work on cooling techniques (cool diced chicken before portioning it), make sure to wash rinse and sanitize buckets used to toss wings in every 4 hours, good date marking practices, quat sanitizer at 3 compartment sink measured at 150 pp, hot water dish machine sanitizing utensils at 162 degrees, dish machine at the bar sanitizer concentration at 200 ppm
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes cold holding at improper temperatures at the line
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC moved tomatoes to the walk in cooler to bring the temperature down
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11/16/2015 | Routine | |
Received a complaint on May 7, 2015 that a customer ordered wings the night before and the wings had freezer burn. Wings are delivered fresh and stored in a walk-in cooler at 28 degrees F. I did not observe any freezer burn. All wings look fresh.
No violation noted during this evaluation. | 05/13/2015 | Complaint | |
Quat sanitizer concentration in 3-vat sink at bar measured at 400 ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee handling raw chicken with gloves on and not washing her hands before changing gloves.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed a chicken breast that was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds. Instruct employees to check the temperatures of raw animal foods to insure they are fully cooked prior to plating the foods for service.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese in the prep cooler next to the grill was at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/10/2015 | Routine | |
Received a complaint that a customer ordered a chicken sandwich on 07-Feb-2015 and it was raw in the center. He said when he sent it back, the manager told him that cooking had been a problem lately. I conducted a routine inspection of the facility on 10-Feb-2015 and took several cooking temperatures. Burgers and wings were fully cooked, however, a chicken breast that was prepared on the grill was not fully cooked when the food employee took it off the grill to plate it for service. I instructed the employee to continue cooking the chicken to 165 degrees F for a minimum of 15 seconds. I instructed the manager to make sure employees are taking internal temperatures of raw animal foods to insure the proper cooking temperatures are reached. Informed the complainant of my findings.
No violation noted during this evaluation. | 02/10/2015 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Water on the prep table over hot holding drawers is dripping onto cooked ready-to-eat (RTE) foods in drawers during preparation.
Correction: Keep foods protected from sources of contamination during storage, preparation, holding, and display.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 147.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean silverware and unwrapped napkins were found stored on a table under employee coat storage.
Correction: Store silverware and napkins in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct by Dec 13, 2013.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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12/11/2013 | Routine | |
Received a complaint that cooks are not washing their hands after handling raw chicken. Conducted a routine inspection of the establishment and observed proper hand washing and glove use. Employees change gloves frequently. I did not observe employees handle raw chicken with their bare hands. Can not confirm the complaint.
No violation noted during this evaluation. | 12/11/2013 | Complaint | |
Quat sanitizer in 3-vat sink measured at 250 ppm.
Quat sanitizer in wiping cloths measured at 200 ppm.
Chlorine concentration in bar dish machine measured at 50 ppm.
Quat sanitizer at 3-vat sink at bar measured at 200 ppm.
- Critical: Employee Health* (corrected on site)
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, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Discussed the reportable illnesses with the PIC and gave him handouts with the information as well.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required: employee observed touching dirty order screen with gloves on and then using the same gloves to handle ready-to-eat food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Change gloves anytime contamination may have occurred.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled sliced tomatoes and pico de gallo were not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or 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. Insure proper cooling methods are used (i.e. shallow pans instead of large batches of pico de gallo).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in the prep cooler next tot the grill were at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.Voluntarily discarded all potentially hazardous foods in the cooler.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays of glasses in front of it preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees including in the ladies restroom since that is also the restroom for employees.
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02/07/2013 | Risk Factor | |
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