September 03, 2009 (Follow-up)

• 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). People unnecessary to the food establishment operation were seen entering and leaving the food preparation/warewashing areas. Employees do not seem to be aware of the proper method for washing down and sanitizing food contact surfaces and it is questionable as to whether or not they are aware of the proper cooking temperatures and other food safety topics as it relates to their assigned duties.
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Make sure the staff is aware that soap and sanitizer cannot be mixed, the proper cooking temperatures necessary for different types of food, and other basic food safety information as it applies to their duties.
• 0800 - Critical Repeat Sausage gravy, hash, baked apples, scrambled eggs, chopped steak noted not being adequately cooled to prevent the growth of harmful bacteria. The breakfast items were found sitting out on the counter to cool, not having cooled from 135 degrees to 70 degrees in two hours. The chopped steak was cooked yesterday, and found to be 60 degrees during the inspection. A container of BBQ that had been thawed at room temperature and placed in the refrigerator was found to be 63 degrees.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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.
• 0810 - Repeat The methods used for cooling were not adequate for hot held breakfast foods, and other PHFs that are cooked and cooled down in the facility.
  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.
• 0840 - Corrected During Inspection Critical Repeat According to the ""consume by"" date on the prepared ready-to-eat (RTE) gravy, baked potatoes, and a couple other food items in the bottom of the rear 2-door Delfield refrigerator, the food should have been discarded 3-5 days ago.
  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.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration -- too strong at 400 ppm.
  Have the quat dispenser recalibrated. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

August 20, 2009 (Routine)

• 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). People unnecessary to the food establishment operation were seen entering and leaving the food preparation/warewashing areas. Employees do not seem to be aware of the proper method for washing down and sanitizing food contact surfaces and it is questionable as to whether or not they are aware of the proper cooking temperatures and other food safety topics as it relates to their assigned duties.
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Make sure the staff is aware that soap and sanitizer cannot be mixed, the proper cooking temperatures necessary for different types of food, and other basic food safety information as it applies to their duties.
• 0570 - Wiping cloths improperly stored between use. Cloths were found sitting on the counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Critical Sausage gravy, hash, baked apples, scrambled eggs, chopped steak noted not being adequately cooled to prevent the growth of harmful bacteria. The breakfast items were found sitting out on the counter to cool, not having cooled from 135 degrees to 70 degrees in two hours. The chopped steak was cooked yesterday, and found to be 60 degrees during the inspection. A container of BBQ that had been thawed at room temperature and placed in the refrigerator was found to be 63 degrees.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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.
• 0810 - The methods used for cooling were not adequate for hot held breakfast foods, and other PHFs that are cooked and cooled down in the facility.
  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.
• 0820 A 2 - Critical Foods in the sandwich make-up table cooler are cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. A pan of chicken breast fillets were found at 68 degrees and dated as having been cooked on 8/18. Questioning of the staff revealed that the chicken had been cooked earlier today.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) gravy, baked potatoes, and a couple other food items in the bottom of the rear 2-door Delfield refrigerator, the food should have been discarded 3-5 days ago.
  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.
• 1450 - The sandwich make-up table cooler was maintaining foods at 41 degrees or less in the bottom of the unit or in the top wells.
  Provide additional refrigeration necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration -- too strong at 400 ppm.
  Have the quat dispenser recalibrated. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Employees are mixing soapy water with the quaternary ammonia sanitizer in one bucket, with the soap neutralizing the sanitizer.
  All food contact surfaces need to be wiped down with a cloth dipped in hot soapy water, followed by a separate cloth dipped in quaternary ammonia sanitizer. Soap and sanitizer are not to be combined in the same wiping bucket. Provide quaternary ammonia at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.

April 03, 2009 (Routine)

December 16, 2008 (Routine)

• 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.

August 07, 2008 (Critical Procedures)

March 28, 2008 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1860 - Corrected During Inspection Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.

November 20, 2007 (Routine)

• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of above must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 23, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Food hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 26, 2007 (Routine)

December 13, 2006 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the above hand sink.