Facility is holding onto the gains it has made in the last year, and continues to address concerns. With each inspection, there are fewer issues to correct, and those issues that remain are less pervasive. At inspection it was noted that kitchen and coolers are clean, maintained back to the corners to keep facility free of background soil, and the grill area is immaculate, dry, organized, and controlled. Proper storage of dry goods, good date marking, proper storage of scoops in flour bins, and good dishwashing procedures are evident. The entire kitchen had good temperature control.
Notes for management and owner:
(1) Keep an eye out to ensure you have proper storage of raw and cooked foods (raw animal foods on the bottom shelf), watch for proper storage and use of wiping cloths, and closely monitor salad bar temperatures. It is strongly advised that steel cans, that mount flush with the surface of the salad bar, are considered to replace the overly-tall, thick-walled plastic tubs currently in use.Also, consider grilled chicken breast chunks as a possible replacement for the fried chicken breast chunks, as grilled product may maintain cold holding better.
(2) Ensure that all foods under time as public health control are disposed at the end of the time period. Meats, such a fried chicken, should not be removed from the bar and pulled for use in other products if the out-of-temp time allotment has passed or will pass before the food can be consumed. Remember, time out of temperature control is CUMULATIVE. Re-cooking is not an option for these products. For foods that are under time as PHC, cook only what you think will be used within 4 hours, and dispose of that product at 4 hours.
(3) Have technician check your dish machine temperature display. It looks like the rinse temp is not being accurately displayed, though it is evident and tested that the machine is reaching sanitizing temps at the plate level (169).
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. At inspection, 7 wiping cloths were in places other than stored in buckets of sanitizer: three wet, soiled cloths were on the food prep table, one dry towel was on a prep table, dry towels were also hanging from the dish staff's back pocket, draped around an equipment posts, and wadded up on a shelf.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. This is the only allowed use for wiping cloths. Do not leave half-dry towels sitting around for fingertip drying, wiping off dishes, or swiping spillage from counters. Use a cloth from the sani-bucket, and return it to the sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chunksof cooked, breaded chicken breast, the diced ham, and sliced tomatoes on the salad bar were noted cold holding at improper temperatures (50-56F). The chicken pieces and ham were mounded up 2" above the level of the refrigeration unit.;Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or switch to using time as Publich Health Control (4 hours, documented). Recommend switching to lower profile cans that sit flush with the top of the salad bar, with containers being made of steel rather than insulating plastic. Have staff stir temperature-controlled foods every 15 minutes to ensure even temperature throughout the product, and ensure staff are checking food temperatures.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the dish-rinsing spray wand and the flood rim of the sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. At inspection, the spring cover for the spray hose was broken/missing, causing the hose to reach farther down than it should.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Replace spring hose on spray wand.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sink in the back kitchen.
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.
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01/04/2016 | Routine | |
Full inspection conducted with primary focus on following up on previous inspection's noted deficiencies (salad bar temps, walk-in salad cooler temps, and hot holding of Vulcan cabinet #1). Inspector noted improvement since the last inspection, including good temperature control in the walk-in salad cooler, and proper maintenance and temperature setting on the Vulcan cabinet #1. Also corrected were the bulk food bins (clean, and clearly labelled), and the purchase of a new food-grade sugar bin corrects a concern over material and location of sugar storage container. A service company has been enlisted to install fly traps. Facility continues to show improvement, correcting deficiencies and increasing knowledge and staff training. Owner is involved, discussing corrections with inspector and expressing willingness to get things right.
