temps continued: Milk in Silver King cooler, 38 degrees F
HACCP = cross-contamination prevention discussion at ware washing area
- Non-food contact surfaces clean
The shelf where the radio is stored at the dish machine area is heavily soiled.
Maintain all non-food contact surfaces clean.
- Single service items properly stored, handled, dispensed
Several single-use containers such as cottage cheese and cool whip containers are being reused for food storage.
Only use hard, durable plastic food containers for food storage so they can be properly washed and sanitized.
- Floors properly constructed, clean, drained
1) The floor in the basement dry storage area is worn.
2) The floor drain at the dish machine area is soiled and has an apron laying near it.
3) A couple floor tiles near the grill/fryer area at the cook line are missing/torn.
Maintain all floors smooth, easily cleanable, clean and in good repair.
- Lighting provided as required. Fixtures shielded
The light bulbs located on the ceiling in the dry storage area in the basement are not properly shielded.
Provide shields for these bulbs.
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11/18/2015 | Routine | 96 |
temps continued: milk, Silver King milk cooler, 38 degrees
- Food contact surfaces designed, constructed, maintained, installed, located.
A few clear plastic food lids and containers have the corners cracked/broken in the small walk-in cooler.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
Replace the lids and containers as needed.
- Food contact surfaces of equipment and utensils clean
The blade for the large number 10 can opener is soiled.
Maintain all food-contact surfaces clean.
Clean this area.
- Non-food contact surfaces clean
The shelf and radio located at the dish machine area are heavily soiled.
Maintain all non-food contact surfaces clean.
Clean these areas.
- Single service articles not re-used
Several cottage cheese, whipped topping, etc. type of containers are being reused for new food products other than what originally was in them.
Re-use of single-service articles is prohibited.
These containers are meant for single use. Provide food-grade containers made of a durable plastic which are meant to be washed and reused.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling area located above the cook line, near the grill is peeling paint.
2) The vent cover on the ceiling in the men's restroom is soiled.
Maintain all ceilings and attached equipment smooth, easily cleanable and clean.
Resurface the ceiling area and clean where needed.
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8/24/2015 | Routine | 92 |
RFS # 15-15-0049
A complaint was received on February 13, 2015, stating that a person got ill after eating a fried chicken sandwich, vegetable soup and water on February 8, 2015. A person in this party, who did not call a food history in and also got ill, ate a chicken dinner.
*Fried chicken sandwiches are not available, only grilled chicken sandwiches.
A routine inspection was conducted on February 17, 2015, the findings are as follows: The chicken fillets come in frozen and are kept in the True freezer near the front prep line. The fillets were frozen solid during this inspection. A fillet is grilled 4 minutes on each side and cut open to make sure it is cooked thoroughly. Temperatures are routinely taken during the day. Temperature logs are recommended to have a check and balance system in place. In addition, the vegetable soup temperature in the hot well in the kitchen = 195 degrees F. The vegetable soup procedures were discussed. A large amount of vegetable soup is made ahead of time and then small portions are frozen and reheated as needed. Monitor cooling temperatures and reheat to at least 165 degrees F. The ice used for the customers, comes from the ice machine behind the service counter and appeared to be clean during this inspection.
As for the customer who did not call in a food history, but still became ill, the fried chicken info is as follows: The batter (water, milk and salt) for the fried chicken has time only as a control and was not labeled with the discard time during this inspection. It is changed out mid-day (4 hours after prepared) when the second shift comes in for the day. Label the batter with the discard time each time it is prepared and placed in the container. The fried chicken is made fresh every 2 hours. The discard time for the chicken was found to have been placed on the pan during this inspection. The fried chicken is battered and placed in the fryer for 13 mins. A temp was taken of fresh chicken (193-209 degrees F), the temp of hot held chicken in the Accuserv hot box in the kitchen was taken (147 and 149 degrees F). The air temp for this hot box is at 141 degrees F.
Items to keep in mind/correct: keep temperature logs and calibrate any thermometers so accurate temps are taken
- Original container, properly labeled, consumer advisory
Several food items in the walk-in cooler, which have been cooled, have the name of the item and the date, but not the time. Label all cooling potentially hazardous food with the date and time of preparation. Add the time to these cooling food items so they can be properly monitored.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
It was discussed that the fried chicken batter (consists of water, milk and salt), is changed out mid day. Time only is being used as a control for this potentially hazardous food item
- Food protection during storage, prepartion, display, service, transportation
The pie shells, located on the shelf of the pie prep area in the kitchen are not covered during storage. Food shall be protected from the potential for contamination at all times, including while being stored. Cover the pie shells, for protection.
