The following risk factor violations are in compliance today:
1.Cold Holding-Walk-in box #1 temperatures are 40-41 F do not use this box for cooling.
2. Cooling
No violation noted during this evaluation. | 11/06/2015 | Follow-up | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cooking line is being used to rinse utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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08/03/2015 | Risk Factor | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Grits(122F) were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided middle hand washing lavatory on the cooking line.
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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03/25/2015 | Risk Factor | |
Discussed cooling methods
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Dishwasher is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of insecticides must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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12/09/2014 | Risk Factor | |
All TCS foods are held at proper temperature in the walk-in box and right side sandwich unit.
No violation noted during this evaluation. | 10/14/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Pastrami after slicing, portioning into plastic bag, and packing tightly in a third pan is noted not being adequately cooled to prevent the growth of harmful bacteria.
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: Improper cold holding of TCS foods in the walk-in box:grits-43F,mashed potastoes-43F,cream of mushroom soup-43F,mikl-44F,asorted cheeses-43-44F. Improper cold holding of TCS foods in the rightside sandwich unit:sirloin-45F,chicken-45F,cooked chiken in plastic bags-45F.:
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Repair or replace walk-in box and the sandwich unit..
- Cooling, Heating, and Holding Capacities
Observation: Sandwich unit and walk-in box do no appear to be capable of maitaining TCS foods at 41 F or below.t.
Correction: Repair or replace the walk-in box and sandwich unit. Do not store TCS foods here until unit is capable of holding TCS foods at 41F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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09/30/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods(melon-45F,cooked corn-46F, boiled eggs-45F) are held in a sandwich unit at improper temperature. cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/10/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/07/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/17/2013 | Follow-up | |
Utensil is stored in a hand sink which is intended for had washing only. Correct above within 10 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Boiled eggs (45,46F),shredded cheese(45F),grilled tomatoes(47F) and bleu cheese(48F are held on top of cold holding unit #1 at improper temperature- unit is not working properly. BBQ (55F),sliced cheese(50-43F),and goat cheese(49-43F) are held on top of cold holding unit #2 at improper temperature-.packed too tightly & wrapped on bags. Flavored butters are held on top of cold holding unit #3 at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Discard if in danger zone >4 hours.
- Cooling, Heating, and Holding Capacities
Observation: Sandwich refrigeration unit #1 is not holding TCS foods at 41 F or below
Correction: it is in poor repair,
- 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.
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12/06/2013 | Routine | |
Consumer advisory is complete and accurate.No outstanding risk factor observations noted. Issued permit.
No violation noted during this evaluation. | 10/03/2013 | Follow-up | |
Correct consumer advisory within 10 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce(114F) is double panned and held at impropper temperature on a steam table. Marinara sauce(117,88F) and grits( 125F) are held in a hot holding unit at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.Do not use the hot holding unit itself for reheating. Provide a thermometer for the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Goat cheese(44F) and sliced cheeses(43-44F) are stacked tightly and with patty paper between large volumes. CVheeses are held in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Corrected by reducing volume and relocating.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the caesar dressing that is made with raw shell eggs.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A working container of glass cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/24/2013 | Routine | |
Repair or replace cold holding unit as soon as possible or within 90 days.Do not store TCS foods until assured of its capability to maintain 41F or below. Ice may be used temporarily. Use pasteurized eggs for caesar dressing or disclose on consumer advisory.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The precooked mashed potatoes were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food (bbq-47F,cooked onions-46F,salas-46F,cheeses-46F,smoked mozzarella-43F) are held in a cold holding unit 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.
- Cooling, Heating, and Holding Capacities
Observation: Cold holding unit(middle) is not maintaining TCS food at 41 F or below,.
Correction: Adjust thermostat or provide additional necessary to maintain food items at prpoer temperature.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working spray bottle container of Windex is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/09/2013 | Routine | |
Recheck of temperature control in the walk-in box-38 F. TCS foods are held at proper temperature.
No violation noted during this evaluation. | 04/22/2013 | Follow-up | |
Section 20 requires correction within 10 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A large volume of grits(112-138F) are hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Grits(45-53F), black beans(45F), vegetable stock(45F), butter(44F) and heavy cream(44F) are held in cold holding, walk-in box at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Repair or replace the unit.TCS foods between 41-45F are to be discarded within 3 days. TCS foods above 45F are to be discarded.Grits were discarded,
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the middle hand washing lavatory on the cooking line.
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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04/15/2013 | Risk Factor | |
Recheck of risk factor observations from last inspection:
Adequate hand washing facilities-satisfactory.
Storage of chemicals-satisfactory.
Shellfish tags-satisfactory.
Date-marking-satisfactory.
Reheating for hot holding-satisfactory.
Cold holding-satisfactory.
Cooling-satisfactory.
All risk factor observations are corrected.
No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
Call for re-inspection when refrigeration units are repaired
- Critical: Cooling* (repeated violation)
Observation: The following TCS foods are noted not being adequately cooled to prevent the growth of harmful bacteria:
Clam Florentine prepared 1-16-2013 , 58F after 3 hours-->put in an ice bath today.
Shrimp Lemon Grass prepared 1-13-2013 , 43F-->discarded today.
Brunswick Stew prepared 1-15-2013 , 57F-->discarded today.
Mushroom Soup prepared 1-08-2013 -->discarded today, because passed date marking date.
Cream of Mushroom Soup prepared 1-15-2013 , 51F-->discarded today.
Minestrone prepared 1-15-2013 , 53F-->discarded today.
Chicken stock prepared 1-07-2013 ,43F-->discarded today, because passed date marking date.
All other TCS foods in the walk-in box were 36-37F.
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) (repeated violation)
Observation: Goat cheese(44F) and boiled eggs(43F) are held in a cold holding unit at improper temperatures,Cheeses(42-43F)sliced tomatoes(43F)duck(48-50F)turkey(43F)corned beef(47F) stored on top of a cold holding unit at improper temperatures.
Correction: Relocate or discard if in danger zone food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. repair or replace unit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) mushroom soup and chicken soup in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the middle hand washing lavatory on the preparation line.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working spray bottle containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not stored separately from insecticides.
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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01/16/2013 | Risk Factor | |
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