All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures:
>> Greens 45*F
>> Cabbage 45*F
>> Mac and cheese 45*F
>. Talapia 46*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Beef patties, amc and cheese in the refrigeration unit is 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth linens are being used to line the top of the beer cooler where glasses are being stored.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cloth linens in this manner.
- Handwashing Cleanser - Availability (corrected on site)
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Female toilet room door is being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of chemicals was not properly stored to prevent the contamination of equipment, utensils, or single service items.
Correction: Containers of must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/12/2016 | Routine | |
All temperatures were taken internally unless otherwise noted. EHS explained the proper cooling process and will provide operator with literature.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pig feet 45*F-46*F, Greens 45*F, Pork Chops 45*F, Sweet Potatoes 47*F cold holding at improper temperatures. Mac and cheese was cooling and placed in the reach-in at hot temperatures, which was stored with the food items found above 41*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. EHS recommended removing mac and cheese which was just prepared and cooling to the freezer.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the male rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/16/2015 | Routine | |
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