Good enforcement of hand washing practices observed
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (topping portioned bowl of grits with shredded cheese).
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Tightly packed 4" 1/3 pan of rice pilaf covered with plastic wrap after cooking and placed in walk-in; product registered 154 degrees after seventeen minutes.;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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12/15/2015 | Routine | |
No comments
- Refuse - Covering Receptacles
Observation: Grease trap, refuse for card boards and two more refuses were uncovered
Correction: Cover all waste containers when not in continuous use.
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08/13/2015 | Routine | |
Tee operator provided a digital metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( the line cook was observed wiping his hands on his soiled apron between food preparation activities)..
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 - Cold Holding* (corrected on site)
Observation: Individual packaged raw steaks in grill1 refrigerated drawer unit and pancake batter stored at room temperature on grill1 and liquid eggs in grill1 undercounter cooler were cold holding at improper temperatures. The operator rapidly refrigerated the TCS food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Individual packaged butter containers, at the wait/expo station, 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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04/08/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey (52), hard-boiled eggs (49) cold-holding in the 2DR Delfield Upright Cooler were observed with an internal food temperature of greater than 41 degrees at the time of inspection.
Correction: RELOCATED. Monitor cold-holding procedures to ensure internal food temperatures of 41 degrees or less to prevent potential bacterial growth.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The 2DR Delfield Upright cooler was observed with an ambient air temperature of 53-60 degrees at the time of inspection.
Correction: DISCONTINUE THE USE AT THE TIME OF INSPECTION. Monitor equipment temperatures of cold-holding equipment to ensure equipment is capable of maintaining internal food temperatures of 41 degrees or less to prevent potential bacterial growth.
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11/04/2014 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Observed a clean and sanitary establishment.
* Monitor cook-line staff's hand hygiene practices to ensure adequate hand-washing, use of utensils, and gloves/physical barriers to prevent potential of cross contamination.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level mop utility sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: CORRECTED AT THE TIME OF INSPECTION. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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07/22/2014 | Routine | |
Addl Temps: meatloaf-147F, oven breaded chicken-35F, corned beef-40F, milk-41F, pinto beans-140F, cooked apples-170F
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( a male cook was observed handling raw sausage patty, crack shelled eggs, handle spatula with the same gloved hands
Correction: in addition, the male food worker wiped his hands on his apron between activities on the cookline).
- Equipment and Utensils, Air-Drying Required
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization on the equipment/pan storage rack.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/24/2014 | Routine | |
Addl temps: corned beef-40F, chicken soup-188F, sliced tomatoes-37F, ribeye steak-34F, diced ham-39F, green beans-173F, collards-168F, sausage gravy-160F, fried apples-174F
The management provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. Also review of the Breakfast menu to include a Consumer Advisory for the egg sandwich and the egg-in-a-basket if the menu items are offered cooked to order.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (a cookline cook was observed wiping his gloved hands on his apron without conducting handwashing or changing gloves between uses).
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning her hands in a 2 compartment food preparation sink, in the rear prep area.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( a large knife was observed stored underneath a cookline microwave).
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 - Hot Holding*
Observation: Mashed potatoes in the steamtable, on grill side 2, were found 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 mix and a container of egg wash on the cookline were found cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The rear prep ceiling tiles around the ceiling vents were observed with a heavy accumulation of dust
Correction: the ceiling tiles were noted in need of cleaning.
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10/08/2013 | Routine | |
Additional temps: sasage-28F, chicken for dumpling mixture-161F, roast beef-42F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Packaged raw turkey breast product being cold held in the walk-in cooler was observed cold holding at improper temperatures (raw turkey breast measured 56 degrees F). Also noted egg mixture in the prep line coolers measured 52 degrees F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700).
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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06/12/2013 | Routine | |
Additional food temps: beef steak 34
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands after handling soiled utensils.
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.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Ritz bread crumb topping stored next to mops at the utility sink.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the utility and pre-wash sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Keep attached hoses from being suspended below flood rim. .
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food additives (amorpous silica used for fryers)..
Correction: Cease storage of food additves with chemicals
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02/13/2013 | Routine | |
additional temperatures taken: country ham 37 F, raw hamburger 41 F, mac/cheese 146 F, pot roast 160 F, gravy 142-144 F.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Utensils are not in use to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and metal pots and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the preparation area under cold holding equipment 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* (corrected on site)
Observation: When tested no sanitizer found in the wiping cloth bucket along cooking line.
Correction: Utilize only a chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces( at 50 - 100 ppm).
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02/22/2011 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days.
- Equipment - Good Repair and Proper Adjustment
Observation: The cold holding unit at the server out area was observed in a state of disrepair and damaged.
Correction: Repair the cold holding 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 cold holding unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot holding box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Clean food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/19/2010 | Routine | |
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