Ensure wet cloths are stored in the sanitizer.
Slicer should be cleaned after each use or every four hours if in continuous use.
Data was placed in the walk-in cooler to monitor for the next day.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that frozen items in the frigidaire freezer was not protected because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site)
Observation: Brown gravy 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 (repeated violation)
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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Several items by the grill hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Salad wells at the server station are rusted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the hot box is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the hot box to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic drinking glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Light bulb above the grill not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Front hand sink looks as if tea and/or coffee is being dumped in the hand sink.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
03/21/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Fagor reach-in cooler observed with an ambient air temperature of 50 F. Operator explained that the cooler was working last week, however she noted ice on the fans yesterday. No product is being stored in this unit. Operator to call inspector once cooler is working properly. No TCS foods can be stored in this unit, until it has been repaired.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic drinking glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
11/16/2015 | Follow-up | |
Foods that are hot holding must be reheated to 165 F within two hours. The steam table is not equipped to reheat foods, just to hot hold. Reheat items on the stove top prior to placing foods on the steam table.
Recommended not storing omelet toppings on ice, by the steam table. These items should only be stored there if they have been cooled to 41 F and can be surrounded with enough ice to hold the product at 41 F or below.
Salad that are pre-made should not be stored on ice at the front counter, unless they can be surrounded by ice to keep sliced tomatoes on salad at 41 F or below.
Remove the sprayer nozzle from the hose, when not in use.
Wall behind the mop sink needs to be repaired.
A follow-up inspection will occur on/about 11/16/2015.
- Thawing (repeated violation)
Observation: Improper methods used to thaw meat in the sink.
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) (repeated violation)
Observation: Several foods in the fagor reach-in and omelet toppings being stored on ice cold holding at improper temperatures. Foods were moved to the walk-in, which is holding at the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the fagor cooler and the walk-in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Fagor reach-in cooler is not capable of holding product at 41 F or below. Operator adjusted thermostat during todays inspection. Monitor the product in the cooler and if adjusting the thermostat does not work, cooler must be serviced.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic drinking glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
11/06/2015 | Routine | |
Two follow-up visits were made.
On 7/2/15 9:45-10:50 am:
The product stored in the 2-door Fagor RIC had been rearranged, and the thermostat lowered. All product temperatures were under 41 F. Temperature issues in the WIC were worse than observed the previous day. Staff were told to remove all TCS items and to house them in other refrigeration units. Anything left in the unit must be stored in an ice water bath until a repair technician arrives to fix the problem. All TCS product had to be 'blast chilled' (ie. meatloaf, potato/onion mixture) to bring it back to 41 F or less. The PIC was told to only prepare any additional food in extremely small portions/batch cook until the WIC recovered and maintained temperatures of 41 F or less. More ice was present on the connections on the right side of the WIC condensor than observed the previous day. Data logger was programmed to run fro 7/2 until 7/7/15.
Today, 7/7/15:
Downloaded the data on the data logger. The readings showed that the WIC was repaired and returned to holding an ambient temperature of 41 F or less by 3:10 pm on 7/2/15. The unit has maintained excellent temperatures since that time. Product temperatures were all found under 41 F. A receipt from the repair company stated a leak had been repaired in the unit and 41 lb of reon added to the unit.
Sanitizer dispenser was re-calibrated by AutoChlor on 7/6/15 and was measured at 200 ppm today.
All violations cited on 7/1/15 have been corrected.
No violation noted during this evaluation. | 07/07/2015 | Follow-up | |
Notes:
1. Suggest using chlorine in the sanitizer bucket and the 3-vat sink for manual warewashing until the chemical dispenser can be recalibrated. The quaternary ammonia solution needs to dispense at a minimum of 200 ppm.
2. Turn down the thermostat on the 2-door Fagor. PIC stated the unit was freezing product last week, so the setting was changed. Make it colder.
3. Some ice build-up noted in the WIC. Defrost the icy areas to ensure proper temperature control.
4. Make sure any foods kept over 24 hours are date-marked. Only one or two items found missing a date.
5. Be conscious of trying to not block air flow in the RICs. Don't overstock any shelf b/c it will prevent air from moving evenly throughout the unit.
6. Keep water levels up with ice when doing ice water baths for more even temperature control. Make every effort to cool in thinner, smaller portions, with the product uncovered.
7. Provided food safety flyers.
8. Make sure to not stack dishes while still wet.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that prepped vegetables, soup (WIC)
Correction: omelette fixings (bottom of MUT)
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: The quaternary ammonia sanitizer dispensing at the 3-vat sink is too weak at 100 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. The solution needs to measure at least 200 ppm. If choosing to use a chlorine solution in the short term the solution should measure 50-100 ppm chlorine.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw deli meat. Bag of frozen meat found sitting on low shelf. Put into a water bath, but the water was not left running/trickling.
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
- Cooling Methods
Observation: The methods used for cooling were not adequate for rice cooked in the morning and cooked onions stored in the MUT cooler.
