ROP and cooling regulations given and reviewed.
- 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that tea urns were uncovered
Correction: Prevent @BIOLOGICAL CROSS-CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
- 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in burger unit, and the back up station, and half and half, 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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) black beans, potato soup, queso, alfredo, red beans, taco meat, meat sauce and marinara sauce 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 unless the ROP process is used.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum.
Correction: Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep units
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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01/05/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Waitress eating shredded cheese out of container on line.
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. Shredded cheese was discarded.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
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01/27/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.(knives)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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10/01/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Phf's on the backup salad prep unit cold holding 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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06/12/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer light(out) was observed in a state of disrepair and damaged.
Correction: Repair the light 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 light, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside prep units,stand up mixer guard.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/18/2014 | Routine | |
| No violation noted during this evaluation. | 10/23/2013 | Follow-up | |
Discussed cooling methods and properly recording times and temperatures on provided cooling charts.
- Critical: Cooling*
Observation: Chicken pot pie mixture in walk in cooler 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 from 70°F 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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10/22/2013 | Risk Factor | |
Need to keep better records on cooling Phf's. Aslo recommend using time as a control on Phf's kept on ice at breading station. Discussed with PIC John Belshan.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tortilla soup,black beans hot holding at improper temperatures.Well on steam table had been turned off.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad dressings,turkey club sandwiches/on ice cold holding 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.
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06/24/2013 | Complaint | |
Risk factor violations have been corrected.
No violation noted during this evaluation. | 04/03/2013 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.Using compartments of three compartment with automatic chemical dispensers.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Phf's in lowboys under grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. All Phf's were removed and ice and time will be utilized until unit is repaired.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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04/02/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes/leafy greens in burger prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tile floor in make line 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.
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12/03/2012 | Routine | |
- 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.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged food stored in direct contact with undrained ice. (baked potatoes)
Correction: Store unpackaged food in drained ice.
- Critical: Cooling* (corrected on site)
Observation: Pasta and baked potatoes 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 from 70°F 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. (discarded)
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area
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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11/30/2011 | Routine | |
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