| No violation noted during this evaluation. | 01/08/2016 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken stored with produce in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Discarded produce.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham (47F) and fish (44F) cold holding at improper temperatures in sliding glass door reach-in.
Correction: Relocate all potentially hazardous food in sliding glass door reach-in to a refrigeration unit that is capable of maintaining food storage at 41°F or below until unit can be serviced and verified to maintain <41F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hot point refrigerator.
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 - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink .
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
|
01/06/2016 | Routine | |
Three compartment sink to be replaced with a larger unit that can accommodate new menu items. Refrigeration to be obtained to accommodate cooling of pulled pork and chili. Revised menu to be submitted to health department for approval. Employees to take demonstration of knowledge test.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
|
10/20/2015 | Follow-up | |
No cooling allowed until additional refrigeration has been installed.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Macaroni & cheese noted not being adequately cooled to prevent the growth of harmful bacteria. Food received hot at 9:00am, observed in refrigerator 5 hours later at 108F.
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. Macaroni & cheese discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ribs (59F) and oxtails (124F) hot holding at improper temperatures.
Correction: Ribs discarded, oxtails rapidly reheated to 165°F, maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Puilled pork (47F), chili (47F) cold holding at improper temperatures
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. Pulled pork & chili discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit was 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.
- Critical: Handwashing Lavatory*
Observation: There is no properly working handwash lavatory in the kitchen, preventing routine handwashing by food workers.
Correction: Repair handwash lavatory in kitchen to allow convenient use by food workers. CORRECT WITHIN 72 hours.
|
10/15/2015 | Routine | |
Portable outdoor handwashing station is not capable of providing water at the minimum 100F as required. Install a handwashing station that can meet this requirement within 30 days or cease all outdoor cooking.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap dispenser was not working properly to provide soap at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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04/23/2015 | Routine | |
Three compartment sink needs caulking. Back door to outside needs weather stripping to avoid entry of pests. If air drying of dishes/utensils occurs near hand washing sink a splash guard will be required. Prior to cooking hamburger patties obtain a food thermometer capable of taking a temperature of the patty (sensing area near tip).
No violation noted during this evaluation. | 03/31/2015 | Pre-Opening | |
Approved for permit.
No violation noted during this evaluation. | 03/31/2015 | Routine | |
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