The purpose of today's visit is to conduct a risk factor inspection.
EHS provided manager with cooling and hot holding handouts
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours chilli and corn chowder cooling for over 2 hours in the walk-in cooler observed at 76°F and 105°F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.--- Items above was discarded
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: corn chowder soup, tomato sauce, chili, tomato bisque
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.---All items above was reheated above 165F
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of enclosed ice bin are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/22/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: bag of pasta stored next to dishmachine sanitizer containers.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. ---Removed above the chemicals.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Thawing container of hummus on top the oven.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.--The container above was moved to a cooling unit.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observe food cooling in metal pans cover with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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06/05/2015 | Routine | |
Dish Machines (Kitchen and Bar): Chlorine > 50 ppm. Sanitizer for 3-Vat Sink and Wiping Towel Buckets: Quaternary Ammonia ~ 200 PPM.
Discussed TPHC for waffle fries and dog collars (onion rings) timed 4 hours, cooling methods, cross-contamination prevention, date marking, employee health training, and reviewed menu with PIC. Reviewed previous inspection.
Observed recently delivered food packages in Kolpak Walk-In Freezer on floor (not elevated 6 inches per 3-305.11 (A) (3). Corrected by PIC. Recommend employee review training.
EHS provided Cross Contamination prevention posters, cooling methods and TPHC fact sheets.
No violation noted during this evaluation. | 12/11/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk factor evaluation with focus on risk factors in conjunction with a foodborne illness investigation. Chlorine sanitizer concentration final rinse dishmachine kitchen/bar: 100/100 ppm. Quaternary ammonium sanitizer in 3 vat sink: 350 ppm.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employee washing gloves, after contamination by picking wiping cloth off of floor, and return to food preparation rather than washing hands and donning new gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Roll of raw ground beef stored in contact with packaged cooked ham and packaged cooked turkey in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: Discussed with PIC who instructed employees in proper storage order and had the problem corrected.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: cooked chicken breasts cooling immediately next to prep sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. NOTE: Discussed with PIC who had the food relocated.
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06/06/2014 | Routine | |
the purpose of today's visit was to conduct a risk factor assessment
No violation noted during this evaluation. | 12/18/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. OBSERVATION METAL TRAYS OF FRIED POTATOES AND ONION RINGS IN KITCHEN, CONTROLLED UNDER A 4 HR TCHP PROCEDURE, WERE NOT MARKED WITH THE REMOVAL TIME.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. CORRECTIVE ACTION: MARK ALL FOODS UNDER THE TCHP WITH THE REMOVAL TIME.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a (CHLORINE) BLEACH test kit to monitor sanitizing rinse in dish machine.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVATION: CHLORINE WAS NOT DETECTABLE
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CORRECTIVE ACTION: SANITIZE ALL DISHES IN 3-VAT SINK UNTIL DISH MACHINE IS REPAIRED.
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06/07/2013 | Routine | |
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