In reviewing food safety questions with personnel ( employee health and food temperatures) some answers were answered right away other needed some help. Please continually to review food temperatures and illnesses with employees. When cooling foods keep lids on products very loose until food cool to 41F or below then tighten the lids. Good handwashing and hair restraints in place. Walk in freezer needs some good sweeping. Make sure foods (even foods donated) are not kept in bags as grocery and chick-fil-a to go bags that are not food safe. many are made with chemical and pesticides that can break down into foods.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed scoop in chicken salad with handle in food. Items was removed for cleaning.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken at 120F 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* (corrected on site)
Observation: Chicken in walk in refrigerator at 43 to 44F made the previous day 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the #8 reach in refrigerator and the back salad reach in prep unit thermometer is broken.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the back salad prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. These areas is where pathogen grow and develop biofilm that are not cleanable. Replace or refurbish cutting surfaces. Until that is completed use other cutting surfaces or use deli paper on top to cut food to prevent cross contamination.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean catering containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the front counter is being used as a dump station. EHS observed PIC dump drink in handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only to prevent cross contamination and encourage handwashing.
- Plumbing System Maintained in Good Repair
Observation: Hose in poor repair. EHS observed hose with leaking coming from glass cleaner/degreaser at the utility sink.
Correction: Repair and maintain all plumbing components and fixtures. Have leak repaired by licensed plumber.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering at the chicken cook line is not smooth and easily cleanable. EHS observed broken tile as base board.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill area. EHS observed two light bulbs out under hood system where worker was grilling eggs.
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
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Mops observed stored on the floor in back room. Mops must be stored hanging to allow proper air flow to dry in preventing pathogen growth. Also, mops must be hung with mop heads facing down so that they do not contaminate the handle while drying. Facility has the wrong type of hanger fro proper hanging.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/17/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed bulk container of sugar not labeled with common name.
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 - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed food stored on the floor of walk in refrigerations.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Traulsen #8.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front is being used for purposes other than washing hands. Observed worker dump sanitizing solution in handwashing sink and begin to make new sanitizing solution then observed another worker rinse a rag in the handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only. EHS stopped process educated manager and had personnel clean and sanitize sink before use.
- Mops - Drying Mops
Observation: Mops not hung up properly to air dry. Mops observed hanging with mop heads upward. Ensure mop heads are facing downward to prevent contamination to handle.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/05/2015 | Routine | |
Overall no visible signs of pest/rodent infestation. Ensure date marking has date of disposition (consume by or disposal date) and proper storage of utensils.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoop in prepared chicken salad and prepared cole slaw with handles in food.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) prepared chicken, chicken salad, cole slaw in the 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station. Observed ice dumped in sink.
Correction: The handwash facility identified above is to be used for washing hands only to prevent cross contamination.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/28/2015 | Routine | |
Facility was inspected during the lunch hour. Proper glove use and handwashing was observed. Observed that there was no monitoring system in place for cold holding items on the prep areas. Recommend putting a system in place (temperature log or time monitoring) to ensure foods are not in the danger zone (41-135F). When asked to a food worker the proper cooling process for foods he could not identify the correct temp for the 2 hour dead line and the total 6 hour dead line. The process was explained to the food worker (135 to 70 with in 2hrs, down to 41 no longer than 6 hrs).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried chicken was observed at temps. above 41F from the day before in the walk in refrigeration- 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. Food employee re-temped the chicken and discarded ones that were out of temp. Recommend that the trays of chicken are not sealed closed to encourage air flow to cool down and that trays are not placed on top of each other for good air flow.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the two reach in by the driver window.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease, food residue or other debris on the following nonfood-food contact surfaces: Henny Penny Fryers
Correction: Maintain nonfood-contact surfaces of equipment clean. Build-up of grease and food debris creates harboring conditions for pest and rodent conditions as well as pathogen growth. PIC states cleaning is conducted once a week so frequency of cleaning may need to be increase.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids that were not in constant use.
Correction: Cover all waste containers when not in continuous use in order to prevent odors and pest and rodent harboring conditions
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12/30/2014 | Routine | |
RI #5 34F
RI #4 40F
Cooking temps, cooling process reviewed with PIC.
Regular cooked temps/ cold and hot holding temps taken daily.
All information reviewed with PIC.
No violation noted during this evaluation. | 05/14/2014 | Risk Factor | |
Good thawing observed inside of RI #3.
Cutting board observed soiled and deeply scored.
All employees have current Suffolk health cards.
Cooling techniques reviewed with kitchen manager and PIC. Chicken strips for salad (140F-150F) placed uncovered inside of small RI. Explained proper cooling to include ice water bath then loosely covered inside of walk in. Goal is 70F <2 hours then 41F or below <4 hours. Ensure cooling temps are monitored.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Employees knowledgeable of safe food handling practices and procedures.
Good handwashing and glove use observed.
Chlorine used as sanitizer. Test kit provided and properly demonstrated. Sanitizing buckets provided- 100ppm.
FIFO method properly utilized.
All information reviewed with PIC.
No violation noted during this evaluation. | 05/16/2013 | Risk Factor | |
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