- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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12/16/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee handled diced tomatoes and shredded cheese with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Food contaminated with bare hands was discarded during inspection. Employee and PIC educated about no bare hand contact with RTE foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: white gravy in steam table is 117 F. Gravy is sitting too high above hot water. Pot roast in hot holding cabinet is 126 F.
Correction: 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. Food discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: Both prep units and 2 front cooling units for waitresses are not holding food at 41 F or below. Large prep unit is freezing up - top of unit: chopped tomatoes 47-50 F, ham/turkey wraps 58 F
Correction: prep refrig - shrimp 53 F. Small prep unit top: sliced tomatoes 53 F, diced chicken 58 F
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Breading and wash for chicken and food on ice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Cut tomatoes on ice (57 F) were discarded. Breading and wash for chicken were changed out and marked with a time during inspection.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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12/14/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Dispensing utensils in waitress area stored in dipper well where water is barely running.
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. Since dipper well is not working properly store utensils on a clean surface and clean and sanitize them every 4 hours.
- Critical: Cooling* (corrected on site)
Observation: White gravy noted not being adequately cooled to prevent the growth of harmful bacteria. White gravy made around 11 am was in a deep uncovered metal container in the small prep unit and was still 84 F after 3 1/2 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. Gravy discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: Food in small prep unit near hot gravy is above 41 F - meatloaf 44 F, shrimp 45 F. Door of this unit also left open for a short period during inspection which raised temperature of food even more. Food on ice - cut tomatoes 54 F, cooked onions and peppers 54 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Monitor temperature of small prep unit. If temperature of food does not fall back down to 41 F or below within a short period of time then move food to another refrigerator. Food on ice that was out of temperature was discarded during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Wash and breading for chicken and food on ice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Food was out of temperature and was discarded during inspection. New food was put out and marked with a time during inspection.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. The faucet on the mop sink is fitted with a y-junction to which a spray hose is attached. The vaccum breaker is not designed for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Either detach the spray hose or provide a double check valve with a atmospheric vent on the faucet. Provided information to PIC about acceptable back flow prevention device during inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dishwashing area is being used for purposes other than washing hands. There are towels, gloves and scrub pads in this hand sink making it impossible to wash hands in this hand sink.
Correction: The handwash facility identified above is to be used for washing hands only. Hand sink cleared of items during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals 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. Chemicals in bottles discarded during inspection.
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09/01/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shrimp in prep unit refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over RTE food in prep unit refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored in unclean location on top of ice machine.
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. Ice scoop sent to dishwashing area to be cleaned and sanitized and will then be stored on a clean tray.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Sausage gravy placed in deep metal pan in bottom of the prep unit to cool - 58 F.
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. Cool food in the walk-ins and place them in shallow metal pans. Sausage gravy moved to walk-in to finish cooling- monitor temperature to make sure 41 F is reached within 6 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: portioned club set ups on top of large prep unit are 48 F. Sliced tomatoes on top of small prep unit are 48 F (pan is not down in unit but on top of another pan). Prepared ranch in waitress area is 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Club set ups moved to refrigerator and sliced tomatoes discarded during inspection. Time control will be used for ranch dressing if it cannot hold temperature.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Spray bottles of chemicals either not labeled or incorrectly 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. Spray bottles properly labeled during inspection.
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04/08/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over RTE rice in small prep unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored over raw beef in walk-in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: White gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy from this morning is in a deep covered container in the bottom of the small prep unit and is still 72 F.
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. Gravy discarded during inspection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Ribs cooling in walk-in are tightly covered with only a small hole for venting heat. They are still 55 F.
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. Cover removed from ribs and they were placed on top shelf of walk-in to finish cooling.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the wash tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the wash compartment so employees can routinely monitor the water temperature.
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10/27/2014 | Follow-up | |
Provided example of consumer advisory. Need to indicate that burgers may be cooked to order.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Cook is not washing hands between tasks, only changing gloves.
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. Went over proper glove use and handwashing with employee. Employee observed washing hands properly during inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink over prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish and shrimp stored over cooked rice in small prep unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw food moved so it is not over RTE food during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shrimp in large prep unit. Raw hamburger stored over raw beef in 2-door refrigerator and walk-in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Raw foods arranged correctly during inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chili and green beans noted not being adequately cooled to prevent the growth of harmful bacteria. Chili and green beans are in deep containers in the walk-in refrigerator while still 94-95 F. Chili containers are covered and have been in the walk-in over 2 hours. Green beans have been cooling around 1 1/2 hours according to PIC.