- Food contact surfaces of equipment and utensils clean
1) Several racks in the walk-in cooler are soiled. 2) The back of the plastic ice guard in the basement level ice machine is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The fan located on the shelf near the dish machine area is heavily soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent covers above the dish machine are heavily soiled. 2) The fan covers on the ceiling of the True freezer, across from the front fryers, are soiled. 3) The fan covers on the ceiling of the True cooler in the wait staff area are soiled. 4) The fan cover on the ceiling of the Desserts pie cooler, is soiled. Maintain all ceilings and attached areas clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light on the ceiling of the True freezer, located across from the front fryer, is missing. Maintain adequate lighting in this area. Replace the bulb.
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2/17/2015 | Complaint Investigation | |
temperatures continued: fried chicken in Accuserv hot box 147 & 149 degrees F
- Original container, properly labeled, consumer advisory
Several food items in the walk-in cooler, which have been cooled, have the name of the item and the date, but not the time. Label all cooling potentially hazardous food with the date and time of preparation. Add the time to these cooling food items so they can be properly monitored.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
It was discussed that the fried chicken batter (consists of water, milk and salt), is changed out mid day. Time only is being used as a control for this potentially hazardous food item
- Food protection during storage, prepartion, display, service, transportation
The pie shells, located on the shelf of the pie prep area in the kitchen are not covered during storage. Food shall be protected from the potential for contamination at all times, including while being stored. Cover the pie shells, for protection.
- Food contact surfaces of equipment and utensils clean
1) Several racks in the walk-in cooler are soiled. 2) The back of the plastic ice guard in the basement level ice machine is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The fan located on the shelf near the dish machine area is heavily soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent covers above the dish machine are heavily soiled. 2) The fan covers on the ceiling of the True freezer, across from the front fryers, are soiled. 3) The fan covers on the ceiling of the True cooler in the wait staff area are soiled. 4) The fan cover on the ceiling of the Desserts pie cooler, is soiled. Maintain all ceilings and attached areas clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light on the ceiling of the True freezer, located across from the front fryer, is missing. Maintain adequate lighting in this area. Replace the bulb.
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2/17/2015 | Routine | 87 |
temperatures continued: sliced tomatoes, True cooler in kitchen, 38 degrees F
- Thermometers provided and conspicuously placed
The thermometer located on the outside of the walk-in freezer is not properly functioning. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator. A thermometer has been placed inside the walk-in freezer.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
A couple clear lids, located on the top of food container pans in the walk-in cooler, towards the front of the kitchen, are cracked and/or missing pieces of plastic. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace these lids.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in cooler door is torn. Maintain all non-food contact surfaces in good repair. Replace the gasket.
- Non-food contact surfaces clean
The fan and the shelf at the dish machine area heavily soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor in hard to reach areas, under equipment, and below the dish machine, and in the men's restroom is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers in the True freezer, near the kitchen pass through window, are soiled. 2) The ceiling, near the grill in the kitchen is beginning to peel paint. 3) The fan cover on the ceiling of the True milk cooler is soiled. 4) The fan cover on the ceiling of the True pie storage cooler is soiled. 5) The fan cover on the ceiling of the "Desserts" cooler is soiled. 6) The fan cover for the ventilation fan in the men's restroom is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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12/2/2014 | Routine | 89 |
temperatures continued: rice, walk-in cooler 42 degrees F
A request for service (14-0555) was received at 12:15pm, stating that the power was out at this location, due to a vehicle hitting a power line pole. The power has been off at this establishment since 7:30am. This establishment has been closed since the power went off. All coolers have remained closed until the power came back on at 1:15 or so. The temps in all coolers have been taken and are listed above. A few items had to be voluntarily discarded, due to being out of temperature. They are as follows: chicken soup, chicken gravy, and mushroom gravy in the walk-in cooler and whipped butter in the True prep cooler.
All frozen food was frozen during this inspection. All coolers are currently running correctly and holding potentially hazardous food items at 41 degrees F or below. All hot food items which were prepared and held hot prior to the power being down, were discarded prior to reopening the restaurant.
Monitor all food items to make sure they are at 41 degrees F or below or 135 degrees F or above. No further action needed, case closed. -KB
No violation noted during this evaluation. | 11/19/2014 | Complaint Investigation | |
HACCP: Provided hand washing haccp and date marking haccp.
