Suggested to slice/cut in the half /reduce the size of cooked meat during cooling process.
- Critical: Cooling*
Observation: Pork butts cooked day before 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.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand washing sink in the kitchen.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door ( female restroom) is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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01/06/2016 | Routine | |
- Person in Charge
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. Provided FDA form 1b
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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Kitchenware and Tableware
Observation: Single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the Whirlpool refrigerator
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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08/07/2015 | Routine | |
Good food safety program in effect.
- Refuse - Removal Frequency
Observation: Small outside dumpster is over-loaded and cannot be closed
Correction: inadequate removal cycle for current volume and circumstances,
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in rest room
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the whirlpool refrigerator
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/31/2015 | Routine | |
NOTES:
* Monitor hot-holding practices to ensure product temperature is maintained at or above 135 degrees internally.
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken (117-127) hot holding at improper temperatures.
Correction: RAPIDLY REHEATED. 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.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not provided in the men's restroom.
Correction: Provide a sign/poster that is clearly visible to all employees
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12/18/2014 | Routine | |
Drain field for septic system appeared inadequate for intended operation. Met with PIC and property owner with EH Supervisor Frank Scherra on Oct 17th
No violation noted during this evaluation. | 11/07/2014 | Pre-Opening | |
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