Hackney is the food supplier. Employee health Form 1B posted. Discussed hot holding, reheating, and date marking. Provided and discussed poster on hand washing and glove use. Discussed using time control for items in front hot hold units.
- Critical: Cooling* (corrected on site)
Observation: Observed ambient temperature or pre-chilled pizza sauce (from can) not being adequately cooled to prevent the growth of harmful bacteria. Observed pizza sauce at 48 F
Correction: PIC stated this was from a can opened approximately 8 hours earlier.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed chicken tenders, corn dogs, egg rolls, jambalaya, mashed potatoes, and potato wedges in the front hot hold units by the registers hot holding at improper temperatures. Observed chicken tenders at 109-111 F, corn dogs at 129 F, egg rolls at 122 F, jambalaya at 124 F, mashed potatoes at 129 F, and potato wedges at 111 F. PIC stated chicken tenders and potato wedges were cooked at 2:00pm, corn dogs and egg rolls reheated at 12:50pm, and mashed potatoes and jambalaya were prepared earlier in the morning around 9am. PIC stated these were not on time control.
Correction: Recommend rapidly reheating the chicken tenders and potato wedges to 165°F and maintaining at 135°F or above through the hot holding period. Recommend discarding the food improperly hot holding for 4 or more hours. PIC reheated chicken tenders and potato wedges. PIC discarded corn dogs, egg rolls, jambalaya, and mashed potatoes. Discussed time control if hot hold temps. cannot be maintained.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed the ready-to-eat (RTE) commercially processed hot dogs, hamburgers, and sausage patties in the refrigeration unit(s) not properly dated for disposition after opening.
Correction: Recommend marking a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside and outside of prep unit, inside door of ice machine, outside of fryers, and oven mitts.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity. Observed 12 seats inside and 16 seats outside
Correction: facility is permitted for 20 total seats.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory in the kitchen.
Correction: Recommend that 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, 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors observed in need of cleaning.
Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/28/2016 | Routine | |
Observed ice build up on the floor of walk in freezer removed
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity as listed on the food establishment permit, Observed 12 seats inside and 16 seats outside for a total of 28 seats on premise. Facility is permitted for 20 total seats. Sewage disposes of in an unapproved disposal system or discharged improperly.
Correction: Recommend removing seats to be within maximum seating capacity of 20 seats as listed on permit. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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01/07/2016 | Follow-up | |
Follow up inspection. Observed some ice build up in the walk in freezer removed, but ice build up remaining on the floor in the far back corner. PIC stated this is scheduled to be removed Monday morning when there is less product in the unit and the area is more easily accessible. Observed good time tracking for hot held items on time control. PIC stated a sign has been ordered and will be posted by the outdoor picnic tables/ seating area stating the seating is for pet use only. Observed ice machine leaking
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the hot hold units at the front.
Correction: Recommend providing 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed walk in freezer in a condition that prevents necessary maintenance and easy cleaning. Observed a large amount of ice build up in rear of unit. At previous inspection PIC stated the leak had been fixed but facility was scheduling a time to have this unit defrosted/ cleaned. PIC stated this work is scheduled to be completed this week.
Correction: Recommend repairing the unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Discussed ensuring that any food touching ice is discarded.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity as listed on the food establishment permit, Observed 12 seats inside and 16 seats outside for a total of 28 seats on premise. Facility is permitted for 20 total seats. Sewage disposes of in an unapproved disposal system or discharged improperly.
Correction: Recommend removing seats to be within maximum seating capacity of 20 seats as listed on permit. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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12/18/2015 | Follow-up | |
New manager and facility is in process of hiring for a kitchen manager. Food suppliers are Hackney and Sysco. Chicken is received raw, fresh and all other proteins are received frozen, precooked. Some cooling for carry over. Discussed employee health
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Observed employee use gloves to handle dirty dishes/ equipment at the 3 basin sink and not change gloves before returning to food preparation.
