- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Brown Gravy, Soup, and Corn 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/11/2016 | Follow-up | |
Facility is planning to have shellstock (oysters) for a Valentine's Day special. Discussed requirements for shellstock tags with the Person in Charge.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed the cook touch raw sausage with gloved hands and then continue preparing other foods.
Correction: Ensure that food only comes in contact with cleaned and sanitized utensils or equipment or single-use or single-service articles.
- Critical: Cooling*
Observation: Turkey Gravy, Brown Gravy, and Meatloaf 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes and Turkey cold holding at improper temperatures in the Beverage Air Prep Unit. Sour Cream cold holding at improper temperatures in the top of the Waitress prep unit.
Correction: 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: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet (mop sink) as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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02/03/2016 | Routine | |
| No violation noted during this evaluation. | 06/22/2015 | Follow-up | |
Please maintain a product temperature log to verify the Beverage-Air Prep Unit is holding properly throughout the day. Need to document product temperatures at the beginning of the day and every 2 hours during hours of operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product cold holding at improper temperatures in Beverage-Air Prep Unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/15/2015 | Follow-up | |
Reminder all ready-to-eat product must be properly date marked. Note: Water supply hose to be hung outside the mop sink to serve as backflow prevention.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. All employee drinking containers shall have a lid and container.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding at improper temperatures in Beverage-Air Prep Unit.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment has 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/05/2015 | Routine | |
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