recently franchised with Krispy Krunchy Chicken. Adjust Temperature on walkin slightly lower it is barely keeping food within the plus or minus 2 degrees from 41. Hand wash station is the only place staff should wash their hands.
- 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.
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03/10/2016 | Routine | |
noted somewhat excessive buildup on outside grill. Suggest increasing the frequency of cleaning off the grill grates.
SERVE-SAFE COURSES ARE AVAILABLE IN MULTIPLE PLACES. CALL CANDY COFER AT 863-1652 FOR PETERSBURG HEALTH DEPARTMENT OFFERINGS. aLSO AVAILABLE IN OTHER HEALTH DISTRICTS AND ONLINE. SERVE SAFE CERTIFICATES HELP ENSURE PROPER FOOD HANDLING. IT IS STRONGLY RECOMMENDED THAT AT LEAST ONE IF NOT ALL EMPLOYEES GET SERVE SAFE CERTIFIED
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Storage of pre-cooked meats over RTE vegetables can cause unwanted contamination.
Correction: Store RTE food where they cannot be contaminated by juices spillage or miscelaneous sources of contamintaion..
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pre-cooked meat was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above and can be hot held at 135.
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09/10/2015 | Routine | |
Good job focusing on cooling of briskets, ribs etc.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
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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03/02/2015 | Risk Factor | |
voluntarily denatured and disposed of implicated items
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling* (repeated violation)
Observation: Bar-b-qued Chicken and porknoted not being adequately cooled to prevent the growth of harmful bacteria. 2 containers covered and pulled yesterday and placed in walkin did not reach 41 degrees within 6 hrs. A risk control plan is being devised to ensure proper cooling of implicated items.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
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10/01/2014 | Follow-up | |
Person in charge should be knowledgable of cooking temperatures, cooling procedures and specifics. Serve Safe courses are now available on line as well as through Petersburg HD . Call 863-1652 ask for Candy Cofer to register for locally offered classes. Break down Bar-b-qued items into smaller quantities , temporarily uncovered containers, iced containers or whatever works to meet the criteria of overall cooling to 41 degrees in 6 hours. Improper cooling is one of the most cited violations and risk factors for food borne illness. A log chart for recording temperatures of walkin items and cooling processes should be initiated. Health Dept. will conduct a follow-up inspection to assure cooling process is being followed.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling* (corrected on site)
Observation: Chicken and ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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)
Observation: numerous foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lower temp in unit. Break down items into smaller units for cooling and monitor cold holding temps. Address process if items not cold holding at proper temps.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment that was digital or currently calibrated.
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09/16/2014 | Routine | |
No Violations or need for a plan or pre-opening review inspected recently
No violation noted during this evaluation. | 03/11/2014 | Routine | |
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