Suppliers: PFG and Sysco. Discussed cooling procedures/times/temperatures, menu, employee health, cleaning and sanitizing of equipment. Numerous foods are cooked, cooled and held over. Discussed time frame for repairing flooring in ice machine area and back hallway. Discussed not overstocking Superior sandwich prep unit. Pork and turkey breast cooked in house. Steaks are in 15% solution. Fish frozen from supplier. Discussed thawing fish. Microwave will be used to reheat some foods for hot holding such as gravy. PIC knew reheat temperature of 165 degrees. Discussed hand washing and glove use with employees. Discussed using time control plan for eggs.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed boxes off raw potatoes and bags of onions stored in outside unfinished building.
Correction: Protect food from miscellaneous sources of contamination. Recommend storing these items in a storage areas that has finished floors,walls and ceiling and not subject to insects and moisture. Items moved into walk in coolers.
- Thawing (corrected on site)
Observation: Improper methods used to thaw cooked chicken breasts and hot dogs. Observed packages of cooked chicken breasts and hots thawing on prep table.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked chicken breast and sliced turkey cold holding at improper temperatures and stored in front section of the Superior sandwich prep cooler. Cooler was full. Foods in back of cooler were at 41 or below. Unit thermometer was at 38 degrees. Foods in top of unit were at 41 or below. Doors of unit had been opened/closed frequently during breakfast service.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend unit not be overstocked to allow for air circulation during all periods of service.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Observed raw shell eggs stored on grill. PIC stated only a few are kept out at a time and eggs had only been out less than an hour.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.
- 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. Observed lunch menu without disclosure statement. Menus items are annotated to reminder statement. Observed dinner menu with no disclosure statement or menu items annotated.
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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Danby or Galaxy chest freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed wash temperataure at 110-120 degrees. Manufacturer's specifications required minimum of 140 degrees.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Person in charge turned up hot water heater and wash temperature reached 140 degrees.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have an accumulations of grime and debris: shelving above sandwich prep unit, interior of Gibson reach in freezer, slicer cart, interior of dishmachine with mineral buildup.
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: The floor in the ice machine area and the floor in the back hallway are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC agreed to have the floors repaired in 60 days.
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06/15/2015 | Routine | |
| No violation noted during this evaluation. | 06/19/2014 | Routine | |
No critical violations. REviewed items cooked, cooled and reheated. Discussed cooling times and temperatures.
No violation noted during this evaluation. | 02/11/2014 | Risk Factor | |
Discussed menu. most items received raw. discussed cooling methods and temperatures. Good use of date marking, handwashing and glove use. Monitor shelves in Bev Air RIC for easily cleanable and smooth. Monitor floors in front wait station area for stability. discusse employee health. 1 B form given.
- 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 in Bev Air.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/19/2013 | Routine | |
No critical violations. discussed menu. consumer advisory in place. discussed items cooked, cooled and reheated. reminder to cool within 2 hours from 135-70. degrees. Good use of date marking and glove use. no pests observed. Discussed employee health.
No violation noted during this evaluation. | 02/01/2013 | Risk Factor | |
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