Managers certification obtained in Texas. Copy of certificate should be maintained in store for health inspector verification.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: @sliced tomatoes@ 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.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the @refrigeration unit(s)@.
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.
- 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: @icemachine-lid-mildewed@.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/20/2016 | Routine | |
Notes:
*Managers need to have copies of their ServSafe certification on site to allow inspectors to verify.
*Facilities need to have the employee health policy onsite at each location
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoop with handle down in the sauteed onions.
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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet (sprayer at 3 compartment sink) and the flood rim level of the sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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04/23/2015 | Routine | |
Spoke with PIC about proper cooling and reheating methods. Observed a vat of sausage that had been placed in the WIC and was in the process of cooling. PIC discarded the gravy and advised that it is not their policy to cool and reheat the gravy, and that it should have been discarded.
No violation noted during this evaluation. | 08/01/2014 | Routine | |
| No violation noted during this evaluation. | 10/25/2013 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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10/25/2013 | Complaint | |
EHS Entered facility at 12:30 PM. EHS Spoke with person in charge (shift manager) and informed him that proper hand washing is crucial to serving safe food, and that disposable hand towels should be provided at hand sinks immediately. Remained in facility > 40 minutes, observed employees washing hands and using single service napkins at the food bagging area to dry hands. EHS Called Eric Cullen, facility owner during this time (at 12:53 PM) and informed him via voice mail of the situation. Mr Cullen returned the call at 1:33 PM and stated to EHS that he would correct the issue at once. Cecil W Sink EHS, Sr
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface: floor of the walk in freezer, has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues and ice which can cause slippery footing, and interfere with safe food handling and storage in the unit..
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatories in the food prep area, and warewashing area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/23/2013 | Complaint | |
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