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 - Hot Holding* (repeated violation)
Observation: Baked potatoes, sausage patties/links, diced potatoes, and grits hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Half+half, sourcream, hot dogs, lasagna (2-door Fagor)
Correction: meatloaf, spinach, diced potatoes (WIC)
- Equipment - Good Repair and Proper Adjustment
Observation: The 2-door Fagor and WIC are not maintaining product temperatures of 41 F or less.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
06/29/2015 | Routine | |
Vacuum packaged tilapia should be cut open prior to thawing.
Ensure milk is discarded by the date labeled on the container.
Front area for cold items for salads is in need of being cleaned.
Do not place foods on the counter to cool (i.e. mashed potatoes) Explained to operator that spreading mashed potatoes on sheet trays, placing sheet trays on the speed rack and rolling speed rack into the walk-in cooler is an excellent way to cool foods. When making an ice bath, ice and water is needed.
Do not stack foods to high in the make table, causing an elevation in food temperatures (i.e. cheese slices)
Date mark foods within 24 hours of being made.
Self closing device on the men's rest-room is in need of being repaired.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Several boxes of raw shell eggs observed being stored above cheese slices, pita bread and tortillas in the walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara in the hot box and cooked apples on the stove hot holding at improper temperatures. Ensure that foods are rapidly reheated to 165 F and maintained at 135 F or above. Do not store foods on the stove if the burner is going to be turned off.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butters and half & half at the waitstaff area, cold holding at improper temperatures. If half/half and butters are going to kept on the counter, keep enough ice on the products to keep at 41 F or below. Foods closer to the bottom of the two door Fagor reach-in cooler were slightly elevated. Recommended placing TCS (time control for safety) foods in the top of the cooler, closer to the fans.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in the walk-in cooler, alto sham and the refrigerator/freezer in the dry storage area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic drinking cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture by the dish machine is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
|
12/31/2014 | Routine | |
A new atmospheric breaker has been installed on the mop sink. Right y connection is not used at all. Left y has a hose with a sprayer attached. Staff will turn the hose off.
Mops are being hung to air dry.
Sanitizer coming out of the dispenser at 200 ppm. Cold water has been returned to the 3-vat sink.
Good cold holding temperatures noted in all refrigerators.
Slicer closely detailed.
Hats are being worn by all kitchen staff.
***Make sure ice AND water are used in all cooling baths. Place cooked food into cold containers, and smaller portions for more rapid cooling.
No violation noted during this evaluation. | 08/25/2014 | Follow-up | |
Adequate thermometer, chlorine dish machine, quaternary ammonia, and chlorine test kit. Employee health policy is in place with signed copies present for all staff.
*** Call chemical company to come recalibrate the sanitizer dispenser once the cold water has been brought back to the 3-vat sink.***
Notes:
1. Confirmed that ALL steak in the facility is whole muscle. The owner cuts all steaks himself from large cuts of beef.
2. Menu has been recently updated and needs some tweaking. Asterisks are next to pork and chicken items and there is NO intent to offer these items undercooked. If there are ever multiple food items in a menu title and only one portion is intended to be offered undercooked, the asterisk should be located next to (behind) that specific item name.
3. Mashed potatoes should NOT be reheated on the steam table without first receiving heat treatment elsewhere first! A thick food is much harder to heat, and will taken longer to do so. Only 2 hours are alloted for reheating product to 165 F+.
4. Loose ice should be stored on the shell eggs kept out for use to help regulate temperatures.
5. Hang mops so they can effectively air dry when not in use.
6. Install either a quick disconnect or dual check valve on the mop sink. A quick disconnect would need to be installed off of the left branch of the Y splitter, and the dual check valve would regulate all connections off the sink.
7. Plumber due in today to check out hot/water supply to the 3-vat sink. Adequate cold water for regulating sanitizer solution (mixing to 75 F) was not present.
8. Label storage bins for dry goods with common names.
9. Manager noted an elevation in the temperature of the WIC yesterday. Ice build up found and repair tech returned the unit to proper cold holding temperatures. Most all WIC product was stored in the Fagor RIC today, and so that unit was overstocked. Return product to normal storage areas for better temperature control.
9. Make sure slicer is closely detailed along the underside bladeguard area after each use.
- Hair Restraints - Effectiveness
Observation: Female employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Quaternary ammonia sanitizer is dispensing at 100 ppm (even when mixed with warm water).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (200 ppm) between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The mashed potatoes on the steam table not reheated to 165F within 2 hours to eliminate pathogenic bacteria. After 2 hours and 45 minutes the product measured at 100-110 F. Product discarded.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: A small container of cooked squash noted not being adequately cooled to prevent the growth of harmful bacteria. Voluntarily discarded.
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.
|
08/15/2014 | Routine | |
All violations from 3/20/14 have been corrected.
MUT cooler was repaired on 3/24/14 and is holding excellent temperatures.
Metal shelving in the WIC has been switched out. Two solid metal shelving units have been removed and replaced with the open wire rack shelving to help promote air flow.