Correction: Recommend discarding gloves once soiled. PIC discarded gloves and washed hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared and commercially processed ready-to-eat (RTE) ham biscuits, hot dogs, deli meats, and sausage patties in the walk in cooler not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed hot chicken, potato wedges, and fries, for which time rather than temperature is being used as a control, not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC and employee stated that all food hot holding in the front display cases is on 4 hour time control.
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. PIC clearly labeled each item with a 4 hour discard time from time cooked, reheated, and/or removed from temperature control.
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the hot hold units at the front.
Correction: Recommend providing 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed walk in freezer in a condition that prevents necessary maintenance and easy cleaning. Observed a large amount of ice build up in rear of unit. At previous inspection PIC stated the leak had been fixed but facility was scheduling a time to have this unit defrosted/ cleaned. PIC stated this work is scheduled to be completed this week.
Correction: Recommend repairing the unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Discussed ensuring that any food touching ice is discarded.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the fryers, prep unit, breading cart, and door gaskets with accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Observed facility over maximum seating capacity as listed on the food establishment permit, Observed 12 seats inside and 16 seats outside for a total of 28 seats on premise. Facility is permitted for 20 total seats. Sewage disposes of in an unapproved disposal system or discharged improperly.
Correction: Recommend removing seats to be within maximum seating capacity of 20 seats as listed on permit. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout facility noted in need of cleaning
Correction: floor/ wall behind new fryers and mop sink area noted in particular.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed the chlorine bleach sanitizer in the 3 basin sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: observed the sanitizer at a concentration > 200 ppm.
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12/07/2015 | Routine | |
Follow up inspection. PIC stated Sysco is providing freezer truck next Wed. so walk in freezer can be defrosted. PIC stated light bulbs have been ordered. EHS assisted PIC with a written time control plan. PIC to complete plan review for changes in menu and layout and provide to EHS. PIC stated Building Inspector will be inspecting new fryer and grill prior to hook up. EHS provided OEHS Employee Health Guidelines and reminded PIC to ensure that all employees have read and signed Form 1B.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in freezer (WIF) was observed in a condition that prevents necessary maintenance and easy cleaning. Observed WIF with large amount of ice build up in the rear of the unit under the fan. PIC stated the unit had a leak the week before and was fixed but that the unit needs to be defrosted to remove the water that froze.
Correction: Recommend repairing/ defrosting the unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend discarding any food frozen in the ice.
- Lighting, Intensity (repeated violation)
Observation: Observed less than 50 foot candles of light in the food prep areas near the walk in coolers/ fryers.
Correction: Recommend providing 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.
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10/01/2015 | Follow-up | |
Food suppliers are Hackney and Sysco. Most proteins (pork, chicken, ground beef) are received raw, fresh. Fried chicken is breaded on-site
- Critical: Employee Health*
Observation: Observed employees or applicants 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: Recommend having 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. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed TCS (time temperature controlled for safety) foods hot holding at improper temperatures
Correction: observed hamburgers at 114 F, chicken tenders at 111-118 F, and potato wedges at 113 F. PIC stated all food had been cooked within the last hour.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) red beans in the walk in cooler, the food should have been discarded 2 days ago. Red beans were dated 9/15/15 and PIC stated that is when the food was reheated and cooled.
Correction: Recommend discarding the food at this time and ensuring all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. PIC discarded food.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the walk in freezer (WIF) was observed in a condition that prevents necessary maintenance and easy cleaning. Observed WIF with large amount of ice build up in the rear of the unit under the fan. PIC stated the unit had a leak the week before and was fixed but that the unit needs to be defrosted to remove the water that froze.
Correction: Recommend repairing/ defrosting the unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend discarding any food frozen in the ice.
- Lighting, Intensity
Observation: Observed less than 50 foot candles of light in the food prep areas near the walk in coolers/ fryers.
Correction: Recommend providing 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors throughout facility in need of cleaning.
Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/23/2015 | Routine | |
Discussed reheating and hot holding. Discussed time control for TCS (time and temperature controlled for safety) foods held in the ice well
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Observed the commercially processed ready-to-eat (RTE) hot dogs in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. Observed hot dogs dated 12/16
Correction: PIC was not sure when the commercial package was opened.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors throughout facility in need of cleaning
Correction: specifically under the fryers, 3 basin sink and steam table. Observed wall above the 3 basin sink in need of cleaning.
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12/30/2014 | Follow-up | |
Hackney Foodservice is the supplier. Chicken is received raw, fresh and all other proteins are received frozen. Fried chicken and hamburgers may be cooled for carry over
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken in the Frigidaire reach in cooler stored above tomatoes and other ready to eat foods such as biscuits.
Correction: Recommend storing raw animal foods on the bottom of the reach in cooler. Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed in-use utensils improperly stored between use. Observed scoops stored in hot water at 110-116 F on the steam table.
Correction: Recommend storing 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food stored on the floor or food stored less than 6" above the floor in the walk in freezers and (oil) by the steam table.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed grilled chicken breasts hot holding at improper temperatures
Correction: observed at 124 F on the steam table. PIC stated these were cooked about 20 minutes prior.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed the commercially processed ready-to-eat (RTE) hotdogs and marinara sauce in the refrigeration unit inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. Observed the foods dated 11/20
Correction: PIC was not sure when the foods were opened and/ or prepared.
- Nonfood Contact Surfaces
Observation: Observed the nonfood contact surface of the wooden base/ riser under the prep unit and reach in cooler not designed or constructed to be easily cleanable.
Correction: Recommend altering or replacing this item to provide a surface that is free of unnecessary ledges, projections, and crevices, and easily cleanable.
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the Frigidaire reach in cooler, walk in freezer, ice cream chest, or Kitchen Aid reach in cooler and reach in freezer.
Correction: Recommend providing 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.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a bleach/ chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: legs/ wheels of fryers, inside surfaces of the walk in freezer and grill vents above the fryers.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed single service items stored unprotected from contamination. Observed cups stored on top of the ice cream chest freezer out of the protective packaging.
Correction: Recommend storing single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors throughout facility in need of cleaning
Correction: specifically under the fryers, 3 basin sink and steam table. Observed wall above the 3 basin sink in need of cleaning.
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12/10/2014 | Routine | |
Phone consultation regarding mens bathroom sink out of order and no alternative for washing hands. Facility was called as it was confirmed with normal inspector that customer bathroom is also the employee bathroom for men. EHSS spoke with manager, John Graham , and he said that the automatic sensor was broken on the sink and the part had been ordered but actually the plumber came and fixed the sink later on 10/7/14
No violation noted during this evaluation. | 10/09/2014 | Complaint | |
Additional temps taken and in compliance. Hackney is the food supplier. All proteins are received frozen. Chicken and hamburgers are received frozen and cooked directly from frozen state. Per PIC only hamburgers maybe cooled, depending on volume, and other hot food is discarded. Discussed cooling and methods
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed dispensing utensils improperly stored between uses. Observed BBQ scoop stored in hot water < 135 F
Correction: hot water observed at 127 F.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee handle raw frozen hamburgers and not change/ remove gloves before switching tasks and handling utensils and non-food contact surfaces.
Correction: Recommend ensuring that employees discard gloves after handling raw animal foods and between tasks to prevent cross contamination.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw ham. Observed ham thawing on 3 basin drainboard at room temperature.
Correction: Recommend thawing 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: Observed sliced tomatoes and sliced cheese cold holding at improper temperatures on ice in cold well. Observed sliced tomatoes at 47 F and sliced cheese at 50 F. PIC stated that these had been placed in the cold well at 9:00am, temperature taken at 1:30pm.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded food. Discussed using 4 hour time control for these items of proper cold holding temperature cannot be maintained.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared and commercially processed ready-to-eat (RTE) food, including hot dogs, sausage gravy, bologna, and breakfast sandwiches, in the refrigeration units not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened 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.
