The operator provided a digital metal probe thermometer, chlorine test strisp and an Employee Health policy during today's inspection.
Note: CFM Donald Hatcher cert. # 9671007 exp. 1/5/18.
- Equipment - Good Repair and Proper Adjustment
Observation: Cracked and exposed insulation was observed on the interior facing of the cookline grill side 1 refrigeration unit.
Correction: Repair the interior facing of grill side 1 refrigeration 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 interior facing of grill side 1 refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Cracked and missing floor tiles were noted on the cookline.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/09/2015 | Routine | |
Manager explained that they were no longer using time control policy for sliced tomato and lettuce. SOP's state that this was the procedure that should be used for these items and several other items. Inspector called corporates QA as to what items were to be labeled and what is suppose to be time controlled.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Observe kitchen employees handle container of chicken, (which they used tongs to food from container), and then handle other food items, without changing gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butter cups 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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07/27/2015 | Routine | |
Label product with four hour hold time when product is placed on the counter.
A few broken tiles noted throughout the kitchen. Repair these tiles to prevent standing water.
- Critical: Cooling* (corrected on site)
Observation: Pureed sweet potatoes for sweet potato casserole, that were made the night before, noted not being adequately cooled to prevent the growth of harmful bacteria. Product was voluntarily discarded.
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 - Hot Holding* (corrected on site)
Observation: Hashbrown casserole in the hot box hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomato and shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. According to standard operating procedures time control is to be used for butter cups and creamers. Begin labeling these items with four hour time period.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station on the cook line is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/19/2015 | Routine | |
Be careful not to place to many dishes in/around the hand sink, preventing its use.
When plating food, do not touch ready-to-eat foods with bare hands.
Ice cream freezer needs a thermometer.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (hashbrowns) 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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee preparing raw shell eggs was also wearing the same gloves to handle ready-to-eat food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Whipped butter and individual creamers cold holding at improper temperatures. Large containers of whipped butter were being stored in pans in the top of the wait staff make table cooler. May want to surround product with ice or switch to a whipped margarine. May want to cover creamers with ice or switch to a creamer that does not to be refrigerated.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Food build up noted on shelving in the hot box.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/24/2014 | Routine | |
Additional food temperatures: - Trout - 155, Campfire beef - 37, Meatloaf - 188, 190.
Gaskets have been ordered for hot box and under counter freezers.
Half and half and individual butters should not be brought back from tables if they are not used. These items must be kept refrigerated until they are used by customers.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring devices (degrees F) located on the Flavor Savor units (used to store campfire chicken/campfire beef) are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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08/08/2014 | Routine | |
Additional food temperatures: Corn beef - 38, Pinto beans - 159, Turnips - 153, Steak - 35.
Thaw foods in prep sink.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer observed in wiping cloth buckets. Dispenser for wiping cloth buckets is not dispensing the proper amount of sanitizer. EcoLab called during inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Shell eggs, liquid eggs, and pancake batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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04/23/2014 | Routine | |
Additional food temperatures: Raw chicken - 43, 42, Sausage - 41, Hamburger - 41, Gravy - 160, Bacon - 31, 32, Beef pot pie - 36, Milk - 40.
Review hand washing with ALL staff.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed cook handling raw shell eggs and plates for food. Observed waitress handle employee dirty dishes and handling clean dishes, without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese grits and oatmeal 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: Pancake batter cold holding at improper temperatures. Observed sitting on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/24/2014 | Routine | |
Hand washing and glove changing should be discussed with staff.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed cook cracking raw shell eggs and plates of food without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: The same gloves that came into contact with employee clothes and raw animal product were also worn when handling ready-to-eat food and clean food contact surfaces.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Shell eggs, liquid pasteurized eggs, sliced tomatoes, and cooked sausage for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in hot box the has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/11/2013 | Routine | |
Additional food temperatures: Sausage - 38, Fried chicken breast (cooked) - 192, Chili - 156, Vegetable soup - 172, Milk - 32.
Glove changing should be addressed with all staff.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed cook crack raw shell eggs and cooked egg.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomato and shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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07/02/2013 | Routine | |
Additional food temperatures: Dressing - 175, Meats in WIC - 35-37, Sliced melon - 39.
Review procedures with employees regarding when hand washing is necessary.
Excellent food temperatures observed!
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employees observed not washing hands prior to donning gloves between different tasks,
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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03/28/2013 | Routine | |
Additional food temperatures: fish - 32, milk - 40.
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place. FDA form 1-B was reviewed with operator.
Ensure that liquid eggs and shell eggs are labeled with hold time once they are placed on the line.
Hand washing and glove usage procedures should be addressed with staff immediately!
- Critical: Hands - When to Wash*
Observation: Employee observed handling raw eggs & sausage then handling sliced tomato and French toast without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (sliced tomato and french toast) 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: Time as a Public Health Control* (corrected on site)
Observation: Liquid pasteurized eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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12/14/2012 | Routine | |
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