The operator stated that repairs/service to the Silver King maketable unit and Turbo Air reach-in freezer are pending.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The front service Silver King maketable unit was observed with slightly elevated internal product temperatures. Also noted was exposed insulation and a missing interior facing a door of the Turbo Air reach-in freezer.
Correction: Repair the front service Silver King maketable unit and Turbo Air reach-in freezer 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 Silver King maketable unit and Turbo Air reach-in freezer replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Front Turbo Air Reach-in freezer were observed detached.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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12/21/2015 | Follow-up | |
The operator provided a metal probe thermometer chlorine and quat test strips during today's inspection,
- Equipment - Good Repair and Proper Adjustment
Observation: The front service Silver King maketable unit was observed with slightly elevated internal product temperatures. Also noted was exposed insulation and a missing interior facing a door of the Turbo Air reach-in freezer.
Correction: Repair the front service Silver King maketable unit and Turbo Air reach-in freezer 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 Silver King maketable unit and Turbo Air reach-in freezer replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Front Turbo Air Reach-in freezer were observed detached.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The PA-1 chemical dishmachine tested at 0 ppm chlorine during today's inspection. The operator was informed to utilize the 3 compartment sink procedure for sanitization of food-contact surfaces.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/17/2015 | Routine | |
Fruit fly problem has improved, however a few fruit flies were noted in the facility.
Pork stock that was made yesterday was cooled properly.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front hand 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the rolling rack has accumulations of grime and debris.
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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09/02/2015 | Follow-up | |
Sauces made in house should be held no longer than seven days.
Have all staff review and sign FDA form 1-B prior to working.
A follow-up inspection will occur on/about 09/02/2015.
- Critical: Cooling* (corrected on site)
Observation: Pork stock 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 - Fixed Equipment, Spacing or Sealing
Observation: The front hand 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the make table cooler and rolling rack has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (back hand sink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. (Fruit flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/05/2015 | Routine | |
Notes:
All TCS in the make-up table found at 35 - 41 F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich table heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/02/2015 | Follow-up | |
Notes:
Gasket to the walk-in cooler door is on order.
Reviewed hand washing and bare hand contact with ready to eat foods.
The follow-up inspection will occur on/about April 2, 2015
- Thawing
Observation: Improper methods used to thaw raw fish. Fish was thawing under hot running water.
Correction: Thaw 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*
Observation: All TCS in the sandwich MUT cold holding at improper temperatures.
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: Sandwich table was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 50 F.
Correction: Repair/adjust unit to 40 F or less 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich table heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of soot, food residue or other debris on the following nonfood-food contact surfaces: smoker.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/26/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Monitor reheating procedures to ensure rapid reheating of TCS foods to 165 degrees for 15 secs within 2 hours.
* Monitor hot holding procedures to ensure internal TCS food temperatures to 135 degrees or greater while hot holding.
* Verified calibrated food thermometer & quatnary ammonium sanitizer test kit.
* Form 1-B given to PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after returning to work from leaving the establishment.
Correction: CORRECTED BY WASHING HANDS PROPERLY AT TIME OF INSPECTION. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation once entering the establishment.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork Riblets (134) hot holding at improper temperatures.
Correction: PORK RIBLETS RAPIDLY REHEATED TO 165 FOR 15 SECS. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quatnary Ammonium sanitizer tested in excess of 600 ppm at the time of inspection.
Correction: QUATNARY AMMONIUM CONCENTRATION ADJUSTED TO 400 ppm AT TIME OF INSPECTION. Monitor sanitizer concentrations to ensure safe and effective levels by utilizing proper sanitizer test kit.
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10/09/2014 | Routine | |
The operator provided a metal probe thermometers and quaternary ammonium test strips during today's inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the rear food prep handsink was observed leaking during today's inspection.
Correction: Plumbing systems and components shall be maintained in good repair.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( a few flies were observed in the rear food processing and dining areas ).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/24/2014 | Routine | |
Addl Temp: cut tomatoes-40F, brisket-160F, milk-42F
The operator provided a metal probe thermometer and quaternary ammonium test strips.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wrapped ribs in the front service maketable was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen chest floor freezer.
Correction: Provide 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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02/24/2014 | Routine | |
A training inspection was conducted at the facility today.
No violation noted during this evaluation. | 10/09/2013 | Routine | |
.The facility provided a metal probe thermometer and quat. test strips during today's inspection. Cooling and reheating parameters were discussed with the person-in-charge during today's inspection
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The back-up brisket baked beans and chicken stew in the hot holding unit in the kitchen were observed not reheated to a sufficient temperature and time to eliminate pathogenic bacteria the chicken stew and brisket baked beans measured 90 degrees F and 80 degrees F).
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Cooling*
Observation: Beef brisket which were previously cooked and cooled 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.
- Pests - Controlling Pests*
Observation: A few flies were observed in the rear prep area
Correction: harborage conditions exist
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06/07/2013 | Routine | |
Additional temps: beans- 32F, smoked chicken stew- 166F green beans & collards- 154F, and milk- 40F. FDA form 1B Employee Health was discussed and issued to the person-in-charge. Cooling and reheating parameters were also reviewed with the person-in-charge.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Drinks observed being stored in ice for customer drinks.Consumable ice should not be used as a coolant.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brisket and barbecue 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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02/28/2013 | Routine | |
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