- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Utensils used in the pie cutting area are being stored in standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Utensils removed from standing water during inspection and taken to dishwashing area for cleaning and sanitizing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures. Beef roast hot holding at 123 F.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria. Beef roast discarded during inspection.
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03/29/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. In use pie utensils stored in standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pies and roast beef 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. Not marking times when these items are being changed out for the 2nd or 3rd times.
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.
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11/09/2015 | Routine | |
Suggest lowering temperature in walk-in coolers. Both are just barely maintaining food at 40-41 F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Numerous wet wiping cloths on the counters. Wiping cloth buckets were properly set up.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Large deep covered containers of ranch dressing (45 F), cornbread mix (72 F) and dressing (71 F) were placed in smaller refrigerators while still cooling.
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. All cooling needs to be done in the walk-ins. Separate food into smaller portions and leave uncovered while cooling. Foods taken back to walk-ins to finish cooling during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: bread cooler is not holding food at 41 F or below - pepperoni 45 F, buttermilk 50 F. Temperature of cooler is 48 F. Under counter cooler in back is also not holding food at 41 F or below - milk 43 F, sliced cheese 49 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All TCS food in the bread cooler was moved to another refrigerator during inspection. Do not store TCS food in this refrigerator until it can hold food at 41 F or below. Milk discarded during inspection, other TCS food moved.
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06/11/2015 | Routine | |
Back under counter refrigerator was not being used at time of inspection. Repairman had just finished adjusting the unit. Managers will monitor temperature of a non-TCS food in this unit first to make sure unit can hold food at the proper temperature before putting TCS food back in this refrigerator. They will monitor and record food temperatures in this unit for several days to make sure it maintains food at 41 F or below. Documentation of food temperature monitoring will then be e-mailed or faxed to me.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counter instead of in sanitizing buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Numerous wet wiping cloths on prep counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/22/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over RTE food in the back under the counter refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Food moved to proper location during inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Numerous wet wiping cloths on prep counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw meat. Hens thawing in standing water in 3-compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: the grill cooler, the bread cooler and the back under the counter prep cooler are not holding food at 41 F or below. Grill cooler - fish 45 F, hamburger 47 F. Bread cooler - egg whites 44 F, mexi cornbread mix 44 F. Back prep cooler - ham and turkey are 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. All TCS food will be moved out of bread cooler. Time control will be used for food in grill cooler and back prep cooler (time and temperature needs to be documented) until these coolers can be repaired. No food is held in these cooler overnight.
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01/13/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Dishwasher handled dirty dishes then rinsed hands only and handled dirty dishes.
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. Went over need to wash hands between clean and dirty dishes with employee. PIC will also explain this to employee. Employee was washing hands during rest of inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Hamburgers made into patties recently were placed in small grill cooler while still 50 F. This refrigerator is not suitable for cooling any food.
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. Hamburgers taken back to freezer during inspection to finish cooling before being brought back up to grill cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: single door refrigerator in bread area is not holding food at 41 F or below. Thermometer reads 60 F. Corn 53 F, buttermilk 54 F.
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. All TCS food in this refrigerator was discarded. Do not use this refrigerator to store TCS food in until it can hold the food at 41 F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Salad bar items and roast beef 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. TCS food on salad bar that was out of temperature was discarded and new items were placed on the line with a time recorded on the chart. Time for roast beef was recorded on the chart as well.
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08/18/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wet wiping cloths laying on food prep tables. Most areas did not have a wiping cloth bucket set up.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Prepared dressing that was still 71 F was placed on a sheet pan in the 2-door under counter refrigerator in the back. This heated the adjacent food and this refrigerator is not capable of cooling food.
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. Dressing placed in speed rack and put in walk-in freezer to finish cooling during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Whipped topping for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. Whipped topping should have been discarded at 2:00 pm but was still in use at 3:00 pm.
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. Whipped topping discarded and replaced during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Wiping cloth bucket with wiping cloths used on food contact surfaces has a concentration of >200 ppm chlorine.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. New wiping cloth bucket set up with proper concentration of quaternary ammonium during inspection.
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03/26/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on prep table in salad area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
Drink discarded during inspection.
- Critical: Cooling* (corrected on site)
Observation: Yams and macaroni salad noted not being adequately cooled to prevent the growth of harmful bacteria. Yams cooked yesterday and stacked high in metal pan are still 48 F. Mac and cheese made early this morning is in a deep covered plastic container and is still 55 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. Yams and mac and cheese discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: mashed potatoes left out are 108 F, pintos in bain marie are 120 F, scalloped potatoes in oven are 103 F and cabbage in oven is 103 F. Oven does not feel hot.
