- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Recently portioned ham was placed in covered plastic containers and stacked on top of each other in the under counter refrigerator which does not allow for proper air flow around containers to help cool ham back down to 41 F or below - ham was 46-48 F. Cooked ground sausage saved from around 3 hours ago was in a covered container that was placed on top of another container in the walk-in allowing no air flow above or underneath to help in cooling - sausage was 63 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Ham and sausage containers placed in a single layer on shelf in the walk-in cooler uncovered or partially covered. Monitor temperatures of these foods to make sure they reach 41 F in the allowable cooling time.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open.
Correction: Cover all waste containers when not in continuous use. Dumpster closed during inspection.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Light cover is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/15/2016 | Routine | |
All cooling should be done in the walk-in refrigerator. Utilize the speed rack when available and leave food uncovered or partially covered until cooled down to 41 F or below. Place food in shallow containers to help facilitate the cooling process. Do not stack containers of food that are cooling.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled portioned ham not being adequately cooled to prevent the growth of harmful bacteria. Portioned ham from around 4 am this morning is still 49-50 F. It is in a covered plastic container and was placed on the bottom of the under counter refrigerator with another container stacked on top of it where it could not receive adequate air flow for cooling.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Ham out of temperature was discarded during inspection.
- Critical: Cooling* (corrected on site)
Observation: Sausage noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage saved from 11:30 am this morning is still 72 F in the walk-in. Sausage was placed in a deep covered container while still hot.
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. Sausage out of temperature was discarded during inspection.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Light cover is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/15/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: breakfast ham in stacked pans in refrigerator under condiments is not holding at 41 F or below. Stacked pans cannot get proper air flow and ham in pan on the bottom is 49 F, next pan 45 F, next pan 43 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All but one pan of ham ( was 41 F) relocated to walk-in refrigerator during inspection.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Light cover is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair. Grout is missing in various areas of the floor throughout the kitchen making the floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/02/2015 | Routine | |
2-door under counter refrigerator is holding food at 41 F or below. Biscuit refrigerator still requires a part before it is repaired (it is not in use).
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Cover on light is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/14/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Could not find the employee health policy.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Provided information to PIC about employee health during inspection.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Ham and cheese containers have lids on them and are stacked on top of each other while still cooling - ham and cheeseis 55-57 F. Leftover sausage that is cooling is completely covered with plastic wrap - sausage 50 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: 2-door under counter refrigerator is not holding food at 41 F or below: ham and cheese 58 F, barbecue 59 F, country ham 54 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All TCS food in this unit was discarded during inspection. Don't store TCS food in this unit until it can maintain food at 41 F or below.
- Refuse - Covering Receptacles
Observation: Dumpster and grease container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Cover on light is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. 3-compartment sink and wiping cloth containers have solutions of at least 500 ppm quat.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. 3-compartment sink and wiping cloth bucket solutions diluted down to 200 ppm quat during inspection. Adjust amount of solution that is dispensed at the 3-compartment sink to 200 ppm.
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08/07/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Concentration of quat sanitizer in wiping cloth buckets is too low <150 ppm. Quat sanitizer is not being dispensed at proper concentration at the 3-compartment sink.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Have dispensing system adjusted to ensure sanitizer is at the proper concentration. Verify concentration with provided test strips.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Bags of onions stored on floor in the walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage gravy from this morning was in a deep covered pan in the walk-in and was still 109 F.
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. PIC states that sausage gravy is not supposed to be saved. Sausage gravy discarded during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Ground cooked sausage from this morning is in tightly covered pan while still cooling - 49 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Pan of ground cooked sausage uncovered during inspection to help complete cooling process.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant. Light cover is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/07/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (sugar containers).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic and metal food storage containers 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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06/10/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, sliced tomatoes cold holding at improper temperatures in the prep coolers on the cook line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/17/2012 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Sausage noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage that was chopped up was placed in the walk-in cooler in a covered deep pan with another pan on top of it. It had been about 4 hours and sausage was still 83 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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. Sausage discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: refrigerator under condiments is not holding food at 41 F or below. Ham is 46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated to another refrigerator during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes 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. Discard time on tomatoes was 7 pm and it was not 3 pm yet. Pan was less than half full.
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. Tomatoes discarded and a new pan with the correct discard time was placed on the condiment table.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use. Dumpster closed during inspection.
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11/07/2011 | Routine | |
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