- Cooling Methods (corrected on site) (repeated violation)
Observation: Observed food from breakfast cooling in the refrigerators that was covered.
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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed pork and veggies in the hot box below 135 degrees.
Correction: Reheat food to 165 degrees for hot holding. Monitor temperatures in the hot box and make sure they stay above 135.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed turkey at 49 degrees.
Correction: Do not let food sit out during prep, before putting it in the refrigerator.
- Non-Food Contact Surfaces
Observation: Observed the shield of the mixer, the floor of the walk-in freezer, and the plastic dish racks in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed the prep sink by the ovens and the veggie prep sink had leaks in the faucets.
Correction: Have leaks repaired.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the dry storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/27/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee come into kitchen and just start wiping down tables, then moving a round dishes without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the tilt skillet and the mixer soiled.
Correction: Make sure all equipment ins cleaned thoroughly after each use.
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09/01/2015 | Risk Factor | |
Dish racks and racks in the walk-in refrigerator are in need of cleaning.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee chewing gum while prepping food, and another employee drinking from a cup without a lid & straw.
Correction: Make sure employees are not chewing gum and that their drinks have lids and straws while in the kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored over RTE food in walk-in.
Correction: Make sure any raw products are stored under RTE foods.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Tilt skillet was observed soiled.
Correction: Make sure equipment is cleaned thoroughly after each use.
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04/08/2015 | Risk Factor | |
Permit Issued
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed egg product in the cooler that was "Use by 12/20/14
Correction: Ensure food is safe and unadulterated. Egg product was delivered today, PIC removed it from cooler and is sending it back.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Burgers in hot box were less than 135 degrees.
Correction: Reheated burgers so that they are over 135 degrees and held at that temperature.
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12/30/2014 | Routine | |
No risk factor violations noted at the time of inspection.
No violation noted during this evaluation. | 08/18/2014 | Risk Factor | |
Good glove use and handwashing. QT 400 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee working at the service line chewing gum.
Correction: Employees may not eat or drink while working with food.
- Critical: Cooling* (corrected on site)
Observation: Observed eggs made this morning still at 82F (after 2 hours cooling).
Correction: Discarded. Cool from 135F to 70F in two hours then to 41F in 4 hours.
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04/15/2014 | Risk Factor | |
Good handwashing. Ok for permit.
- Cooling Methods
Observation: Improper cooling method for sausage gravy (deep pan in refrigerator).
Correction: Recommend shallow pan and/or ice bath to cool quickly.
- Lighting, Intensity
Observation: A couple overhead lights out by walk-in freezer.
Correction: Provide adequate lighting.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floor in walk-in freezer, some ceiling tiles are dusty (around vents).
Correction: Clean physical facilities regularly.
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11/13/2013 | Routine | |
Excellent facility sanitation. QT 500 ppm. Dish 180 degrees or more.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cheese in reach-in at line at 48 degrees.
Correction: Adjust unit to maintain food at 41 degrees or less even during peak times.
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08/07/2013 | Risk Factor | |
Good handwashing and gloves. Good time tracking. QT 400 ppm.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
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03/27/2013 | Risk Factor | |
Good handwashing observed. QT 400 ppm. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed door gaskets in poor repair in hot box.
Correction: Repair or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed some refrigerator and freezer door gaskets in need of cleaning.
Correction: Clean equipment regularly.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Grease bin is in a wood pallet on bare ground.
Correction: Grease bin should be on a nonabsorbent, cleanable surface.
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12/19/2012 | Routine | |
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