Discussed observations with the PIC and the policy for date marking when the food is frozen.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the sanitizing bucket was at a concentration >200ppm. Corrected to a concentration of 50 ppm.
Correction: Utilize only Chlorine sanitizing concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/23/2015 | Risk Factor | |
Discussed the following with the CFM: (1) Cooling methods, (2) Fly control methods, (3) The final rinse temperature of the mechanical dish machine.
- Critical: Cooling* (corrected on site)
Observation: The white sausage gravy located in the WIR was noted not being adequately cooled to prevent the growth of harmful bacteria. The food product was placed into the WIR at 09:45 a.m. per the employee and CFM. When the food product's temperature was taken at 12:35 p.m. it was at 73 degrees F. The CFM voluntarily discarded the food.
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.
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08/25/2015 | Risk Factor | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizing buckets at proper concentration of Chlorine and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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05/29/2015 | Risk Factor | |
Discussed with the CFM: Provide designated sign for dented can area, Pest control, Proper storage of dispensing utensils and single use utensils. Permit Issued.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Bowls, Pans and Soda/water sprayer.
Correction: Clean and sanitize these surfaces for food contact.
- 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: shelving in Walk-in Refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Observed ice machine's drain line leaking water onto the floor in the kitchen.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors, walls, and ceilings in the Kitchen 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/15/2014 | Routine | |
Relabel the faded labels on the cleanser spray bottles. New convention oven being installed during the inspection. All observations were addressed during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOODs in the walk in refrigerator 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. Foods in unit greater than 4 hours were voluntarily discarded and those less than 4 hours were relocated to another refrigerator. Service call for the unit was made.
- 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: lower compartment of the deep fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation accumulated in the walk in freezer on the floor and ceiling.
Correction: Ensure condensation is drained to prevent incidental contact with foods.
- Physical Facilities in Good Repair
Observation: Hole in the corner of the floor near walk in freezer, wall paint peeling and missing floor tile in the mop room not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Mop room.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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05/08/2014 | Routine | |
The Cleveland Oven is currently our of service. A repair order has been placed. Permit Issued.
No violation noted during this evaluation. | 12/12/2013 | Routine | |
Walk in refrigerator ambient air temperature measured 39 degrees Fahrenheit. Container of chicken noodle soup measured 42 degrees Fahrenheit. Remember to check food temperatures in the refrigeration units at various times of the day, especially in the morning when product has had the chance to be in the refrigerator overnight. Always take internal food temperatures with a calibrated thermometer.
No violation noted during this evaluation. | 09/13/2013 | Follow-up | |
A repair technician has been contacted for the walk-in refrigerator. All PHF product in walk-in refrigerator discarded by the manager on duty. Product from previous day (example cooked beef) measured the same 48-52 degrees Fahrenheit. Non-PHF product (example uncut vegetables) were relocated to the reach in refrigerator at the Chesapeake Place Building #2. Form 1-B left with manager on duty, recommend posting for all staff to see. Highly recommend completing temp logs/chart for all equipment daily. Contact inspector when walk-in refrigerator has been repaired. Cold holding temperature must be 41 degrees Fahrenheit or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Numerous food product observed cold holding at improper temperature in the walk-in refrigerator. Cooked beef, milk, turkey, ham, etc. observed cold holding at 48-52 degrees Fahrenheit in the walk in refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (product discarded that was PHF).
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system observed in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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09/10/2013 | Routine | |
Correct above observations.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (chlorine sanitizer concentration observed at 0 ppm).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (new chlorine solution was prepared by the person in charge).
- Cooling Methods (corrected on site)
Observation: Cooked pork observed cooling covered in a bulk container located in the walk-in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. (product was placed in long shallow pan by the person in charge, then placed in freezer during time of inspection).
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the Quaternary Ammonium chemical sanitizing solutions. Quat test kit that was available observed heavily water damaged.
Correction: Obtain a proper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections on the faucet at the 3-compartment sink observed leaking when in use.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/06/2013 | Routine | |
Bleach sanitizer checked for proper concentration using the provided test strips. Good temperature control observed. Correct above observations.
- Plumbing System Maintained in Good Repair
Observation: Handsink fixture observed not properly sealed to the wall. Plumbing leak observed on the backside of the ice-machine.
Correction: Repair equipment properly.
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03/05/2013 | Routine | |
Permit Issued
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Beverage dispenser nozzle observed in need of cleaning.
Correction: Properly clean and sanitize the beverage dispensing nozzle.
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12/03/2012 | Routine | |
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