August 21, 2009 (Follow-up)

Comments:
Violations from previous inspection have been corrected. Reach-in cooler was moved to a air conditioned area and is now holding at 36-40 degrees. Note: some items in cooler (turkey) are at marginal temperatures (45-45 degrees) and may be a result of cooling issues. Monitor cooling practices. Use thermometers and log sheet. Shallow pan food, use ice baths if possible/ice wands. Food must be cooled from 135-70 degrees in 2 hours, then 70 to 41 degrees in 4 hours. Evaluate procedures to determine if cooling product is necessary. Consider holding foods hot for dinner service instead of trying to cool then reheat. Retrieved data logger.

August 13, 2009 (Follow-up)

Violation: 0820 A 2 - Critical Repeat Observed food in the 2 door reach in cooler is still holding above 41 degrees.
Adjust or repair unit to maintain food at 41 degrees or below. Air temperature should be 38 degrees.
Comments:
Note: kitchen is much cooler. Put shelves in cooler to allow for better air flow. Will place data logger in unit next week to monitor temperatures.

August 04, 2009 (Risk Factor Assessment)

Violation: 0820 A 2 - Corrected During Inspection Critical Observed food (tilapia 56 degrees) in the homestyle refrigerator by the freezer and food (rice, corn, greens, fish 45-47 degrees) in the double door refrigerator holding above 41 degrees.
Repair or adjust units to maintain food at<41 degrees.
Comments:
Note: monitor cooling progress. Once food reaches 135 degrees it must be cooled to 70 degrees in 2 hours, then to 41 degrees in 4 hours. Recommend separating food into shallow pans for faster cooling. Follow up within 10 days to check refrigerators and cooling procedures. Good handwashing. Chlorine at 100 ppm.

May 08, 2009 (Risk Factor Assessment)

Violation: 0800 - Corrected During Inspection Critical Observed a large deep pan of greens made last night at 60 degrees.
Greens shall not be served to the public. Recommend discarding. Use shallow pans and ice baths to rapidly cool foods from 135 degrees to 70 degrees in 2 hours and 70 degrees to 41 degrees in 4 hours. Use thermometer and temperature/time logs.
Comments:
Note: supply visible thermometer in front cooler where potato salad is held. Date label packages of potato salad in front cooler. Good glove use and handwashing. Chlorine at 100 ppm.

February 06, 2009 (Risk Factor Assessment)

Violation: 1700 - Corrected During Inspection Critical Observed less than 10 ppm of chlorine bleach sanitizer at the three part sink. Bleach is being dispensed through a "quat" dispensing system that is not properly calibrated to deliver the proper concentration of bleach.
Bleach must be added to the third sink to provide a concentration of 50 ppm (ideally)-about a half-whole capful. Please use test strips to test strength.
Comments:
Note: watch cooling procedures. Once temperature reaches 135 degrees, food must be cooled to 70 degrees in 2 hours and to 41 degrees in 4 hours-use thermometers. Rice made at 1 pm at 95 degrees at 2 pm, spread into shallow pans to cool quickly. Use ice wands in liquid food items. Good handwashing.

December 17, 2008 (Follow-up)

Violation: 3170 - Repeat Some areas of cracked floor tile in the kitchen.
Repair and maintain physical facilities.
Comments:
All other violations from the previous inspection have been corrected. Fried chicken is now on a time control.

November 05, 2008 (Routine)

Violations:

• 0800 - Corrected During Inspection Critical Observed some foods made last night still above 41 degrees (greens 50 degrees, mac/cheese 50 degrees, mashed potatoes 54 degrees, rice 45 degrees).
  Discarded. Hot foods must be cooled from 135 degrees to 70 degrees in 2 hours and 70 to 41 degrees in 4 hours.
• 0820 A 1 - Corrected During Inspection Critical Oberved fried chicken at the buffet holding below 135 degrees (98-119 degrees).
  Maintain hot foods at 135 degrees or above or use time as a temperature control.
• 1320 - Corrected During Inspection No thermometer visible in home style refrigerators.
  Provide visible thermometer in all refrigerators.
• 2930 - Observed back screen in door is in poor repair-allows flies in.
  Repair screen to protect from entry of pests.
• 2000 C - Observed boxes of single service items stored on the floor.
  Store equipment/boxes at least 6" off floor.
• 3170 - Observed some cracked floor tiles in the kitchen.
  Repair and maintain physical facilities.

Comments:
Good handwashing and glove use. Chlorine at 50 ppm.

August 12, 2008 (Follow-up)

Comments:
All violations from previous inspection have been corrected. Note: Watch stacking of cooling pans in reach-in cooler. Add racks to the cooler to facilitate air circulation around pans. Recommend using hot boxes to hot hold food for same day service.

August 06, 2008 (Risk Factor Assessment)

Violation: 0820 A 2 - Critical Observed food in the reach-incoolers (homestyle and double door) holding above 41 degrees (46-50 degrees).
Repair, adjust or replace units to maintain food temperature of 41 degrees or below.
Comments:
Watch cooling procedures-do not cover items that are cooling (traps heat in). Do not stack cooling food in cooler-leave air space between pans so air can circulate. If food is to be used the same day-recommend using cambros to hold hot. Good job shallow panning-add ice bath if possible. Refrigerator air temperatures are above 45 degrees. Kitchen is especially hot and equipment cannot maintain temperatures-especially homestyle equipment. Good glove use and handwashing.

