Refrigeration repaired during inspections, Walk-In was cooling down food before leaving facility. Refrigeration service appears to bel cooling below 41*F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk, deli meats cold holding at improper temperatures. Walk in cold holding at 49*f.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: fryer.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing pipes in dishwasher area in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Walls is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls 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.
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09/03/2015 | Routine | |
Inspections included only cold holding and cooling. Potaotes 40*F after prep at air temperature.
No violation noted during this evaluation. | 04/21/2015 | Risk Factor Intervention | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwash sink at wait station was measured at a temperature less than 100°F.
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.
- Plumbing System Maintained in Good Repair
Observation: Floor drains in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulb in dish room and under hood system not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors 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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11/20/2014 | Routine | |
- Wall and Ceiling Coverings and Coatings
Observation: Wall behind hand sink needs repair.
Correction: Repair wall.
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08/22/2014 | Routine | |
| No violation noted during this evaluation. | 07/11/2014 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Slicer has food debris from previous use on TCS foods.
Correction: Wash, rinse and sanitize slicer as required.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the dishwashing area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory closest to dishwasher.
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
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Floors have old food on floors
Correction: Throughly and routinely clean floors.
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03/27/2014 | Routine | |
| No violation noted during this evaluation. | 10/08/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Sausage 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Beef, , rice, eggs, and cream cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: tables, walls. floors, and cooking equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory throughout 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.
- Physical Facilities in Good Repair
Observation: Walk in refrigerator, A/C unit and plumbing pipes are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/06/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: chicken, ham, and other items in walk in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) deli meats 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Wall at hand sink needs tile repaired.
Correction: Repair wall.
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05/23/2013 | Routine | |
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