Monitor temperatures in the hot holding cabinet to make sure food stays above 135 F. Suggest lowering temperature in the walk-in refrigerator to around 36-37 F. Food presently is at the upper limit of 41 F.
- Critical: Cooling* (corrected on site)
Observation: Baked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Baked potatoes being cooled for later use are stacked in a deep container and are out at room temperature. They were placed in the container earlier this morning and are still 65 F.
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. Baked potatoes discarded during inspection. Recommend cooling potatoes in a single layer on a sheet pan that is placed in the speed rack in the walk-in refrigerator. Cooling parameters must be met during the cooling process.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Green beans which are staged for the buffet are placed at room temperature in deep covered pans and put in the 2-door refrigerator where it will be hard for them to cool down to 41 F or below in the 4 hour time period.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest pre-chilling cans of green beans to eliminate need for cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: mashed potatoes on the buffet are 125 F. Hot holding cabinet is set around 140 F and is not holding food at 135 F or above. Food in this unit for an extended period of time in dropping below 135 F - carrots 125 F, black-eyed peas 108 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Food all rapidly reheated to 165 F or above during inspection. Set hot holding cabinet to a higher temperature so that foods will stay at 135 F or above.
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01/26/2016 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Sugar at the waitress station.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop at rear waitress station.
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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03/30/2015 | Routine | |
| No violation noted during this evaluation. | 11/25/2014 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The leftover macaroni and cheese was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Macaroni and potato salad 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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11/24/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: 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 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.Discarded.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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07/30/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/23/2014 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.(sugar waitress station)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.(machine ice scoop on top of machine)
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: Cooling* (corrected on site)
Observation: Cooled/leftover 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Phf's in three door reach and sandwich 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning solutions are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/22/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Waitresses spreading bake potatoes 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 Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(salt)
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.(ice machine scoop,spoons in buffet restocking containers)
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 - Cold Holding* (corrected on site)
Observation: Phf's in buffet reach in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Phf's in grill prep unit 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Phf's on the cold bar cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the spatulas is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. On order.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles returns in the food prep area 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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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09/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Phf's in the condiment 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the grill area prep 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 - 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: outside equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the buffet/prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the brooms,dust pan andplastic container preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors in the prep dish machine area 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine/final rinse on chemical dish machine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Too strong.>200ppm
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/15/2013 | Routine | |
Lower temperature on three door reach in. Switch chemical dispensing units on three compartment sink to accomadate clean side drainboard.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage patties on hot bar and in cres-cor hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quatenary ammonia in wiping cloth containers being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940.Too strong.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/23/2013 | Routine | |
Lower the temperature of the condiment refrigeration unit.Store no Phf's on top of grill/line prep unit.
- Food Display
Observation: The food on display is not protected from contamination.(cookies)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill and fryer area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in several places in the food prep area not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor,ceiling,walls in the food prep area 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.
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01/24/2012 | Routine | |
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