GC:
Frozen foods frozen
Sanitizer: 200 ppm (chlorine - both sanitizer buckets and dish machine)
HACCP: Education on hot holding temperatures and reheating handout
- Original container, properly labeled, consumer advisory
Flour in a clear bin with a red lid above the freezer across from the true refrigerator was found without a flour label. The label on the container said ham.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by cleaning all labels off of containers between uses and labeling all protducts not stored in their original container whose identity may be mistakable
- Non-food contact surfaces designed, constructed, maintained, installed, located.
3 torn door gaskets were found on the true fridge by the back freezer
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by repairing or replacing all torn gaskets
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found sitting out below the to-go bags next to the tea and soda machine in the serving area
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by keeping all wet wiping cloths in sanitizer
- Food contact surfaces of equipment and utensils clean
1.) The inside of the ice machine is soiled
- Non-food contact surfaces clean
The following non-food contact surfaces were found soiled... 1.) The top of the ice machine
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The light sheilds in the kitchen above the walkway by the grill are soiled
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11/4/2015 | Routine | 93 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) True fridge in kitchen has torn gaskets. 2) Handle of True fridge is in disrepair. Repair gaskets and handle.
- Food contact surfaces of equipment and utensils clean
Interior shelves of True cooler are soiled. Interior of microwaves are soiled. Clean all food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Clean plates stored with food contact surface facing up in kitchen and on shelf in waitress station above sausage gravy. Store plates inverted.
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8/27/2015 | Routine | 96 |
HACCP Recommend switching containers of egg beaters out every 2 hours to ensure that proper internal temperature is being met.
FBI complainant was also discussing during the inspection. FBI was reported to the health dept on 4/13/15. Complainant reported that he ate a chicken wrap on 3/31/15 at around noon. Complainant became ill approximately 12 hours later with vomiting and diarrhea. During the inspection, all chicken and meats had proper internal temperature. Proper handwashing practices were observed and proper food protection was seen. Further recheck is not needed.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of egg beaters in ice bath has internal temperature of 56 F.
Place container of egg beaters in refrigerator. Corrected
- Food protection during storage, prepartion, display, service, transportation
Pans of buscuits are on prep table are not covered.
Provide cover for pans of buscuits as to protect from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following equipment is in disrepair: 1. torn gasket of kitchen True refrigerator, 2. loose handle of True refrigerator.
Repair equipment.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
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4/13/2015 | Routine | 92 |
HACCP: Ensure that chlorine sanitizer has proper concentration between 100-200 ppm.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in the ice bin of fountain soda machine.
Store ice scoop with handle extended up and out of ice to protect against possible contamination.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
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10/30/2014 | Routine | 99 |
HACCP Reviewed proper concentration of chlorine sanitizer.
Chlorine sanitizing bucket concentration (modified): 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
Hot foods are hot.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair: 1. seal on deep freezer next to flat bed grill, 2. handles of deep freezer next to flat bed grill and deep freezer in dry storage area.
Repair or replace handles.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Sanitizing concentration
No sanitizer detected in chlorine sanitizer bucket in kitchen.
Ensure that chlorine sanitizer has proper PPM between 50-200 PPM. Corrected by education.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
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7/2/2014 | Routine | 95 |
HACCP: Discussed personal food storage.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Hand washing sinks installed, located, accessible
Waitress rinsed ice scoop in hand sink.
Ware washing is prohibited in all handsinks
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2/26/2014 | Routine | 96 |
HACCP DISCUSSION: FOOD TEMPERATURE.
- Critical: Foods properly cooked and/or reheated
Portioned dressings in a container in the kitchen refrigerator not properly labeled. Label all potentially hazardous ready to eat food with date portioned, and keep for no more than 7 days. Container dated.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty rack of cooler in the waitress area.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Soils accumulating on racks of kitchen prep cooler.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/1/2013 | Routine | 91 |
.HACCP DISCUSSION.: CLEANING AND SANITIZING
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee's drink in an uncovered cup on the kitchen deep freezer.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks in the cooler at the waitress area.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Accumulation of dust on fan in the kitchen refrigerator.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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7/8/2013 | Routine | 91 |
HACCP DISCUSSION: SANITIZER.
- Original container, properly labeled, consumer advisory
Containers of bulk substances that looked like sugar or flour not labeled with product name.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cold potentially hazardous food (mushroons, diced tomatoes, and diced hams) with temperature ranging between 45 to 47 degree F on the prep cooler cold holding. Ensure thet temperature of cold held food is at 41 degree F or below always with the use of a thermometer. Food were move into containers on ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks of cooler under juice and coffee dispenser at the waitress area.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Critical: Sanitizing concentration
No sanitizer detected on dishes washed by the dish machine. Ensure mechanical dishwashing machine sanitizes dishes in the required concentration by testing with strips everyday. Container of sanitizer was adjusted accordingly and sanitizer detected at 50ppm.
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2/12/2013 | Routine | 88 |
HACPP DISCUSSION: DATE MARKING AND FOOD TEMPERATURE CHLORINE USED AS SANITIZER.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of diced ham, tomatoes, and mushrooms on the cold holding top of prep cooler at 44 and 45 degree F. Ensure temperature of cold potentially hazardous food at 41 degree F or below. Foods were moved to a cooler area inside the unit.
- Critical: Foods properly cooled
Container of portioned ranch dressings labeled 9/5 is passed seven days.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Discarded.
- In-use food dispensing utensils properly stored.
Ice soop stored on soiled dusty surface on top of ice machine.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting racks in the cooler by the waitress area.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Storage/handling of clean equipment, utensils
Improper storage of clean utensils in a plastic tub under the waffle maker table. Store clean utensils in a clean place with handles facing the same direction for hygienic dispensing.
- No Certified Manager Present
Expired food safety certificate. Bobby stated that he and his wife took a refresher class about seven moth prior, he called the state number provided and left a message
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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10/12/2012 | Routine | 91 |
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