There are no violations noted during inspection.
Excellent food handling and managerial control observed.
No violation noted during this evaluation. | 02/03/2016 | Routine | |
Notes:
Suggested to set display cooler at lower temperature in order to keep salad items at 41 F or less.
Per discussion with PIC will keep chicken white meat in the warmer instead of on display.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with food testing thermometer that have not been cleaned or sanitized before use.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken breasts on display 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.
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09/30/2015 | Routine | |
Good focus on food safety
No violation noted during this evaluation. | 05/18/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cold TCS foods for which time rather than temperature is being used as a control was obseerved marked with a 4 hour serve or discard time beginning 1030 by 0940 hrs, allowing for a time in excess of four hours out of temperature control and out of compliance with written procedures.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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02/03/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken breasts in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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11/05/2014 | Routine | |
Additional food temps: Beef roast 161
- 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.
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07/11/2014 | Routine | |
Additional food temperatures: Spinach - 160, Potato - 155, 146, Soft serve base - 36, Roast beef - 147, Turkey burger - 40, Chicken salad (2 hours) - 46, Mac & cheese (2 hours) - 60, Mashed potato - 38, Spinach - 36, Lima beans (removed from heat 2 hours prior) - 80-100.
Even if items are placed in the walk-in cooler to cool, they should still be stirred.
Review cooling/reheating procedures for back up items in the barbacoa station.
Good focus on food safety.
- Critical: Cooling* (corrected on site)
Observation: A pan of pinto beans, in the make table at the barbacoa station, 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.
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03/12/2014 | Routine | |
Additional food temperatures: Salsa - 38, Corn salsa - 36, Roast beef - 147, Roast beef - 147, 160, Onions - 161, Chicken salad - 36, Meatloaf - 39, Lima beans - 31, 30, Beans - 37, Mac & cheese - 33, Mashed potatoes - 34, Turkey - 38.
Recommended storing less in the front hot box to help prevent a decrease in food temperatures.
BIG improvement in food safety!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Turkey hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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11/15/2013 | Routine | |
Foods where time is NOT used in lieu of temperature should not be stacked to high in the make table.
No violation noted during this evaluation. | 08/07/2013 | Follow-up | |
Additional food temperatures: Beans (cooling 3.5 hours) - 47-48, Beans - 40-41, Rice (cooling 3.5 hours) - 47-48, Pico - 41, Cheese whiz - 108-128, Roast beef - 145, Turkey - 42-43, Chicken - 42, Chicken - 29, Stuffing (cooling 2.5 hours) - 63, Turkey breast (cooling 1.5 hours) - 84, Au jus - 174, and Brunswick stew - 174.
Items above must be addressed with staff immediately.
Do not cool foods on the counter, at room temperature.
A follow-up inspection to occur on/about August 07, 2013.
- Critical: Hands - Preventing Contamination from Hands*
Observation: While dispensing french fries, fries came into contact with 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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chicken and BBQ noted not being adequately cooled to prevent the growth of harmful bacteria. Foods were reheated to 165 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.
- 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. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Gravy, broccoli, & cheese sauce 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* (repeated violation)
Observation: Sliced turkey, bbq, raw chicken breast and chicken salad cold holding at improper temperatures. Sliced turkey was moved to another refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods at the barbacoa station, carvery station, and the sandwich station for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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07/29/2013 | Routine | |
Operator plans to use time for deli sets in the top of the make table.
Email or fax copy of log showing new items added.
Cheese sauce must be reheated to at least 135 F prior to placing in hot box.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce 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* (repeated violation)
Observation: Foods in the top of the sandwich make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/18/2013 | Follow-up | |
Additional food temperatures: Mac & cheese - 165, Lima beans - 175, 150, Chicken - 138, Turkey - 136, Gravy - 132-140, Sweet potato - 158, Sauteed onion - 135, Cheese sauce - 147, Roast - 138, Mashed potato - 44-49, Mac & cheese - 43, Spinach - 41-42, Lima beans (cooling 30 minutes in WIF) 100-116, Sliced tomato - 44, Ham - 45, Corn beef - 44, 41, Chicken - 40, Rice - 162, Chicken - 151, Beans - (cooling 3 hours) - 65-70, Salsa - 40.
Cooling procedures must be reviewed with all staff to ensure proper compliance.
Will return for follow-up on/about 04/18/2013.
- Critical: Cooling* (corrected on site)
Observation: Mashed potatoes, mac & cheese, and lima beans noted not being adequately cooled to prevent the growth of harmful bacteria. Foods were 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.
- 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. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Gravy, Au Jus & cheese sauce 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* (repeated violation)
Observation: Foods in the top of the sandwich make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/08/2013 | Routine | |
Additional food temperatures: Brunswick stew - 174, chopped turkey - 40, Quacamole (cooling 1 hour) - 50, Whole brisket - 131, Chicken - 176, Pork - 154, Beef - 152, Pinto beans - 144, Baked beans - 161, Cooked veggies - 39, Roast beef - 152, BBQ - 41, Sauteed onion - 38, Gravy (cooling 1 hour) - 100.
Foods must be labeled with time once they are placed at stations.
Accumulation of ice noted in the dessert cooler.
Critical violations should be addressed with staff immediately.
Non-critical violations should be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Foods on the hot hold display hot holding at improper temperatures. Foods were voluntarily discarded.
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: Sliced turkey cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food in the barbacoa and display case area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: The interior/exterior of the custard machine in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/07/2012 | Routine | |
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