Remaining from the previous inspection are problems with the buffet bars properly holding temperature of cold foods. At inspection, foods were mounded high above the level of the refrigeration unit, and foods showed a graduation of temperatures according to position in the container. Tops of foods were as high as 52F, while foods in the lower third of the container were 38-40F. Proper training of the salad bar staff, and providing them with a food thermometer for routine use, will help alleviate problems with temperature. Avoid piling foods above the level of the refrigeration unit, and stir perishable foods every 15 minutes to ensure even temperature control. Switching to metal containers would also be conducive to transmitting the cold temperatures to the foods. Plastic bins and bowls are insulating, preventing the transfer of cold to the food. Unit base is cold with ice on the sidewalls---EHS believes the problem is not the unit, but rather how the foods are stored, packed, and maintained while on the bar.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The fruit cobbler was not reheated to reach 165F within 2 hours to eliminate pathogenic bacteria. Cobbler had been removed from cooler at 9:30 am, and placed into hot holding cabinet while cold. One hour and 50 minutes later, food was 131F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Food was placed in covection oven and rapidly reheated to over 165F for 15 + seconds, then placed in hot holding cabinet. DO NOT USE VULCAN CABINET TO REHEAT. All reheating foods must be heated in/on convection ovens, steam oven, grill, or stove top (units made for cooking).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad, macaroni salad, banana pudding, shredded lettuce, cottage cheese, and seafood salad on the salad bar were cold holding at improper temperatures. Foods are mounded above the level of the refrigeration unit, with the tops of foods being as much as 52F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods had been on the bar for 1 hour at the time of inspection. Foods were removed from each container until the level of the food was below the surface of the buffet table. Foods will be stirred every 15-20 minutes to ensure even distribution of cold. Shredded lettuce (56F, an item whose temperature is difficult to control due to air spaces) will be moved to time as a public health control plan, to be disposed at 4 hours. The dessert bar, which depends on ice for temperature control, needs to have routine temperature checks and additions of ice as needed to ensure foods remain controlled.
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10/05/2015 | Routine | |
Management showed improved knowledge on food safety questions, and overall staff have improved on sanitation and personal hygiene. Hair restraints were good, aprons were clean, and no eating or drinking was seen in the kitchens. The meat room and back walk-in cooler, including the meat slicer, were properly cleaned, and the cooler was within temperature requirements. Dishwashing is properly done, and floors have seen improved cleanliness. These are all improvements since the last inspections, and evidence a trend of increasing awareness of food safety. One new staff member is very well versed in food safety and is a good addition to the operation. However, several problems noted at previous inspections appeared at this inspection. The walk-in salad cooler must be maintained at 41F or less 24/7. Monitoring of actual food temps in this cooler, using a calibrated stem thermometer, is necessary to ensure proper cold holding. This also applies to the cold holding foods on the salad bar. The Vulcan cabinets used for hot holding are showing the effects of hard use, with gaskets hanging off, and one door gaping open at the top by more than an inch when the door is closed. Hot holding temps must be monitored in these cabinets by checking internal temperatures of foods.
Sanitizer buckets all have a white haze in them that cannot be removed by cleaning. The source of this haze could not be determined. It is recommended that new sanitizer buckets be obtained.
Do not store sanitizer buckets in the floor. Place on a lower shelf.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Whole baked pork shoulders hot holding in Vulcan cabinet #1 at improper temperatures. One shoulder was at 115F, a second was at 125F. Both had been slow roasted overnight the night before, and in the morning had been moved from oven to hot cabinet. It was unknown how long these meats had been out of temperature.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Shoulders were voluntarily disposed at inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the cold holding part of the salad bar were holding at improper temperatures. Shredded lettuce, chocolate pudding, banana pudding, and macaroni salad were at 44-63F. Cut pieces of pie, individually plated, were sitting at room temperature on the edge of the salad bar.
Correction: Shredded lettuce was relocated to a colder part of the bar, moving non-tcs foods to the less cold location. Banana pudding, which had been out on the bar at this temp for an unknown length of time, was voluntarily disposed at inspection. Pie pieces were removed, and in future will be placed on 4 hours as public health control. A repairman was already present and planned to repair salad bar and salad cooler that evening after closing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in walk-in salad cooler were cold holding at improper temperatures. Macaroni salad, cooked, shredded eggs, cole slaw, and puddings were at 44F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Unit was turned down during inspection and reached 41F in 20 minutes. Operator had records where she monitors air temp, and had noted a problem and called for repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Soda nozzles on soda fountain at the bar were found to have blackened soils that readily left black smears on a white towel.
Correction: Remove and properly clean soda nozzles. Wash, scrub, rinse, and sanitize nozzles as needed to prevent organic buildup and growth of microbes.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Bulk food bins were noted to have extensive soil from spilled foods and oil across their lids. Opening the lids would contaminate the handler's hands, and risk spilling loose soil into the food product. Bins are stored on the shelf under the primary food prep table, where flour and other foods spill on lids.
