Operator was responsive and knowledgeable. Facilities are well stocked, generally clean, and organized, however, temperature control was poor. Operator was aware the hot case wasn't working properly, yet the unit is still in use and not repaired. All foods in the prep table were found to be out of compliance on temperature control and have been temporarily placed on time as public health control.
Both units (hot case and prep table) must be repaired or replaced. Hot case must be capable of holding foods at 135F or better, even during high activity periods. The prep table must be able to maintain food internal temperatures at 41F or less, even when the top is open and the grill seeing lots of use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw, thawing fish fillets were stored above raw pork in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. A kiddie cup was in use as a scoop in the salt, and a serving spoon was lying in the bin of cole slaw in the walk-in cooler.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken and potato wedges were hot holding at improper temperatures (120F, 106F) in the holding cabinet. Opertaor was aware the unit had a problem but no correction had been made. Foods had been cooked 30 minutes before.
Correction: Foods were placed on time as public health control. A written plan was devised during inspection, and posted on the hot cabinet. The unit is now slated for repair or replacement.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the prep table were cold holding at improper temperatures. Diced tomatoes, raw hot dogs, cole slaw, lettuce, and cheeses were at 45F. Foods had been stocked in the p/t 2 hours ago.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods in the base of the prep table were relocated to the walk-in cooler. Perishable items on the prep table top were placed on a new time as public health control plan. A written plan was devised at inspection and posted on next to the prep table. Unit is to be repaired or replaced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cole slaw 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.
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12/04/2015 | Routine | |
Restaurant is a clean, organized facility with good temperature control. While the kitchen and storage areas are small, they are handled well, with even background areas free of residues and debris. Management needs to update food safety training, and ensure a manager is present with the required level of knowledge anytime the kitchen is operating. EHS will notify of next available food safety class.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
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. Also manager was not versed in facility's Employee Health Policy.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, and Employee Health Policy 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoops used to dispense bulk foods had their handles in contact with the food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. A consumer advisory is posted on the wall, but is not linked to any particular food with a disclosure statement that such foods "might be served cooked to order", or "served raw or undercooked".
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. A temporary fix (note on wall) will suffice until next reprint of menus.
- Non-Food Contact Surfaces (corrected on site)
Observation: Shelves in the walk-in cooler have white mold growing from the underside, possibly from drip/splash from tongs being used when raw chicken is removed from the large container below. (possibly wet tongs being set on shelf).
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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07/22/2015 | Routine | |
No deficiencies noted at inspection. Reminder to operator to keep an eye on the prep table function, as unit may be nearing end of functional life. Check on exterior grease trap service arrangements.
A very clean, well-managed facility with PIC who is responsive and knowledgeable about food safety and sanitation. While this is a small kitchen of long-standing use, it is efficiently laid out, well-stocked, and organized, with good lighting and clean surfaces. Of particular note are the clean backsplash around fry area and walls near 3CS---both areas are kept free of residues and spatter. Exterior is dry, well maintained, and orderly. Dining area is simple, but clean. Good temperature control, date-marking, and monitoring. Laminated cook temps chart posted near cook area. A new copy of the employee health plan was provided. Facility is open 7 days a week, 364 days a year.
No violation noted during this evaluation. | 03/11/2015 | Routine | |
keep prep refrigerator door/lid closed-monitor to ensure 41 degree (max) temp is maintained. Have serviced to make sure properly functioning.
- Critical: Demonstration of Knowledge* (corrected on site)
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.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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03/31/2014 | Routine | |
Notes: Well run, organized facility. Be sure to label ALL items in storage that are not in the original manufacturers container, both dry storage and cold storage. If employees are going to be allowed to store personal items in the cooler or refrigerator, a shelf or container must be designated and labeled as "Employee Personal Food Storage" and all personal food items must be stored there, not in any other location.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoops stored in the flour and sugar. Handles were down in the food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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03/07/2013 | Routine | |
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