August 21, 2009 (Follow-up)

August 19, 2009 (Risk Factor Assessment)

• 0080 - Corrected During Inspection Critical Repeat The person-in-charge at the time of this inspection was not able to answer our questions about policy regarding handling employee health situations.
  We reviewed our chart handout-about policy regarding handling employee health siuations- which we had reviewed previously, with the management .
• 0820 A 2 - Critical Repeat Foods were "out of temperature" in the walk-in refrigerator. Cole slaw, and lasagna, were at 48 F. Fried chicken, spaghetti with red sauce, and jello, were at 47 F. Foods were "out of temperature" on the customer buffet bar. Macaroni salad was at 47 F. Potato salad was at 47 F.
  When a potentially hazardous food is out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The walk-in refrigerator is not capable of holding foods at 41 F, or lower. The walk-in refrigerator needs to be repaired immediately-so that is capable of holding all potentially hazardous foods at 41 F, or lower, at all times. And extra steps need to be taken to insure that none of the "cold foods" on the cold food buffet bar are on the bar for longer than 4 hours-unless you can keep the pans of food immersed in ice, so that you can keep these pans of food at 41 F, or lower , all the time. A service call was immediately placed to have the walk-in refrigerator repaired.

May 12, 2009 (Follow-up)

May 07, 2009 (Routine)

• 0080 - Corrected During Inspection Critical The person in charge was not able to answer our questions about policy regarding handling employee health situations.
  We reviewed our handout, which we had previously provided, about policy regarding employee health situations.
• 0820 A 2 - Critical Foods were "out of temperature" in the walk-in refrigerator. In the walk-in refrigerator, lasagna was at 48 F, "stuffing" was at 48 F, diced hard-boiled eggs were at 48 F. Foods were "out of temperature" on the cold food customer buffet bar. Ham cubes were at 46 F. Diced hard-boiled eggs were at 47 F.
  When a potentially hazardous cold food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of food borne illness. A service call has been placed to repair/adjust the walk-in refrigerator. Ice has been placed under, and touching, the pans on the cold food customer buffet bar, to correct that food temperature problem. Until these units are able to hold all cold foods at 41 F, or lower, at all times, all foods in these units must be eaten, or discarded within four hours, and the pans must be exchanged for clean pans at least every four hours.
• 0570 - Corrected During Inspection There was no detectable sanitizer in the bucket of wet wipecloths on the cooks line.
  Available chlorine level in the wipecloths always needs to be 50 to 100 ppm, as measured by the test strips for bleach type sanitizers, which are on hand . (This restaurant is using a bleach type sanitizing solution for storage of the wet wipecloths.)