Hot dogs, hamburgers, sausages, etc on grill are on Time as a Public Health Control plan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced cheese, potato salad, pico de gallo, and tomatoes cold holding at improper temperatures in the prep table. Only the top portions of food in containers were warm, lower portions were cold - containers were overfilled.
Correction: Person in charge agreed to only fill containers up to the fill line to more effectively maintain food temperatures at 41°F or below to inhibit the growth of harmful bacteria.
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11/19/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced cheese, pico de gallo, cole slaw, and hot dogs in prep table, and cheese, cole slaw, green beans, and franks in walk in cooler cold holding at improper temperatures.
Correction: Keep the top of the prep table closed as much as possible, or turn down the unit to keep foods cold up top even when open. May also consider using ice. Adjust temperature in walk in to cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizer.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/17/2015 | Routine | |
| No violation noted during this evaluation. | 02/13/2015 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. ice scoop
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice and the container. 2) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Pork and beef casing;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Buttermilk in the walkin refrigerator, the food should have been discarded 6 days ago. Milk code dated 4/8/14.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Upstairs RR
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 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. upstairs restroom.
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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04/14/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not provided.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floorin in the area of the walkin refrigerator has standing water.
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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/13/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands before donning gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage, on the grill, were 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: 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 sanitize basin. (Sanitizing not being performed.)
Correction: Provide sanitizing agent at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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12/20/2012 | Risk Factor | |
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