- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken Salad and Ham slices cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Coke Reach In was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment as necessary to maintain food items at 41° or less. 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.
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03/03/2016 | Routine | |
| No violation noted during this evaluation. | 11/04/2015 | Routine | |
| No violation noted during this evaluation. | 07/09/2015 | Routine | |
| No violation noted during this evaluation. | 04/01/2015 | Routine | |
Observed cooling logs
No violation noted during this evaluation. | 12/17/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Baked chicken, macaroni and cheese and creamed potatoes prepared yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine in need of cleaning.
Correction: Clean the ice machine as often as necessary to preclude the accumulation of soil, rust or mold.
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12/09/2014 | Routine | |
Additional food temperatures:
beef = 33 degrees Fahrenheit.
raw chicken = 34 degrees Fahrenheit
roast beef = 39 degrees Fahrenheit
steak = 40 degrees Fahrenheit
ham = 38 degrees Fahrenheit.
No violation noted during this evaluation. | 09/25/2014 | Routine | |
Small Kenmore unit only used for storage of non-TCS foods.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tile throughout back area of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/13/2014 | Follow-up | |
Small Kenmore unit cold holding @ 50 degrees Fahrenheit. All potentially hazardous foods removed from unit. PIC to repair or replace unit prior to being utilized to cold hold potentially hazardous foods.
Documentation where time being used as a public health control is improved but still incomplete.
Broken floor tiles remain a problem in back kitchen area.
Floors and walls have been cleaned but in need of painting.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: 1. Front line Hobart unit cold holding at 42.8 degrees Fahrenheit.
2. Front line Kenmore cold holding at 44.8 degrees Fahrenheit.
Correction: Adjust/repair/replace cold holding units as necessary to maintain food items at 41 degrees Fahrenheit or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tile throughout back area of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2014 | Follow-up | |
Additional food temperatures:
milk = 37 degrees Fahrenheit
ham = 34 degrees Fahrenheit
pimento cheese = 34 degrees Fahrenheit
potato salad (salad bar) = 41 degrees Fahrenheit
shredded cheese (salad bar) = 41 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Milk cold holding at 42 degrees Fahrenheit in front line Kenmore unit.
2. Roast beef and sliced tomatoes cold holding at 44 degrees Fahrenheit in front line Hobart unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: 1. Broken utensil storage bins.
2. Sugar bin in dry storage area with broken lid.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: 1. Front line Hobart unit cold holding at 42.8 degrees Fahrenheit.
2. Front line Kenmore cold holding at 44.8 degrees Fahrenheit.
Correction: Adjust/repair/replace cold holding units as necessary to maintain food items at 41 degrees Fahrenheit or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
1. Clean utensils stored in soiled container.
2. Toaster found soiled and rusty.
Correction: Clean and sanitize these surfaces for food contact.
- 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:
1. Rusty/soiled drying racks above pot sink
2. Extremely soiled window in pie room
3. Ceilings and walls soiled throughout. Peeling paint hanging from ceiling. Soil hanging from ceiling in food prep and food serving areas.
4. Heavy soil buildup over exhaust system in front kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tile throughout back area of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/24/2014 | Routine | |
Floor tile in near of repair/replacement.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1. Hole in wall near dishmachine.
2. Broken floor tile throughout back area of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/15/2013 | Follow-up | |
Additional food temperatures:
milk = 34 degrees Fahrenheit
raw beef = 35 degrees Fahrenheit
raw chicken = 37 degrees Fahrenheit
roast beef = 37 degrees Fahrenheit
cooked chicken = 40 degrees Fahrenheit
yams = 37 degrees Fahrenheit
Time used as a public health control for tomatoes and tossed salads on serving line
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast beef (92 degrees Fahrenheit) on serving line hot holding at improper temperatures.
Correction: Reheat on stovetop to 165 degrees Fahrenheit and then hot hold at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (45 degrees Fahrenheit) and chicken salad (47 degrees Fahrenheit) cold holding at improper temperatures.
Correction: Potentially hazardous foods shall be cold held at 41 degrees Fahrenheit or less. Affected foods discarded.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Plastic lid on sugar container cracked and chipped.
Correction: Replace the lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Small black Kenmore unit on serving line cold holding at 46 degrees Fahrenheit.
Correction: Lower temperature on unit so that foods are cold held at 41 degrees or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Physical Facilities in Good Repair
Observation: 1. Hole in wall near dishmachine.
2. Broken floor tile throughout back area of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, ceilings and overhead plumbing have heavy soil buildup and need cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/08/2013 | Routine | |
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