All previously cited violations were corrected at this time.
No violation noted during this evaluation. | 01/11/2016 | Follow-up | |
The operator provided digital metal probe thermometers, quat. test strips and an Employee Health policy at this time.
Note: Discussed with the KM on providing Fahrenheit reading and updated specification information for the high temp. dishwasher. Also a discussion on alternate cooling methods (i.e. sheet pans for cooling of TCS food products in the WIC)
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Garlic butter on the cookline was hot holding at improper temperatures ( garlic butter- 115 degrees F).
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: Multiple TCS food products on the top cold rail of the line broil, mid and fry maketable units were cold holding at improper temperatures. The operator called fro servicing of the refrigeration at this time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Elevated TCS food product temperatures were observed for the line broil, mid and fry maketable units. The operator called for servicing of the line maketable units.
Correction: Repair the line broil, mid & fry maketable 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 line broil, mid, & fry maketable units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulb under the hood system, above the flat top grill was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/30/2015 | Routine | |
Coolers have been repaired and are now working properly.
No violation noted during this evaluation. | 08/20/2015 | Follow-up | |
Operator called during todays inspection to have coolers serviced.
Follow-up will take place on/about August 20, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the right make table and the traulsen reach-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 (repeated violation)
Observation: Shelving in the right make table has rusted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the right make table cooler and the Traulsent reach-in cooler were observed at 47 F.
Correction: Repair the refrigeration 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/10/2015 | Routine | |
Sanitize probe of thermometer prior to taking temperature of foods, to prevent any contamination to food.
A new set up is needed for knives that were observed being stored in between wall and prep table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Verde salsa and whipped butter at the front waitstaff area cold holding at improper temperatures. Recommended storing these items in deeper pans to ensure product maintains 41 degrees F or below. These items were moved to the freezer for rapid cooling.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the make table coolers have begun to rust and are in need of being replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/25/2015 | Routine | |
New data plate is needed at the dish machine. Old one is peeling off.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Do not cover foods until they reach 41 F. Spread thin layer of food on sheet trays to achieve cooling more quickly.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in several coolers has begun to rust. Repair or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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11/24/2014 | Routine | |
Additional food temperatures: Chicken - 37, 38, Onion/mushrooms - 38, riblets - 37, Roasted potatoes - 41, 41, Butter - 39, Marinara - 152.
New soda gun holders order. Recommended cleaning nightly.
New data plate is needed for the dish machine. Old one is peeling off.
Floors are in need of being re-grouted. Standing water noted in between tiles.
Reviewed cooling procedures with operator.
Excellent cold holding temperatures observed.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (no soap or paper towels used)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed the dishwasher handling dirty then clean dishes with the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cooling Methods (corrected on site)
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)
Observation: Chili hot holding at improper temperatures. Steam table was not turned on.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in broil and fry make tables have begun to rust. Paint or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The prep table/prep sink 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.
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08/05/2014 | Routine | |
Addl Temp: steak-38F, pico-42F, salsa-41F, chicken wings-40F, corn dogs-39F, cut tomatoes-41F
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity ( top portion) of the cookline microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the warewashing area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/02/2014 | Routine | |
Addl Temps: pico/cut tomatoes-35F/ 39F, corned beef-35F, cooked chicken wings-39F, diced potatoes-39, salsa-38F.
The operator provided metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Cooling* (corrected on site)
Observation: Bagged and portioned diced chicken pieces, prepared 11/26/13, on the top cold rail of the broil maketable unit were 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens were observed soiled on the cookline. Also not an accumulation of food debris on the interior of the cookline refrigeration equipment.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice bucket was observed stored directly on the floor by the large ice machine
Correction: the ice bucket was not observed stored in a position to allow air-drying.
- Light Bulbs Protective Shielding
Observation: Light bulb in the ceiling mounted light fixture by the 3 compartment sink was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/26/2013 | Routine | |
Addl temps: marinara sauce-141F, chicken wings-40F, Mediterranean vegetables-42F, spinach dip-40F,.
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pans of mashed potatoes i the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food pans being stored on a side prep storage shelf were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked .
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08/02/2013 | Routine | |
An Employee Health policy,a metal probe thermometer and quaternary test strips were available during today's inspection. Management was notified of the elevated concentration of the quaternary ammonium sanitizing from the sanitizing dispensing equipment. Management stated the provider that services that sanitizing dispensing equipment will be called for re-calibration of the equipment as soon as possible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked diced chicken was observed cold holding at improper temperatures. Management voluntarily discarded the food product.
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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The cookline fry maketable unit lower refrigerated compartment interior surface was observed with exposed insulation material
Correction: the refrigerated compartment unit interior was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
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04/17/2013 | Routine | |
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