Good hand washing and glove use by employees was observed during inspection.. Discussed proper cooling temps/procedures and employee health code with PIC.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) (mac&cheese,baked corncheese sauce,chicken gravy) in the walk-in refrigeration unit was not discarded by the ""consume by"" date. Some older containers were observed to have mold along the edge of containers, these items should be removed from the unit.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelving in the walk in unit, stand up unit, and prep unit has accumulations of grime and debris. In addition the back splash and caulk line along the 3 compartment sink has an accumulation of mildew.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and prevent the growth of mildew.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen prep/cooking area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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11/04/2015 | Routine | |
Violations were corrected.
No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
Good hand washing and glove use by employees was observed during inspection.. Discussed proper date marking prepared dressings, toppings, and any food item with combined ingredients with the PIC.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walkin refrigeration and freezer units.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Prepared ready-to-eat (RTE) food items in the refrigeration unit (tarter sauce, pecan chicken spread, dressings/mayo) were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of prepared food items in the walkin unit.
Correction: Discontinue the reuse of manufacturer containers for prepared food items storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration units has accumulations of grime and debris.
Correction: 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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05/11/2015 | Routine | |
Good hand washing and glove use by employees was observed during inspection.. Discussed proper date marking and labeling of products with the PIC.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Prepared ready-to-eat (RTE) food items (chicken salad,dressings, & spreads) in the prep and walk in units were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of variouse food items (soups, cider, dressings).
Correction: Discontinue the reuse of manufacturer containers for moist food storage. Provide approved reusable food storage containers designed for your food storage needs.
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11/12/2014 | Routine | |
Good hand washing and glove use by employees was observed during inspection. Good use of date marking and labeling of products was also observed. Discussed the need to replace cutting boards prior to next inspection and adjustment to walk-in unit temps, since it was on the upper limits of cold holding, with the PIC.
No violation noted during this evaluation. | 05/19/2014 | Routine | |
All violations from previous inspection had been corrected.
No violation noted during this evaluation. | 12/02/2013 | Follow-up | |
Good hand washing and glove use by employees was observed during inspection. Discussed proper date marking, cooking/holding temps, and employee health odes with PIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: The condenser in the walk-in refrigeration unit has a build up of mold and corrosion around the fan and motor that is creating condensation and dripping onto food items stored below the condensing unit.
Correction: Clean fan, motor, and outside of condenser and prevent the condensation from dripping onto the items stored below the unit.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) corn chowder in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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10/07/2013 | Routine | |
Good use of date marking and glove use observed. The employee health code, proper cooling techniques, and proper cooking and holding temps were discussed with the PIC.
- Critical: Employee Health* (corrected on site)
Observation: Employee health code was not properly displayed.
Correction: PIC was given a new employee health code and it was posted
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food products and food ingredients are located in various areas on the floor.
Correction: Food items need to be stored a minimum of 6 inches off the ground.
- Cooling Methods (corrected on site)
Observation: Items were observed being placed in the walkin fridge unit in bulk containers directly after coming off stove and preparation. Containers were covered with lids and saran wrap creating condensation.
Correction: Proper cooling techniques and supporting paperwork was discussed and given to the PIC and staff.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: observed microwave oven and gaskets on cold holding units being covered in food particles.
Correction: clean fc and nfc surfaces.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: sanitizing solutions were in excess of 500ppm
Correction: sanitizing solutions should be 50-100ppm, and tested regularly.
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03/08/2013 | Routine | |
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