Walk-in is holding food at 41 F or below. A procedure has been posted for cleaning and sanitizing wing sauce buckets every 4 hours.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/12/2016 | Follow-up | |
Suggest increasing concentration of quat in 3-compartment sink because it is at lower limit of 150 ppm. Need to print out a procedure for when buckets used to coat wings in sauce are cleaned (every 4 hours). Increase temperature in hot holding unit so wings will stay at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: walk-in refrigerator is not holding food at 41 F or below. Chicken is 43-44 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All TCS food in the walk-in was relocated to the walk-in freezer or another refrigerator during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Chicken tenders and chicken breasts 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. Food labeled with time during inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Water to the hand sink in the dishwashing area has been turned off because the food pedal to operate the sink is getting stuck in the on postion.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/07/2016 | Routine | |
Low boy had been unplugged during the last visit. It is maintaining food at 41 F or below during this inspection. Middle prep unit is freezing up again which will cause the temperature to rise. Store TCS food in another refrigerator and temporarily use time control for the TCS food items on top of this unit. More containers for wing sauces have been ordered. Until they arrive they will be washing containers every 4 hours and will be putting the same ones back in use right away. PIC will post a procedure for the times that the containers must be washed,rinsed and sanitized. PIC will be using dry erase board to record times for chicken that are hot held. Notify me when the middle prep unit has been prepared and is holding food consistently at 41 F or below.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/10/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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. Provided PIC with information about employee health during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: low boy and middle under the counter refrigerator and top unit are not holding food at 41 F or below. Low boy - raw chicken (top) 48-51 F, raw chicken (bottom) 60 F. Top unit - sliced tomatoes 50 F, cut tomatoes 49 F. Under counter refrigerator - hard boiled eggs 49 F.
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. Food out of temperature discarded during inspection. Do not hold any TCS food in these units. Time control may be used for pans on top of unit.
- Critical: Time as a Public Health Control*
Observation: Cooked chicken in pans 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. There is no timer that works with the pans and no time is noted.
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. Suggest using a dry erase marker to indicate time for chicken.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: buckets used for wing sauces. These are not being cleaned and sanitized every 4 hours. There are no extra set of buckets for employees to use while others are being washed.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the chicken area and by the office is being used for purposes other than washing hands. Dirty towels are in these hand sinks.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored about food product on shelves in the back.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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07/07/2015 | Routine | |
Walk-in is holding food at 41 F or below. Monitor temperatures on food in low boy and in breading unit - unable to determine food temperatures in these units because chicken in these units was just pulled from the walk-in refrigerator.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/19/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: walk-in refrigerator, low boy and breading station unit are not holding food at 41 F or below. Walk-in- wings 48 F, milk 46 F, hard boiled eggs 46 F. Low boy - raw chicken 49 F. Breading station - chicken strips on top 44 F, wings in prep refrig 43 F.
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. All TCS food out of temperature to be discarded. New chicken will be delivered from the other location and stored in bottom of middle prep table which is holding food at 41 F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being washed in the 3-compartment sink. No sanitizer in 3rd compartment of sink - santizer had run out.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. New santizer installed and 3rd compartment of sink reset up with proper concentration of quat sanitizer during inspection.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical stored above clean dishes in dishwashing area and on ice machine ledge.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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12/16/2014 | Routine | |
Prep unit is holding food in and on top at 41 F or below.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant. Light cover is missing.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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06/05/2014 | Follow-up | |
Dumpster had lids closed but there is a gap between the two lids that allows birds to fly in and out of the dumpster. Call dumpster company to to have properly fitting lids installed or have dumpster replaced.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that filter additive was not protected from contamination because it was not covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prep unit and top are not holding food at 41 F or below- top of prep unit: sliced tomatoes 53 F, cut tomatoes 55 F, chicken salad 47 F. Milk in prep refrig is 42 F, other food is around 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food out of temperature on top of prep unit was discarded. Time control will be used temporarily for food on top of this unit. Milk in prep refrigerator moved to another refrigerator during inspection.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The wash sink with soapy water was set up next to the sanitizing sink. Dirty dishes were in the 1st compartment of the 3 compartment sink.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Light Bulbs Protective Shielding
Observation: Light bulbs in walk-in freezer are not shielded, coated, or otherwise shatter-resistant. Light cover is missing.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored above filter additive and spray bottle of chemical stored above single service items in the back.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Filter additive and spray chemical bottle moved to proper locations during inspection.
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05/12/2014 | Routine | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Cup of lemons in drink ice.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs stored in standing water.
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. Tongs removed from standing water during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: area around hot holding unit and outside and back of grill press.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Provided handwashing signs to PIC.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Filters especially over fryer area are dirty.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. All handsinks in facility are dirty.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/10/2013 | Routine | |
| No violation noted during this evaluation. | 05/29/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/14/2013 | Risk Factor | |
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