| No violation noted during this evaluation. | 11/03/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled portioned ham and omelet mix not being adequately cooled to prevent the growth of harmful bacteria. Plastic pans of portioned ham covered and stacked on top of each other in the 2-door under counter refrigerator. Air flow needed for cooling is being limited by lids and the fact that pans are stacked on top of each other. Cooling should be done in the walk-in refrigerator before placing food in the under counter refrigerator. Ham is 43-44 F and omelet mix is 45 F after almost 4 hours.
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. Food removed from under counter refrigerator and placed uncovered in walk-in refrigerator to complete cooling within 4 hours.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use. Dumpster closed during inspection.
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04/09/2015 | Routine | |
2-door under counter refrigerator is holding food at 41 F or below. No TCS food is being held in refrigerator under condiments.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in chicken prep and frying area 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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07/25/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Sausage noted not being adequately cooled to prevent the growth of harmful bacteria. After almost 4 hours sausage is still 58 F - sausage is in covered deep plastic container.
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. Sausage discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: 2-door under counter refrigerator and refrigerator under condiments are not holding food at 41 F or below. 2-door refrig: ham 45 F, liquid eggs 45 F. Refrig under condiments: sliced tomatoes 52 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food from 2-door refrigerator relocated to walk-in refrigerator during inspection. Sliced tomatoes discarded during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. New time for tomatoes was not printed out when pan was changed out.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the left side of the 2-door refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and outside of equipment in chicken prep and frying area 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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07/17/2014 | Routine | |
2-door under counter refrigerator is freezing up and one thermometer is reading 46 F. Food that has been there a while is barely 41 F. Food moved to walk-in during inspection. Make sure this unit can hold food at 41 F or below before placing food back in this unit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw link sausage stored over RTE ham in under counter refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Link sausage moved during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Portioned ham in shallow plastic containers are stacked on top of each other with the lids on and placed in the bottom of the under counter refrigerator allowing for very little air flow. Ham is still around 50 F after about 2 hours. This refrigerator is barely holding other food at 41 F or below.
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. Suggest placing portioned ham in a single layer on walk-in shelves to properly cool back down to 41 F or below before placing them in under counter refrigerator. All food moved from this refrigerator to walk-in refrigerator during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. No time on tomatoes on top of condiment table.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. Dumpster door open.
Correction: Cover all waste containers when not in continuous use. Dumpster door closed during inspection.
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12/17/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the soda lines and in the walk-in cooler, walls in the chicken prep and frying area 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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05/22/2013 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Time marked on container of tomatoes during inspection.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Cover on light fixture is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/09/2011 | Routine | |
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