- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed an accumulation of food debris on the food contact surfaces of the corn muffin pans Observed a small accumulation of what appears to be pink mold on the upper baffle of the large ice machine. **Thoroughly clean these items and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed butter cups stored at the bar at room temperature. Observed two racks of ribs stored in the prep cooler at the grill with measured internal temperatures of 49 F. **CORRECTION** The ribs and butter were immediately discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed an open ice bin on the outer side of the bar. The ice is exposed to possible contamination from public. **CORRECTION** The ice was covered immediately upon request.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 40-42 F (milk, cooked ribs, cheese, slaw, chili, brisket) large prep cooler at fryer-- 35-39 F (tomatoes, eggs, slaw, dressing, potatoes) prep cooler at grill-- 39-42 F (tips, tomatoes, lettuce, ribs) 1-door chicken/fry prep cooler-- 37 F (batter) cold drawers-- 36-40 F (hamburger, sausages, ribs) cold inserts at wait station-- 41 F (sour cream) 1-door reach-in at wait station-- 37 F (milk) 3-door reach-in cooler at bar-- 39 F (ambient) walk-in & reach-in freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
hot holding temperatures: Autosham 1-door warmer at fryer (mac & cheese 161 F, baked potato 136 F); Autosham 1-door warmer at grill (pork 176 F); 2-door reach-in warmer at grill (chicken 180 F, tips 149 F); 2-door reach-in warmer in back prep area (brisket 175 F, chili 158 F); steam unit at cook line (mac & cheese 173 F, mashed potatoes 154 F, water for utensils 174 F, beef 164 F); insert warmers at wait station (chili 186 F, potato soup 175 F).
- Information: Dishwashing Methods:
3-compartment sink available in kitchen 4-compartment sink set up in bar with 300 ppm QAC detected automatic low temperature dish machine: wash 124 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 200-300 ppm QAC detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Good hand washing observed. Good food storage and handling practices. Nice Job!
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03/07/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed thick whole cuts of brisket (approximately 5-10 pounds) cooling in the walk-in cooler at 51-55 F. The brisket was on a cooling rack, however, the pieces were too thick and the rack was surrounded with other foods that were also cooling. In addition, the sheets were stacked very close to one another. **CORRECTION** The brisket was cut into smaller pieces upon request and allowed to cool for 30 minutes more. Temperature dropped significantly, however, some pieces were approaching the 6 hour cooling time limit. PIC immediately began reheating the brisket to 165 F during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
This facility uses sauce mops which are made from cloth that is not easily cleanable. **Provide an easily cleanable surface for all food contact activities.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some of the ground is missing in the floor tiles. Some of the tiles are broken and need replaced. **Repair or replace the grout and tiles so that the floor is smooth, durable, non-absorbent, and easily cleanable.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 38-42 F (potato soup, milk, lettuce, raw beef, cooked ribs) main prep cooler at cook line-- 35-40 F (tomatoes, sauce, cheese, eggs, slaw, raw fish) prep cooler at grill-- 39-42 F (tips, sauces, tomatoes) 1-door chicken/fry prep cooler-- 39 F (chicken wings) cold drawers-- 39-41 F (hamburger, sausages) cold inserts at wait station-- 40-41 F (sour cream, cheese) 1-door reach-in at wait station-- 34 F (half & half) 3-door reach-in cooler at bar-- 35 F (ambient) Freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temperatures: fish out of fryer 181 F, hamburger off grill 159 F. hot holding temperatures: Autosham 1-door warmer at fryer (mac & cheese 147 F, baked potato 146 F); Autosham 1-door warmer at grill (brisket 172 F); 2-door reach-in warmer at grill (chicken 151 F, ribs 143 F); 2-door reach-in warmer in back prep area (ribs 190 F, potatoes 148 F); steam unit at cook line (beans 148 F, mac & cheese 160 F, mashed potatoes 164 F, greens 174 F); insert warmers at wait station (chili 168 F, potato soup 160 F).
- Information: Dishwashing Methods:
3-compartment sink available in kitchen 3-compartment sink set up with 200 ppm QAC in bar automatic low temperature dish machine in kitchen: wash 132 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 200-400 ppm QAC detected.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
Obtain current food handler cards ASAP.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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11/09/2015 | Semi Annual Food | 97 |
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