- Temperature Measuring Devices (repeated violation)
Observation: Observed no (working) temperature measuring device located in the KitchenAid reach in cooler, pizza prep unit and walk in freezer (on right).
Correction: Recommend providing 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside of reach in coolers and pizza prep unit.
Correction: Recommend cleaning. 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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03/06/2014 | Routine | |
PIC stated thermometers to be placed in all units today. No food observed cooling during the inspection
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device, or properly working temperature measuring device, located in the Kitchen Aid reach in cooler, pizza prep unit or walk in freezer.
Correction: Recommend providing 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.
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10/22/2013 | Follow-up | |
Suppliers are Hackney and PFG. Chicken and ground beef are received frozen and raw. BBQ is received precooked, reheated and cooled at closing. Discussed employee health
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths being stored on the counter in between use.
Correction: Recommend ensuring wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed food stored on the floor or food stored less than 6" above the floor. Observed buns stored in a crate on the floor and food boxes in the walk in cooler stored on the floor.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Observed bologna burgers not being adequately cooled to prevent the growth of harmful bacteria. Observed bologna burgers at 65 F and 73 F in the walk in cooler. PIC stated these were cooked between 10:30am-11:00am and had been cooling for 4 hours, temperature checked at 3:30pm.
Correction: Recommend discarding the food improperly cooled. 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. EHS provided handout on cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed pizza hot holding at improper temperatures. Observed mushroom and pepperoni pizza at 122 F and pepperoni pizza at 129 F. Observed pizza hot hold unit set at 136 F. PIC stated the pizza was made within the last 4 hours.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. PIC choose to discard the pizza. PIC adjusted the temperature of the pizza hot hold unit higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes cold holding at improper temperatures. Observed sliced tomatoes at 49 F. PIC stated the tomatoes were sliced at 11:00am, temperature taken at 3:00pm.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) and commercially processed ready to eat food in the refrigeration unit not properly dated for disposition. Observed sausage pizza topping, sausage patties, egg patties, and hot dogs not date marked.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or at the time the commercial package is opened 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.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device, or properly working temperature measuring device, located in the Kitchen Aid reach in cooler, pizza prep unit or walk in freezer.
Correction: Recommend providing 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill vents above fryer and wire storage shelves above and next to the 3 basin sink with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed the floor wall juncture under the 3 basin sink not coved and closed to no larger than 1/32 inch space.
Correction: Recommend coving the floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors and walls near fryers and around the 3 basin sink in need of cleaning.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/08/2013 | Routine | |
All other violations from inspection of 12/11/12 have been corrected.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
- interior of pizza prep cooler, especially the fan grill
Correction: Clean and sanitize these surfaces for food contact.
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12/20/2012 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed ice cream scope stored in water that was below required temperature of 135*F.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the front counter beneath the Serious Java machine is not corrosion resistant, nonabsorbent, and/or smooth. Observed cardboard and wiping cloth beneath unit.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the Quaternary Ammonia chemical sanitizing solution.
Correction: Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice cream freezers and walk-in freezer observed in a condition that prevents necessary maintenance and easy cleaning - all have accumulations of ice.
Correction: Defrost the freezers 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
- ice scoops @ drive thru and on storage shelf
- Lexan food container in WIC
- Lexan food containers on air dry rack (adhesive label residue)
- interior of bulk ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
- interior of pizza prep cooler
- fryer ventilation hood
- chrome rolling rack next to broiler
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: @TABLEWARE@ were observed stored unprotected at the @LOCATION@.
Correction: Store @TABLEWARE@ in the original protective package to protect from contamination until used.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Cups at drive thru soda dispenser observed soiled.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Working containers (spray bottles) of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quaternary Ammonia santizer measured >500 ppm in wiping cloth buckets.
Correction: Utilize only a sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about Bert's Buckstop & Cafe, 1420 Broad Street Road, Oilville, VA 23129 »