- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced Tomato, Sliced Tomato, Sour Cream, Hush Puppies, Spinach Dip, Cheese and Butter in Sandwich Prep 3 were observed cold holding at improper temperatures
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich Prep 3 was observed in a state of disrepair and damaged. Observed an Ambient Air Temperature of 50'F. Unit was not able to keep food TCS foods at or below 41'F.
Correction: Repair the Sandwich Prep 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 Sandwich Prep, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: The Floor was observed not maintained in good repair. Observed several missing and broken tiles around the slop sink and Randell Reach in Cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/08/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food staff are placing personal drinking containers in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed Personal drink stored above the reach in cooler drawers on the cook line, on a shelf above the slicer prep table and on the drain board to the prep sink.
Correction: Provide a designated area where employees may place personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in use knives stored in sanitizer container.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The butter, cooked pasta, cheese, Desert Cream and Dairy Creamer in the Randall Reach in Cooler were observed cold holding at improper temperatures. The Fish wash was observed cold holding at improper temperatures. The Macaroni, Coleslaw, Sour Cream, Diced tomato, Sliced Tomato, Cheese, and salsa in sandwich Prep 1 were observed cold holding at improper temperatures.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach in cooler drawers, Sandwich Pre 3, Sandwich Prep 1 and Beverage Air undercounter reach in coolers.
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
Observation: The Randall Reach in Cooler and Sandwich Prep 1 were observed in a state of disrepair and damaged. Observed an Ambient Air Temperature of 50'F in the Randall Reach in Cooler. Both units were unable to keep food products at or below 41'F.
Correction: Repair the Reach in coolers 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 reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: The slop sink floor tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/01/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Sour Cream and Peddle Sauce in Sandwich Prep 3 were observed cold holding at improper temperatures.
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.
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12/03/2014 | Risk Factor | |
Additional Equipment Temperatures
Randell Reach in Freezer 2: 3'F
Additional Cold Holding Temperatures:
Walk in Cooler, Meat: Hamburger 36'F, Roast Beef 38'F, Canadian Bacon 33'F
Desert Reach in Cooler: Whipped Cream 39'F, Milk 40'F
Ice Bath: Creamer 55'F
Beverage Air Reach in Cooler: Butter 39'F
Bar Reach in Cooler: Creamer 41'F
Breading Station: Butter Wash Mix 55'F
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Observed Wiping cloths stored on the floor and on the counters throughout the facility.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Lemon Butter, Scampi Butter, Tomato Alfredo sauce, Cajun Butter Chicken, Salmon, Steak, Shredded Cheese, Blue Cheese, Roast Beef, Sour Cream,Diced Tomato, Creamer and butter wash mix were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Desert Reach in Cooler, Sandwich Prep 1, Sandwich Prep 2, Beverage Air reach in cooler and the Reach in cooler drawer 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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Soda gun and soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda gun and soda nozzles 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* (corrected on site)
Observation: The food-contact surfaces of the equipment were not sanitized due to the Chlorine Bleach concentration being less than 50ppm in the bar sink.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The tile floor throughout the facility is 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.
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08/04/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled Sliced Tomato 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* (corrected on site) (repeated violation)
Observation: The chicken in the Randell undercounter reach in cooler
Correction: The steak, chicken and fish in the stove reach in cooler drawers
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed a Chlorine concentration of greater than 200ppm in the dishmachine
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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05/02/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
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. Observed employee touch pants with bare hand then touch food surface of a clean plate
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed Raw beef above raw fish in the walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed Shrimp Sauce, Shrimp Butter, Pot Roast Gravy, and Alfredo Sauce cold holding at improper temperatures on the APW-Watt Cold holding unit by the grill.
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.
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01/30/2014 | Risk Factor | |
grill refrigerated drawers: salmon 40 degrees Fahrenheit
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sundried tomato alfredo sauce, popeye gravy and scampi sauce on saute station
Correction: cole slaw and pico de gallo on fry expo
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the freezer beside the fry station is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: Fry expo low-boy refrigerator/prep table was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the fry expo low-boy refrigerator/prep table to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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10/10/2013 | Routine | |
Fry expo table: pico de gallo, 59 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Old Bay mayo and pico de gallo cold holding at improper temperatures on fry expo. Sliced tomatoes and cole slaw at improper temperatures in cooler drawers of the fry expo station.
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. Re-stock the fry expo PHF's in ice baths while open until this unit is repaired.
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06/26/2013 | Risk Factor | |
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