Correction: Clean and sanitize these lids. Maintain in clean condition by routinely checking shelf and bins for spilled foods.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There are no paper towels at the back kitchen hand sink, discouraging routine handwashing by food workers. The towel dispenser that is present is not functional.
Correction: Maintain handwashing supplies at all sinks to facilitate proper handwashing by all staff. Loose towels were placed at sink during inspection as a temporary fix.
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09/01/2015 | Routine | |
This follow up inspection found that meat slicer is now being properly cleaned and sanitized after use. The buffet is properly managed to ensure proper hot and cold holding. Temperature monitoring was taking place when inspector arrived, with a clean, calibrated thermometer. RCP is still being followed, with temps recorded 2x day for walk-in cooler and for foods in Vulcan cabinets. Handwashing is prevalent, and employees are now well-versed in proper cook temps, sanitizer concentrations, and the temps for hot holding. Over the last 3 months, improvement in operation has been substantial, with an increase in knowledge and understanding of risk factors by all staff. The datalogger that was installed on Nov 14th was collected and downloaded. It was found that the cooler remained in compliance around the clock during the 48 hours of monitoring. Data saved to file.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: 5 pans of fruit cobbler hot holding at improper temperatures in Vulcan cabinet #1.
Correction: Cobbler had been left in hot holding cabinet overnight, with unit turned down for the night. Cobblers were at 122-125F. Food was voluntarily disposed. Managers are to check the hot holding cabinets each night to ensure no foods are left in them.
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11/17/2014 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Fried chicken breast strips noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken was cooked, cut, and placed in the cold-holding section of the salad bar. Chicken was on the buffet at the time of inspector's arrival (4:15pm), and was temp checked at 5:45pm and found to be 89F. Cooling rate of food not being monitored. Food would not have achieved 70F within 2 hours.
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. At inspection, chicken was removed from the bar, placed in a steel pan, and held in the freezer until food was 37F. This will be the procedure in the future for cooling the cooked meat before placing on the cold bar.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hamburger steak hot holding at improper temperatures on the buffet. Meat was 122F.
Correction: Food was rapidly reheated to 165F for 15 seconds, then placed in a covered pan on the buffet. This item will have to be covered in future in order to ensure that the uppermost portions will remain at or above 135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced ham and cottage cheese cold holding at improper temperatures on the salad bar.
Correction: Salad bar unit base (under the containers) was at 26F. Food in the bottom of the containers was 33F, and in the middle of the containers was 36F. Stirring at 15-20 minute intervals would prevent this deficiency from recurring. This procedure was implemented at inspection and management states that that will be policy from now on.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the meat slicer were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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11/14/2014 | Follow-up | |
Follow-up visit will be to install a datalogger in the walk-in coolerto verify overnight function of cooler during newly-installed overnight defrost cycles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the meat slicer were observed soiled to sight and touch. Platform, blade, blade housing, meat holder, and oeprator push handle had accumulations of dried meat and fat. Appears that meat slicer was roughly wiped or sprayed down and was not properly broken down for wash/rinse/sanitize. Meat cutting room is not being held at 41F or less, with temps ranging from 45-52F. Meat slicer must be properly cleaned after each use.
Correction: Clean and sanitize these surfaces for food contact.
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11/13/2014 | Follow-up | |
Facility is gradually achieving correction. At this inspection, the items on the hot bar which were out of temp control had been discussed with manager at previous inspection. According to staff, lids had been employed and were effective at keeping the foods at 135F or greater. However, quality suffered, as the fried chicken became soggy, and it is reported that the owner instructed the hot bar staff to remove the lids. This allowed the foods to go back to being out of temperature control. The situation was documented, and the option of using time as public health control was again discussed. Both manager and hot bar staff agreed to implement this plan to ensure the safety of foods which cannot be properly hot held at 135F or greater. For these items and any other hot bar items they notice are not able to hold at 135F or greater, they will use 4 hours as a disposal time, with the clock starting when the fresh items are placed on the bar. The time for disposal will be written on the glass shielding above each item. Fresh food will not be added to the existing pans of product on the bar. Product removed at the end of 4 hours will be thrown out
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken breasts and thighs, fried fish fillets, fried chicken drumsticks, and cooked peppers w/ onions hot holding at improper temperatures (121F, 122F, 123F, and 112F, respectively).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold fried chicken, sliced cantaloupe, diced hard boiled eggs, and entire walk-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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer has raw meat residues on surface left from previous day's work.
