No violations noted. Rice and beans that were packaged today, using ROP, were processed according to their HACCP plan.
No violation noted during this evaluation. | 12/14/2015 | Routine | |
Notes:
Leftover fried chicken must be placed on the flat metal sheet in one layer instead of plastic bucket. Ensure proper cooling time and temperatures.
- Critical: Cooling* (repeated violation)
Observation: Grilled chicken leftovers 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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07/28/2015 | Follow-up | |
All violations must be corrected prior re-inspection on July 28, 2015
- Critical: Cooling*
Observation: Grilled chicken leftovers 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*
Observation: All TCS foods in the 4-door reach-in cooler in the chicken prep area cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Sanitizer have been properly dispensing.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory up front.
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
- HACCP plan SOP contents
Observation: No records found for rice and beans ROP product cooked and vacuum packed today. Staff does not monitor temperature and time during cooling process.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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07/22/2015 | Routine | |
Notes:
Thermometer is missing in the small MUT.
Non-critical violation must be corrected within 30 days.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at front and hand sink near dish machine was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/17/2015 | Routine | |
Notes:
Chicken nuggets have been precooked and than heated to order.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Container with red beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer container found empty. Replace sanitizer container.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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11/12/2014 | Routine | |
Notes:
The FDA 1-B form provided and explained to PIC.
Mix sanitizing solution for wiping cloth buckets manually until the dispenser is fixed.
Very clean and organized facility.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonium test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The wall chemical dispenser to the 3 VAT sink is not calibrated properly, sanitizing solution is not moving thru the pipe.
Correction: Replace or repair the dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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08/12/2014 | Routine | |
Notes:
FDA Form 1-B handed to PIC.
Discussed cooling methods and time for cooling with PIC. Provided helpful handouts.
Manually dilute sanitizer for wiping cloth buckets and use test kit to ensure proper concentration of 200 ppm.
- Equipment and Utensils - Good Repair and Calibration
Observation: Sanitizer dispenser was observed in a condition preventing the equipment to be used as designed. Dispenser is not dispensing sanitizer at proper concentration.
Correction: Discard, replace or repair the sanitizer dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Dented cans are stored with and not separated from other cans.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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05/05/2014 | Routine | |
The facility is approved for permit issuance. The facility proposed opening date is 2/17/14.
The operator provided chlorine test strips, probe thermometer and an Employee Health policy and FDA for !B was discussed at this time.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The side prep sink in the food processing was observed not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the warewashing handsink measured at a temperature less than 100°F. The operator stated that repairs to the handsink regulator will be completed by 1/31/14- All other handsink measured 109 degrees F or higher.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tiles were noted at various locations in the food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/30/2014 | Follow-up | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks in the food processing and warewashing areas are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks at male and female restrooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tiles were noted at various locations in the food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2014 | Follow-up | |
The FDA Form 1B was issued to the operator at this time.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The chemical dishmachine and sinks in the food processing and warewashing areas are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks at male and female restrooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the restrooms.
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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Missing ceiling tiles were noted at various locations in the food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/23/2014 | Pre-Opening | |
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