Good focus on food safety
No violation noted during this evaluation. | 01/06/2016 | Routine | |
A training inspection was conducted at the facility, at this time.
No violation noted during this evaluation. | 08/25/2015 | Training | |
No violations were observed during today's inspection.
The operator provided metal probe thermometers chlorine & quat. test kits and an Employee Health policy during today's inspection
No violation noted during this evaluation. | 03/27/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands ( the male cook was observed handling salad greens and shredded cheese with his bare hands when dressing an order). The order was discarded .
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bottles of cream sauce in the protein/preimpinger refrigerated unit were cold holding at improper temperatures ( the bottles of cream sauce measured 70 degrees F and the bottles of product were discarded)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/25/2014 | Routine | |
Addl Temp: cooked rice-37F, salsa-35F, milk-40F, raw salmon-41F, CFS batter- 41F, egg roll-39F,
The operator provided metal probe thermometers, chlorine/quat. sanitizing test kits and Victory test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw steak product in the chargrill refrigerated cooler cooked pasta in the cookline maketable unit and raw chicken on the top refrigerated portion of the line crisper refrigerated unit were cold holding at improper temperatures ( the operator voluntarily relocated or discarded the food products held > 4 hours)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline refrigerated drawer unit.
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 and Utensils, Air-Drying Required (repeated violation)
Observation: Pans on the clean storage rack, in the warewashing area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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08/20/2014 | Routine | |
Addl Temp: ribs-37F, raw chicken-38F, batter-37F, eggroll-41F, salsa-39F, taco meat-39F, gravy-37F, steaks-38-39F, salmon-39F, cooked pasta-41F, corn salsa-34F
The operator provided metal probe thermometers, chlorine and quaternary ammonium test trips and an Employee Health policy during today's inspection.
- Equipment and Utensils, Air-Drying Required
Observation: Pans on the warewashing clean equipment storage rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/28/2014 | Routine | |
Conducted validation inspection for comparison to routine inspection conducted Jan 13, 2014. Observations conveyed verbally to PIC
No violation noted during this evaluation. | 01/15/2014 | Other | |
Addl Temps: chicken wings-41F, half & half-42F, soup-189F, salsa-32F, cooked rice-41F
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips, vegetable chemical wash test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked chicken breasts being held on the heated hot holding unit on the cookline were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes in zone 2 refrigerated maketable, portioned chicken strips in the cookline preimpinger refrigerated unit and raw chicken in the cookline raw chicken breader refrigerated unit were 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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01/13/2014 | Routine | |
Add'l temps: chicken breast-168F, gravy-158F, rice-41F, 40F, pasta-41F, chili-41F, TCS topped flatbread-41F, mashed potatoes-38F, salsa-39F.
The management provided metal probe thermometers, quat & chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken pieces in the cookline zone 1 cooler and a gallon container of milk in the bar cooler were observed cold holding at improper temperatures. The management discarded the food products and called for servicing of the units, during today's inspection .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Cleaned pans and equipment on the warewashing storage rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/17/2013 | Routine | |
The facility provided the following's items: Metal probe thermometers to monitor food product temperatures and quat. and chlorine test strips
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (An open disposable drink cup was observed on top of the chemical dishmachine).
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned cooked rice was observed cold holding at improper temperatures (cooked rice measured 43-44 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in Beverage Air reach-in freezer unit..
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 cookline maketable refrigerated units were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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05/20/2013 | Routine | |
Additional food temperatures: raw chicken 38
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pinto beans 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.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate observed on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket was not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/13/2013 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days.
Clean facility, a quaternary ammonium sanitizer solution in use at adequate concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shrimp, shredded chicken and cooked ribs 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Cold holding unit to the right from the grill is not maintaining safe cold holding temperature at 41 F or below.
Correction: Repair cold holding unit 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 cold holding unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/15/2010 | Routine | |
The cutting boards in the kitchen area got to the point where it needs to be resurfaced.
Please monitor concentration of a chlorine sanitizer for a dishwasher machine.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (was found below 50 ppm)
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean large containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/24/2010 | Routine | |
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