Need a cleanable shelf (solid ) above the hot food steam table. Beware of can goods freezing in the outside storage building.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sterno and Insect pesticide on top of food storage equipment are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sterno and insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items. Sterno relocated to area away from food equipment, Insectcide spray stored where it is under the PIC control. (office).
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01/29/2016 | Routine | |
No violations were observed. Cooling logs and procedures are in place. Previous violations are corrected.
No violation noted during this evaluation. | 04/21/2015 | Risk Factor | |
follow up to the previous inspection.. Risk control plans
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pudding base with milk 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 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. Product discarded during inspection.
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03/19/2015 | Routine | |
Produce RIC at produce cooler will now be a receiving cooler and existing RIC for receiving will be used for a cooling area for ribs.
- Food Storage - Prohibited Areas
Observation: Food stored (hot holding) under other sources of contamination. Hot holding units setting outside.
Correction: Relocate food storage (hold holding) to an approved area until the source of contamination is eliminated or removed. Only cooking at the out door area is acceptable as per SOP. Relocate all hot holding units to the interior of the building. Correct immediately.
- Critical: Cooling*
Observation: Ribs 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 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.Ribs discarded during inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not used.
Correction: All food contact surfaces must be sanitized following wash and rinsing.
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02/18/2015 | Routine | |
All other violations from the 2-15-14 inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls and piping behind the cook line in the kitchen noted in need of cleaning.
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. Clean more frequently. Begin correction today.
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03/25/2014 | Follow-up | |
All food production and packaging must occur inside of the approved kitchen. (except for the use of smokers.following the approved procedures).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the outside walkin cooler stored under condenser..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Chicken and butter pats discarded.
- Food Storage - Prohibited Areas
Observation: Food stored under other sources of contamination. Hot holding equipment used outside of kitchen.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed. Do not Hot Hold foods outside of the approved kitchen. Correct immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork ribs and ham in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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. Ham discarded pork ribs dated.
- 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) Ham in the refrigerator, the food should have been discarded 6 days ago.
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. Ham was discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting board..
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. Begin correction immediately. Cutting board washed-rinsed and sanitized during inspection
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Food containers open outside.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Relocated food containers to the interior of facility during inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and shelving in the kitchen noted in need of cleaning.
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. Correct in one day.
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02/19/2014 | Routine | |
Reminder use only handled dispensers for the dispensing of foods.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the foil board is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace with a surface that is easy to clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door from kitchen needs a self closure.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Correct in 30 days.
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03/20/2013 | Routine | |
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