Reviewed temperature logs with corrective actions noted where applicable. Temperatures of TCS foods were noted above 135°. EHSS recommends continuiing temperature logs to ensure items help in display hot holding unit remain at 135° or above. PIC no longer has to send logs to EHSS. Thank you for following the risk control plan.
No violation noted during this evaluation. | 02/04/2016 | Follow-up | |
Observed temperature logs for items in hot holding unit. Observed not all items found under 135° corrected. EHSS recommends continuing temperature logs for 30 additional days and send to EHSS weekly. EHSS will follow up in 30 days.
No violation noted during this evaluation. | 01/04/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken wings (123°), pork chops (126°), and macaroni and cheese (129°) hot holding at improper temperatures.
Correction: Food items were in hot holding unit for 2.5 hours. Pork chops and macaroni and cheese were reheated to 165°, and chicken wings were discarded. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (<10ppm) in the 3 compartment sink.
Correction: Adjust the chlorine sanitizing solution to a level between 50-100 parts per million.
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12/02/2015 | Risk Factor | |
Food supplier is M R Williams. Discussed employee health, form 1B is used and signed. Discussed time as a public health control with the person in charge. Recommend monitoring food temperatures in display hot holding unit. Recommend detail cleaning of floors in the kitchen.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods were observed hot holding at improper temperature: Chicken Wings (116)
Correction: Fried Chicken (132)
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods and no discarded time noted on foods held for time control (hamburgers, cheeseburgers, and corndogs)
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. EHS assisted person in charge in writing establishment time control plan. The written plan will remain on file at facility, and stickers used to label discard time.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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09/15/2015 | Risk Factor | |
Foods Suppliers are MR Williams and Flowers Bakery. Discussed Employee Health, provided PIC with Form 1B to review with all food employees. Discussed adequate sanitizer concentration range. Discussed Cooling and reheating procedures. Observed good datemarking, handwashing, and glove use.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Provided Person in Charge (PIC) with Form 1B.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in chlorine concentration >200ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Recommend storing between 50-100ppm.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Peas (88°), Corn (90°), and Baked Beans (90°) classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork Chops (125°) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Pic stated pork chops hot holding less than 2 hours. PIC rapidly reheated pork chops to 165°.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine Saniitizer at 3 basin and wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at >200ppm.
Correction: Utilize only Chlorine Sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/17/2015 | Routine | |
Follow up on risk control plan for hot holding. Observed hot holding foods properly holding > 135 F.
No violation noted during this evaluation. | 07/22/2014 | Follow-up | |
Chicken and pork chops are received raw, frozen and thawed in the walk in cooler. BBQ is received pre-cooked. Discussed cooling. Discussed hot holding
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in bleach sanitizer at a concentration too low
Correction: observed sanitizer < 10 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed pork chops hot holding at improper temperatures
Correction: observed pork chops at 124 F. PIC stated these were cooked at 8:20am and had been hot holding less than 2 hours.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the inside of reach in freezers, drying rack and caulking above 3 basin sink with has accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/10/2014 | Routine | |
Additional temps from the WIC: sliced cheese @ 35 F. Sausage patty and sausage gravy both at 37 F after 4hrs cooling. Davenport is the food supplier. Some cooling of hot foods
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed several time & temperature controlled for safety (TCS) food items in the hot display units hot holding at improper temperatures. Observed a pork chop at 125 F, fried chicken at 129 F and 122 F, corn dog at 127 F and sausage pizza at 130 F. PIC stated these items were cooked/ reheated and placed in the units within the past 4 hours, after the lunch rush.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. PIC discarded the corn dogs and reheated the pork chop to 177F, the fried chicken to 196 F, and the sausage pizza to 169 F. PIC adjusted the hot hold units warmer.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed chlorine sanitizer in the 3 basin sink being used to sanitize dishes at a concentration too high
Correction: observed > 200 ppm.
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02/10/2014 | Risk Factor | |
Complaint inspection regarding undercooked and bloody pork chops. Manager aware of complaint. Discussed cooking larger patches for longer periods. Staff routinely take cooking temperatures. Discussed checking multiple pork chops in multiple spots, including the thickest part of the meat. Discussed minimum required cooking temperature for pork. EHS and PIC calibrated thermometers and thermometers were accurate.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed pork chops not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed final cooking temperature of fried pork chops at 122 F and 125 F.
Correction: Recommend continuing to cook the pork to heat all parts to 145°F or above for 15 seconds. PIC placed pork chops back in fryer for 4 additional minutes and final cooking temperature was observed at 174 F, 178 F and 200 F.
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10/01/2013 | Complaint | |
Davenport is the supplier. PIC and several managers are ServSafe certified. Reviewed employee health policy
No violation noted during this evaluation. | 09/10/2013 | Risk Factor | |
Fire suppression system inspected April 2013. Observed good hand washing and glove use. Observed good date marking. Discussed employee health
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed in use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Recommend that employees 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.
- Cooling Methods (corrected on site)
Observation: Observed the methods being used for cooling were not adequate. Observed sausage gravy in a large container with the lid on in the walk in cooler at 56 F after 5 hours 45 minutes of cooling. Observed sausage patty at 46 F .
Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. PIC placed the sausage patties in the freezer and discarded the sausage gravy. The sausage patties had cooled to 41 F within the 6 hour cooling period.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed pork chops hot holding at improper temperatures. Observed pork chops hot holding at 122 F. PIC stated that these had been cooked 30 minutes prior.
Correction: Recommend rapidly reheating the food to 165°F and maintaining it at 135°F or above through the hot holding period. PIC reheated pork chops to 210 F.
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04/18/2013 | Routine | |
Additional temps.: sausage gravy, cooling 2 hrs, 51 F
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) food hot holding at improper temperatures. Observed salisbury steak at 131 F and pork chop hot holding at 122 F. Per the person in charge, both of these were cooked/ reheated within the past hour.
Correction: Recommend rapidly reheating the food to 165°F and maintain at 135°F or above through the hot holding period.
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12/06/2012 | Risk Factor | |
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