Discussed verifying products temperature before they go to the line and ensuring cooling time temperature parameters.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop stored on top of the dishmacine.
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. Operator put the scoop in the holder during the inspection.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Cooked pasta and pico de giao was placed in service units before reaching proper temperature.
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. Operator to verify products reach 41 from ambient and products cooked cool from 135 to 70 in two hours and 70 to 40 hours in 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the nozzels on the soft serve machine.
Correction: Clean and sanitize these surfaces for food contact. Operator had staff clean and sanitize the nozzels during the inspection.
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01/04/2016 | Routine | |
Staff answered procedural and employee health questions. Discussed taking temperature of products on the line. Taking temperatures of cold mixtures and deli meats after slicing when cooling after slicing or mixing to know if more active cooling is needed.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled sliced deli meats and pico de giao not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Discussed taking a temperature after the product is made to no if more cooling is needed not stacking the deli meats high and verifying the product made it to 41 in 4 hours. Operator had 30 minutes for the cooling of the pico it was placed in the walk in freezer operator to ensure in 30 minutes it made 41. The deli meats were agreed to be discarded during the inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soups hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator discarded the soups hot holding at improper temperatures during the inspection. Operator stated they had just had the steam well work on and agreed not to use until it can hold soups at 41 degrees or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad, chicken salad, and cut cherry tomato cold holding at improper temperatures
Correction: Operator stated it had been on the salad bar for 2 to 3 hours discussed chicken temperature at the 4th hour if the product is not at temperature it is to be discarded. Operator agreed to the short term correction. Discussed verifying the product is 41 or less before it goes on the bar and conducting line checks to verify temperature.
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06/02/2015 | Risk Factor | |
Discussed employee heath with management today. Observed staff verifying food temperatures.
No violation noted during this evaluation. | 02/06/2015 | Routine | |
Manger could answer employee health questions correctly. Discussed with the manager having staff verify all temperatures.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs was not reheated to 165F before being placed in the steam well. Meatballs were placed in the steam well at 130 degrees.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator had staff reheat the meatballs to 165 during the inspection. Have staff verify all reheating temperature to ensure foods that have been cooled reach 165 before hot holding.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). Dishmachine in use was observed not sanitizing at the appropriate levels no sanitizer reading was measured on test strip.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator corrected during the inspection the hose was not submersed in the sanitizer. Discussed having the staff verify first run that the machine is sanitizing correctly and the level of sanitizer in the bucket change as needed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station at the dishmachine is being used for purposes other than washing hands. Storing equipment in the hansink.
Correction: The handwash facility identified above is to be used for washing hands only. Operator had staff remove the equipment during the inspection.
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10/14/2014 | Risk Factor | |
Discussed employee health with manager. Manager answered question correctly. Reviewed temperature logs today. Discussed ensuring prepared products are cooled to 41 after they are prepared.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator reheated product to 165 during the inspection. Discussed verifying reheating of commercial products during the inspectection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa cold holding at improper temperatures. The prepackaged salsa holding in the top of the front preperation unit.
Correction: Operator had staff temp products and discard products during the inspection and discarded product. Operator to track temperatures of the salsa to see what level to hold the product so that the temperature can be maintained at 41 or less.
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06/03/2014 | Risk Factor | |
Reviewed employee health with management during the inspection.
- Critical: Cooling* (corrected on site)
Observation: Potato salad noted not being adequately cooled to prevent the growth of harmful bacteria. Potatoes cooked this mourning to make potato salad at 8:00am product found on salad bar at 3:00 at 47 degrees.
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. Operator voluntarily discarded product verifying with staff that proper cooling methods are used for the potato salad and temperatures are verified.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Tuna salad just made and place on the preparation unit in a pan 4 inches deep.
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. Verify ambient cooling has reached 41 before placing the product in a holding unit. Operator took corrective action with the staff to actively cool product during the inspection.
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02/03/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa in take out cups and hummus along the 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. Operator discarded the hummus during the inspection. The salsa was relocated. Aski the operator to track and these areas to find out if it is a systems problem or equipment.
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08/01/2013 | Risk Factor | |
Observed staff verifying food and equipment temperatures during the inspection and corrective action if problems are found. Observed proper cooling methods for shrimp. Observed active managerial control during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwiches cold holding at improper temperatures in the drawer unit under the toaster. The unit had been turned off the night before with the sandwiches in them.
Correction: Sandwiches were discarded during the inspection other items at temperature had just been stocked were relocated. Operator looking into why this happened. Box operating at 34 degrees by the end of the inspection.
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02/12/2013 | Risk Factor | |
Details of the compliant can be found in Health Space from 12-18-12.
At the time of the inspection no violations of barehand contact, hair restraints, or reserving of food once served to other customers.
Discussed the complaint with the manager on duty at the time. The manager on duty stated that the company and all managers had just received and email concerning the complaint. Manger stated that all staff will be made aware of the complaint and discuss the issues with the complaint.
No violation noted during this evaluation. | 12/18/2012 | Complaint | |
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