The operator provided metal probe thermometers, chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products in the cookline tabletop refrigerated unit ( across from the line salad units) were cold holding at improper temperatures.The operator rapidly cooled the TCS food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/18/2016 | Routine | |
The operator provided provided metal probe thermometers, quat and chlorine test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico, bruschetta on the cookline maketable unit and diced eggs on the open salad unit and wrapped prime rib in the walk-in cooler, were cold holding at improper temperatures (prime rib-49F, pico/bruschetta-47F and diced eggs-45F). The operator discarded and/or rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Missing floor tiles were noted inthe frotn of the walk-in freezer unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/23/2015 | Routine | |
Shredded cheese is now being kept in the cooler.
Operator provided updated parasite destruction letter for salmon.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Buttermilk and few items in the drawers, under the grill cold holding at improper temperatures. Recommended implementing a time control policy for buttermilk that sits out at the fryers. Operator to call to have drawers adjusted. Call inspector after adjustment has been made.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/28/2015 | Follow-up | |
A follow-up inspection will occur on/about July 28, 2015.
Saute station as well as wells for saute butter may need to be adjusted and/or repaired.
Small amount of build up noted on the soda nozzles at the waitstaff area.
Re caulk the hand sink at the warewashing area.
Contact PFG about an updated parasite destruction letter regarding salmon.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw country fried steak and ready-to-eat foods without washing his hands in between. Also observed employee touching clothes and hat without changing his gloves prior to food preparation.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several items including shredded cheese on the counter for soup, creamers, and saute butters at the saute station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the drawers at the sauté station is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine is not dispensing chlorine residual. Operator called EcoLab to service machine.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink by the warewashing area is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/17/2015 | Routine | |
New equipment has been added to the kitchen which includes two new make tables and a new microwave.
Drawers under the saute station were slightly elevated. Unsure if this is due to recently being stocked. Manager explained that a repair technician is to arrive today and cooler will be checked and repaired if need be.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use. After touching clothes or handling any non-food contact surfaces, gloves must be changed.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creamers cold holding at improper temperatures. Creamers were being held on ice. Ice was placed over top the creamers during todays inspection. Manager explained that creamers that had previously been ordered did not to be refrigerated. Manager planned to change product back to creamers that did not need to be refrigerated.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Hand sink at the bar was in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/09/2015 | Routine | |
Garlic & oil mixture must be kept in the refrigerator.
Dramatic improvement in cold holding and sanitation procedures.
Shelf in the dessert cooler in need of being replaced.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling cooked pies with her 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Make sure rice is spread out thinner to achieve cooling more quickly.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic & oil cold holding at improper temperatures. Do not store at room temperature. Garlic & oil was voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Build up of congealed syrup noted in the soda gun holders at the bar.
Correction: Clean the surface of soda gun holders at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around the drain at the bar noted in need of 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facility at the bar in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several spray bottles were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/04/2014 | Routine | |
Stir product once it has been reheated.
Garlic & oil mixture must be kept in the refrigerator.
Rusted shelving is being sent back to the manufacturer to be refinished.
Masterbilt was replaced by a Randall reach-in freezer
Excellent recovery!
No violation noted during this evaluation. | 07/18/2014 | Follow-up | |
Addtional food temperatures: Buttermilk - 36. Steak - 180, Salmon - 145.9, Grilled chicken - 169, Baked potato - 200, Tilapia - 174, Tenders - 220+, Mac & cheese - 40, Soups - 172+, Milk - 39.
Will return on/about July 18, 2014 for follow up inspection.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The broccoli and rice casserole was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Let foods stand in the microwave after heating to let temperature distribute evenly through food. Stir foods afterwards.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Allow broccoli and rice casserole to cool enough to handle and then portion into smaller cups, for more rapid cooling.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Alfredo butter in the masterbilt cooler and a few items in the top of the center make table cold holding at improper temperatures. Foods were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Eggs that may be served any style on the brunch menu are not asterisked indicating that they may be served raw and/or under cooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in most reach-in coolers throughout the facility were observed with rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometers were needed in most coolers throughout the kitchen.
