- Equipment - Good Repair and Proper Adjustment
Observation: The door handle and gasket of walk in cooler was observed in a state of disrepair and damaged.
Correction: Repair the door handle and gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door handle and gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease on the red tile wall behind the fryers and grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Harborage conditions exist outside the kitchen in the hall leading to the door that goes to the outside walk in cooler.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/29/2015 | Routine | |
NOTES:
* Violation corrected at time of inspection.
* Monitor hot-holding of buffet foods in cambros to ensure internal food temperature of 135 or greater.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter(milk based) (71) cold holding at improper temperature.
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.
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01/09/2015 | Routine | |
NOTES:
* Obtain a quatnary test kit prior to use of quatnary ammonium sanitizer on food contact surfaces.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- 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 Quatnary AMmonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy.
Correction: CALIBRATED. Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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08/27/2014 | Routine | |
Addl Temp: Swedish meatballs-156F, fried chicken-140F, BBQ-163F, mashed potatoes-169F
Note: The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ribs in a cambro hot box, in the kitchen, was hot holding at improper temperatures. (ribs-111F, held < 4 hrs).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ribs, in the outside walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Peeling paint was observed in various locations in the outside catering kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/08/2014 | Routine | |
The operator provided a metal probe thermometer to evaluate PHF/TCS food product temperatures and chlorine test strips were available during today's inspection. A discussion with the person-in-charge concerning the use of a sneezeguard for the desserts/pies offered on the buffet occurred at this time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A pan of cooked rice mixture measured 112 degrees F in the insulated hot box, in the kitchen.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine in the warewashing area measured 0 ppm chlorine when tested during today's inspection.
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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01/08/2014 | Routine | |
Add'l temp: soup-63F (cooling), chicken ravy-161F, clam chowder-147, ground meat- 42F, ribs-79F-83F (cooling), BBQ- 72F-79F (1.5 prior cooling).
The operator provided a probe thermometer, chlorine test strips and an Employee Health policy was discussed during today's inspection.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pulled barbecue in the kitchen insulated stacked cambro units was not reheated to 165F within 2 hours to eliminate pathogenic bacteria(pulled BBQ measured 150 degrees F).
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled seafood salad on the buffet line was observed 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.
- Critical: Cooling*
Observation: Cooked apples and au gratin potatoes in the walk-in cooler were 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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer ( a pan of ribs were observed tighly stacked within the pan, in the outside walk-in 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.
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09/06/2013 | Routine | |
Spoke with owner regarding cooling methods used to cool pork butts. Prefers to not utilize the WIF during the cooling process. Plans to do the following: Pull BBQ and place loosely in 4" pans. Place the pans uncovered and in a single stack in the WIC. BBQ is to be hand fluffed in the 4" pans during the cooling process to help pull more heat out of the center of the pans. Pans will not be covered at all with plastic wrap or foil until the temperature of the product has dropped to 41 F or less.
The temperatures documented above show that adequate cooling can be accomplished with or without utilizing the WIF if product is fluffed, left uncovered during cooling, and not stacked. Good airflow over the product is essential. May want to consider moving the cooling BBQ to the right side of the unit for more direct air flow from the compressors, and moving it further back in the unit away from the door. Colder temperatures are usually maintained in the rear of WIC units that are subject to less temperature fluctuation.
A handle still needs to be installed on the screen door to the external prep kitchen. Daylight should not be visible around the edges of the door when it is closed.
- Outer Openings - Protected (repeated violation)
Observation: Screen door on external prep kitchen does not have a handle and does not close easily. Door left open/ajar as a result.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/07/2013 | Follow-up | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer water, and test kit. Reviewed employee health.
Reviewed proper cooling methods that need to be utilized for all foods. Pork butts are smoked to 185 F and then pulled apart as they come off the smoker. Product placed in 4" pans and were being covered in plastic wrap and foil with only the corner being left open for cooling. This method is NOT ADEQUATE, and should be used. Pulled pans of pork should be left uncovered during the cooling process. Suggest placing product in the WIF for 1-2 hours, and not covering it at all until the product drops below at least 70 F. Once the temperature is below 70 F it can be moved back to the WIC for further cooling.
The inspector will return on Tuesday to monitor next batch of butts to be smoked.
- Critical: Cooling* (corrected on site)
Observation: Pulled pork noted not being adequately cooled to prevent the growth of harmful bacteria. Removed from smoker ~8 am and covered pulled meat in the WIC 3 hours later was measured at 96-99 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. Move the product to the WIF for rapid cooling for 1-2 hours.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. 4" pans of pulled BBQ covered and stack directly on top of each other in outside WIC.;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.
- Outer Openings - Protected (repeated violation)
Observation: Screen door on external prep kitchen does not have a handle and does not close easily. Door left open/ajar as a result.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/03/2013 | Routine | |
Additional Food Temperatures (degrees F.):
BUFFET LINE:
Cold Holding: Chicken Salad - 41, Cole Slaw - 39
Hot Holding: Mashed Potatoes - 172, Baby Carrots - 174, Rice - 152, Roasted Sliced Potatoes - 170, Chopped Steak w/ gravy - 180, Fried Chicken - 160, Pork BBQ - 170, 156, Beef Vegetable Soup - 195
Adequate food testing thermometer, chlorine sanitizer test kit and 3 compartment sink set-up.
Chlorine sanitizer concentration tested at 100 ppm in the dish machine and wiping cloth container.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Sliced Roast Beef, Ham and Turkey Breast in the outside walk-in refrigeration unit 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. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/21/2010 | Routine | |
Additional Food Temperatures (degrees F.):
Hot Buffet: carrots - 200, black-eyed peas w/ tomatoes - 177, green beans - 189, mashed potatoes - 174, fried chicken - 170, beef tips w/ onions - 174
Cold Buffet: Macaroni salad - 41, Potato salad - 41
Chlorine sanitizer in the dish washer tested at 100 ppm.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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09/21/2010 | Routine | |
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