Observed no violations. Good job! Observed good temperatures log, handwashing, and glove use.
No violation noted during this evaluation. | 12/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Onions observed at 120°F on the line.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep unit observed above 41°F. Food in unit observed above 41°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust, repaor, or replace the unit. (Technician on scene and repairing.)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fryers and other equipment have an accumulation of debris.
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 (corrected on site)
Observation: AC vent is missing over food.
Correction: Replace the vent. Clean the 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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05/29/2015 | Routine | |
| No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cold hold temperatures of potentially hazardous food on the cold bar.
Correction: Ensure that employees are properly cold holding potentially hazardous food at 41°F or below. Be particularly careful in monitoring daily oversight of the employees' routine monitoring of the cold holding temperatures and corrective actions.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (See note to file.)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Cooling* (repeated violation)
Observation: Potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria. (Observed baked potatoes in the 3 door cooler at 154°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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods cold holding at improper temperatures on the cold bar. (See note to file.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/20/2014 | Routine | |
Observed missing tiles in various places in the kitchen. Operator has already scheduled these repairs.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed foods cooling improperly. (Pinto beans in walk-in cooler
Correction: sausage, and gravy in 2 door cooler) (Pinto beans were reheated. Other items were discarded.)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is needed around the perimeter of the kitchen. (behind grill equipment, under refrigeration, etc.)
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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12/16/2013 | Routine | |
Began a risk control plan for proper cooling and equipment temperatures.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Critical: Cooling* (corrected on site)
Observation: Observed items from the breakfast bar improperly cooling in the 2 door cooler (gravy at 113F, rice at 86F, cheese sauce at 88F).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in the 3 door cooler are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not use unit until it is operating at 41F or below.
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01/10/2013 | Routine | |
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