Facility operates with a very small, intensely busy main kitchen, with satellite kitchen and basement providing additional storage and prep areas. Despite the fast-paced environment and the fact that five staff members had called in that day, the facility was staying on top of temperature control, sanitation, and food safety. This restaurant serves a very large volume of food, producing three meals a day and operating on major holidays. This requires the operators to have a lots of foods in various stages of cooking, prep, cooling, reheating, or holding at any one time, and it is consistently being done under proper food safety controls.
Note to operators: continue to keep wiping cloths immersed in sanitizer buckets (no soap in these buckets), and work with dish washing staff to ensure free running water rinse is being used in the middle chamber of the 3CS rather than sanitizer (sanitizer was being used in two chambers).
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping cloths are being left on counters and surfaces between uses, being periodically returned to the sanitizer buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/09/2015 | Routine | |
Management was knowledgeable and responsive. Facility is extremely busy throughout the day. Kitchen facilities are small, but effective. Turnover of food products is very fast, with high demand clearing the hot holding units in an hour for most products. Cobblers were noted as properly stored, being kept in a separate cooler near the pie unit. An improvement on hair restraints has been noted, as staff who are actively preparing food are wearing hair nets. Large volumes of food are being handled at this facility, and refrigeration units are heavily stocked, but cold holding is properly temperature controlled. Reminder to staff to give the pepsi cooler in the basement a good cleaning on its exterior.
NOTE TO OPERATOR: remove the old furnace and get food moved away from the handsink. This is an urgent need
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Sweet potatoes, incompletely wrapped in foil, are on a rack inches away from the handsink, where spatter is reaching the food.
Correction: Protect food from cross contamination by storing food in safe locations protected from drip, splash, or drainage. Keep foods wrapped or covered. If food products must be stored at this location, a splash shield must be installed. Operator states that the old furnace in this room is to be removed soon, allowing this storage rack to be relocated. A temporary spatter shield was placed between the food and the handsink.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. There are wet wiping cloths scattered throughout all food handling areas, and are left on the counters and tables. Sanitizer buckets that are present have a combination of soap and bleach instead of simply sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Tomato pudding hot holding at improper temperatures (117F) after being out in the kitchen during serving (15 minutes before).
Correction: Rapidly reheat food to 165F for 15 seconds, and hot hold at 135F or greater.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Both Steramine and bleach are currently used in the facility, so two test kits are required, one for quaternary ammonia, and one for chlorine.
Correction: Obtain test kits for quaternary ammonia and for chlorine so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Strips were provided for the operator until they can replenish their supply.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. A can of HotShot insecticide was present in the back kitchen.
Correction: Remove unnecessary poisonous or toxic materials. Insecticide was disposed at inspection.
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08/18/2015 | Routine | |
Inspection was a follow-up on pie storage cooler. At inspection, cobblers were found to be in the cooler, and staff state they are storing extra cobblers in main cooler, and only keep out one of each type at a time. EHS again discussed with operator that a Food Assessment could be done on the cobblers to determine if they can be stored at room temperature.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
This is a very high activity kitchen, in a restaurant that experiences little to no down time. Kitchen work areas are small, with large volumes of foods being cooked to order, hot held, or prepped 3 meals a day. Turnover rate of food stocks is very high. Recent renovations to the kitchen have expanded refrigeration and work surfaces. Staff are willing and responsive, and are still adapting to new kitchen layout. With the exception of the pie cooler, refrigeration units and hot holding units are all functioning well, and pie cooler is seeing entry every few minutes. Date-marking system was established and in use. Proper cooking methods and sanitation.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooking, Hot holding, Cooling, and Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location
Observation: Food and food contact surfaces stored in a location where it is subject to splash, dust or other contamination. Mop bucket is stored in back kitchen, in direct contact with bins of flour and corn meal and ready-to-use meat cutting boards. Wet mops in mop bucket and soiled bucket provide sources of contamination and adulteration and should be stored away from food and food contact surfaces.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pans of stewed tomatoes and baked pineapple hot holding at improper temperatures. Both products were being "hot held" over a pilot light on the gas stove top. Stewed tomatoes were 114F, and baked pineapple was 101F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Problem arose because of a lack of adequate hot holding chambers available in the steam table to meet all needs. Either hot-hold one of the steam table products at a low simmer on the stove top or in the oven (use of double boiler for gravy would prevent drying/scorching), or store large casseroles under refigeration and remove portions as needed to heat and serve.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cream pies, banana split cake, and various fruit cobblers cold holding at improper temperatures. Pies are in pie cooler that is holding at 45F. Pies were 45F. Cobblers are double stacked on top of pie cooler, and are not refrigerated after cooking. Cobblers tested were 65-80F and remained out of temperature control throughout the day as they are served.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turn down pie cooler to ensure temperature control for safety (TCS) foods are kept at or below 41F. While cobblers may be high in acids and sugars, they are considered a TCS food unless an approved product assessment documents room temperature storage is safe. EHS suggests that either (1)product assessment be conducted on cobblers, or (2) after cooking and proper cooling of cobbler that portions are removed from the whole pan, and then portions would then be kept at room temperature under a Time as Public Health Control (written) plan, which will allow up to 4 hours out of temperature control for product to be used. The rest of the cobbler would remain under refrigeration until needed.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Quats in use at 3CS ---test kit is present but non functional. Sani-buckets with chlorine in use, no chlorine test kit present.
Correction: Obtain quaternary ammonia and chlorine test kits 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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07/14/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHF's cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: cooler and freezer bottom shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen 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 sheet pan preventing its use.
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10/21/2013 | Routine | |
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