PIC, Liz Montgomery called on 3/28/16 to let me know that a backflow prevention device was installed today on the fixture that had the spray hose attached.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in produce walk-in is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/28/2016 | Follow-up | |
Call me when backflow prevention device is installed on faucet with hose attached..
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food staged for next day service is tightly covered while still cooling - green beans from RT can in tightly covered container are 71 F, chicken breast tightly covered are 47 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. Uncover food and place on top shelf to facilitate cooling. Make sure food is down to 41 F within 4 hours or discard.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: food on top of stove is not holding at 135 F or above, Hot dog chili 98 F, hamburgers 129 F, hot dogs 117 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Food rapidly reheated to >165 F during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: food on salad bar is not holding at 41 F or below. Cottage cheese 45 F, beets 45 F, sliced tomatoes 51 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 salad bar and TCS food will be discarded within 4 hrs.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. No visible backflow prevention device on faucet with spray hose attached in dishwashing room.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Light Bulbs Protective Shielding
Observation: Light bulb in produce walk-in is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/22/2016 | Routine | |
suggest pre-chilling crocks for salad bar items
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food prepped for breakfast was placed in covered pans while still in the low 60's and put in the back 3-door refrigerator on a speed rack.
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 cooling all foods in the walk-ins where there is better air flow. Make sure to uncover or partially cover food while cooling. Food uncovered and moved to walk-in refrigerator during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: food on bottom of display case is above 41 F. Milk 48 F, creamer 45 F. Air comes from the top and air flow is probably not adequate on the bottom of the cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food out of temperature was discarded. All TCS food moved to shelves above.
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09/08/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sandwiches made this morning are in single service plastic containers in the glass door refrigerator on the service line. Roast beef sandwich is 56 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. Since most of the sandwiches are made and served within 4 hours they will use time control for these.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: food on salad bar not holding at 41 F or below - cottage cheese 49 F, 3 bean salad 49 F, prepared ranch dressing 49 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Salad bar is only out for about 2 1/2 hours for lunch and 1 1/2 hours for dinner. They will start using time control for TCS foods on the salad bar.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Spray hose and faucet in dishwashing room are leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor near 3-compartment sink and in dishwashing area is not maintained in good repair. Floor is no longer smooth and cleanable in these areas and water also pools in these areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/09/2015 | Routine | |
Will place a log tag in the 2-door salad refrigerator to monitor how temperatures are over a period of time.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Gravy placed in deep, tightly covered covered and put in the walk-in while still 62 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. Gravy removed from the walk-in, uncovered and placed on ice to cool during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: 2-door salad refrigerator is not holding food at 41 F or below- salami 46 F, 1000 Island dressing 45 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TCS food relocated to another refrigeration unit during inspection. Do not use this unit to store TCS food in until it can maintain the food at 41 F or below.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair. Floor in dishwashing area and near the 3-compartment sink is in poor repair. Water pools in these areas and floor is no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/24/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Sausage noted not being adequately cooled to prevent the growth of harmful bacteria. Ground sausage and sausage patties from this morning are still above 70 F after 2 hours. Ground sausage 73-76 F, sausage patties 81 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. Sausage discarded during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food that was cooling was tightly covered (flank steak, ham) and also their were pans directly above cooling items limiting air flow.
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.
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01/16/2014 | Routine | |
2-door salad refrigerator is barely maintaining food at 41 F or below. This refrigerator is constantly being opened and closed and foods that are out for a period of time during preparation cannot cool back down properly to 41 F or below. The manager has agreed to monitor the food temperatures in this unit 3 times a day to determine if food can be maintained at 41 For below in this unit or if some foods need to be stored in another unit. Temperature logs for this unit will be faxed to the Health Department weekly.
No violation noted during this evaluation. | 08/28/2013 | Follow-up | |
Walked through facility and discussed some problem areas with the PIC. Provided cooling log since cooling still needs to be worked on. Also talked about monitoring food temperatures within each unit instead of just recording thermometer temperature. Emphasized importance of employee health policy and possibly doing an in-service on it.
No violation noted during this evaluation. | 08/19/2013 | Training | |
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy is still 76 F after 2 hours.
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. Sausage gravy discarded during inspection.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Food cooling from room temperature are in deep covered pans - soup from can is 70 F, sweet potatoes from can are 68 F. Chicken salad made this morning 47 F in deep covered container. Sausage patties that were cooked and cooled are stacked in deep pan and covered with only one small hole in the plastic wrap - 86 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. Sausage removed from deep pan and placed in single layer on sheet pan to cool. PIC will discuss options for cooling food from cans - either pre-chilling cans or going straight to hot from cans.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: pizza in hot holding unit is 127 F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Pizza will be used or discarded within the 4 hour time period. Time control will be used for pizza in the future.
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03/28/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Turkey breasts noted not being adequately cooled to prevent the growth of harmful bacteria. Turkey breast cooked and cooled last night are still 67 F. 59 F and 63 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F 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. Turkey discarded during inspection.
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02/29/2012 | Risk Factor Assessment | |
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