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. Chili discarded during inspection. Cooling wands added to green beans to get them down to 70 F within the required 2 hours.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Cooked mushrooms in deep covered containers in the walk-in were still 54 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Mushrooms pulled from walk-in and cooling wand used to help cool them the rest of the way down during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: hot bacon dressing is 117 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot bacon dressing reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: small prep unit and waitress unit are not holding food at 41 F or below. Small prep unit: top- chicken salad 44 F, chicken pieces 43 F. prep refrig- shrimp 52 F, fish 48 F. Waitress unit - prepared ranch dressing 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Shrimp and fish discarded. Discard other food out of temperature within 6 hours of removing it from 41 F or below. Some items in the bottom of the prep unit were 41 F or below (rice 40 F). Left door may have not been closed properly. Monitor temperature of food in this unit.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the wash compartment so employees can routinely monitor the water temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being sent through the hot water dishwasher. The test strip did not turn black after running dishes through 4 times. Wash temperature gauge is not working and rinse temperature gauge indicates temperature is reaching above 180 F.
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. PIC was able to reset machine during inspection and test strip turned black.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash stations in the kitchen are being used for purposes other than washing hands. Ice is being dumped in one hand sink and a spatula was in the other hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Container of soap above food prep area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/20/2014 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Employee Health Policy not posted
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Provided Employee Health Information Flyer for posting.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook and kitchen staff observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef stored over steak, in both walk-in and two-door cooler
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw shrimp stored over RTE in prep unit).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Green beans noted not being adequately cooled to prevent the growth of harmful bacteria. Green beans still 81 degrees in walk-in cooler after ~3hours. Green Beans in large/deep pan and covered.
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.Green Beans discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked Ribs hot holding at improper temperatures. Temperatures ranged from 91 - 110. Ribs being kept in pan on top of grill station until ordered.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.Ribs came out of alto sham at 1:00p. They will be discarded by 5:00p.PIC will be cooling ribs from now on and holding them cold.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: food in waitress prep line area are not holding at 41 degrees or below. Portioned chicken in top of large prep unit (rolled chicken) was 48 degrees. Food on cook prep line stored on ice was not holding proper temperature: Tomatoes 51, Grilled Onions 60.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature will be discarded within 4 hours
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the warewashing station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Staff instructed to remove the pans preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station on prep line is being used for purposes other than washing hands (dumping ice).
Correction: The handwash facility identified above is to be used for washing hands only
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05/05/2014 | Risk Factor | |
Correction since last inspection: Met with PIC and prepared a written time control procedure for the chicken breading station. One copy of the procedure will be kept in the Health Department file and the PIC kept another copy for his records.
No violation noted during this evaluation. | 01/14/2014 | Other | |
Complete and fax procedure for time control for chicken breading station to me.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee handling lettuce and cheese for salad with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Went over no bare hand contact with RTE food with employee. Gloves are available for use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored over raw steaks and beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Raw hamburger moved to shelf below beef but still above chicken during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Pans of cooling meatloaf are stacked on top of one another. Cooling ribs are completely covered with plastic wrap.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Ribs uncovered and meatloaf pans unstacked during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: food in hot holding cabinet is not holding at 135 F or above- roast beef 122 F, green beans 121 F. Hot holding cabinet is turned all the way up and thermometer is only reading 142 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Food has only been in the cabinet a short period of time according to the PIC. Food reheated during inspection and placed in another hot holding cabinet.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: portioned chicken pieces on top of both prep units is not holding at 41 F or below - large prep unit chicken 46 F, small prep unit chicken 45 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Portioned chicken moved to prep refrigeration units during inspection.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. They are using time control for chicken breading station but there is no written procedure
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Provided a sheet for PIC to fill in and use as their procedure. This needs to be filled in and faxed to me.
- 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 ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Mop sink has a splitter and spray hose attached. An additional backflow prevention device has been attached but not one designed for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Spray hose nozzle removed during inspection so water will not remain on.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals stored above clean dishes in back of kitchen and in bar area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles moved during inspection.
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01/06/2014 | Routine | |
Make sure all hand sinks have soap, paper towels and signs. Issue yearly health permit.
No violation noted during this evaluation. | 10/07/2013 | Pre-Opening | |
Reviewed the plans and did a walk through inspection of the restaurant. Plans are approved and no problems were noted during the walk through inspection. A final inspection will be done once everything is completed and all equipment is on and the refrigeration and freezer unit temperatures and other necessary equipment can be tested. Once a final inspection has been passed then a food permit will be issued.
No violation noted during this evaluation. | 08/29/2013 | Pre-Opening | |
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