- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sausage gravy 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. Sausage gravy was not uniform in temperature with some parts of gravy around 90 F. It was not known when gravy was heated up.
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. Sausage gravy discarded during inspection.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the front, in the back and in the dishwashing area was measured at a temperature less than 100°F. No hot water at any of the hand sinks with no mixing valves do have hot water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Plumber has been contacted. PIC will call when hot water has been restored to hand sinks.
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03/28/2016 | Routine | |
Suggest pre-chilling sauce that goes on onions and sausage gravy before it is staged to eliminate need for cooling back down to 41 F. Restaurant is adding limited breakfast menu all day and wants to remove the hand sink on the grill side up front for a piece of equipment needed for breakfast. There is already another hand sink up front on the fry side along with the hand sink in the back near the office, therefore you may remove the hand sink on the fry side up front.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: 2-door under counter refrigerator is freezing up in the back and is not holding food at 41 F or below. Buttermilk is 56 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. Buttermilk discarded during inspection. This refrigerator was emptied during inspection. Most of the other food was non-TCS food and it was moved to another unit.
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09/18/2015 | Routine | |
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Cooked onions mixed with room temperature sauce is in covered plastic pans in single door refrigerator - 48-52 F. Wrapped breakfast burritos are in a tightly covered plastic container while still 44 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest pre-chilling sauce that is added to onions.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the frappe refrigerator and in the glass door take-out refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located beside the 3-compartment sink is blocked, preventing access by employees for easy handwashing. There is a large pan over top of this sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large pan preventing its use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical stored on top of food area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle relocated during inspection.
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03/19/2015 | Routine | |
PIC will have sausage gravy cans opened in the morning right before product is heated instead of staging it in containers the day before.
No violation noted during this evaluation. | 09/25/2014 | Follow-up | |
Notify me when frappe unit has been repaired at 204-9770.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage gravy from can placed in covered stacked deep plastic containers and placed in walk-in. Sausage gravy is 68 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest pre-chilling cans of sausage gravy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: frappe refrigerator is not holding food at 41 F or below. Frappe refrig - caramel is 66 F, yogurt is 70 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard everything in this unit and do not use this unit until it can hold product at 41 F or below.
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09/15/2014 | Follow-up | |
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage gravy from can placed in covered stacked deep plastic containers and placed in walk-in. Sausage gravy 61 F after 1-2 hours. Cold "grilled onions" mixed with room temperature sauce and placed in covered container before cool (46 F)
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest pre-chilling cans of sausage gravy and packets of sauce.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: frappe and McCafe refrigerators along with refrigerator in 4 door unit are not holding food at 41 F or below. Frappe refrig - caramel is 44 F. McCafe refrig - milk is 44 F (thermometer read 48 F - tubing in refrig is too long and door may not close properly if tubes are not placed back in unit correctly). Refrig in 4 door unit - swiss cheese 45 F, sliced tomatoes 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. PIC will monitor temperatures in these units. Temperature on McCafe unit dropped down to about 41 -42 F during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemicals for machines up front stored above single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/21/2014 | Routine | |
Call me at 204-9770 when glass door refrigerator is holding food at 41 F or below.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Sausage gravy from a room temperature can placed in plastic covered containers and put in walk-in. After approximately 2 hours gravy is still 64 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. Manager is to make sure temperature of sausage gravy reaches 41 F or below within the 4 hour time limit or gravy must be discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: glass door refrigerator up front is not holding food at 41 F or below - milk 42 F, cream cheese 45 F. Refrigerator is frozen up in the back.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TCS food moved to another refrigerator during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals hanging on cart up front over RTE food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles moved to proper location during inspection.
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02/04/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/09/2013 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the French Fry station and the by the steam well are being used as dump stations.
Correction: The handwash facility identified above is to be used for washing hands only
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of all-purpose cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (stored above prep surface).
Correction: Containers of all-purpose cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/04/2013 | Routine | |
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Cover missing on light fixture.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/20/2011 | Routine | |
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