Both hot holding units have been worked on. Continue monitoring the tempeatures of food in the units.
Remember the food must be 135°F or higher. Check the temperature of foods every two hours. If food is found to be less than 135°F, reheat to 165°F.
Air temperature of the units must be high enough to keep the food above 135°F, typically this is would be at least 160°F.
No violation noted during this evaluation. | 12/23/2015 | Follow-up | |
Good handwasing observed.
All refrigeration unit working properly.
Have the two door warmer and the single door warmer repaired or replaced. Until they are repaired or replaced, use time as a control and check the temperatures of items every 2 hours in the warmers. Also check the temperatures of items on the cold and hot bar every 2 hours.
Observed cloth drying of items, it was a fresh cloth but this is not allowed. Air drying is required. If an items is needed quickly use single use towels to dry them.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Food in the single and double door warmers holding at improper temperatures.
Correction: Reheat food to 165°F and hold at 135°F. Only use the warmers to hold food for short periods. Check the temperatures every 2 hours and reheat the food if below 135°F.
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12/19/2015 | Routine | |
The areas noted have been cleaned. The top of the hood is in need of cleaning again and above the flat grill in the cook area. With the amount of chicken and fish fried, grease builds up fast on the hood above those fryers. The hood should be wiped down every night and above the flat grill. The top of the hood should be cleaned every two weeks.
New refrigerator in place, new lids are on order, and the part for the door to the meat room is on hand.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The strip to the door to the meat room is not flush and is allowing cold air out of the room.
Correction: Replace the strip on the door to the meat room to provide a seal to prevent cold air from leaving the meat room.
- 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: above the flat grill and the top of the hood
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. The lids were damaged and torn off.
Correction: Cover all waste containers when not in continuous use. Replace the lids.
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09/23/2015 | Follow-up | |
Person in charge worked quickly to correct observations. Cleaning needs to be done often enough to prevent to build up observed near the deep fryers. A follow-up will be conducted to see that this is being done.
Walk-in refrigeration units working very well. The meat room is at about 55°F, the colder this room is the better as the facility cuts meat in house.
Discussed meats prepared and which ones are tenderized. Tenderized steak needs a consumer advisory if served less than 155°F, this is in place.
Discussed cooling. When cooling food should be left uncovered until it has reached the proper temperature.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: The bags of yeast where stored on the bottom shelf and were hanging down to close to the floor. Also the condenser drain from the walk-in was pointed to where these were being stored.
Correction: Move the bags of yeast to a shelf that is able to keep it 6 inches off of the floor and move the condenser drain line to the floor drain so that it is not a possible source of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sweet potatoes in the small warmer hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the three door refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items were moved to a working unit. Do not use this unit for temperture controled food until it is fixed.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket on the freezer needs to be replaced. The strip to the door to the meat room is not flush and is allowing cold air out of the room.
Correction: Replace the gaskets on refrigeration doors when they become torn. Replace the strip on the door to the meat room to provide a seal to prevent cold air from leaving the meat room.
- 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 exterior of the three door refrigerator near the deep fryers, the ventilation hood and filters near the deep fryers, the top of the hood, and the interior of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. The lids were damaged and torn off.
Correction: Cover all waste containers when not in continuous use. Replace the lids.
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09/02/2015 | Routine | |
The hot holding unit was holding at about 151°F. Try to get this up to about 160°F, to better hold food hot. Also do not place food on the bottom of the unit.
The salad bar on the right is now holding the food colder, keep the portions of the cheese, beans, and any other food that requires temperature control small. This will help the unit keep them colder.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A few items were hot holding at improper temperatures in the Hobart Unit.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- 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: Tops and sides of equipment near the deep fryers and grills.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/28/2015 | Follow-up | |
Good handwashing and prevention of barehand contact observed.
Discussed warmer in kitchen, it was at 128°, but rose 6°. The unit had not been turned on early enough.
Have the salad bar and walk-in units adjusted.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food on the salad bar(right side unit) and the front walk-in were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: Tops and sides of equipment near the deep fryers and grills.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/21/2015 | Routine | |
No Risk Factor violations observed.
Refrigeration units working well today.
Soft serve machine holding at 36. Much better.
No violation noted during this evaluation. | 12/23/2014 | Risk Factor | |
The steps taken by the restaurant have to protect public health have been very good. The walk in refrigerator in question is still not cold enough (58 degrees), but no potentially hazardous foods (phfs) are being kept in the unit.
The other walk in refrigerator is holding between 32 and 34 degrees. The phfs on the salad bar are being stored in that unit. Today the ham and diced eggs on the right side of the salad bar are holding at 39 to 40 degrees. I believe the unit is capable of keeping these products at required temps because these products were stored in the other walk in, and are very cold when placed on the bar.
Please purchase some more metal stem food probe thermometers. Please get at least 4 or 5 of them. You need them for so many things ( hot bar, cold bar, soft serve machine, refrigerated products, cooling of prepared phfs.
