- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: a large pan of chicken fajita was tightly covered in the walk-in refrigerator. The large pan was split into two smaller pans and placed in the walk-in freezer to cool.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
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12/09/2015 | Routine | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (ROP fish being thawed in sealed package in refrig)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed : Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.( 0ppm in sanibuscket-using terry cloth towels)
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
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05/27/2015 | Routine | |
Note: went over code changes
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Employee drinks (bottled water and drink) in 2 door freezer.
Correction: Employees may consume beverages from a cup with a lid and straw. Employees may store beverages on bottom shelf of tables.
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01/28/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
There was no food preparation since today is a half day for homecoming.
A food safety information pack was given and discussed.
No noted issues. Excellent cleanliness and dating of food items.
No violation noted during this evaluation. | 10/02/2014 | Risk Factor | |
no violations
No violation noted during this evaluation. | 05/14/2014 | Risk Factor | |
no violations
No violation noted during this evaluation. | 02/03/2014 | Risk Factor | |
PIC was very helpful and knowledgeable.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wiping cloths stored on prep table.
Correction: Wiping cloths used for wiping counters and equipment shall be stored in an approved chemical sanitizer solution between use.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Observed dishwasher stacking equipment/plastic containers while still wet.
Correction: Employees shall properly air-dry equipment prior to staking.
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09/09/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that food is cooked to the cooked / reheated to the correct temperature. The vegetable lasagne, containing previously cooked and cooled ingredients required a reheat temperature of 165
°F
. You must ensure that chef's cook food to the correct temperature.
2. The hot holding wells and cabinet in the service area were not maintaining food at 135
°F
or above. This is a repeat finding. You must ensure that food is kept at the correct temperature, unless you wish to introduce time controls as discussed. If a further violation is noted, a civil penalty ticket may be issued.
3. The manager was knowledgeable and quick to correct issues raised during the evaluation.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before putting on clean gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Vegetable Lasagne
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Fish sandwiches were observed at 124°F (Discarded), vegetable lasagne 121-126°F (Reheated to 165°F) stored in the wells.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. If your units are not capable of maintaining temperature they should be repaired / replaced / or time used to control the risk.
- Physical Facilities Good Repair
Observation: The hot holding wells and counter display to the left hand side of the service area were not maintaining foods at 135 or above. This is a repeating finding.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/15/2013 | Routine | |
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