NOTE:Please make sure the ice scoop is stored and handled in a manner that prevents the contamination of the food (ice) -- do not store directly touching top of ice machine as this is not a cleaned, sanitized surface. Good job with employee beverages having both a lid & straw and being stored in a manner that prevents the contamination of food and single-use items. Good job labeling spray bottles holding chemicals to identify the contents. Left time as a public health control handout and chart. Left and explained cooling log. Left March 2016 ServSafe food handler class and encouraged some staff to attend.
- Cooling Methods (repeated violation)
Observation: Cooling foods (roast beef, mac & cheese) were observed tightly wrapped in the walk-in cooler while cooling.
Correction: Rapidly cool foods using an ice bath, ice as an ingredient, under refrigeration, etc. Cool in small batches. Very loosely wrap cooling foods with the edges of plastic pulled back to vent to allow heat to escape the cooling foods. Ensure cooling foods are protected from environmental contamination in the cooler.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer not calibrated to ensure accuracy. The only metal stem probe thermometer available at the facility was reading about 40 degrees F. at room temperatures.
Correction: Regularly calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Inspector worked with staff to set up a cup of ice water to set the thermometer to 32 degrees F.
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03/07/2016 | Routine | |
NOTE:Great job with all cold holding units holding 41 degrees F. or below today. Good job labeling spray bottles holding liquids to easily identify their contents. Good job with raw meats and eggs being stored below and away from ready-to-eat foods in the walk-in-cooler. Please work with employees to ensure they understand cross-contamination and glove usage to help prevent customers from becoming ill. Gloves are single-use gloves and should be taken off once that task is done or you contaminate gloves by touching a door handle, cart, your face, cooler door, etc. Please make sure ice scoop is stored and handled in a manner that prevents the contamination of the food (ice).
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves were observed being worn while working with ready-to-eat food, such as celery and onions, for the chicken salad. Employee then pushed cart, handled door handles, etc. and then returned to working with ready-to-eat foods with the same gloves on.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves should be changed once you touch something that contaminates them - they are for protecting the food from contamination, not protecting your hands. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Onions and celery were discarded during inspection.
- Non-Food Contact Surfaces
Observation: The gaskets on the food prep cooler and around the food prep cooler had an accumulations of grime and debris.
Correction: Ensure all surfaces in the kitchen are regularly cleaned - develop a cleaning schedule each week as it's easier to keep the kitchen clean than let things build up to needing a deep cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and can attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering near the back door and mop sink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Also, please ensure there is weather stripping or something else installed to ensure no visible light comes in around back door as this can serve as an entryway for pests.
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11/16/2015 | Routine | |
All violations observed corrected during today's follow up inspection. NOTE: Discussed monitoring actual temperatures of items in prep cooler. Keeping food only 1/2 to 3/4 full may help keep products 41 degrees F. or below or putting products on ice. Observed good hand washing today.
No violation noted during this evaluation. | 07/31/2015 | Follow-up | |
NOTE: Discussion on properly washing, rinsing, sanitizing, & air drying of dishes. Discussed cooling methods & encouraged staff to attend ServSafe food safety training. Left 2015 ServSafe training schedule, Person-in-charge handout, & cooling handout. Good job labeling spray bottles holding chemicals. Good job storing ready-to-eat foods above raw foods.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed changing gloves without first washing hands.
Correction: Wash hands for at least 15 seconds with soap at hand sink after handling/touching dirty equipment, before putting on gloves, etc.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: In-use wipe rags were observed being stored on counters in food prep area.
Correction: Store wipe rags in 50-100 ppm chlorine solution & use test strips to check sanitizer (bleach) concentration.
- Cooling Methods
Observation: Barbecue was observed cooling covered sitting out at room temperature.
Correction: Monitor the temperature of cooling food to ensure cools from 135 degrees F. to 70 degrees F. within 2 hours. Cool uncovered, but protected from environmental contamination under refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cole slaw was found to be 46 degrees F. & sliced tomatoes were 44-45 degrees F. in top of prep cooler.
Correction: Cold holding is 41 degrees F. or below - use probe thermometer to monitor temperature
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No metal stem probe thermometer was available to monitor cooking, cooling, reheating, or holding food temperatures.
Correction: Obtain & use probe thermometer.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Dishes were observed being quickly dipped in sanitizing solution for about five (5) seconds.
Correction: Wash, Rinse, Soak in sanitizer per manufacturer's instructions, & then air dry dishes. Make sure chlorine bleach is 50-100 ppm with test strips.
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07/23/2015 | Routine | |
NOTE: Good job date marking store-made items and store-sliced meats. Good separate storage of chemicals below/away from foods & dishes/utensils. Demonstrated how to calibrate probe thermometer in ice slurry to 32 degrees F. Left laminated handout on wash, rinse, sanitize, air drying for manual dish washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole slaw 47 degrees F. and sliced tomatoes 43 degrees F. were found to be improperly held.
Correction: Cold holding is 41 degrees F. Regularly monitor the internal food temperatures. Corrected during inspection by placing ice pans under slaw and sliced tomatoes in top of prep cooler.
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01/14/2015 | Routine | |
NOTE: Discussed having thermometers in the warmest part of all cold holding units. Good job having separate storage (at the cooler bottom) for the raw chicken away from cooked & ready-to-eat foods. Good job labeling spray bottles holding chemicals. Discussed the importance of washing food contact surfaces before sanitizing with wipe rags.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test kit (paper or strips AND color chart showing concentration) was available.
Correction: Obtain sanitizer test kit & regularly monitor sanitizing strength.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer in a wipe rag bucket (chlorine) was found to be greater than 200ppm.
Correction: Use sanitizer test strips & ensure chlorine bleach sanitizer is 50-100ppm. Re-made sanitizing solution to 50ppm during inspection.
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07/08/2014 | Routine | |
Wiping cloth sanitizer 100 ppm (chlorine)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under grill and inbetween prep table in need of cleaning.
Correction: Clean as needed.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Interior of hood has grease accumulation.
Correction: Clean as needed.
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03/07/2013 | Routine | |
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