- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in (roast).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: tomato and salad------ cold holding at improper temperatures---54 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: can opener, .
Correction: Clean and sanitize these surfaces for food contact.
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03/29/2016 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Vegetable soup is noted not being adequately cooled in the walk-in cooler to prevent the growth of harmful bacteria.
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.
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11/20/2015 | Risk Factor | |
Training Inspection Only
No violation noted during this evaluation. | 07/22/2015 | Training | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato Salad, Par Cooked Chicken are cold holding at improper temperatures in the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/03/2015 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. Prep cooks knowledgeable on proper temperature controls. New equipment has been purchased for holding cold foods and cooling wands for proper cooling of hot foods. Employees observed washing hands and wearing gloves while preparing ready-to-eat foods and wait staff washing hands after handling dirty dishes. All containers of sanitizer were observed being used at the proper strength. Foods in walk-in cooler were date marked as required.
- Critical: Cooling* (corrected on site)
Observation: Spaghetti Sauce, Vegetable Beef Soup, Pinto Beans noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Manager immediately took action by voluntarily disposing of foods. Prep cook on duty indicated further training would be provided to night shift on proper use of cooling wands and use of ice baths.
- Physical Facilities in Good Repair
Observation: Gaskets on cold foods holding unit on food preparation cook line are broken and not maintained in good repair. Gaskets in poor condition compromise the functionality of the refrigerated equipment and maintaining proper temperatures.
Correction: Replace gaskets to maintain cold foods at 40 F or below.
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05/21/2014 | Routine | |
This follow-up inspection was conducted to assure the dishwasher had been repaired and was operating properly. The owners have working diligently in getting the necessary equipment to make the proper repairs. In checking the dish washer during one of their busiest times (lunch hour) it showed the dishwasher was working properly. A routine inspection will be conducted in the near future.
No violation noted during this evaluation. | 05/07/2014 | Other | |
Kitchen staff knowledgeable on proper food temperatures. Employees observed washing hands and wearing gloves during inspection. Raw and ready-to-eat foods stored separately in refrigeration units. Foods date marked as required.
- Cooling Methods
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods on front of sandwich preparation unit / Front Line unit cold holding at improper temperatures
Correction: Relocated foods to the back portion of the refrigeration unit that was capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) and some of the pots and pans in the back food preparation area 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, pot and pans to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the ware wash machine was below the minimum allowable level of 120ºF for a stationary rack single temperature machine. The thermometer read 103 F. Manufacturer lable indicated temperature should be at least 140 F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Repairman called to repair machine during inspection.
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03/05/2014 | Routine | |
- Thawing
Observation: Improper methods used to thaw white fish.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: White fish was cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/22/2013 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives stored between sandwich unit and working counter.
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.
- Critical: Cooling*
Observation: Vegetable soup prepared 7/10 noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Par-cooked Chicken, melons, macaroni salad are cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/11/2013 | Routine | |
Observed proper handwashing.
No violation noted during this evaluation. | 03/07/2013 | Risk Factor | |
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