Make sure dishwashers in satellite locations are properly sanitizing dishes by reaching 160 F on dish. Need to run P3 cycle.
- Critical: Cooling* (corrected on site)
Observation: Cooked pork noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked pork from yesterday in walk-in is still 44 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Cooked pork discarded during inspection.
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01/07/2016 | Routine | |
Redo log sheets for the dishwashers on each unit. Wash temperature should be at least 150 F and rinse temperature at least 180 F. Purchase thermolabels (160 F) to monitor these dishwashers.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in dishwasher in periwinkle area. Final rinse only reached 176 F and thermolabel did not turn black..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of this machine until it can properly sanitize dishes.
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07/22/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw turkey and raw hamburger stored above raw ham and raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Food properly rearranged during inspection.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Prepared food (pimento cheese, turkey slices) are being tightly covered while still in the 50's, therefore not allowing food to quickly cool back down to 41 F or below.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
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01/12/2015 | Routine | |
| No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
No violations at time of inspection.
No violation noted during this evaluation. | 10/03/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: sweet potatoes left out of hot holding box have dropped to 131 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Sweet potatoes reheated during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/13/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Bulk containers of flour and sugar not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Cooked apples and cut up sausage were placed into the single door refrigerator tightly covered while still hot. Apples were 75 F, sausage was 50 F.
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. Suggest placing containers of food uncovered in the walk--in refrigerator to cool. This was done during inspection.
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10/05/2011 | Routine | |
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