Food suppliers are PFG and Flowers Bakery. LPCO is Western Pest Services. Observed good datemarking and well organized facility. EHSS discussed the following with the person in charge:
1. Employee Health, corporate program and Form 1B are used. Recommend reviewing with employees frequently.
2. Discussed handwashing procedures. EHSS offered to schedule a handwashing training session.
3. Recommend ensuring quaternary ammonium sanitizer remains between 150-400ppm and at room temperature (65-75).
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before donning new gloves and engaging in food preparation.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tub of butter (54°) stored on top of ice on front line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Butter stored on top of ice < 4 hours. PIC relocated butter to walk in cooler and replaced with new tub and submerged in ice.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook and prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cold holding units and their gaskets have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drains throughout 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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11/24/2015 | Routine | |
Food suppliers are PFG and Flowers Bakery. Consumer advisory on menu for eggs and steak. Steak received raw frozen.
EHS discussed the following:
1. Discussed Employee Health, reviewed corporate policy and provided Form 1B for additional resource.
2. Discussed handwashing and glove use.
3. Discussed cooling procedures and provided PIC with cooling handout.
4. Discussed setting up sanitizer at the appropriate concentration. Recommend ensuring quaternary ammonium sanitizer remains between 150-400ppm.
5. Recommend keeping prep unit lids closed as often as possible to ensure TCS food items remain at 41° or below.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new gloves and engaging in food preparation.
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.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Observed gravy at 84°after cooling for 4 hours. TCS food did not cool to 70 within 2 hours.
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. Person in charge discarded gravy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomoatoes (53), sliced melons (50), chocolate milk (50), iced coffee (47), and diced tomatoes (47) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Pic discarded items in unit > 4 hrs. Other items were relocated to the walk in cooler.
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07/17/2015 | Risk Factor | |
True Prep Unit appears to be functioning properly. Recommend continuing to take regular temperatures to assure unit continues to keep TCS foods at 41° or below. Unit repair information is on file.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
EHS to follow up with unit within 7 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observe Milk and iced coffee (46) cold holding at improper temperatures
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend repairing/adjusting unit.
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03/09/2015 | Follow-up | |
Food supplier is PFG. Steak comes raw frozen vacuum packaged. Consumer advisory for eggs and steaks.
Discussed the following with the Person in Charge (PIC):
1. Corporate employee health policy, provided PIC with Form 1B.
2. Resurfacing cutting boards to be smooth & easily cleanable.
3. Storing in use utensils in water >135°.
4. Cleaning and sanitizing food contact surfaces and utensils.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves and engaging in food preparation.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Tomatoes (49), Sour Cream (52), American Cheese(54), Mozzarella Cheese(50), Turkey(50) , Salsa (47), and cheese sauce (58) 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed Sanitizer level at cook line in use wiping cloth bucket at 0ppm.
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.
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03/04/2015 | Risk Factor | |
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Recommended lowering the thermostat in the salad prep unit located in the wait station. Observed food temperatures inside the unit at 43°F. The PIC lowered the thermostat on the unit.
2. Recommend using bare hands to crack raw shell eggs rather than wearing gloves since the gloves can provide a false sense of security. Gloves are not required to be worn when handling foods that are not ready to eat.
3. Cleaning of the floor mixer that is used to prepare the pancake batter.
Observed the overall facility clean, well maintained, and well organized.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands between cracking raw shell eggs and engaging in other food preparation. Another food employee failed to wash his hands after handling the French toast batter while preparing to cook the French toast. The PIC immediately instructed the food handlers to wash their hands and they continued to wash their hands after her instruction to them.
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.
- Equipment - Cutting Surfaces
Observation: The white cutting boards along the cook's line and the colored cutting boards in the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens on the cook's line were observed soiled with buildup of food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The exterior surfaces of the deep fryers have accumulation of grease buildup.
Correction: 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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11/05/2014 | Routine | |
Hand sink #2 100 degrees, prep cooler #2 50 degrees. sanitizer #3 200 ppm, chlorine level Dishmachine 100 ppm, sliced turkey 39 degrees, tomatoes 54 degrees out 3 hrs., milk less than 3 hrs. 54 degrees discarded, . Reviewed menu, advisory statement correct. Observed sliced tomatoes and milk at 55 degrees after 3 hours in prep cooler #2. Food (milk and tomatoes) moved to walking cooler, other foods in cooler not PHFs. Recommend prep unit at front area have cooling temperature adjusted to 41 degrees or lower. No violations.
No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
3 staff Serv Safe certified. Establishment open 7:00 am until 10:00 PM. Pancake batter #2 39 degrees, .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes at 44 degrees above safe temperature of 41 degrees or below.
Correction: Recommend food be cooled to 41 degrees or lower. Corrected.
- Refuse - Covering Receptacles
Observation: Observed dumpster and grease container lids open.
Correction: Recommend lids be closed on trash and grease containers when not in use. Area needs cleaning of debris to prevent insect and rodent infestation.
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09/30/2013 | Routine | |
Tomatoes front 38 degrees. Observed cutting boards deeply scored. Recommend replacing or re-surfacing cutting boards to prevent contamination. Employees sign EH form 1B when begin employment. $ employees have completed Serv-Safe course.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in reach-in cooler front service area at temperatures above 41 degrees.
Correction: Recommend out of temperature foods be moved to WIC to reach 41 degrees or lower. CORRECTED.
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04/22/2013 | Risk Factor | |
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