| No violation noted during this evaluation. | 03/03/2016 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the overall facility 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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11/12/2015 | Follow-up | |
Food supplier is US Foods. Observed good handwashing/glove use. Discussed the following with the person in charge:
1. Employee Health, recommend reviewing information with all employees.
2. Pork at 45° will remain on 4 day discard time control.
3. Chlorine (bleach) will be used as sanitizer until sanitizer dispenser has been repaired.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided PIC with FDA Form 1B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on counter and wiping cloths buckets with quaternary ammonium sanitizer at <100ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (quat @ 150-400ppm)
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked Pork BBQ observed not being adequately cooled to prevent the growth of harmful bacteria. According to the PIC, the pork was prepared yesterday. EHSS Observed Pork at 47° and 51° indicating the food had not cooled to 41° within 6 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. PIC discarded two trays of pork that had not met the cooling parameters.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a functioning food temperature measuring device.
Correction: Obtain at least one functioning food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Quaternary Ammonium sanitizer dispenser was observed in a state of disrepair and damaged. Observed dispensing sanitizer at a concentration less than 100ppm.
Correction: Repair the sanitizer dispenser 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 dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the overall facility 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizers and cleaners not stored separately from insecticides (Zero-In Spray)
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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11/04/2015 | Routine | |
Food Supplier is US Foods. All proteins are received raw fresh. Cole slaw and Potato Salad are made in facility. Dodson is LPCO.
Discussed the following with the Person in Charge (PIC):
1. Recommend always having test strips available to test the concentration of sanitizer.
2. Recommend cleaning floor of overall facility.
3. Discussed cooling/reheating temperatures and parameters.
4. Discussed cleaning/sanitizing food contact surfaces and utensils.
5. Discussed employee health, form 1B is used. recommend keeping signed forms on file for all food employees.
No violation noted during this evaluation. | 03/12/2015 | Risk Factor | |
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Strongly recommend providing a commercial grade refrigeration unit for the storage of foods for the catering operation. Foods are also cooled in this unit. The current reach-in refrigerator is a home style refrigerator and it appears that it is not capable of holding foods at or below 41°F when used in this capacity.
2. Provide a thermometer for the reach-in cooler that is stored in the basement.
3. Cleaning the blinds above the 3 compartment sink due to dust build-up.
Observed good hot holding temperatures of foods and good food handling practices (handwashing & glove usage) by the food handlers.
- Critical: Cooling* (corrected on site)
Observation: Pulled pork was not adequately cooled to prevent the growth of harmful bacteria. The pulled pork that was prepared yesterday (12/8) was observed at a temperatures of 55°F and 51°F today (12/9). The pulled pork had not cooled to 41°F or below within 6 hours. The PIC discarded both pans of pulled pork.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the Whirlpool reach-in cooler that is used for catering orders: pulled pork-52°F, potato salad-56°F. The ambient temperature in the unit was 52°F. The PIC relocated all of the foods in the unit to the 2 door reach-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not store temperature control for safety (TCS) foods in the unit until it can hold foods at or below 41°F.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of several muffin pans are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the muffin pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulation of grease buildup and/or food debris:
1. exterior surfaces of the sheet pans.
2. the utensil storage rack.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/09/2014 | Routine | |
Abbreviations: RIF-reach-in freezer, RIC-reach-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Recommend setting the thermostat on the "Turbo Air" reach-in cooler lower since employees are opening it frequently. This will ensure that the foods in the unit are maintained at or below 41°F. Recommend providing a refrigerated prep unit to work out of to ensure that the reach-in cooler is not opened so frequently and used more as a storage unit.
2. Ensure that foods are not thawed at room temperature. Observed bags of frozen pork BBQ thawing at room temperature. Discussed proper thawing techniques with the PIC.
3. Remove the hose that is attached to the mop sink faucet until a proper backflow prevention device is installed on the mop sink faucet.
Observed good handwashing and glove usage by the employees preparing the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures in the "Turbo Air" reach-in cooler: pulled pork-44°F, pulled beef-42°F, hot dogs-46°F. The PIC turned down the thermostat on the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/29/2014 | Risk Factor | |
BBQ reheating 175. Hand washing and glove use observed. Kitchen sink appears to be clogged. Corrected. Reviewed temperature log which was recorded daily. Employee Health information and food handling guidelines stored in notebook available for review by all food handlers. No food items stored in basement, only tools and charcoal.
No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
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