- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after cracking raw shell eggs and handling raw meat before engaging in other food preparation.
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: Cooling* (corrected on site)
Observation: Blanched (partially cooked) bacon stored in the walk-in cooler was not cooled to prevent the growth of harmful bacteria. The bacon cooked on 11/14/15 was observed at a temperature of 51°F and the bacon cooked on 11/16/15 at 7:30 PM was measured at a temperature of 65°F. The person in charge (PIC) discarded all pans of the blanched bacon.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed the blanched bacon and cooked turkey breasts not cooled in compliance with the corporate procedures provided in the recipes. The PIC changed the procedure for cooling the turkeys during the inspection.
Correction: 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces on the exterior of many stainless steel food storage pans have 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.
- Physical Facilities in Good Repair
Observation: One light shield in the dishwashing area and one light shield in the wait station area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles along the cook's line and several ceiling tiles in the dishwashing area are 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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11/17/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. Time as a public health control (TPHC) is used for the condiments (including lettuce & sliced tomatoes) on the cook's line and the corn muffin batter in the prep area. Observed all of these items marked with stickers that included the prep time and discard time (within 4 hours).
2. Observed the employee health policy in the on line training module that all employees must complete on their second day of work. Recommend posting a copy of the policy in an area where employees can easily view it. The EHSS gave the PIC a copy of FDA Form 1-B that can be posted.
3. Partial cooking of bacon. The PIC stated that the bacon is partially cooked in the oven and then cooled and stored in the walk-in cooler. The bacon is then fully cooked upon a customer's order. The EHSS gave the PIC the requirements from the FDA Food Code regarding non-continuous cooking of raw animal products. Recommended that the PIC follow these requirements for partial cooking of raw animal foods.
Observed excellent date marking of all foods.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the located on the cook's line is being used for purposes other than washing hands. Observed a whisk and wiping cloths stored in the handsink. The person in charge removed the items from the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the staff restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/22/2015 | Risk Factor | |
Dishmachine sanitizer most times but not all times, 50 ppm observed. Recommend getting water temp checked as 140 recommended max and wash and rinse observed> 150, also get curtain reinstalled and restart santizer log.
No violation noted during this evaluation. | 12/19/2014 | Follow-up | |
Reviewed menu. Disclosure and Reminder statement observed. All proteins received raw frozen or fresh. Minimal to no cooling. Discussed glove use, handwashing, and no bare hand contact with ready to eat foods. Hair restraints and gloves observed being used. Four hour time frame used on condiments. Stickers observed. Eggs out for 2 hours during service. Sticker observed for this as well. Temperature logs reviewed for food and equipment. Temp checks done 4 x a day. Hood observed cleaned within last month as well as Fire Suppression. No pests observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Walk in Freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelf in dry storage holding grease
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structure noted in need of cleaning: walls/coving areas throughout kitchen front line and back line.
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 being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (no sanitizer observed in dishmachine)
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50 - 100ppm) (PIC called Ecolab while inspector was there. Will be out by end of day. Three vat sink will need to be set up and used until dishmachine is fixed. This was set up by end of inspection)
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12/17/2014 | Routine | |
No critical violations. Reviewed menu. Consumer advisory observed. Food received frozen and fresh. Discussed thawing and cooling .most food used daily. Reminder to rotate milks often. Recommend loosly covering items to cool to < 70 degrees in 2 hours. Reviewed employee health Notice and 1B form observed electronically. CDC handouts reviewed and given. Food equipment logs observed. All temps within proper range.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor/coving areas and walls throught facility 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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12/12/2013 | Routine | |
| No violation noted during this evaluation. | 09/25/2013 | Risk Factor | |
EHSS discussed nature of complaint with manager. According to manager, customer did not eat muffin. Saw wire and then complained to facility. Manager immediately threw the rest of the batch away. Wire looked like mesh wire from a metal brush used on equipment but facility doesn't use those brushes. Storage area of mix was checkedk. Mix comes prepackaged from manufacturer. Once mix is added to water, does use wire whisk to combine. EHS checked whisks on location and both were intact. Manager said he had checked as well at time of complaint. complaint could not be verified.
No violation noted during this evaluation. | 09/25/2013 | Complaint | |
Chlorine sanitizer - 50 ppm. Gloves used, fries scooped with utensils. Chemicals stored in closet. Employee health info covered in employee handbook and in compliance. Dish machine wash temperature 140 degrees, chlorine sanitizer ~ 50 ppm.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed foods stored uncovered in several cold hold units.
Correction: Recommend preventing contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk cold holding at improper temperatures.
Correction: Recommend relocating cartons of milk that were just stocked to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Gallon jug of milk was discarded by person in charge.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: wrapped utensils.
Correction: Recommend cleaning and sanitize these surfaces for food contact.
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04/02/2013 | Risk Factor | |
Discussed menu. Mostly received raw frozen.- thaw and then cook. Discussed cooling - minimal items. Raw shell eggs use two hour time on. date marking system observed. HAACP plan in place. Reveiwed temp logs. Discussed CDC Handouts. Employee health notice observed and manager indicates training done at time of hire. Good use of glove use and date marking. Handwashing sink in service aisle area: concern over possible contamination of clean hands with dirty towels as no splashguard between handsink and trashcan - recommend reconfiguring with splash guard or separate sink from the trash area.
- 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:vents over grill and equipment at grill line observed with grease buildup.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following Physical structures noted in need of cleaning: floors/coving throughout facility
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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12/13/2012 | Routine | |
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