| No violation noted during this evaluation. | 09/22/2015 | Routine | |
| No violation noted during this evaluation. | 04/14/2015 | Routine | |
Discussed time as a public health control and reheating with operator.
No violation noted during this evaluation. | 11/25/2014 | Routine | |
Follow up for cold holding cooling project a review of the records shows that cooling is being done in 6 hours.
No violation noted during this evaluation. | 11/04/2014 | Other | |
Cooling intervention plan.
No violation noted during this evaluation. | 09/18/2014 | Follow-up | |
Follow-up on data logger. Data logger was in rice. See PDF Report 90063474
No violation noted during this evaluation. | 09/12/2014 | Follow-up | |
Cooling rice will follow-up on 9/12/14
No violation noted during this evaluation. | 09/11/2014 | Risk Factor Intervention Evaluation | |
Discussed the following with the operator: employee health. Certification in food management and food handler cards are due within 90 days. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Pans used to store chicken were stored on the floor.
Correction: Wash, rinse, and sanitize pans. protect food contact surfaces from contamination and avoid storing pans on the floor.
- Indoor Areas - Surface Characteristics
Observation: Cardboard was being used to cover floor at cook line.
Correction: Remove carboard and use floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
|
04/03/2014 | Routine | |
Follow-up inspection satisfactory. Permit issued.
No violation noted during this evaluation. | 03/11/2013 | Risk Factor | |
Sanitizer dispenser now properly dispenses sanitizer. Violation corrected.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee failed to wash hands between drinking and food preparation.
Correction: Wash hands before engaging in food preparation.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cajun rice and jambalaya 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Sanitizing Solutions, Testing Devices (repeated violation)
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 Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the soda machine cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink by the back door.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: The concentration of the Quaternary Ammonia sanitizer being applied to food contact surfaces was too high and does not meet the requirements of 40 CFR 180.940
Correction: Maintain a concentration of 150 ppm-400ppm.
|
03/11/2013 | Follow-up | |
Discussed cooling methods, timeframes, and temperatures. All employees must have food handler cards within 90 days. Sanitizer dispenser must be repaired or adjusted in order to dispenser the correct amount of sanitizer. Follow-up will be done in 10 days. Once payment is made and sanitizer dispenser has been properly adjusted, permit will be issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands between drinking and food preparation.
Correction: Wash hands before engaging in food preparation.
- Critical: Cooling* (corrected on site)
Observation: Cajun rice and jambalaya 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- 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 Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the soda machine cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pans and containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink by the back door.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The concentration of the Quaternary Ammonia sanitizer being applied to food contact surfaces was too high and does not meet the requirements of 40 CFR 180.940
Correction: Maintain a concentration of 150 ppm-400ppm.
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02/20/2013 | Routine | |
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