2013 | Follow-up | |
- Physical Facilities in Good Repair
Observation: Base of wall in the mens bathroom and kitchen, where the 3-vat sink is, is not maintained in good repair. (Unknown plumbing leak has caused wall damage. Repair technician is scheduled.)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/22/2013 | Complaint | |
Started a risk control plan for cooling.
No violation noted during this evaluation. | 01/11/2013 | Follow-up | |
Began risk control plan for proper cooling.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (fried chicken) 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.
- Gloves - Use Limitation (corrected on site) (repeated violation)
Observation: Single use gloves used to handle raw bacon then used to handle cleaned dishes.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Cooling* (corrected on site)
Observation: Observed sausage gravy in capped container in the walk-in cooler not being adequately cooled to prevent the growth of harmful bacteria. Internal temperature is 77F.
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. (Product was discarded.)
- Cooling Methods
Observation: The methods used for cooling were not adequate in the cooling of the sausage gravy found in the walk-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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes and utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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01/07/2013 | Routine | |
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