New method for cooling breakfast potatoes is working very well. It includes placing potatoes in shallow metal pans, cool on ice in the sink for two hours uncovered, and then moved to top shelf
Owner is signed up to attend Spanish ServSafe.
No violation noted during this evaluation. | 03/28/2014 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health.
Notes:
1. Discovered that the breaker running the steam table and MUT cooler had tripped and the units had been off for a couple of hours. Breaker reset.
2. Some build-up of ice noted in the MUT cooler. Need to defrost the unit and have it checked out if ambient air temperatures don't recover and stay below 41 F.
3. Consider switching out the metal shelving in the WIC with other shelving in the facility. Wire rack shelving allows for air flow/circulation, where as the current solid shelving in the WIC does not.
4. Based on current shelving in the WIC a spot of limited air flow has been identified. Only store produce and shelf stable products in that area.
5. Reviewed cooling methods once again. Use shallow metal pans, stir product, place in ice baths, etc. Foods should ideally be 70 F or less before being placed in the WIC.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Breakfast potatoes 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 breakfast potatoes 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 - Hot Holding* (corrected on site)
Observation: Double stacked mashed potatoes hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All product in the MUT cooler (ie. ham, turkey, sliced tomatoes, tuna, chx salad, coleslaw, raw meats) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: MUT cooler is not maintaining temperatures of 41 F or less.
Correction: Repair the MUT cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
03/20/2014 | Routine | |
No foods currently cooling today. Manager reviewed how they had been cooking and cooling breakfast potatoes since the inspector's last visit.
Air temperature has been lowered in the WIC and all food temperatures are under 41 F.
No violation noted during this evaluation. | 11/22/2013 | Follow-up | |
Additional temperatures taken:
diced ham, diced tomatoes on ice 41, pan of shell eggs out for use 56-59***
steak (cook) 158, pasta (cooking 20 min) 85
tzaki sauce and ranch dressing near door in WIC 40.9-41.5
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health.
Notes:
1. Reviewed ways to cool potatoes/onions more quickly.
2. Reviewed when to change gloves and when hands must be washed. Hands should not be rinsed/washed anywhere except at a hand sink.
3. Suggest lowering the thermostat on the WIC a few degrees to provide safer cold holding temperatures.
4. Hoods are to be cleaned in Dec.
5. Discontinue use of trash bags to cover baked loaves of bread. Switch to a food grade storage bag, or clean linen.
6. Western Pest did last routine service on 11/8/13.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after cracking raw shell eggs and handling steak before switching to handling bread and touching other surfaces in the kitchen. Employee came on duty and did not wash hands in the kitchen before donning gloves. Employee stated he had washed his hands in the rest room.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that frozen patties were sitting on a shelf in the Frigidaire freezer was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken. Chicken sitting in standing water in the sanitizing compartment of the sink.
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: Cooling*
Observation: Breakfast potatoes/onions noted not being adequately cooled to prevent the growth of harmful bacteria. Deep pan after 4 hours noted at 78-100 F cooling at room temperature.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food temperatures in the WIC are slightly elevated.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Spatula observed in kitchen hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
|
11/19/2013 | Routine | |
An air curtain is to be installed on the WIC tonight and should provide the needed bump to lower temperatures. M Series Strip Doors Model #M108-PR-4080, 40Wx80H, 8"x.080" thick.
Temperatures will be checked again on Monday, 7/8/13 to see how much the air curtain will effect holding temperatures.
No violation noted during this evaluation. | 07/03/2013 | Follow-up | |
Additional temperatures taken:
diced ham and tomatoes on ice 35-37, shell eggs on ice 53-57*** (ice added)
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health.
Western's last visit was on 5/10/13.
Temperature and cleaning logs are being maintained.
Notes:
1. Reviewed the importance of using ice baths to help facilitate more rapid cooling of product.
2. STRONGLY encourage facility to purchase and install an air curtain immediately. The product temperatures in the WIC are currently borderline, are only thought to increase with the summer season.
3. Hoods are due for a routine cleaning this month.
4. Reminded staff of keeping wiping cloths stored in sanitizer when not in use to provide safer storage.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Products stored in WIC are cold holding at borderline temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Strongly encourage facility to install an air curtain on the unit to control temperature fluctuations.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
06/10/2013 | Routine | |
Additional temperatures taken:
small quantity of shell eggs out for use 54-68, milk on ice up front 39
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health.
Product and temperature logs of equipment are being maintained. Western Pest is still doing monthly pest control visits.
Hoods are scheduled to be cleaned in the coming week and they appear to be in need of servicing.
Main food suppliers are Richmond Restaurant and PFG.
Strongly encourage facility to purchase and install an air curtain in the WIC before the weather warms up. Unit receives heavy in/out traffic.
Make sure all ready-to-eat foods are being consistently date-marked.
Kitchen appears to be very clean and well organized.
No violation noted during this evaluation. | 03/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about American Diner, 11001 Midlothian Tnpk., North Chesterfield, VA 23235 »