The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy at this time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cooked steak and chicken pieces and sausage patties on the cookline, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The operator voluntarily discarded the TCS food products.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of old food residue or other debris on the following nonfood-food contact surfaces: interior of the not operable cookline Traulsen reach-in freezer unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cups and debris were observed underneath the rear ice machine.
Correction: 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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03/29/2016 | Routine | |
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy durin gtoday's isnpection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( Liquid eggs, being iced at the flattop grill, measured 47 degrees F. The liquid eggs were not being cooled in a ice-water bath and placed directly of the flat top grill ( high heat source)). The operator removed the liquid eggs.
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.
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12/15/2015 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Soda nozzles were in need of being cleaned.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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08/05/2015 | Routine | |
Drawers under the grill were adjusted.
Ambient air temperature noted at 38 degrees F.
Product observed at 41 degrees F.
No violation noted during this evaluation. | 03/30/2015 | Other | |
According to the PIC, the only item that is cooled and saved for later use are sausage patties. Sausage patties are added to dirty rice that only has a hold time of one hour.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid egg and precooked sausage in the drawers under the grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: French fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sink by the three compartment sink.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at several hand washing sinks.
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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03/26/2015 | Routine | |
Repair light in the walk-in so that overhead light comes on.
Do not stack cheese to high the make table causing an elevation in temperature.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle frozen, raw grilled chicken and ready-to-eat biscuits with the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: No thermometer was provided in the under counter reach-in in the bakery area. Thermometer in the undercounter cooler at the front counter was in the back of the cooler. Manager placed thermometer in the front of each cooler.
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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12/05/2014 | Routine | |
Ice accumulation noted in the freezer by the grill. This should be defrosted in the near future.
If employees are going to work in an area that they do not typically work in, they should be trained on what to do prior to working in that area.
Review temperatures and warewashing procedures with all staff.
Mark french fries with hold time as soon as they are pulled from the fryers to avoid any confusion.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid egg 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: The temperature measuring devices in the make table and front under counter reach-in were not properly located in the warmest part of the unit. Thermometer should be up front, by the door.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda nozzles and around ice chutes in the ice machine are in need of being cleaned.
Correction: Clean the surface of soda nozzles and the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Rinsing Procedures (repeated violation)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Equipment and Utensils, Air-Drying Required
Observation: Large bowl was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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08/06/2014 | Routine | |
Addtional food temperatures: Smoked sausage - 40, Chicken - 37, 38.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee washing dishes and handling food without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken in hot holding cabinet by the drive thru hot holding at improper temperatures. Hot holding cabinet was not turned on. Chicken was voluntarily discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizer sanitizing solution. Dishes should be immersed in sanitizer for at least 10 seconds.
Correction: Provide chlorine sanitizer at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the three compartment sink.
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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04/25/2014 | Routine | |
Make sure thermometers are in the warmest part of the refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid eggs (held in ice bath, next to the grill) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Green beans, dirty rice and gravy were not discarded after the serve by time. Make sure to clearly label foods with discard time.
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.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
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02/03/2014 | Routine | |
Excellent food temperatures observed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: While scooping fries, fries are falling off scoop and coming into contact with employees hands. Employees are now wearing gloves to scoop fries.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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10/18/2013 | Routine | |
Ensure thermometers are in the warmest area of each refrigeration unit.
Recommended front production area employees as well as fry cook wear gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Smoked sausage and liquid egg cold holding at improper temperatures. Liquid egg was voluntarily discarded. Sausage was moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Par cooked French fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Under counter reach-in cooler in the biscuit area observed with an ambient air temperature of 60 F.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/28/2013 | Routine | |
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