Time or temperature
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes (46F) cold holding at improper temperatures
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sausage 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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02/01/2016 | Routine | |
Steritech reports on file from 6/26/15 and 6/29/15.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wire shelving racks for clean equipment above the 3 compartment sink and above chicken breading area have 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following observed in need of cleaning:
1. Floor drains throughout the facility.
2. Walls/floors and overall mop sink area.
3. Under/along the fryers and walls beside fryer.
4. Floors/walls of overall facility.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/29/2015 | Follow-up | |
Food suppliers are Pate Dawson, George's, and Marva Maid. Chicken is received raw fresh and raw frozen.
Discussed the following with the person in charge (PIC):
1. Employee Health, form 1B is used and signed by employees.
2. Recommend turning lowboy unit down to ensure TCS foods are being held at 41° or below.
3. Recommend establishing cleaning schedule for floors/ walls in kitchen area.
4. Discussed cleaning and sanitizing in use utensils every four hours, at minimum.
5. No items are held more than 24 hours, no date marking necessary.
6. Discussed cleaning procedure of chicken breading station.
- 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. Chlorine concentration between 50-100ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage patties (129/131) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Sausage hot holding 1hr. PIC reheated to 170° for hot holding
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese (47) in the prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cheese in unit > 4hrs. PIC discarded cheese.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving racks for clean equipment above the 3 compartment sink and above chicken breading area have 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following observed in need of cleaning:
1. Floor drains throughout the facility.
2. Walls/floors and overall mop sink area.
3. Under/along the fryers and walls beside fryer.
4. Floors/walls of overall facility.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed numerous flies in kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/22/2015 | Routine | |
Discussed cooling and reheating of sausage for sausage gravy. Cooked sausage is the only food held over and reused. Recommend not covering or light cover laid over sausage during cooling process. Discussed employee health, menu hot holding/time control on file. PIC stated time control is not being used for sandwiches. In use utensils are cleaned and sanitized every 2 hours. Employee health information is posted and employees review and sign Form 1B.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed sausage and sausage/egg biscuits hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. PIC discarded biscuits.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the ice machine facing has accumulations of mold (CORRECTED). Observed the nonfood contact surface of the large trash cans with an accumulation 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.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink faucet is not identified as meeting standards set by the American Society of Sanitary Engineering. A hose with a spray nozzle attached was attached to the mop sink faucet with only an atmospheric vacuum breaker on the faucet.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Recommend installing additional backflow protection on the faucet.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structure in the following areas are noted in need of cleaning:
- floor sinks
- ceiling tiles around ceiling vent in storage area
- mop sink area -- floor and walls
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/24/2014 | Routine | |
Discussed employee health - symptoms, reportable diseases, restrictions, exclusions, exposures. Employees have read and signed Form 1 B. Cooked sausage will be cooled and reheated the next day for addition to rice or gravy. No product held longer than 24 hours according to PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed chicken, sausage and steak biscuits hot holding at improper temperatures. Employee not sure when biscuits placed in unit. Time control cards not in place.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Recommend using time control cards as required or using temperature control of 135 or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sausage and ham in grill drawer reach in cooler cold holding at improper temperatures. Products in cooler since 7 a.m. Temperature taken at 11:45 a.m.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed container and several small packets of cleaning products on shelf above chicken prep sink. Products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/17/2013 | Risk Factor | |
Discussed placement of fly light and fly strips in the facility.Discussed employee health. Form 1B signed for all employees. All cooked chicken, sides and salads discarded at the end of the day. Discussed cleaning and sanitizing of breading bin and tray every 4 hours. All in use utensils used for serving foods on service line must be cleaned/sanitized every four hours.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed employee making salads on stainless steel table in employee break area. No employees were using the area at the time. Table was not used as direct contact surface, however, employee lunch box, spray hose nozzle and food take out box were on the table.
Correction: Protect food from miscellaneous sources of contamination. Recommend not using employee break table for food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed breakfast sandwiches including sausage biscuit, egg/sausage biscuit and chicken biscuit holding at improper temperatures. Biscuits are covered under time control plan, however, sandwiches were not marked for time control per facility's time card system. PIC stated biscuits were not out long but neither PIC or employee questioned knew when the biscuits had been placed in holding unit. Observed fried chicken on service line holding at improper temperature.
Correction: Recommend reheating biscuits and placing time cards in easily accessible location and ensure employees know how and when to use time cards. Recommend marking fried chicken on service line with time card and ensure prep pan holding chicken is under heating lamps.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw sausage links cold holding at improper temperatures in drawer coolers below the grill. Sausages placed in drawer at 5:30 a.m. Temperature taken at 11:20 a.m.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed several flies in biscuit station area. Observed flies on the electrical cord above station area. Methods are not being used to control pests.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/23/2013 | Routine | |
All observations noted at the time of the pre-opening inspection on 5/30/13 have been corrected. Discussed employee health. Crew for facility is being trained today and Form 1B will be reviewed and signed. Recommend additional coat of sealant on floor in outside storage building.
No violation noted during this evaluation. | 06/03/2013 | Follow-up | |
Discussed Employee Health and Corporate Time Control Procedures. All meat is frozen except for whole chicken. Recommended the following: splashguard be installed at handsink across from fryers, ensure metered faucets in women's restroom are timed for 15 seconds, install handwashing signs, soap and paper towels in all restrooms, finish ceiling and floor in outside storage building so surfaces are smooth and easily cleanable. Outside storage area will be used to store single service items and other food preparation equipment.
No violation noted during this evaluation. | 05/30/2013 | Pre-Opening | |
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