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.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-soak area at the warewashing machine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Masterbilt reach-in observed with an ambient air temperature of 60 F. Center make table and drawers under the grill were observed with elevated temperatures. Refrigeration repair technician was called during todays inspection. Bar reach-in cooler door will not close. Repair or replace door.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/08/2014 | Routine | |
Additional food temperatures: Pot pie - 39, Chicken - 39, Chicken/vegetables - 57-73 (1 hour).
BIG improvement in all areas of the kitchen! Keep up the good work!
Some cleaning is needed in the bar area. Repair gaskets at the bar reach-in. Do not store any PHF"s in this unit until it has been repaired.
Ensure two areas noted in the kitchen, are shielded immediately.
Facility uses a veggie wash and magnesol to filter grease.
No violation noted during this evaluation. | 03/20/2014 | Routine | |
Additional food temperatures: Pot roast (prepped 40 min prior) - 49, Roast beef (prepped 1 hour prior) - 53, Chicken - 37, 41, Beef - 33, Pot pie - 40, Pot pie filling - 40, Chicken - 41, Steak (cook temp) - 180+, Tilapia (cook temp) - 164.
Big improvement in cold holding temperatures.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in the center make table has begun to rust. Repair or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometers were missing in several refrigerators. Make sure to locate the thermometer in the warmest part of the unit.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several plates that had already been washed were observed with adhering food debris. Dishes may need to be soaked and/or rinsed prior to washing. Inspect plates once they are pulled from the dish machine to ensure all food debris has been removed, prior to storage.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the waitstaff 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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12/18/2013 | Routine | |
A new drawer unit has been placed under the grill. The thermometer on the unit was reading at 39 F. Foods inside were between 36-39 F.
Sliced tomatoes on the prep table observed at 38 F.
No violation noted during this evaluation. | 09/20/2013 | Follow-up | |
Spoke with district manager (Nathan) regarding the ongoing issue with cold holding temperatures. He explained that a new refrigerator has been ordered and should arrive this weekend. A follow-up to check on the cooler will be conducted on/about 09/17/2013.
No violation noted during this evaluation. | 09/12/2013 | Other | |
Will return next Thursday 09/12/2013 to speak with management regarding corrective action plan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw meats in drawers under grill and one pan of sliced tomatoes observed cold holding at improper temperatures. Hamburgers, steaks, and pan of sliced tomatoes were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/05/2013 | Follow-up | |
Additional food temperatures: Sliced tomato - 40, Chicken (prepped 1.5 hours) 63, Roast beef - 38, Shrimp - 39-40, Mashed potatoes - 141-147, Broccoli/cheese casserole - 142, Rice - 136-140, Turkey burger - 167, Sliced tomato (prepped 2 hours) - 56, Cheese - 140, Chili - 145, Buttermilk - 39, Potato soup - 180, Watermelon - 39.
Operator called to have unit serviced. Corrective action should be taken immediately to ensure compliance.
Unsure if pot pie was not cooled properly. Monitor temperature during cooling.
Will return on/about September 06, 2013 for follow-up inspection.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Waitress observed handling a piece of pie with her bare hands. Manager addressed issue with waitress.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Chicken tenders were placed in the same container as partially cooked chicken tenders.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled pico de gallo not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods were observed cold holding at improper temperatures. A few items were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: Several coolers were missing thermometers.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Right make table observed with an ambient air temperature of 50 F.
Correction: Repair the make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/27/2013 | Routine | |
All other violations were corrected
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Dish machine observed not dispensing the proper amount of chlorine residual. Returned a few hours later to check dish machine. Bucket was empty. Bucket was replaced and machine is now dispensing the proper amount of chlorine residual.
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.
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05/17/2013 | Follow-up | |
Additional food temperatures: 1/2 chicken (cook temp) - 195, Chicken strips - (cook temp ) 204, Mashed potato - 143, Rice - 158, Broccoli & rice - 145, Fish - 41, Chicken - 45, Salmon - 40, Baked potato - 161, Pasta - 42-44, Cooked steak - 63, Pot roast - 55, Shrimp - 45, Beef shortie - 41.
