Facility very clean, PIC responsive to
food safety questions, very good!
No violation noted during this evaluation. | 01/26/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils ie: ice cream scoops, improperly stored between use.
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: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The site made barbecue chicken was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
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10/14/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The smoked beef brisket was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <º0>.(inaccuate reading)
Correction: Immediately discontinue the use of the machine for sanitizing utensils until it is operating in accordance with minimum requirements. sanitize method to properly clean and sanitize equipment and utensils. Obtain alternate method of measuring machine sanitize temps (hi temp strips or recording thermometer) and start a daily log of sanitize temperature results
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02/25/2015 | 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.
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.
- 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.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cole Slaw at Prep Cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
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04/15/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: beans, sweetpotatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/07/2013 | Risk Factor | |
Notes:
*Hand sink on serving line was reinstalled.
*Large prep cooler will be scheduled for maintenance and monitored to ensure proper cold holding temps are being met.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All items in the large prep cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/17/2013 | Pre-Opening | |
For now, they will be using the same equipment that was in the facility previously. Plans are in the works to obtain a fryer and grill to enable them to add hamburgers and french fries. Owner/manager will notify health department at time of installation of new equipment. The handwash sink on the front serving line had been removed at some time prior to this pre-open inspection leaving only one handwash sink for the entire facility. Owner/manager were notified that the handsink for the front service line must be reinstalled and stocked prior to opening since one handwash sink for the facility is not adequate. Once this is done and the facility is organized and cleaned, a final pre-open inspection will be necessary.
No violation noted during this evaluation. | 04/15/2013 | Pre-Opening | |
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