- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the racks in walk in are not corrosion resistant
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: in ventalation system
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/11/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Stored in water at room temperature.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in walk in cooler is not corrosion resistant..
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/30/2015 | Routine | |
| No violation noted during this evaluation. | 01/05/2015 | Routine | |
Data logger used in walk in for 3 days to verify food is being held at or below 41F. The report showed the cole slaw (food used for verfication) average temperature was 38F and a high of 45 for not longer than hour and 15 minutes. Unit is maintaining,
No violation noted during this evaluation. | 09/09/2014 | Follow-up | |
All food items were in standard, but with refrigeration issues on 3 Sep 14. The best course is to evaluate the holding of the unit for 5 days with data logger. I will return on 9 Sep 2014 to evaluate the walk in.
No violation noted during this evaluation. | 09/04/2014 | Risk Factor Intervention Evaluation | |
Follow up will be conducted to ensure walk in is able to keep cold foods cold and ensure timers are being used in accordance with policy
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following cold holding temperatures: Tomatoes (68F, in bin with no refrigerate present), shrimp (53F, True refrigerator). Walk in: rice(43F), shrimp(53F), cole slaw (45F), shrimp (45F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food made on 3 September is being transfered to freezer and being iced.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Batter, fish, hush puppies, chicken 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.
- Physical Facilities in Good Repair
Observation: Walk in cooler is not maintained in good repair, food is not getting to 41F or below
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained in front by fryers.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/03/2014 | Routine | |
Returned and the refrigeration maintenance was on site. Stated the refrigerator was in defrost cycle (unit is set to four defrost cycles throughout the day). Thermostat is set at 30F. Will return 15 September to verify the units ability to maintain food at or below 41F.
No violation noted during this evaluation. | 09/03/2014 | Follow-up | |
| No violation noted during this evaluation. | 05/06/2014 | Risk Factor | |
Violations should be fixed within 90 days
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in walk in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach (above 200 ppm) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/07/2014 | Routine | |
All finding need to be fixed within 90 days
- Equipment and Utensils - Good Repair and Calibration
Observation: Freezer has seal damage was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in and freezer doors and handles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material. Stored in grass next to dumpster
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under the door.
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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09/16/2013 | Routine | |
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