Observed food handler cards, employee health policy, and temperature charts. Approved for permit.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed improper reheating procedures for the chicken sandwiches. Sandwiches were observed reheating in the hot holding equipment.
Correction: Properly reheat chicken sandwiches in convection oven before placing product into hot holding equipment.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Did not observe any sanitizer prepared on site for breakfast operations.
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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11/18/2015 | Routine | |
Observed food temperature charts, cooling charts, and food handler cards. Provided employee health policy. Calibrated thermometers may not be used for testing internal food temperatures -- DIGITAL ONLY. Up to date permit needs to be displayed in public view.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed TCS RTE foods (collards, fried chicken, and Pork BBQ) at temperatures >70'F in the walk in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door open.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory beside the walk in refrigerator.
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
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05/06/2015 | Routine | |
A larger pot/container is needed to properly thaw food products in sink basin. Provided temperature charts (for food temps) for cold holding units, employee health policy, CFM class schedule, and online food handler class. Observed food handler cards, temperature charts, and MSDS. Approved for permit.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Chicken product.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed calibrated thermometers in use.
Correction: Purchase digital thermometers for facility. Calibrated thermometers are no longer allowed per 2013 FDA Food Code.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean serving and single use utensils were not observed stored in a uniform manner in the same direction.
Correction: Store utensils in the same direction to prevent contamination while in storage.
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09/26/2014 | Routine | |
Food observed served with long handled scoops. Observed proper glove use. Observed excellent temperature chart recordings! Approved to operate.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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07/30/2014 | Other | |
Provided new employee health policy. Manager on site exhibited excellent managerial control by providing an on-the-spot training moment to staff regarding the sanitizer concentration levels required. Facility is well maintained and very clean. Excellent temperature record keeping observed.
- Food - Miscellaneous Sources of Contamination
Observation: Observed accumulations of grime and debris in the ice machine and on the ice.
Correction: Maintain a cleaning schedule as needed to prevent accumulations.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling cabbage and BBQ Chicken meat were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC Sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Hot holding storage basins were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/31/2014 | Routine | |
Observed excellent temperature chart record keeping. Observed well maintained restroom facilities. Provided CFM with Employee Health Policy and cooling charts. Informed/discussed proper cooling procedures with CFM. Approved for permit.
- Critical: Cooling* (corrected on site)
Observation: Taco meat and cabbage noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in Box 5 not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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09/30/2013 | Routine | |
Form 1B given to CFM to be signed by all food employees and kept on file at school. Kitchen is very well maintained.
No violation noted during this evaluation. | 04/08/2013 | Routine | |
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