Sanitizer used: Dish machine - High temp wiping cloth and 3-comp sink chlorine
All frozen food was frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelf above the 3-compartment sink is in disrepair by exposing the particle board under the white protective covering. (resurface or replace the shelf) The hood above the dish machine is rusting and has chipping paint. (Resurface the hood so that it is no longer rusted and chipping.)
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The Racks in both walk in cooler are soiled (under side of the shelves). The blade of the large can opener has accumulated soil.
Clean and sanitize all food contact surfaces routinely and as often as necessary to eliminate soil build up.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Single service articles not re-used
Multiple cottage cheese, sour cream and whip cream containers being reused.
These containers are not durable enough to be washed and sanitized and eventually will break down and contaminate the food being stored in them.
Remove all of these containers and use food grade containers which are durable, smooth, easily cleanable and able to be reused on a regular basis.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: Under the breading/steam/prep counter located near the light blue wall, under the fryers in the back and under the prep salad cooler behind the front counter.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan guards of both walk in coolers are soiled.
All walls, ceilings and attached equipment shall be maintained clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/11/2014 | Routine | 93 |
HACCP: Provided and discussed date marking haccp sheet.
Sanitizer used: Dish machine uses high temp. Chlorine used for buckets and 3-compartment sink
Pest control is American Pest.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Door gasket of the upright freezer is torn(right door) next to the service window. 2) A shelf above the 3-compartment sink has exposed particle board. 3) The hood for the dish machine has chipping paint and is rusted.
1) Repair or replace the door gasket so that it is smooth, easily cleanable and free of breaks. 2) Resurface(paint) the shelf so that it is smooth, easily cleanable and non-absorbent. 3) Resurface the hood where there is chipping paint.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Thermometers, gauges, test kits provided
Unable to provide Chlorine sanitizer test strips.
Provide test strips for testing wiping cloth buckets with chlorine sanitize in them.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Upon arrival a wet wiping cloth was noted to be stored on the tray next to the pitchers of ice tea.
Corrected by moving the wiping cloth to a sanitize bucket.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: front part of the racks in the walk in cooler at the north wall, door gaskets of the prep cooler under the service window, fan guards of the walk in cooler at the west wall, bottom of the clear plastic bin used for storage of the slicer parts, brown and grey utensil bin at the 3-compartment sink.
Clean and maintain clean all non-food contact surfaces.
- Single service articles not re-used
Facility is reusing the single use containers of cottage cheese, sour cream and butter containers.
These containers are for single time use and should not be washed and reused over and over. Convert to containers which can be reused and are durable.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink near the dish machine area was out of paper towels.
Corrected by supplying paper towels to the hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor near the base boards under equipment on the front cook line is soiled. 2) the floor around the wheels of the steam table is soiled.
Overall the floors looked good, just focus more on detailed cleaning along the base boards under equipment and around legs and wheels of equipment and tables.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/19/2014 | Routine | 91 |
HACCP Discussed cooling of pies. It is recommended that a speed rack is utilized to provide protection for pies and other baked goods while cooling.
Chlorine sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Box of meat found on floor of walk in freezer. Pies store on cart without protective covering.
Store food a minimum six inches above the ground. Provide covering for pies.
Store containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Storage/handling of clean equipment, utensils
Bowls on shelf above prep table are not inverted.
Invert bowls of provide protective covering for food contact surfaces.
Kitchenware, plates, and utensils shall be stored covered or inverted wherever practical.
- Critical: Toxic items properly stored
Spray bottle of degreaser found on counter top in chicken room.
Store degreaser in designated chemical storage area
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12/6/2013 | Routine | 92 |
HACCP Discussed alternative storage of cooking equipment and utensils.
Chlorine sanitizing solution concentration bucket: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Box of packaged hamburger found stored on walk in cooler floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Cooking utensils stored improperly in bus tubs. Ice scoop found buried in ice.
Cooking utensils shall be stored in such a way that all food contact surfaces are protected from contamination with all handles facing the same direction for proper dispensing.
Ice dispensers shall be stored on a clean surface or in ice with handle extended up out of ice to avoid contamination.
- Floors properly constructed, clean, drained
Floors under fryers in back storage room and floors under fryers in cook line area are soiled with food debris.
Routinely clean and maintain floors in all food preparation areas
- Critical: Toxic items properly stored
Topical medication found stored in a tub intermingled with dry storage foods and condiments.
Worker corrected by removing medication
No personal medications shall be stored in food storage, preparation or service areas.
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8/28/2013 | Routine | 91 |
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