May 09, 2008 (Critical Procedures)

Violations:

• 0450 - Corrected During Inspection Critical Observed employee handle rolls with bare hands.
  Use gloves or utensils to handle ready to eat foods.
• 0820 A 1 - Critical Observed fried chicken at the buffet holding below 135 degrees (101 degrees).
  Hot hold food at 135 degrees or above or use time as a temperature control.

Comments:
Utensil use observed in kitchen.

February 15, 2008 (Critical Procedures)

Violation: 0820 A 1 - Corrected During Inspection Critical Observed yellow rice at the hot buffet holding at an improper temperature.
Correct by reheating to 165 degrees to hold at 135 degrees.
Comments:
Good glove use and utensil use observed.

January 04, 2008 (Follow-up)

Violations:

• 3090 - Repeat 1/4/08- No mechanical ventilation in the womens restroom (fan broken).
  1/4/08-Correct by repairing.
• 3090 - Repeat No mechanical ventilation in the womens restroom (fan not working).
  Correct by repairing.
• 3170 - Repeat 1/4/08-Some damaged floor tiles and mis-placed ceiling tiles.
  1/4/08-Correct by repairing.
• 3170 - Repeat Observed some damaged floor tiles and misplaced ceiling tiles.
  Correct by repairing.

Comments:
Glove use observed. Handwashing ok. Good cooling and date labeling.

November 27, 2007 (Routine)

Violations:

• 0480 - Observed bins of flour at the work table without labels.
  Correct by labeling bulk food bins.
• 0570 - Wiping cloths improperly stored wet on work tops.
  Correct by storing wiping cloths in sanitizer solution.
• 0610 - Observed boxes of cabbage stored on the floor at dry goods area.
  Correct by storing food six inches off the floor.
• 1320 - No thermometer visible in reach-in cooler by the back door.
  Provide thermometers in all reach-in coolers/freezers.
• 3090 - No mechanical ventilation in the womens restroom (fan not working).
  Correct by repairing.
• 3170 - Observed some damaged floor tiles and misplaced ceiling tiles.
  Correct by repairing.
• 3240 - Corrected During Inspection Observed the kitchen handsink is slow to drain.
  Correct by repairing sink to drain properly.

Comments:
Glove use observed. Watch cooling practices! No critical viiolations noted.

August 29, 2007 (Critical Procedures)

Violations:

• 0160 - Corrected During Inspection Critical Observed employees don gloves without washing hands.
  Correct by reviewing handwash procedures. Wash hands between tasks and before gloves.
• 0820 - Corrected During Inspection Critical Observed fried chicken and the buffet at 120 degrees.
  Correct by holding at 135 degrees or using time as a temperature control.

Comments:
Glove use observed.

June 12, 2007 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Observed raw beef over vegetables in the reach-in cooler. Observed raw turkey legs over cooked macaroni and cheese in reach-in.
  Corrected by moving raw food from over ready to eat.
• 0820 - Corrected During Inspection Critical Observed turkey wings at hot buffet hot holding at improper temperatures (120 degrees).
  Corrected by reheating to 165 degrees for hot hold at 140 degrees.
• 3330 - Corrected During Inspection Critical Observed unlabeled spray bottle of degreaser.
  Correct by labeling.

Comments:
Glove use ok.

February 09, 2007 (Follow-up)

Comments:
Follow up to inspection to check cooling of foods. Facility is following a rapid cool techique which may include ice bath or shallow pans on ice prior to placing into the refrigerator or freezer. Greens were ice bath cooled prior to placing in cooler. Potato salad was made from prechilled ingredients. Cooling techiques were satisfactory. Prechilling of salads and the use of ice and water in the salad display buffet should keep salads at proper temperatures. Monitor temperatures on cold buffet at least every 2 hours. Maintain temperatrues at or below 41 degrees.

February 07, 2007 (Routine)

Violations:

• 0800 - Corrected During Inspection Critical Observed collard greens and oxtails cooled overnight had not reached 41 degrees and exceeded the time limit for cooling.
  Correct by discarding.
• 0810 - Corrected During Inspection Observed improper cooling methods being used to cool PHF.
  Correct by using ice bath, shallow pans, more separation to allow air flow.
• 0820 - Corrected During Inspection Critical Observed seafood salad and chicken salad on buffet at temperatures above 41 degrees-inadequate ice under pans to keep food cold.
  Correct by placing in refrigerator to cool. Make solution of ice and water under pans of cold food-use deeper pans with less food product in pans.
• 1720 - Observed no test kit present to check sanitizer solution.
  Correct by providing test kit.
• 3080 - Observed light not at 50 foot candle in prep area.
  Correct by providing light at proper intensity.

Comments:
Gloves worn during prep.

January 10, 2007 (Other)

Comments:
All areas 50+ foot candles light level. Gloves used for RTE foods. Ok to open. Sanitizer chemical-quat and strips on premises.