| No violation noted during this evaluation. | 03/16/2016 | Routine | |
The corrected violations were discussed with Rita Lipford, owner. Also, discussed having her staff go to training for proper food handling.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (repeated violation)
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.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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11/06/2015 | Follow-up | |
Recommend that staff be encouraged to take temperatures and to be instructed as to which thermometer to use.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (repeated violation)
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.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Quat solution in buckets tested at 50ppm. Correct to 200ppm per manufacturer's instruction.
- Food - Miscellaneous Sources of Contamination
Observation: A jacket, radio, keys, drink cup and screwdriver found on top of bags of hush puppy mix.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: The chlorine sanitizer level was found to exceed 200ppm in the dishwashing machine. Data plate had minimum level listed as 50ppm.
Correction: Recommend having service provider check the machine for proper level and adjust accordingly.
Manager called for service at time of inspection.
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11/05/2015 | Routine | |
- 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.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Quat in sanitizing buckets at 50ppm. Corrected to 200ppm per manufacturer's instruction.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Clam chowder hot holding at improper temperature.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk for breading process and raw catfish cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the dish cleaning area is being used for purposes other than washing hands.
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 degreaser/cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. This item stored above sugar.
Correction: Containers of degreaser/cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/02/2015 | Routine | |
| No violation noted during this evaluation. | 03/18/2015 | Follow-up | |
Complaint on 04-Mar-2015 :
Recommend digital thermometer(s) for use in checking temperatures. For dial thermometers, be sure to calibrate in accordance with the manufacturer's specifications as necessary to ensure their accuracy.
Recommend that staff (untrained or with expired training) attend food training class as soon as possible.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Concentration of Quat-ammonium less than 50 ppm.
- Thawing (corrected on site)
Observation: Improper methods used to thaw FISH/SEAFOOD (shrimp, catfish fillets,halibut fillets).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
New cook trying to thaw too many food items while continuing to cook. Extra items were put back into the refrigerator right away. One item (shrimp) was set to thaw under running water.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Sanitizing solution registered 50-100ppm.
Manager was calling the repair man as the inspector was leaving.
|
03/04/2015 | Routine | |
Recommend digital thermometer.
No violation noted during this evaluation. | 08/20/2014 | Routine | |
Recommend digital thermometer(s) for use in checking temperatures. For dial thermometers, be sure to calibrate in accordance with the manufacturer's specifications as necessary to ensure their accuracy.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The sanitizing solution (chlorine based) in the dishwashing machine tested at 200pm or better when the test strip was applied to a mug.
Correction: Have the maintenance company come to the site and adjust the concentration of the sanitizer to the apporporiate concentration of 50-100ppm.
- Handwashing Cleanser - Availability
Observation: Observed a sink in the back of the kitchen which was not supplied with soap. The PIC stated it was not used for hand washing even though a sign was posted on the back of the sink.
Correction: The sign was moved to the in use handwashing sink located next to the dishwashing area in addition to the sign already posted on the wall. The sink next to the dishwashing area is properly supplied.
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03/19/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shrimp cold holding at improper temperatures in that raw shrimp observed in plastic container at 63°F for a time less than two hours.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks and tuna are provided on the menu, menu board, table tent or brochure without proper disclosure in that the disclosure is present as a footnote on the menu but the steaks and tuna are not asterisked to the footnote
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin at the rear utility sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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10/21/2013 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The marinara sauce and meat sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat Sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
|
05/06/2013 | Routine | |
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