Will return on/about May 17, 2013 to check items listed above.
- Critical: Hands - When to Wash*
Observation: Between handling dirty and clean dishes hands should be washed.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The tilapia was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods on the line and foods in the saute low boy cold holding at improper temperatures. Foods were either discarded or moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of saute low boy reading around 55 F. Repair technician arrived during inspection to repair unit.
Correction: Repair the saute low boy to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the saute low boy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda gun holders observed with build-up.
Correction: Clean the surface of soda gun holders at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine is not dispensing the proper amount of chlorine residual. Eco lab arrived during todays inspection. Dishes should not be sanitized in the dish machine until it has been serviced.
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.
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05/08/2013 | Routine | |
Additional food temperatures: Salmon - 147, Pico - 40, Salsa - 40, Chicken tender - 214, Sliced tomato - 43 (sliced 3 hours prior), Rice - 152, 157, Marinara - 153, Mashed potatoes - 158, Baked potato - 159, Gravy - 158, Tilapia - 157, Broccoli casserole - 159, Meats under grill - 39-40, Meats in the walk-in cooler - 36-39.
Facility has adequate metal stem thermometer, chlorine/quaternary ammonium test kits, and employee health policy in place. Parasite destruction letter on file salmon that can be cooked to order.
Non-critcal violation must be corrected within 30 days.
- Critical: Hands - When to Wash*
Observation: When changing gloves between tasks hands should be washed.
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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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01/04/2013 | Routine | |
Additional food temperatures: Boiled eggs - 42, Tomato & garlic scampi sauce - 40, Broccoli casserole - 170, Mashed potatoes - 160, Baked potato - 184, Chili - 160, Cheese - 170, Chicken tender (cooked) - 204, 200, 208.
Facility has adequate metal stem thermometers, quaternary/chlorine test kits, and employee health policy in place.
Letter from the food supplier is now being kept on file stating that salmon that may be served undercooked are pellet fed.
- Critical: Hands - When to Wash*
Observation: Employee observed not washing his hands between changing gloves after different tasks
Correction: Dish washer observed handling dirty & clean dishes without washing his hands in between.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream cold holding at improper temperatures. Operator voluntarily discarded sour cream.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Front hand sink observed leaking
Correction: Repair and maintain all plumbing components and fixtures.
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02/16/2012 | Routine | |
Timers were installed on the refridgeration units so that when the unit reaches 30 F the unit will cut off for several minutes. Once the unit reaches 32 F the unit cuts back on..
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the soda gun holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/18/2011 | Follow-up | |
Additional food temperatures: Salmon - 156, Raw steak - 53, 56, 47, Sliced strawberry - 37, Pico de gallo - 44, Corn mixture - 41, Sliced tomato - 41, 43, 49, Meatballs - 41, Raw shrimp - 42, 43, Raw hamburger patties - 44, Raw tilapia - 47, and Raw salmon filet - 44.
Quaternary ammonium sanitizer at proper concentration. Chlorine sanitizer in the bar area and the dish machine were at proper concentration.
Facility has adequate metal stem thermometers.
A follow-up inspection will occur on or about January 18, 2011 to check the reoccurring problem with food temperatures on the cook line.
Non-critical violations must be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee holding cooked chicken tender with his bare hand as it was chopped.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed water dripping from grill onto food in the drawers underneath the grill. Operator moved food items and cleaned pooled water.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Roast beef, raw steaks, sliced tomato, and tilapia filets cold holding at improper temperatures. Operator moved discarded several food items and moved the rest of the food items to a different refrigeration unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring devices located in the several of the refrigeration units.
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: the soda gun holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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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01/06/2011 | Routine | |
Restaurant representatives - add corrected or new information about O'charley's #384, 12301 Bermuda Crossroad Lane, Chester, VA 23831 »