Good hand washing observed
- Hair Restraints - Effectiveness
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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03/09/2016 | Routine | |
| No violation noted during this evaluation. | 11/13/2015 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( boxes of produce are stored under the shelves in the walk-in cooler and TCS food items are stored under the shelves in the walk-in freezer unit);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The container of chili, in the hot soup well measured 129 degrees F
Correction: the chili was hot holding at improper temperatures. The operator rapidly reheated the food product to 165F prior to holt holding.
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07/06/2015 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and a posted Employee Health policy. Food product labeling for those food items packaged by the facility was again discussed with the operator.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( boxes of fruit and breads were observed stored directly on the floor in the walk-in cooler and walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Packaged seafood salad in the front open display case, packaged sweet potato pie slices in the upper refrigerated portion of the front display case and half & half creamers at the beverage station were cold holding at improper temperatures ( half & half creamers-46F, packaged seafood salad- 48F, packaged sweet potato slices-44F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Food Labels (repeated violation)
Observation: Potato salads, macaroni salads, seafood salads, chicken salad platters and cookies packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice formation was observed on the back condenser unit of the retail area McCray reach-in freezer unit.
Correction: Repair the retail McCray reach-in freezer unit 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 retail McCray reach-in freezer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment warewashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/28/2015 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the (boxes of breads were stored directly on the floor in the walk-in freezer unit).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Food Labels (repeated violation)
Observation: Salads ( garden, macaroni, potato...), in the front counter open display cooler, packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Physical Facilities in Good Repair
Observation: Heavily water damaged/stained ceiling tiles were observed in the female restroom and a large ceiling tile in the retail area.
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: Food debris and food residue was observed on the walls and the electrical conduits, in the rear prep area.
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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09/17/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (direct floor storage of food products were observed in the walk-in cooler and walk-in freezer units);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg salad and cut tomatoes in the front service food processing Victory maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Food Labels
Observation: Deluxe slaw, macaroni salad, Greek pasta salad, redskin potato salad and prepared salads (Cobb, Chef...) packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
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04/22/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat test strips, and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (direct floor storage of boxed bread products in the walk-in freezer and a box of pineapples in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Ponded water was observed in the bottom compartment of the front service Victory maketable refrigerated unit.
Correction: Repair the front service Victory refrigerated maketable unit 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 front service Victory refrigerated maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/02/2013 | Routine | |
The facility provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (direct floor storage of boxed food products were observed in the rear walk-in freezer unit).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced cold cuts, Brunswick stew and chili were observed in the walk-in refrigeration unit not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/17/2013 | Routine | |
FDA Form 1B Employee Health policy was discussed and issued to the person-in-charge. Probe thermometer was available during today's inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Quaternary ammonium sanitizer a the front counter service are tested at 100 ppm quat.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer unit.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed barbecue, Brunswick stew and cold cuts in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/27/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
The follow-up inspection will occur on March 14, 2011.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the Walk-in Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All salads in the open display cooler found at 49-51 F.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) macaroni salad, potato salad, pasta salad in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Open sandwich display cooler found at 46- 51 F .
Correction: Adjust cold holding unit to 41 F or below and keep all food at 41 F and below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Water leakage in the right make up cooler
Correction: Repair the right prep unit 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 right make upcooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/28/2011 | Routine | |
All non-critical violations must be corrected within 30(thirty) days.
Manager have been advised to schedule deep cleaning of the facility at least ones a week. Cleaning shall be done during periods when the least amount of food is exposed such as after closing.
The employee need to remember to wash their hands before they put gloves on.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Different kinds of food stored on the floor in the walk-in freezer and near the restrooms
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Hand-drying "no touch sensor" provision was observed in a state of disrepair and damaged.
Correction: Repair the 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 hand-drying provision, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Every single equipment in the kitchen area, restrooms, display coolers and windows 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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11/01/2010 | Routine | |
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