Correction: Ensure that meat cutter THOROUGHLY cleans meat slicer, including breaking down the equipment to allow access to narrow crevices which cannot be cleaned when slicer is assembled. Ensure that the complete wash-rinse- sanitize procedure is followed.
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10/28/2014 | Follow-up | |
A number of items were corrected since the last inspection:
*roof leak appears to have been corrected. Inspection was on a day of torrential rain and it had been raining for days. No signs of leaking, though some of the old water-damaged tiles are still present. These should be replaced.
*new gaskets have been installed on both of the Vulcan hot cabinets, but one of these units still does not properly close. A repairman was attempting to adjust the handle to pull the door closed.
*staff eating and drinking appears to be properly controlled in the food prep and food storage areas.
*produce in the meat cutting room was pushed well back from the meat processing area, and there was no sign of cross contamination between raw meat and stored produce.
*the consumer advisory on the menu has been corrected.
Continued problems with temperature control indicate a lack of awareness and monitoring. Management is responsive and willing while inspector is present. ServSafe manager's training recommended---class info provided. A Risk Control Plan for hot and cold holding is being implemented. A signed copy is attached to the printed file.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Partially uncovered pan of fully-cooked bread pudding is being stored in the meat cutting room underneath of the paper towel dispenser and directly adjacent to the handwash sink. There is no barrier present to prevent splash and overspray from the handsink, or dripping water from hands reaching for a towel, from reaching the exposed food surface. A nearby table is used for processing raw meats, and spatter could reach the exposed RTE food.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Properly store bread pudding in walk-in cooler, away from raw meat spatter and other threats of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hamburger steak, white gravy, brown gravy in Vulcan hot cabinet hot holding at improper temperatures (126F, 129F, 130F). Cabinet has new gasket but door does not completely close, leaving a 1/4" air gap for heat to escape. Fried chicken legs (125F) and sausage patties (123F) were hot holding on the buffet at improper temperatures. The fried chicken was partially covered with a lid, but mounded up in a pile, allowing it to cool. The sausage patties were not covered with a lid.;Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period, or dispose of items. All items from Vulcan cabinet were reheated to 175F in the steam cabinet, then hot held in the other Vulcan cabinet which was found to be holding at ~150F. The sausage patties and the fried chicken legs were voluntarily disposed by manegement.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Walk-in cooler contents cold holding at improper temperatures. Macaroni salad (49F), butterscotch pudding (50F), mac & cheese (50F, chopped hard-boiled eggs (46F). Cooler ambient air temp was 50F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cooler was turned down during inspection. Within 15 minutes, food had cooled 3 degrees. Within 30 minutes, all items were cooled to below 41F.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient air temperature measuring device (degrees F) located in the walk-in cooler is not accurate. It has a separated column and at inspection was reading 65F in a 50F unit.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees F in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The floor mixer was found to have dried meat residues spattered on several surfaces, including on those which would allow residues to fall into mixing food below.
Correction: Clean and sanitize floor mixer afetr each use, or every 4 hours if in continuous use. Ensure that staff clean connecting post, support arms, and overhanging structures to eliminate residues.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The meat slicer in the meat cutting room was not in use today, and was still soiled from a previous use, with dried residues on food contact surfaces.
Correction: Clean and sanitize meat slicer after each use. Completely disassemble unit for cleaning.
- Critical: Handwashing Lavatory*
Observation: There is no functional hand sink in the back kitchen, discouraging routine handwashing by food workers. Hand sink has had a hands-free device installed on the sink faucet, but it is apparently not operational and could not be bypassed by management.
Correction: Repair handsink in back kitchen area.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer at warewashing station does not meet the requirements of 40 CFR 180.940. Sanitizer was yellow with bleach, at far greater than 200ppm, bleaching the test strip.
Correction: Utilize only approved concentrations of chlorine in sanitizer sprays, ensuring that they meet the requirements of 40 CFR 180.940.
