Please replace ceiling tile in bakery area as soon as leak is repaired. No violations. Thank you for all your efforts!
No violation noted during this evaluation. | 01/07/2016 | Routine | |
Please place an ambient thermometer in front (warmest location) of dairy walk-in. Cold items on line and cream pies on Time Control for Safety.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken fingers and fish in hot holding cabinet hot holding at improper temperatures. These food items were pulled off line and put in hot holding cabinet. Other items in hot holding cabinet at proper temperature.
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* (corrected on site)
Observation: Whipped butter located in front of dairy walk-in (47F)
Correction: coleslaw in salad reach-in (43F)
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08/31/2015 | Routine | |
Monitor temperatures of reach in refrigerators. Keep thick sausage patties in deeper wells when hot holding. Keep whipped butter under Time Control for Safety.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. UNlabeled containers of salad dressings observed in salad reach thru cooler.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed beef stock and chicken stock cooling in large stock pots.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The doort to the Traulsen 2 door meat reach in is not closing properly. The 2 door pie reach in door pops open when opposite door is closed.
Correction: Repair the doors of coolers to ensure ability of unit to maintain a constant temperature of <41F.
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04/27/2015 | Routine | |
Hot holding cabinet latch repaired. Cooling done in walk in. Cold holding units in temp.
No violation noted during this evaluation. | 12/03/2014 | Follow-up | |
Will place log tags in refrigerators with temperature problems.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Prepared macaroni salad placed in deep plastic covered container and placed in 4 door salad unit still 56 F after 2 hours. Cooked turkey wrapped in plastic before cooled still 46 F and placed in 2-door cooler.
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. All cooling needs to be done in walk-ins because other units are not capable of properly cooling food.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Hot holding at improper temperatures: hot holding cabinet - red potatoes 119-122 F,
rice 130 F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Food reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: grill refrigerator, bread refrigerator and reach though salad refrigerator not holding food at 41 F or below. Grill refrig: hamburger 45 F, chicken 43 F,
bread refrig -liquid eggs 45 F, cornbread mix 44 F
Correction: salad refrig - salad dressing 46 F.
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11/06/2014 | Routine | |
Some signs of roaches noted, dead roaches seen. No live ones observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: different meat salads cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/10/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: soups 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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04/11/2014 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that salad items was not protected from cross comtamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
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04/04/2013 | Risk Factor | |
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