The operator provided metal probe thermometer and an Employee Health policy at this time.
Note: Discussed deep cleaning procedures to address the discolored flooring at various locations, in the rear storage area.
- Sanitizing Solutions, Testing Devices (repeated violation)
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 and quaternary ammonium test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: under carriage on the table top dough mixer and table mounted can opener blade and holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( facility front bathroom
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/05/2016 | Routine | |
The operator provided chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: table top mixer and the water compartments of the steamtable.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Holes in the walls were observed around the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/06/2015 | Routine | |
A new refrigerator/freezer has been added to the kitchen until the new commercial refrigerator arrives. Foods were holding at the proper temperature.
Explained to PIC that TCS foods should not be held in the door of the refrigerators.
No violation noted during this evaluation. | 08/17/2015 | Follow-up | |
Kitchen employee explained that new refrigerators are in the process of being purchased. This need to happen immediately, to effectively keep foods cold.
Reviewed hand washing procedures with staff.
Suggested not placing hot items in the refrigerator, such as jello, which will elevated the temperature of the cooler.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Hand washing process lasted for about 5 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sausage. Sausage was completely thawed, reading at 64 F.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in refrigerator number two cold holding at improper temperatures. Refrigerator is overstocked.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator number two was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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 and quaternary ammonium test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/06/2015 | Routine | |
Deliveries should be put away immediately to avoid an elevation in temperatures.
Drinks in the kitchen should have a lid with a straw. Store drinks a designated area, away from foods.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 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.
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04/28/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Reviewed cooking temperatures with kitchen staff.
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: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Good Repair and Calibration of Thermometers (corrected on site) (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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01/23/2015 | Routine | |
Facility is going through a remodel and a new refrigerator and stove are on order. There were no problems with food temperatures at this time.
Grits noted on the interior of the dish machine. Pre-clean items that are run through the dish machine to remove food debris.
Once items are removed from the freezer, date with a seven day shelf life.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerators in the kitchen were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigerators necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Build up noted on the ice deflector shield.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect single service items from contamination. Recommended placing a separate table in the back storage area for drinks. Place personal items at this table or hang racks on the wall.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans that are going to be sent back should be stored in a designated area.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Discussed the proper set up with sanitizer. Recommended making a large batch in the three compartment sink and dipping buckets into sanitizer that is at 150-400 ppm. Shoot for right around 200 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/18/2014 | Routine | |
Facility is under new ownership. Application and permit fees must be submitted immediately.
Provided kitchen manager with FDA form 1-B and training poster on cooling
Dish machine does not have a sanitizing cycle. A commercial dish machine along with several other renovations are scheduled to occur this month. Three compartment sink must be utilized for sanitizing purposes.
Plans must be submitted to the health department for any renovations being done to the kitchen.
New test strips should be purchased. Ensure once quaternary ammonium sanitizer dispenser is installed, a separate set of test strips is need to test the quaternary ammonium solution.
Half and half should be kept refrigerated unless it specifically states on the packaging that no refrigeration is needed.
Do not line counter with towels to dry utensils.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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06/16/2014 | Routine | |
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