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10/14/2014 | Follow-up | |
Facility is of large capacity, both in dining area (>200 seats) and kitchen facilities, running both a full menu and a full-meal buffet. Large amounts of foods are pre-cooked, reheated, cooled, and hot held, offering many opportunities for temperature failings. Staffing is very light, and employees are struggling under workload. Management and all staff are in need of food-safety training. Management does notice problems, but has not been trained to apply corrections, allowing failures to continue. Bad habits appear well-established (poor handwashing, lack of proper glove use, open drinks at food prep, improper sanitizer in sani-buckets, and lack of response to noted temperature problems) and will require education and strong managerial control to correct. Leaking roof and damaged equipment need immediate correction.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching their hair, face, and reaching into their pockets.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Two uncovered cups of employee drinks present at food-prep stations. After discussing this with PIC, and PIC discarding these items, another employee got a new cup, filled it with coffee and placed it at the food prep station.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Use cups with a lid and straw.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. An employee was witnessed chopping lettuce and piling it on the cutting board bare-handed. Management states there is a problem getting employees to wear gloves.
Correction: Employees handling ready to eat (RTE) foods must wear gloves or have procedures and utensils in place which prevent bare-hand contact with the food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). In the meat cutting room, beef is cut up on a table and at a meat slicer that shares workspace with cabbage, peppers, onions, and other produce. Produce on shelf below the meat slicer has blood spatter from dripping juices. Draining fluids from meat slicer could spatter or drain to produce that is stored in direct contact with meat slicer.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Produce was relocated to another table to yield immediate correction, however EHS has concern that stacking containers of produce will make items hard to access for staff, and boxes will again be spread across the meat table. A long term and functional solution is necessary.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: spaghetti with meat sauce, sweet potatoes, mashed potatoes, mac & cheese, white gravy, green beans, BBQ ribs, BBQ chicken hot holding at improper temperatures. Hot holding cabinet containing the first 6 items was holding these foods at 111F - 114F, and had a 1/2" gap under the seal when door was closed. Water pan in this unit was also empty. BBQ ribs and BBQ chicken on the steam table buffet were hot-holding at 114F and 111F, respectively. ;Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Repair gasket on hot cabinet and ensure water pan does not dry out. Verify holding unit temperatures throughout the day. Use deeper pans for the chicken and ribs on the buffer, and avoid piling foods above the level of the buffet surface. Use dome covers or lids over foods which are more difficult to keep hot.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: macaroni salad, cole slaw, eggs, milk, and potato salad cold holding at improper temperatures. Entire walk-in unit (glass-fronted unit) was cold holding at 50F, and all checked contents were at 48-50F. This unit is primarily for desserts and salads.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All TCS foods were relocated to the primary walk-in cooler. Repairs are to be ordered for other unit.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Add disclosure statement and asterisk to denote food items which may be cooked to order, and to tie such foods visually to the consumer advisory that is present.
- Physical Facilities in Good Repair
Observation: Roof and kitchen ceiling are not maintained in good repair. During inspection, an active roof leak (during a heavy rainfall event) was streaming water over a 6 ft area of kitchen. Ceiling tiles are damaged from repeated events in the past, and staff have been aware of the problem as indicated by employee statements. Rainwater dripping to the floor is along the edge of the warewashing area and next to a food prep table. Employees were witnessed passing through this area, dodging dripping water while carrying food and clean plates. Spatter from falling water landed in the warewashing area and on the food-prep table lower shelf, but was not witnessed to actually contact food or food-contact surfaces.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Water from the roof dripping into the kitchen poses a food-safety risk by introducing contaminants and causing them to be spread across the food handling areas. Draining rainwater is an excellent vehicle for mobilizing microbes and adulterants (organic soils, building material particles) and needs to be excluded from the kitchen.
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07/03/2014 | Routine | |
PIC has still not started using time instead of temperature on hard to hold hot and cold PHF's.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling* (corrected on site)
Observation: Meatloaf & chicken 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. PIC discarded 5 trays of food that was cooled improperly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken 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. PIC discarded 1 tray of chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded 2 trays of chicken and 1 of sliced tomatoes.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the spray arm at dishwasher sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the @EQUIPMENT@ sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/25/2013 | Routine | |
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