Discussed the following with the person in charge (PIC):
1. Food sources are Walmart and Restaurant Depot.
2. Detail clean all equipment throughout the kitchen. Observed the build-up of debris on the exterior surfaces of the cooking equipment, toaster, stainless steel table and handsink.
3. Detail clean the floors under and behind the cooking equipment.
4. The fire suppression system was inspected in November 2015.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for the tongs stored on the cook's line that are in continuous use and the interior of the microwave oven is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. These items have been in use since opening the facility at 6:00 AM.
Correction: Ensure that equipment that is in continuous use is cleaned and sanitized a minimum of every four hours.
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03/11/2016 | Risk Factor | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation and cooking area. Observed 15-25 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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11/12/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Different types of cooling methods that may be used for cooling foods such as potatoes and grits.
2. The insect spray stored in the facility is for outdoor use only. Recommend labeling the container "for outdoor use only". Only a certified pest control applicator may apply insecticides inside the restaurant
3. Ensure that the front door of the facility is kept closed to prevent the entrance of insects into the facility. Observed the front door propped open upon arrival.
4. Food sources are Restaurant Depot and Walmart.
5. The fire extinguishers were inspected in May 2015 and the fire suppression system was inspected in November 2014. The suppression system is scheduled to be inspected this month.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Cooling*
Observation: (CORRECTED DURING INSPECTION): The following foods not being adequately cooled to prevent the growth of harmful bacteria:
1. Breakfast potatoes (home fries) cooling in the lowboy reach-in cooler observed at a temperature of 84°F after 1.75 hours.
2. Grits cooling in the lowboy reach-in cooler at a temperature of 104°F after 1.75 hours.
The PIC rapidly reheated the grits to greater than 165°F on the stove and then will hot hold them until closing time (2:00 PM). The grits are discarded at the end of the day. The breakfast potatoes were immediately placed into the reach-in freezer and within 15 minutes the temperture was observed at 54°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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Handsink,
2. Exterior surfaces of the deep fryer and range,
3. Interior of the "True" reach-in cooler and both lowboy reach-in coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the 3 compartment sink were not observed sanitized. The quaternary sanitizing solution in the 3 compartment sink was at a concentration less than 150 ppm. The container of sanitizer connected to the dispenser was empty. The person in charge (PIC) replaced it with a new container of sanitizer and the EHSS then measured the sanitizing solution at 300 ppm.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation and cooking area. Observed 15-25 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Pests - Controlling Pests*
Observation: Numerous house flies observed in the kitchen.
Correction: Ensure that the front door remains closed. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/03/2015 | Routine | |
All deficiencies noted on the previous inspection report have been corrected. Thank you.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
Discussed the following with the person in charge:
1. Handwashing procedures (when to wash) and proper glove usage. The EHSS gave the PIC a handout on proper glove use.
2. Date marking and proper disposition of ready to eat foods. The EHSS gave the PIC a date marking handout.
3. Currently there is no hot holding of foods and all foods are cooked or reheated per order.
4. Sausage gravy, hash brown potatoes, and grits are prepared in small batches in advance and cooled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands between glove changes. Observed the employee crack raw eggs with gloved hands and then did not wash his hands after removing the gloves to put on a new pair.
Correction: Instruct food employees to clean their hands and exposed portions of their arms between glove changes and changing tasks to prevent potential cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. The cook has a long beard and is wearing no beard restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use. Observed employee cleaning the prep table and touching his face with gloved hands and did not change his gloves prior to prepping food.
Correction: Discard gloves once soiled.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) potato salad in the refrigerator, the food should have been discarded seven days ago. The preparation date marked on the potato salad was 2/19/2015. The person in charge (PIC) discarded the potato salad.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The meat slicer was observed soiled with food debris. The employee stated the slicer was used yesterday.
Correction: Clean and sanitize these surfaces for food contact after use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room.
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03/04/2015 | Routine | |
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