Walk-in refrigerator and refrigerator #1 are holding food at 41 F or below.
No violation noted during this evaluation. | 12/08/2015 | Follow-up | |
Make sure gauges on hot water dishwasher are reading correctly.
- Critical: Cooling* (corrected on site)
Observation: Queso chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken cooked > 2 hours ago is in a deep covered container and is still 78 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. Chicken discarded during inspection.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled soup not being adequately cooled to prevent the growth of harmful bacteria. Soup made yesterday is still 49 F in walk-in refrigerator.
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. Soup discarded during inspection.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Deli meat cut this morning is in plastic covered containers that are stacked on top of each other not allowing for proper air flow and cooling. Turkey is 49 F.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: food in large walk-in refrigerator and in refrigerator #1 is not holding at 41 F or below. Food is walk-in is around 42-44 F : black bean and corn 43 F, chili 44 F, crab cakes 44 F. #1 - mac and cheese 44 F, mashed potatoes 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Monitor temperature of food in this refrigerator and move TCS food to another unit if proper temperature cannot be maintained.
|
12/03/2015 | Routine | |
Sliced meats that are still cooling are still being stacked in containers and placed in bottom of prep units. Cooling should be done in the walk-in refrigerator. Spread foods out so that they can cool quicker.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in #7.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw shell eggs moved to proper location during inspection.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Recently sliced meats are being stacked in large plastic containers. The lids are being placed on the containers and the containers on stacked on top of one another in the walk-in. Some other recently sliced meats and tomatoes are in deep containers and are being placed in the bottom of prep units before they are cooled down to 41 F.
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. Utilize the walk-in refrigerator for all cooling. The speed racks are ideal to use for cooling foods.
|
07/15/2015 | Follow-up | |
Suggest lowering temperature in #9 and in small walk-in refrigerator. These units are barely maintaining food at 41 F.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with bare hands. Employee handling cooked pizza with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Went over no bare hand contact with RTE food. Gloves are available and were subsequently used.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw steak in low boy.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Recently sliced meats are being stacked in large plastic containers. The lids are being placed on the containers and the containers on stacked on top of one another in the walk-in. Some other recently sliced meats and tomatoes are in deep containers and are being placed in the bottom of prep units before they are cooled down to 41 F.
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. Utilize the walk-in refrigerator for all cooling. The speed racks are ideal to use for cooling foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures. The following units are not holding food at 41 F or below: #12 top of unit - portioned turkey 46-49 F, sliced tomatoes 47 F Mayo underneath that has been in there several days is 47 F. #7 top of unit - chicken 44 F, raw chicken 47 F. Pasta in drawers is 42-43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature on top of #7 was discarded. Food on top of #12 will be discarded after 4 hours and only non-TCS food will be stored underneath.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit are not properly dated for disposition after opening. A lot of the portioned meats and other foods have day dots on them with the day of the week but no actual date.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Time as a Public Health Control*
Observation: Mushrooms, onions, peppers and sauerkraut 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. Cooked pizza served by the slice is also not time marked.
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. Suggest using dry erase marker to mark time on pans of food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following units: #20,#11,#9,#4 and #24..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
07/08/2015 | Routine | |
| No violation noted during this evaluation. | 02/20/2015 | Follow-up | |
All food should be cooled in the walk-ins before it is placed in the other units.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored on top of prep unit over RTE food.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in refrigerator and freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: Unit #12 and #4 are not holding food at 41 F or below. #12 - top: chicken salad 43 F, portioned turkey 51 F, corn 43 F. Bottom: basil aoli 43 F.
#4 - top: ham 42 F, pizza sauce 42 F, hamburger 43 F. Bottom: chicken tenders 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust temperatures on these units. Use time control or move food to other units.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. Wash temperature only reaching 130 F , rinse temp only 130 F.
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. PIC called about dishwasher and was told it could not be run for extended periods of time and hold temperatures. It must be turned off for a period of time and then restarted. Utilitze 3-compartment sink to sanitize dishes until thermolabel indicates hot water dishwasher is reaching proper temperature. Thermolabel turned black during inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Hand sink faucet near mop sink is leaking
Correction: Repair and maintain all plumbing components and fixtures..
|
02/11/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee handling strawberries and cooked bacon with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Talked to employee about not using bare hands to handle RTE food. Gloves are available for use.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoops stored in unclean location between uses.
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. Ice scoops taken to dishwashing area during inspection.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish. Frozen fish out at room temperature thawing.
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 Fish moved to walk-in refrigerator during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: portioned turkey stacked too high on top of unit #12 is 44 F. Milk in bar cooler is 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Turkey moved to refrigeration unit below. Milk from bar cooler discarded during inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in freezer has accumulations of grime and debris. Food debris under shelves on floor of walk-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
04/24/2014 | Routine | |
Refrigerators #3, #5, #7 and beer cooler are holding food at 41 For below. Ice paddles purchased to help with cooling.
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger over RTE food in unit #9 and raw steak over RTE food in unit #7.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw meats moved to bottom shelf during inspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Numerous wiping cloths on cutting boards and counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chicken breasts just recently cooked were stacked on top of each other and placed covered in 2 -door refrigerator - 73 F. Chili just recently made was placed in deep covered container in beer walk-in - 78 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Chicken breasts placed in walk-in refrigerator uncovered to finish cooling. Container of chili uncovered in beer walk-in to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures. The following units are not holding food at 41 F or below : bottom drawer of #7 - spaghetti 46 F, pasta 44 F, sausage 48 F. Unit #5 - thermometer reads 48 F and cheese is 54 F. Unit #3 - top of unit blue cheese dressing
63 F, ranch 50 F, ranch in prep refrig 47 F. Beer walk-in is holding food at 41-42 F - egg rolls 42 F, pork 42 F, crab dip 41 F. Turkey on top of unit #12 is 47-52 F (other food on top is in temperature).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food in bottom drawer of #7 and turkey on top of #12 discarded. Time will be used for prepared salad dressings on top of unit #3 and prepared dressings stored underneath were moved to another refrigerator.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses in inside bar dishwasher. No measurable chlorine sanitizer on glasses.
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. Sanitizer needed to be primed to get chlorine sanitizer through the line. Dishwasher was run several times after being primed and chlorine sanitizer was at proper concentration.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical on counter with clean dishes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved to proper location during inspection.
|
06/27/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground beef stored over RTE food in refrig #9.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw meat moved to bottom shelf during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures. Unit #18 is not holding food at 41 F or below - prepared blue cheese dressing is 46 F. Bar cooler #29 is not holding food at 41 F or below - milk 44 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated to other units. Unit #18 is going to be replaced. Bar cooler thermostat had been knocked and was readjusted to correct temperature during inspection.
|
01/31/2013 | Risk Factor | |
Continue to work on cooling. After slicing meats and cooling pastas do not place lids on the containers until these food items have reached 41 F or below.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pasta noted not being adequately cooled to prevent the growth of harmful bacteria. Pasta cooked the day before is still 45 F in the walk-in refrigerator. Pasta is in deep plastic containers with lid on. Fettucine 45 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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. Pasta discarded during inspection. Suggest leaving lids off to complete the cooling process.
|
09/20/2011 | Follow-up | |
Restaurant representatives - add corrected or new information about Mac And Bob's Restaurant, 316 East Main Street, Salem, VA 24153 »