Silver King Cooler is being used as table only, not for cold holding.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use, (utensils are stored on empty fry bags to drain in between uses).
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: 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: tongs used with fried chicken. Tongs also observed used with raw and cooked items without being sanitized in between.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water from the handwashing sink at kitchen was turned off. Faucet is not working properly.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Fix faucet.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of gorilla glue, hand lotion and isopropyl alcohol are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/04/2015 | Routine | |
Chicken is received uncooked, must cook to 165.
Do not use deli paper stained with chocolate.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ice cream mix at the cooler at the line (left) is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Correction initiated, machine was adjusted from 4 to 5.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meat, gravy, and hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: French fry potato bag was reused as a food contact.
Correction: Do not re-use bags. Use a clean and sanitized food contact surface for cooked foods.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in 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 EQUIPMENT preventing its use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of a cleaner was mislabeled as a sanitizer.
Correction: Label contents of cleaner correctly.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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06/04/2015 | Risk Factor | |
Silverking cooler has been repaired and is cold holding properly. Invoice from 11/22/14 observed.
No violation noted during this evaluation. | 11/25/2014 | Other | |
Owner called to say cooler was fixed.
No invoice for repair was available to observe.
Silver King cooler 43F (setting #3). Thermometers (3) were calibrated during inspection.
Cooler is not currently being used for cold holding food. Do not use until it is holding 41F or colder. Reinspection scheduled for 10/29 after it has been defrosted and adjusted to ~38F using calibrated thermometer.
(Post inspection NOTE 10/29-cooler was not ready for reinspection on 10/29)
(Post inspection note 11/18/14-cooler is not in service. Not being repaired.)
No violation noted during this evaluation. | 10/27/2014 | Follow-up | |
Cooler is still not corrected. Items must be removed and relocated into cold holding of 41F or less.
DO NOT USE this cooler until it is capable and verified by health department that it is cold holding at proper temperature.
Locate thermometer in warmest location of cooler (locate in front where food is kept and not in back by frozen fan guard)
Call when corrected and BEFORE putting back into use to schedule re-inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in Silver King cooler are 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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10/24/2014 | Follow-up | |
Cold holding in Silver King cooler is a REPEAT and on-going problem that must be corrected.
Please address fruit flies. Many observed.
Cleaning improved - continue.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in Silver King cooler are 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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10/16/2014 | Follow-up | |
facility needs to increase cleaning frequency
correct all items by 10/16 for follow up visit and correct cold holding and date labeling today
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in Silver King cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) items (chili, cut tomatoes) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the containers, walkin cooler, shelving units, interior of microwave has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
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10/07/2014 | Routine | |
Reminder: cook fish 145
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed OPENED BBQ, gravy, cut tomato, coleslaw in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/19/2014 | Risk Factor | |
follow up visit to verify corrections from 8/22/13 inspection.
No violation noted during this evaluation. | 09/19/2013 | Follow-up | |
ACR# 30861. Caller indicates seeing live cockroach in dining room on 8/21/13.
Site visit, routine inspection and complaint inspection completed. Observed ~5 dead adult cockroaches under 3 basin sink and 2 other dead bugs in toiletroom/back hall. No live cockroaches observed during inspection.
Discussed complaint with owner. Owner stated he saw dead bug in dining room but does not believe it is a cockroach.
Owner could not locate most current pest control reports-will have facility serviced (please fax report to health dept).
No violation noted during this evaluation. | 08/22/2013 | Complaint | |
Pest spray canister observed stored on premises. Utilize proper pest control operator for spraying pests, (removed from premises)
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands, (celery).
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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in Silver King Cooler are 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: Floors, exterior of equipment and shelves 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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08/22/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in Silver King cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Cooler adjusted during inspection).
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02/28/2013 | Risk Factor | |
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