No violations noted. Rice that was cooling was observed uncovered, in an ice bath in the top shelve at the back of the WIC.
No violation noted during this evaluation. | 09/30/2015 | Routine | |
Both violations have been corrected during inspection.
- Critical: Cooling* (corrected on site)
Observation: Rice cooked a day before noted not being adequately cooled to prevent the growth of harmful bacteria. Reheated to 165 F.
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: Water Capacity* (corrected on site)
Observation: Hot water serving kitchen hand sink was cut off.
Correction: Ensure that hot water is turned on and set at proper operating temperature.
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05/18/2015 | Routine | |
Notes:
ServSafe application handed to PIC.
- Gasket to the walk-in freezer gets to the point where it needs to be replaced.
No violation noted during this evaluation. | 01/09/2015 | Routine | |
Notes:
Small make-up table is not supporting proper cold holding temperature, no PHFs stored.
Non-critical violation must be corrected within 30 days. Discussed proper cooling methods and time frame for cooling process.
Facility is clean and organized.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling green beans 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.
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10/08/2014 | Routine | |
Notes:
To achieve best cooling results employees must stir food constantly allow maximum heat transfer. Do not stuck containers one on top of another, add cold water to ice if using ice bath.
Non-critical violations must be corrected within 30 days.
- Cooling Methods (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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front low reach-in cooler and walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/30/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Front hand sink must be re-sealed to the wall.
Gaskets to several refrigeration units have been ordered.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Covered containers with hot (122 F) rice and green beans w.gravy (96 F) observed stored in the refrigeration unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot holding unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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04/01/2014 | Routine | |
There are no violations noted during inspection.
Excellent food handling practices and hand washing observed.
No violation noted during this evaluation. | 12/27/2013 | Routine | |
No violations noted during inspection.
Excellent food handling practices and hand washing among employees observed today.
No violation noted during this evaluation. | 09/25/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Discussed proper cooling methods and time frame for cooling with manager in charge.
Maintenance call was placed to get refrigeration unit repaired.
- Critical: Cooling* (corrected on site)
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice was reheated to 165 F and placed on serving line.
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
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food items inside rear reach-in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Rear reach-in metal cooler was observed in a state of disrepair, internal temperature found at 54 F.
Correction: Repair metal reach-in cooler 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rear metal reach-in cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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06/25/2013 | Routine | |
There are no violations noted during inspection.
Excellent sanitation and food handling observed.
No violation noted during this evaluation. | 03/29/2013 | Routine | |
No violations noted.
Ensure ice buckets are stored inverted.
No violation noted during this evaluation. | 12/12/2012 | Routine | |
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