EHSS discussed employee health, hand washing and glove use. Main supplier is Rheinhart and Georges Chicken. Discussed menu. Facility now selling whole, prep-cooked turkeys. Chicken is received raw. Shrimp is breaded pre-cooked product. Food temperatures are taken twice daily. Chicken is cooked and held/checked between 30 - 45 minutes and then discarded. Chicken tenders held/checked at 40 minute interval and then discarded. Shrimp is held/checked at 40 minute interval and then discarded. Rice is only side cooled and held over for next day service. Discussed cooling methods. Ice bath is used and foods placed in Beverage Air reach in cooler. EHSS discussed developing a risk control plan at time of next inspection is cooling violations are observed. Manager has been at facility since July and all but one employee has been hired within the last month.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. PIC had no method to verify employees are trained to report symptoms, illnesses and exposures of concern. EHSS provided Form 1B and discussed other means to verify training.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed rice prepared at 9 a.m. noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature was taken at 11:30 a.m. Temperatures are not being taken during cooling phases. Rice was at 83/81 degrees, covered and placed in Beverage Air reach in cooler. This reach in cooler is opened frequently and the unit temperature was fluctuating between 40 - 53 degrees.
Correction: Rice was discarded. 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. EHSS discussed cooling methods, times and temperatures. Recommend placing all foods in the cooling process uncovered in the walk in cooler or walk in freezer in a designated cooling area and checking temperature of the foods at one hour intervals. Once foods have cooled to 41 degrees within the required times, foods can be covered. Because the Beverage Air reach in cooler is frequently opened and may not hold foods at 41 or below, it is recommended that foods remain cold holding in walk in cooler.
- Cooling Methods (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. Recommend that foods placed in walk in cooler or freezer, keep foods uncovered until they reach 41 degrees and check temperatures every hour, especially during first cooling stage from 135 degrees to 70 degrees in two hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed two containers of white rice cold holding at improper temperatures. Rice in Beverage Air reach in cooler since yesterday. Cooler is frequently opened and equipment temperature varied between 41 - 53 degrees. PIC stated that unit temperature at 7:30 a.m. was at 38 degrees. Temperature of rice was not taken. No one knew how long rice had been out of temperature.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend taking temperature of various foods in the Beverage Air cooler prior to opening to ensure foods are at 41 degrees or below. Cooler is opened frequently and is used to cold hold and cool hot foods. Recommend having unit checked and check cold holding temperatures every four hours.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor drains under 3 basin and prep sinks and floor drain and threshold in walk in cooler in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/17/2015 | Routine | |
Discussed menu. Suppliers include Rheinhart, Georges Chicken. Discussed cooling of rice, green beans, read beans, gravy. Ice bath/walk in cooler used and observed. Food temperatures are checked at closing and opening. Most foods cooked and hot held. Employee health information available. Logs sheets keep for training every three months. Employee health information reviewed. Discussed and observed handwashing. Chicken discarded every 30 minutes, tenders discarded every 40 minutes, seafood mainly cooked to order. Vegetables hot held for various times. Discussed cooking temperatures, cooling methods, handwashing.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed two containers of red rice made at 8 a.m. noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature taken around 3 p.m. Other foods made at different times during the day were cooling properly.
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. Discussed cooling procedures and observed several large containers of rice in reach in cooler and walk in cooler also in ice bath and cooling properly.
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03/30/2015 | Risk Factor | |
Temperatures continued: Hot holding: Chicken nuggets-145°F, Chicken tenders-162°F, Red beans (drive thru)-137°F.
Abbreviations: RIC-reach-in cooler, WIC-walk-in cooler, RIF-reach-in freezer, PIC-person in charge
Observed an employee health policy that contained the symptoms of foodborne illness but did not include the "Big 5" illnesses that need to be reported. A copy of FDA Form 1-B was given to the PIC. He placed it into the manual and stated that he will review it with all staff in the staff meeting being held next week.
Observed the overall facility clean and good food handling practices by all staff.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cajun rice was not adequately cooled to prevent the growth of harmful bacteria. The rice was at a temperature of 81°F after cooling for 2 hours. The PIC discarded the rice.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade and base is rusted.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
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10/20/2014 | Routine | |
Food were placed in walk in freezer to cool. Rice cooled to 48 degrees in 1 hour.
No violation noted during this evaluation. | 12/27/2013 | Follow-up | |
Quat sanitizer 200 ppm. Three compartment wash temperature 112 degrees F. Thermometer verified at 31.9 degrees F in ice bath during inspection.
- Critical: Cooling* (corrected on site)
Observation: Observed green beans not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Recommend discarding food and cooling 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: Observed methods used for cooling not adequate.
Correction: Recommend cooling 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food contact surfaces soiled to site and touch in clean equipment area.
Correction: Recommend cleaning and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Observed water from the handwashing sink was measuring at a temperature less than 100°F.
Correction: Recommend making 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.
- Handwashing Signage/Handwashing Facilities
Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed hazardous product not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Three bottles of cleaner stored above single service cups.
Correction: Recommend that containers of hazardous products be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/09/2013 | Routine | |
Quat sanitizer 200 ppm. 3 compartment sink 110 degrees. Very good hand washing and glove use observed. Items on front line under time control. Form 1-B signed and on file. No violations cited.
No violation noted during this evaluation. | 08/26/2013 | Risk Factor | |
Quat ~ 350 - 400 ppm. Hand washing observed. Form 1-B signed and on file. Discussed cooling of side dishes. Person in charge stated that items are usually cooled to 40 degrees before being placed in reach in cooler using ice bath. Recommend encouraging employees to take temperatures of items frequently. Items that were cooked earlier and then cooling during inspection were put in ice bath and placed in walk in freezer. Items were measured at 41 degrees or below before 6 hour cooling limit was reached. Discussed keeping single service items inside of plastic wrapping or original container until needed. Recommended monitoring beverage air reach in cooler to ensure that it is maintaining items at 41 degrees.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed water from the handwashing sinks at men's and women's restrooms measuring at a temperature less than 100°F.
Correction: Recommend making 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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05/09/2013 | Risk Factor | |
Quat sanitizer 275 ppm. 3 basin sink 110 degrees. Good hand washing observed. Form 1-B signed.
- Hand Drying Provision
Observation: Observed paper towel dispenser at handsink not functioning properly to provide paper towels.
Correction: Recommend providing hand drying provisions at all hand sinks.
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02/11/2013 | Risk Factor | |
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