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. All food out of temperature discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: prepared ranch dressing on the line is 51 F. Whipped topping on ice in dessert area is 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Time control will be used on these items.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Roast beef on the line for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. Roast beef still on line almost an hour after the expiration 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. Roast beef discarded during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer from wiping bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Sanitizer strength is >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Sanitizer bucket emptied during inspection and reset up.
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11/21/2013 | Risk Factor | |
Walk-in and salad refrigerator are holding food at 41 F or below. Continue to make sure all food is at 41 F or below before it is placed into the salad refrigerator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food and non food contact surfaces: outside of bulk containers and scoops inside bulk foods.
Correction: Clean and sanitize these surfaces for food contact.
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07/29/2013 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that dry bulk food was not protected from contamination because it was not in packages, covered containers, or wrapped. Several bags of pre-weighed dry goods were open and several lids on bulk dry storage containers were missing.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Several wet wiping cloths laying on prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: front salad refrigerator is holding most food around 48 F - ranch dressing 48 F, cut tomatoes 48 F, swiss cheese 48 F, cottage cheese 50 F. Walk-in refrigerator is holding food at 42 F - milk 42 F, shredded cheese 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature in salad refrigerator was either discarded or moved to another refrigerator during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cream pies and roast beef for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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. Cream pies and roast beef discarded during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food and non food contact surfaces: outside of bulk containers and scoops inside bulk foods.
Correction: Clean and sanitize these surfaces for food contact.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Insect control device is located over prep table in the back where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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07/23/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly used. Wet wiping cloths on counter, not in sanitizing solution.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Turkey not cooled down to 41 F or below before it was tightly covered (still 51 F).
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. Turkey uncovered to finish cooling during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: PIes 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. Pies not labeled and out of temperature were discarded during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: 2-door bread shop refrigerator was observed in a state of disrepair and damaged. Bottom door does not stay closed.
Correction: Repair the refrigerator door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over prep table in the back where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in wiping cloth buckets being used to clean food contact surfaces is >200 ppm.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Buckets reset up during inspection.
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02/13/2013 | Routine | |
Repair person is on site working on salad refrigeration unit. Call when refrigerator has been repaired.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping cloths on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Ham which was recently cut was placed in the back under counter refrigerator where they will not be able to cool back down to 41 F or below - ham was 45 F. Sweet potatoes in the walk-in refrigerator were in a deep pan and covered with plastic and had not yet cooled down to 41 F or below - they were still 51 F and had been prepared several hours ago.
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. Pies and hamburgers taken back to walk-in to finish cooling. Roasts uncovered to finish cooling. Mac and cheese uncovered as well. Ham taken back to walk-in to finish cooling. Sweet potatoes divided into a couple of pans and placed in walk-in freezer to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: salad cooler is not holding food at 41 F or below - ham 55 F, turkey 56 F, macaroni salad 52 F, fresh melons 52 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Foods taken back to walk-ins to cool down. Potentailly hazardous food out of temperature was discarded. All other food was removed from this unit and taken to the walk-in.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chocolate chess pie for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. Pie that should have been discarded at 2:00 pm was still on the line at 2:30 pm.
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. Pie discarded during inspection.
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03/08/2012 | Follow-up | |
Suggest leaving hot food on line in between lunch and dinner to help eliminate some temperature problems. They have agreed to do this starting tomorrow. Make sure all food is cooled to 41 F or below before they are placed in under counter coolers.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on shelf with food and on shelf above food prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Open drinks discarded during inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Utensils in pie cutting area up front are stored in standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths on counters. No sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Hamburger patties which were made this morning were placed in grill refrigerator where they will not be able to cool back down to 41 F or below - they were 46 F. Chocolate creme pies were placed in pie cooler while still hot instead of being placed on speed racks and put in walk-in cooler to cool - pies were 60 F. Beef roasts done this morning were wrapped in aluminum foil before they reached 41 F or below - roasts are 46-47 F. Macaroni and cheese made earlier is in a covered plastic container and is still 61 F.
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. Pies and hamburgers taken back to walk-in to finish cooling. Roasts uncovered to finish cooling. Mac and cheese uncovered as well.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot holding at improper temperatures: hot holding cabinet - rice is 115 F, sweet potatoes are 108 F.
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. Food discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: pie cooler up front - coconut creme pie 46 F, custard pie 43 F. Salad bar - prepared ranch dressing 58 F, prepared blue cheese dressing 56 F. Under counter prep cooler in back - liver 43 F, turkey 46-50 F, fish 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Foods taken back to walk-ins to cool down. Most food out of temperature was prepared today.
- Critical: Time as a Public Health Control*
Observation: Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration) Pies out at room temperature were placed back in refrigerator during closure between lunch an dinner. Roast beef placed back in hot au jus during closure between lunch and dinner.
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.
- Critical: Time as a Public Health Control*
Observation: Roast beef 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.
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02/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about K & W Cafeteria, 1215 West Main Street, Salem, VA 24153 »