- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in 2 door cold holding unit above 41 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated to walkin ref at 38 degrees F.
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02/03/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in food prep ref units cold holding at improper temperatures. Temps above 41 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food put into walking ref until ref unit able to maintain food at 41 degrees F or below. ( Food temperatures should be taken at the beginning of each shift and recorded and if necessary corrected.)
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice machine door broken is not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the ice machine door to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. Themometer generally used was not working.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Enough thermometers must be supplied for each shift to take food temps.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment, shelves and tables 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors in the kitchen 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: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of full stength ammonium sanitiser and degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Stored on three compartment sink drain board.)
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/06/2015 | Routine | |
Make table temps now 37 to 39 F.
No violation noted during this evaluation. | 12/22/2014 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Sausage gravy noted no being adequately cooled to prevent the growth of harmful bacteria. (Stored covered in walk-in
Correction: 76 F after three hours in wali-in
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in main food ref prep cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace ref unit to maintain PHF at 41 F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris. ( equipment and tables in food prep areas.)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Correction:
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Ant spray stored with cleaning sprays under server station table.
Correction: Remove unnecessary poisonous or toxic materials.
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12/15/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipmet and shelves 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of toxic material are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic material must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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10/16/2013 | Routine | |
Gravy cooling correctly: temps at 39.1 and 42.1 at about four hours into cooling procedure. Cooling in uncovered metal pans with protection from above.
No violation noted during this evaluation. | 02/19/2013 | Follow-up | |
- Critical: Cooling*
Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy at 115 F at 2:00 PM and breakfast ends at 11:00 AM.
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 area set up and temp log started. Gravy discarded.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.( Asterick missing on some burgers listed on menu.)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at final rinse of dishwashing machine..
Correction: Hold sanitizer prime switch during rinse cycle to provide 50 to 100 PPM chlorine. Use test strips to make sure proper sanizing levels are reached. Dishwasher company has been called and should be here today.
- 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: equipment and shelves.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the prep. room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Spray bottle of sanitizer was at full strength instead of being at 200 PPM. Corrected.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/11/2013 | Routine | |
| No violation noted during this evaluation. | 09/19/2011 | Follow-up | |
Dishwashing machine was not providing 50 to 100 PPM chlorine at final rinse. Chlorine bucket changed out and this corrected problem. Check procedure for having machine sanitizer concentration checked.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Prep ref cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside and around doors of ref prep units.
Correction: Clean and sanitize these surfaces for food contact.
- 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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09/12/2011 | Risk Factor Assessment | |
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