Permit issued. The facility is clean. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
- Critical: Cooling (corrected on site)
Observation: Oatmeal 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 from 70°F to 41°F or below within 4 hours. 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. Food was discarded. Proper cooling techniques were discussed.
- Nonfood Contact Surfaces (corrected on site)
Observation: Foil used as liners throughout the kitchen. Foil is not designed or constructed to be easily cleanable.
Correction: Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices and is easily cleanable.
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11/05/2015 | Routine | |
There were no priority violations observed during this inspection. During the inspection, the proper use of sanitizer was discussed, along with hand washing, employee health and no bare hand contact with ready to eat foods. The cooling temps and methods are good. A new refrigerator has been installed since the last inspection. The facility is clean and well organized and the food employee is very knowledgeable. Thank You.
No violation noted during this evaluation. | 07/15/2015 | Routine | |
During the inspection. cooling techniques, hand washing, employee health and no bare hand contact with ready to eat foods was discussed. Thank You
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Rice, potatoes, fried apples, cheese, and hot dogs are not holding properly in the reach in cooler
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS foods were relocated or discarded after discussion with the PIC. This unit will not be used to for TCS foods until it is repaired.
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03/23/2015 | Routine | |
Reviewed the proper cooling methods and the need to date label any prepared or opened ready-to-eat food that has been stored in the refrigerator > 24 hours. Permit renewal issued.
No violation noted during this evaluation. | 10/27/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee preparing raw chicken, then leave the prep station, retrieve a clean food bowl from the storage shelf and return to preparing the raw chicken without washing their hands. The PIC spoke with the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The 2-door reach-in refrigerator was cold holding at improper temperatures. The ambient air temperature of the unit was at 52 degrees F. Food inside the unit: Cooked yams 46 F, beef tips 47 F, hot dogs 47 F. The PIC voluntarily placed a service call for repair of the unit and relocated the TCS foods to another unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Observed flies throughout the facility.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The QAT sanitizing solution concentration in the sanitizing bucket was greater than 400 ppm.
Correction: Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Ensure the sanitizing solution concentration is at the acceptable levels.
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06/25/2014 | Routine | |
Discussed observations with the Person-In-Charge (PIC). Discussed the following with the PIC: 1. The cleaning schedule of equipment including the can opener blade.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed the following food contact surfaces to be soiled: The interior of the sugar container.
Correction: Clean and sanitize these surfaces for food contact.
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02/26/2014 | Routine | |
Good hand washing practices were observed.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to obtain a valid certified food managers card. The card present for review was expired.
Correction: Obtain a valid food service managers card.
- Non-Food Contact Surfaces (corrected on site)
Observation: The interior non-food contact surfaces of the single door reach-in freezer was noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return ars not being stored in a separate designated area. Severely dented cans, affecting the can's seams and seal areas, were being stored with good can items.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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10/30/2013 | Routine | |
| No violation noted during this evaluation. | 08/29/2013 | Risk Factor | |
Discussed observations with the PIC. The kitchen was not preparing or cooking food during this inspection.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of plastic garbage bags being used as a food contact material.
Correction: Discontinue use of the plastic garbage bags as a food contact material. Provide food containers, single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
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04/22/2013 | Routine | |
The mechanical dish machine had a wash temperature of 164 degree F and a final rinse of 180 degrees F. Discussed observations with the PIC.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the wiping cloths storage container (>400 ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dry goods storage shelves had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Clean cooking utensils were being stored in soiled containers.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The three compartment sink's faucet fixture was leaking.
Correction: Properly repair the equipment.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering (exposed wood) in kitchen was not smooth or easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/05/2012 | Routine | |
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