- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Bacon cooked in large batches then stored in a deep pan then tightly wrapped.
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.
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01/13/2016 | Routine | |
Standardization training with district standardization officer and Environmental Health Specialist (CCP & RW)
No violation noted during this evaluation. | 09/22/2015 | Training | |
| No violation noted during this evaluation. | 05/22/2015 | Routine | |
| No violation noted during this evaluation. | 02/19/2015 | Routine | |
| No violation noted during this evaluation. | 11/14/2014 | Routine | |
PIC maintained log on colling the grits for two weeks. The log was maintained for every preparation of grits (7/18, 7/24, 7/25, 7/27). Logs have be maintained and appear accurate.
No violation noted during this evaluation. | 07/29/2014 | Routine | |
Grits evaluated and the cooling was not performed to standard. It took more than 2 hours to reach 70F and 13 hours to get to 41F. Risk control plan to be put in place.
No violation noted during this evaluation. | 07/11/2014 | Follow-up | |
Cold holding was good. Grits were evaluated to see the product is properly cooled.
No violation noted during this evaluation. | 07/10/2014 | Risk Factor Intervention Evaluation | |
Facility permitted
No violation noted during this evaluation. | 05/01/2014 | Routine | |
| No violation noted during this evaluation. | 02/12/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dishwasher observed handling dirty dishes and then handling clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish and brisket found to be thawing at room temperature
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
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11/15/2013 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of soup.
Correction: Discontinue the reuse of manufacturer containers (mayo) for soup storage. Provide approved reusable food storage containers designed for your food storage needs.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/27/2013 | Follow-up | |
All risk factor violation must be corrected within 90 days and Good Retail Practice violations within 90 days
Shellfish tags need to be kept in file chronologically with the date of last used shellfish on the back of tag.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Stored on counter after wiping.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs (69F) on the table under grill, buttermilk (75F) on counter next to flour, and batter (70F) in ice bath are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of soup.
Correction: Discontinue the reuse of manufacturer containers (mayo) for soup storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: low temperature machine
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Wiping cloth containers of quatenary ammonium 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.
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08/13/2013 | Routine | |
Cooling process is working. Have a cooling log attached to the walk in with grease pencil to show the times for each step.
No violation noted during this evaluation. | 06/13/2013 | Follow-up | |
Cooling of chili (116F) found in cooler. Recommend breaking down volume and place in the ice bath. Recommend using logs.
- Critical: Cooling* (repeated violation)
Observation: Soup (44) annd brown gravy (48) 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.
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06/06/2013 | Follow-up | |
- Critical: Cooling*
Observation: Soup (44) annd brown gravy (48) 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 - Hot Holding*
Observation: Bacon (72F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk (43F), batter (76F), pancake batter (68F) and potatoes(62F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Handwashing sink (back up) in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No signage in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/09/2013 | Routine | |
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