Violations from the original inspection have been corrected. The dish machine is operating properly. Hot holding temperatures are acceptable.
Violations corrected last time continue to be acceptable: Garlic in oil is stored in the walk in and is at an acceptable cold holding temperature. Raw chicken is stored on the bottom shelf. No foods in the walk were prepared more than 24 hours ago, so no date marking is required.
No violation noted during this evaluation. | 03/21/2016 | Follow-up | |
We discussed: employee health
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken and raw shell eggs are stored above produce and other ready-to-eat foods, where they may become cross-contaminated.
Correction: Store raw foods during storage, preparation, holding, and display in a manner to prevent potential cross-contamination. Store raw foods from bottom to top in this order: (1) poultry, (2) ground meats, (3) raw meat, fish and seafood, (4) raw shell eggs, and (5) all other foods, including all RTE foods. The manager moved the foods to safe areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Baked fish and egg drop soup are at improper hot holding temperatures.
Correction: Rapidly reheat the foods to 165°F and maintain hot holding at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The garlic in oil mixture is not under any cold holding and measures at 79°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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Cooked breaded chicken in the walk is was made 2 days ago but 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. Use food in 7 days or discard. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The dish machine is not providing any detectable chlorine, so is not sanitizing food contact surfaces.
Correction: All dishes and utensils must be washed in the 3-bay sink until the dish machine is operating properly: providing at least 50 ppm chlorine and reaching at least 120 degrees F. Please contact me when the dish machine has been repaired and operates properly.
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03/11/2016 | Risk Factor | |
| No violation noted during this evaluation. | 03/18/2015 | Other | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed foods on the third buffet hot-holding in the temperature danger zone. Suggest to used deeper pans on this buffet as the water in the deep well was 198 but the food items were in shallow pans and there was a significant gap between the hot water and the bottom of the pan.
Correction: OPERATOR DISCARDED FOOD ON THIS PARTICULAR BUFFET AT TIME OF EVALUATION. Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed large container of raw battered chicken- sitting out at room temperature. Cook was placing small amounts in the hot oil to cook while the remaining chicken (approximately 50 to 100 lbs) was in large stainless-steel container at a temperature of 67 degrees F!
Correction: HAD A THOROUGH DISCUSSION WITH THE OPERATOR REGARDING PORTION CONTROL AND PREPARING/ COOKING IN SMALLER BATCHES TO INHIBIT BACTERIAL GROWTH ON PRODUCT. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Observed food debris and encrusted matter on virtually all cooling units and shelving throughout kitchen.
Correction: Clean as was discussed. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/06/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food prep. table, breading containers, etc...
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided 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.
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12/18/2013 | Risk Factor | |
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