The operator provided a probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Light Bulbs Protective Shielding
Observation: Light bulb in the hood system, above the line oven and above food contact pans and racks, was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed at the leftmost lower area of the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tiles were noted at various location, in the walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 ( wiping cloth buckets on the serving and rear prep area measured > 400 ppm quaternary ammonium)
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/23/2015 | Routine | |
Henny Penny hot box needs a thermometer.
Small gap noted at the side door. Seal the area to prevent pest.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Operator explained that the minimum cooking temperature for chicken was 147 degrees F. Reviewed cooking temperatures with the operator.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Original chicken in the hot boxes hot holding at improper temperatures. Door was slightly ajar on the hot box where several pieces of chicken were noted out of temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities in Good Repair
Observation: Broken tiles noted on the floor of the walk-in cooler. Standing water noted in this area. Wall covering in the walk-in cooler is in need of being repaired as well.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor underneath the pressure fryer 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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06/23/2015 | Routine | |
Change sanitizer water every four hours or once water is soiled.
If food is taken out to be reheated and employees must do other task, place foods back in the refrigerator until it can be reheated.
Ice accumulation noted on the walk-in freezer door, making it so that door cannot close completely.
Water pressure at front counter hand sink must be addressed immediately.
- Critical: Hands - When to Wash*
Observation: Employee at the front counter handling money, then donned a pair of gloves to handle cookies, without washing his hands in between.
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: Time as a Public Health Control*
Observation: Foods in the warmers 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.
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02/23/2015 | Routine | |
Work order has been put in for the hot water at the back hand sink and the gasket for the under counter reach-in cooler.
FDA form 1-B provided and discussed with operator.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled pot pie filling not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Back of the pressure cooker/floor underneath the pressure cooker and underneath the bag in the box system 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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09/25/2014 | Routine | |
Beans are cold prior to prepping. Unsure why they are not cooling down in the four hour time frame. Although operator explained that beans are not heated prior to being placed in the walk-in, some condensation was noted on the top of the beans.
Recommended operator place items in the freezer for a short period of time to get items to temperature more quickly.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pot pie filling (with restaged chicken that had already been cooled) not being adequately cooled to prevent the growth of harmful bacteria.
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.
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05/30/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor behind the pressure cookers noted in need of cleaning. Recommended placing a drip pan at the bottom of the vents, to prevent grease from dripping onto the floors.
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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01/31/2014 | Routine | |
Baked beans and green beans are now being kept in the walk-in cooler.
Beans had been panned an hour earlier and were already at 41 F.
Cleaning has been done. Wheels of equipment still in need of being cleaned.
No violation noted during this evaluation. | 10/10/2013 | Follow-up | |
Recommendations:
Placing cans of beans in the walk-in cooler night before prepping.
Place foods in stainless pans and do not stack.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled green beans and baked beans not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind fryers 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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09/30/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use 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 (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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05/17/2013 | Routine | |
If spray nozzle is going to be used on hose, back flow prevention device is needed.
Coving is needed by the oil tank.
FDA form 1-B provided to operator with additional information regarding symptoms: sore throat with fever, jaundice and open cuts and/or wounds. Have all employees sign form.
No violation noted during this evaluation. | 01/25/2013 | Routine | |
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