Work order was placed to repair metal strip at the lower part of the WIF that runs around the frame of it. The gasket of the door of the WIF is in excellent condition. Observed good hand washing practices.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment(sides of deep fat friers) adjacent to the frying oil filtering system(located on the floor) has accumulations of grime and dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/16/2015 | Routine | |
Non-critical violation must be corrected within 30 days.
FDA 1-B form provided.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Batter mix 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/24/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 03/25/2015 | Routine | |
Notes:
Ensure that the door to the Cres Cor hot cabinet is shut from the back and food hot holding at 135 F or above.
Date mark all TCS foods made/discard time.
ServSafe application provided and explained.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) mac and cheese, shrimp salad and rice in the walk-in cooler 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.
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11/25/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice build-up around fans and front door.
Correction: Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/24/2014 | Routine | |
There are no violations noted during inspection.
Notes:
Excellent hand washing observed among employees.
No violation noted during this evaluation. | 03/25/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violation must be corrected within 30 days.
- Critical: Cooling* (repeated violation)
Observation: Cooked rice and beans 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 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) rice and green beans 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/18/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Labels required for sweet and unsweet tea when selling to the public in a 1/2 plastic gallon.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature found at 25 F.
Correction: Adjust walk-in freezer to 20 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
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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07/19/2013 | Routine | |
Discussed proper cooling time and methods for rice and green beans. DO NOT place container with hot rice inside refrigeration unit.
Sanitizing solution in the 3 VAT sink tested at 300 ppn.
- Critical: Cooling*
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. After cooking rice was placed inside walk-in cooler. After 4.5 hours found at 74 F.
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.
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03/22/2013 | Routine | |
No violations noted at time of inspection.
Notes
No violation noted during this evaluation. | 10/07/2010 | Routine | |
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