- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chowder in the Victory refrigerator, the food should have been discarded 5 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/01/2016 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Food and single service articles observed stored on the floor in the Dry Storage Room.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili and grits was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours for all food to be placed on hot-holding equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two chest freezers in the upstairs storage area and one reach in freezer in the front kitchen were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the freezers to restore them to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris.
- Door gasket to all refrigeration equipment, except the condiment food prep refrigerator.
- Side of the Blodgett 2-door oven
- 6 Burner Stove in the back kitchen
- Side of grill in the front kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the stove area in the back kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall leading up to the upstairs storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility: especially hard to reach places under equipment and at floor/wall junctures have an accumulation of grime and debris. Carpeting in upstairs and downstairs hallways has a large accumulation of sticky food debris.
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. Thoroughly clean or replace the carpet in the hallways.
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10/06/2015 | Routine | |
| No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chili on the steam table observed hot holding at improper temperature.
Correction: Re-heat the food to165 degrees F. on the stove and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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01/23/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in freezer in front kitchen, and middle large chest freezer and small chest freezer in the upstairs storage area were observed in a condition that prevents necessary maintenance and easy cleaning: Freezer had a large accumulation of frost.
Correction: Defrost the freezers to restore them to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Back area of hand washing sink behind the bar.
- Threshold of right door for Victory reach in refrigerator in the kitchen.
- Interior and exterior of wine reach in refrigeration in the upstairs storage area.
- Sink next to reach in refrigerator in the upstairs storage area.
- Door gaskets to the walk in refrigerator (basement) and reach in freezer in front kitchen.
- Air vents above the ice machine.
- Top surface of automatic dishwasher.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor covering in dry storage area (upstairs) is not smooth and easily cleanable: floor is carpeted. .
Correction: Remove the carpet to make the floor smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Wall in hallway leading to upstairs storage area is not maintained in good repair
Correction: Repair the wall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility, especially in hallway and stairway leading to upstairs storage area, and under and behind equipment and at floor/wall junctures, and wall to the left of deep fat fryer noted in need of cleaning.
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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10/01/2014 | Routine | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Victory Reach in Refrig.: Butter: 40, Beef: 41.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grits observed hot holding at improper temperature on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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06/03/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the low boy reach in refrigerator in the front kitchen. (Chicken Wings and Cooked Potatoes)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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01/31/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Lid to the chest freezer (corner) in the upstairs storage room was observed in a state of disrepair and damaged.
Correction: Repair the 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 freezer , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The non food contact equipment surface of the Vulcan oven exterior surfaces and catch tray observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. If oven is not used: remove it from the facility.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris.
Correction:
- Top exterior surface of the automatic dishwasher.
- Bottom threshold area of bottom doors for the Victory reach in refrigerator.
- Sink next to the GE reach in refrigerator in the upstairs storage area.
- Door gasket and gasket contact area of the GE reach in refrigerator in the upstairs storage area.
- Exterior surfaces of spice containers in the front kitchen.
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- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor covering in upstairs storage area in front of the GE reach in refrigerator is not smooth and easily cleanable: carpet used.
Correction: Remove the carpet to ensure the floor surface is smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Ceiling in the front kitchen (ceiling tile missing), wall in hallway leading upstairs is not maintained in good repair
Correction: Replace the missing ceiling tile, repair the wall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall next to the automatic dishwasher has an accumulation of grime.
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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10/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Buttermilk and raw chicken observed 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front kitchen 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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07/23/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered baked potatoes and jalapenos observed in the Beverage Air reach in low boy refrigerator in the front kitchen.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Red Beans and Vegetarian Chili observed hot holding at improper temperature on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chili in the Victory reach in refrigerator, the food should have been discarded 15 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/22/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Grits observed hot holding at improper temperature on the steam table.
Correction: Rapidly reheat the grits to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sausage gravy in the Victory reach in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/15/2013 | Risk Factor | |
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