Good focus on food safety
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/07/2016 | Routine | |
Good hand washing practices observed
Good focus on food safety
No violation noted during this evaluation. | 11/06/2015 | Routine | |
Management to review and instruct employees on corporate cooling procedures ( portion of the cooling procedure to be conducted in the walk in freezer, cooling parameter to be met, cooling uncover and then cover cold storage of TCS food items).
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use, dispensing utensils were found at temperature of 125 at the front service station.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. at Mac and cheese prepared at 8:45 was measured at 68-70 degrees. Plastic pans were stack on top of each other (5-6 pans high) with lids firmly in place.Also noted were sheets pans of covered baked potatoes also stacked and cooling in the walk-in cooler. The operator removed covers and rapidly cooled the TCS food items in the walk-in freezer unit.
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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07/17/2015 | Follow-up | |
Operator provided adequate thermometer, sanitizer buckets and test kits. Discussed employee health policy, verified corporate policy and signed copies kept on file. Emphasized the need to increase the speed of cooling TCS foods to avoid potential of food borne illness.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils found stored in 84 F water at the front serving station.
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.
- Cooling Methods (corrected on site)
Observation: Macaroni and cheese prepared at 10:30 AM was measured at 50-52 F at 3:30 PM. Plastic pans were stack on top of each other (4-5 pans high) with the lids firmly in place.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Products stored in the sandwich MUT and salad bar were found above 41 F. Elevated items include: sliced tomatoes (48-52 F), Angus beef (47 F), ham (48 F), turkey (46 F), brisket (48 F), cornbeef (48 F), chicken salad (38-43 F), baked potatoes (44-46 F), sour cream (46 F), portion sour cream (52 F) and sliced cherry tomatoes (47 F) .
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 - Good Repair and Proper Adjustment
Observation: The main unit table cooler was found holding an ambient temperature of 47-48 F. Ponding of water noted in the bottom of the cooler.
Correction: Repair the main unit table 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 main unit table cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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07/02/2015 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Half-chicken hot holding at improper temperatures inside the C-Vap 1DR Low Hot Box- Serving Line.
Correction: REMOVED FOR RAPID COOLING. Monitor hot-holding practices to ensure product temperatures are maintained at 135 degrees or higher.
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12/18/2014 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Observed good hand-washing practices, calibrated food thermometer, sanitizer concentrations, test kit, and employee health policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sliced tomatoes (51) & milk based sour cream (48) on the display salad cooler were observed with an internal food temperature of greater than 41 degrees.
Correction: DISCARDED. Monitor cold-holding procedures of foods to ensure an internal food temperature of 41 degrees or less to prevent potential growth of bacteria.
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08/19/2014 | Routine | |
Add'l Temps:milk- 41F, turkey burger-40F, roast beef-39F, portioned turkey-40F.
Note: The operator provided a metal probe thermometer, an Employee Health policy and quaternary ammonium test strips during today's inspection.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service/disposable products were observed stored directly on the floor in the outside rear storage areas/room.
Correction: Store single service/products in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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05/06/2014 | Routine | |
Addl temps: baked potatoes-161F, baked sweet potatoes-194F, mashed potatoes-41F, au jus-188F, Brunswick soup- 188F, roast chicken pieces-166F, chicken strips-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*
Observation: Cut tomatoes on the top cold rail of the front display cooler and the sliced chicken, turkey, cut tomatoes and corned beef set-ups in the front food processing area maketable unit were 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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12/06/2013 | Routine | |
Add'l temp: ice cream mixes-41F, 42F, spinach mixture side dish-41F.
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: Portioned and wrapped chicken strips in the front under-counter cooler was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice machine scoop was observed with a long crack
Correction: the ice machine scoop
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07/30/2013 | Routine | |
Additional temperatures taken:
sliced cherry tomatoes on salad bar 40, sliced chx and salads in front left 2-door Randell 37-39, roastbeefs in rear cook line hot box 150, portioned deli meats in bottom of MUT 39-41, baked/sweet potatoes in front drawers 176-180
onions/peppers in rear drawers 135-136
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1. Time and temperature is used as a control on products on the front hot serving area. Time is marked with a marker on the hot plate surface to supplement the temperatures. Nothing is kept over 2 hours. Some sort of statement needs to be written up explaining the facility's use of time as a public health control and what menu items it applies to. Suggest also applying time as a control for cooked onions and cooked pepper/onions in the hot hold drawers. Please send to the health department so it can be added to the permanent file as soon as possible.
2. A timer is set for the roast beef on the slicer to be checked/changed as needed every hour.
3. Water that the utensils are stored in on the hot plate is change every hour, along with sanitizer. There is a timer set for this.
4. Have the right low 2-door Randell cooler repaired as soon as possible. Do not keep any PHFs in the unit until it is maintaining temperatures of 41 F or less.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked onions in rear hot drawers 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)
Observation: Cartons of milk in right front low 2-door randell and sliced tomatoes in the top of the MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: Front right low 2-door randell cooler was not maintaining air temperatures of 41 F or less.
Correction: Repair the 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/08/2013 | Routine | |
Critical violation was corrected during inspection.
Clean and well maintained facility.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Clam chowder soup hot holding at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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01/21/2011 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
- Food - Washing Fruits and Vegetables
Observation: Lemons were not washed before being cut in half for fresh lemonade.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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10/25/2010 | Routine | |
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