All violations corrected during today's follow up inspection.
No violation noted during this evaluation. | 02/04/2016 | Follow-up | |
Left the following handouts: Cooling, ServSafe class schedule, Employee Health
Discussed use of hand sink at the front counter with employees, also discussed cooling methods.
Follow up will be on or before Feb. 5, 2016.
- Cooling Methods (repeated violation)
Observation: Observed cheese sauce being cooled on the counter in a plastic container at 90 degrees F. Upon questioning employee, I was told that it had been cooling for about 45 minutes.
Correction: Use proper cooling methods to cool sauces, vegetables, and other cooked food. Food should not be allowed to cool at room temperature, as it will not be sufficient to cool foods rapidly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed BBQ meat in 3 door cooler at 55.5 degrees F.
Correction: Foods being cold held must be 41 degrees F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: Many surfaces in the grill area and rear kitchen are covered in a greasy residue, such as handles of cold holding equipment.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the front grill.
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: Paper towels were not provided at the hand wash sink at the grill.
Correction: Provide paper towels at all hand sinks for convienient hand drying.
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01/28/2016 | Routine | |
Provide soap and paper towels at hand sink in front food prep area.
Replace missing ceiling tiles in facility. These are located above where clean dishes are being dried, food is being prepared, and food is being cooled. Replacing these ceiling tiles will help prevent contamination.
Great job maintaining time records for TCS foods in front prep cooler, and maintaining hot foods at the proper hot hold temperature.
Left several cooling handouts and logs and discussed that improper cooling can lead to spore or toxin formations that cannot be destroyed by heating or freezing the food.
- Gloves - Use Limitation
Observation: Observed employee putting gloves on and changing gloves without first washing hands. Employee was also observed handling raw animal product and handling various containers, changing gloves, and handling the same containers.
Correction: Wash hands before putting gloves on and between glove changes. Also be aware of preventing cross contamination of various surfaces while wearing gloves that have been in contact with raw animal product.
- Cooling Methods (repeated violation)
Observation: Observed chicken wings being allowed to cool at room temperature with no temperature monitoring. No proper cooling procedures are in place.
Correction: Discussed the importance of rapidly cooling foods with PIC, discussed methods, left hand outs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles and sides of equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water not available at only hand sink in food prep area.
Correction: Ensure hot water is available at all hand sinks in facility.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The only handsink in the food prep area observed to be blocked and covered with board and being used to store single service items.
Correction: Hand sink should be uncovered and accesible during all business hours to encourage proper and frequent handwashing by employees.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors in facility observed to be not smooth and easily cleanable and in need of repair.
Correction: Repair floors in facility to be smooth, easily cleanable, and non-absorbant.
- Insect Control Devices - Design and Installation
Observation: Observed bug zapper installed over food prep area.
Correction: Remove bug zapper from areas used to prep food or wash dishes.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed old food and grease residue build up throughout facility.
Correction: Clean these surfaces as often as necessary to keep them clean.
- Critical: Maintenance Tools - Cleaning Maintenance Tools - Preventing Contamination* (corrected on site)
Observation: Observed employee emptying mop bucket into three-compartment sink.
Correction: Mop bucket should be emptied, filled, and rinsed out at mop sink only.
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06/23/2015 | Follow-up | |
- Cooling Methods
Observation: Observed chicken wings being allowed to cool at room temperature with no temperature monitoring. No proper cooling procedures are in place.
Correction: Discussed the importance of rapidly cooling foods with PIC, discussed methods, left hand outs.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed several foods sitting at room temperature intended for future customer orders (e.g chicken wings, cooked potatoes, hot dogs).
Correction: Ensure TCS foods are held at proper hot holding temperature (135 degrees F or above) and are not allowed to sit at room temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed several food items in prep unit on front line to be out of temperature (e.g. cole slaw, sliced tomatoes).
Correction: Ensure TCS foods are kept at proper cold holding temperature (41 degrees F or below).
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Ice scoop handle observed to be stored in direct contact with ice. Also observed knives being stored between equipment where it is not possible to properly clean.
Correction: Store utensils in a manner that prevents contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles and sides of equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/17/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The beef brisket was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, cooked chicken wings @ 57°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Food debris
Correction: stove catch pan, various kitchen equipment, and clean pan storage shelving.
- Light Bulbs Protective Shielding
Observation: Light bulb in back food prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the back food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning products are 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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06/05/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Pinto beans 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.
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01/15/2013 | Routine | |
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