Follow-up inspection conducted to ensure corrections of deficiencies during last inspection are being maintained. Inspection found the facility had made significant improvements in staff education and facility control. It appears that every effort has been made to eliminate problems, and ensure staff are operating as food-safe professionals.
At inspection it was noted that :
*staff are more cognizant of the need to maintain gloves free of contamination. Staff wore clean gloves and refrained from touching soiled surfaces or themselves.
*handwashing was correctly performed by staff.
*proper sanitizer was present at the 3CS, and sani-buckets were in active use with correct sanitizer concentrations.
*wiping cloths were properly stored in buckets of sanitizer.
*Walk-in cooler was neat, clean, and properly organized to prevent cross contamination.
*proper thawing procedures were in place.
*staff are now eating and drinking only in personnel break areas.
Manager and son of owner were present at inspection, with obvious concern that the facility be operated in accordance with regulations. Manager was knowledgeable, very responsive, eager, and professional. Oversight by owners is evident. Facility appears to be under good managerial control.
Note to manager: Check on food temps in the hot cabinet at least once per hour. Ensure staff do not leave cabinet door standing open. Cabinet may need servicing if it is found it cannot maintain food temps under normal use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Baked potatoes, cooked ribs, and broccoli casserole in hot cabinet were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods were rapidly reheated to 165F for 15 seconds then returned to hot holding. Hot cabinet is being evaluated for proper function. It may need repair, or staff may have left door open too long when loading.
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01/29/2016 | Follow-up | |
Management needs to exert active control to bring staff activities into line. Train staff to monitor food temps, check sanitizer strengths at each batch made, to watch hand sanitation/glove contact, and to be aware of proper food storage. Staff who are acting as manager at any given time must have working knowledge of required food temps, thawing procedures, and proper use of sanitizers and be both willing and able to direct subordinate staff in proper food-safe operations.
All critical violations were corrected at inspection, but due to the volume of deficiencies, a follow-up inspection will be conducted in January.
- 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. Open cups of soda are being stored on the shelf over the handsink and adjacent to the flat top.
Correction: Employees may drink from a cup with a lid and straw as long as the nearby equipment, food, and food-contact surfaces are protected from contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin and high-risk allergen foods were stored over ready-to-eat (RTE) food in the walk-in cooler. Also, different types of raw animal foods were not stored so as to prevent cross contamination. At inspection, raw thawing fish fillets and steamed shrimp were stored above cooked turkey with gravy and dressing. Another shelf had raw chicken stored above raw beef and pork. Big sliding piles of pork ribs, beef loins, and a pan of hamburger chubs were unsteadily piled on top of each other in an attempt to accomodate overstocking of the cooler.
Correction: Store raw animal foods on lower shelves, with RTE foods at higher and more protected locations where drip, splash, or spray from meats cannot contaminate RTE food. When storing raw animal foods of different types, store poultry products on the lower shelves, with beef and pork above. Each type of raw animal food should be protected from contaminating other types of raw animal food. Protect all foods from high risk allergens, by storing fish and shellfish products well-separated from other food types.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. At inspection, there were no sani-buckets set up, and wiping cloths were sitting on multiple surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sani-buckets were set up at inspection, the soiled cloths placed in laundry, and new cloths put into sanitizer.
- Gloves - Use Limitation (corrected on site)
Observation: Staff wearing food service gloves are touching contaminated surfaces and continuing to touch food and food contact surfaces. Staff were witnessed touching cell phones, sweating brow, soiled support posts, and pants pockets while working. There is a lack of awareness among the staff about hand contamination.
Correction: Food service gloves are to be used as a utensil, providing a clean barrier between bare hands and the food and food contact surfaces. Just as a utensil must be sanitary before being used, and recleaned after contact with a soiled surface, so also must gloves be changed and hands washed if gloves should contact a soiled surface.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor of the walk-in cooler. The walk-in cooler is badly overstocked, with no available space to properly store the just-delivered foods. Boxes of meats were stored directly on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Food placed in the floor is not protected from contamination, and will transfer floor soils to workers' hands, clothing, and whatever surface they use to unpack or work the product (like a food prep table). Ensure that there is enough storage space for food orders. In this instance, large holiday parties had been booked, requiring more food than the facilities could accomodate. In order to receive this volume of food, facility must provide additional refrigerated storage space. Install another cooler, or obtain a temporary refrigeration unit to use during peak demand.
- Thawing (corrected on site)
Observation: Improper methods used to thaw macaroni and cheese. A packed of mac & cheese was thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked potatoes, mashed potatoes, broccoli casserole, BBQ ribs, and sweet potato casserole were hot holding at improper temperatures. The hot cabinet was 120F, and foods were 118-125F. Foods had been placed in this unit within the last hour as restuarant prepared to open for the day.
Correction: Hot cabinet setting was corrected, and foods were rapidly reheated to 165F for 15 seconds, and placed back in hot cabinet to hold at 135F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Product in use as sanitizer at 3CS is not a sanitizer. At inspection, the auto-dilution system was dispensing Keystone Orange Multi-Surface cleaner, a food-grade sodium dodecyl detergent that does not contain sanitizer. Employees thought the product was multi-quat sanitizer they are supposed to be using. This same detergent was reported as being used to sanitize cutting boards and food prep surfaces in the kitchen.
Correction: As no stocks of multi-quat sanitizer could be located during inspection, the 3CS was cleaned and refilled with chlorine sanitizer made from household bleach. A test kit for chlorine was present in the facility. The detergent compound was removed from the auto-dilution unit and lines were flushed. Spray bottle of the detergent compound was replaced with sani-buckets of chlorine sanitizer.
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12/17/2015 | Routine | |
Management is very knowledgeable about food safety and sanitation. Dee Morgan (owner's wife), and Keith Jones were responsive, well-versed in proper procedures, and effective at instructing staff. Facilities clean, organized, maintained, with good lighting. Sani-buckets in use with quats. Recommend that clean chef's coats be relocated from current storage area to location such as the liquor closet, to protect clothing from possible contamination. Consumer advisory is to be added to all menus within 3 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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04/16/2014 | Routine | |
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