I discussed the power outage that occurred last night with the manager. The restaurant was without electricity for about 5 hours. She said the walk in refrigerator that is working properly was still holding her phfs at or below 40 when the electricity came back on. We then discussed the refrigeration drawers used for storing steaks, hamburger, fish, chicken in the kitchen. Manager said she forgot to check the temperature in this unit. This unit typically holds products right at 41. Since the electricity was out for at least 5 hours, the decision was made to discard the products that were still in the unit from last night.
The restaurant's refrigeration repairman came while I was here. I spoke with him, and he said he believed he would have the walk in back working by some time late this afternoon. Once the unit is working properly, call me and I will schedule another inspection. My telephone number is 276-328-1932, or 276-219-7830.
No violation noted during this evaluation. | 09/12/2014 | Follow-up | |
One employee told me that the meat loaf in the walk in refrigerator was made around 3 PM yesterday, 9-1-14. The other phfs in the unit were all dated 9-1-14, so they had been out of temperature for up to 24 hours or so.
Re-arrange the other walk in refrigerator as described above to store prepared, foods.
Follow up to be done on or around Monday, September 8.
Re-arrange the
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) in the walk front walk in refrigerator all holding at improper temperatures. Meat loaves not dated were at 52 degrees. Pasta salads, diced ham, potato salads all 51 to 53 degrees. The same foods were placed on the salad bar, and were also 51 to 52 degrees.
Correction: All phfs listed above, both in the walk in and the salad bar, were voluntarily discarded by manager Joe Meade. Do not store any phfs in this unit until it is repaired, and capable of holding product temperatures at or below 41 degrees. In the meantime, re-arrange the raw meats in your other walk in refrigerator to one side and store any prepared phfs on the other side of the unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat meat loaf in the walk in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours.
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09/02/2014 | Risk Factor | |
Received a phone call today from restaurant manager Joe Meade. He said he had both the soft serve ice cream unit and the walk in refrigerator for the raw meats repaired and were in use. Both units working good.
No violation noted during this evaluation. | 07/10/2014 | Other | |
Soft serve machine has been taken out of service. Facility still waiting on replacement parts for the unit.
No violation noted during this evaluation. | 06/26/2014 | Follow-up | |
Violation 0830 corrected. Walk in holding right at 41 degrees. Violation 0820 A2 corrected except for the soft serve machine. Mix is holding at 53 degrees F. Required cold holding for potentially hazardous foods phfs) is 41 degrees or less. Unit was drained and is now not in service until the unit can maintain a product temperature of 41 degrees or less.
Purchase more than one metal stem food probe thermometer. They are required for taking cooking, hot holding, and cold holding temperatures, as well as cooling temperatures for products like your meat loaf, or any cooked or baked phf. Sometimes they tear up get lost, or someone may take the only one you got home with them.
Also, be sure to share health department inspection reports with different shift managers.
Routinely take product holding temperatures. If a holding unit is not working, take immediate steps to correct the problem.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Mix in the soft serve machine holding at improper temperatures.
Diced ham, diced boiled eggs on the salad bar holding at improper temperatures.
Potentially hazardous foods in the walk in refrigerator all holding at improper temperatures (meat loaf, sliced melons, cole slaw, pasta salad, diced ham, diced boiled eggs). Food temperatures varied from 48 to 62 degrees, probably averaging about 58 to 60.
Correction: Soft serve mix drained. Do not use until the unit can hold product temperature at 41 degrees F. or colder.
Several prepped items in the walk in refrigerator dated 6/9/14 and 6/10/14 were discarded. Any prepped potentially hazardous food (phf) in the walk in that has been in the unit over 4 hours, or any phf in the walk in that has not been date marked must be discarded. Any of the prepared foods in the walk in that were made this afternoon, and were not stored initially in the walk in may be moved to the "meat room" walk in, as it is holding in the mid-30's.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain more than one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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06/13/2014 | Follow-up | |
Follow up this Friday on walk in refrigerator, soft serve ice cream machine, and cold holding on the salad bar on the right. Ideally, to consistently hold your foods at the required temperature of 41 or below, and cool them in the correct amount of time, the air temperature should be in the mid to upper 30's.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Mix in the soft serve machine holding at improper temperatures.
Diced ham, diced boiled eggs on the salad bar holding at improper temperatures.
Potentially hazardous foods in the walk in refrigerator all holding at improper temperatures (meat loaf, sliced melons, cole slaw, pasta salad, diced ham, diced boiled eggs). Food temperatures varied from 48 to 62 degrees, probably averaging about 58 to 60.
Correction: Soft serve mix drained. Do not use until the unit can hold product temperature at 41 degrees F. or colder.
Several prepped items in the walk in refrigerator dated 6/9/14 and 6/10/14 were discarded. Any prepped potentially hazardous food (phf) in the walk in that has been in the unit over 4 hours, or any phf in the walk in that has not been date marked must be discarded. Any of the prepared foods in the walk in that were made this afternoon, and were not stored initially in the walk in may be moved to the "meat room" walk in, as it is holding in the mid-30's.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared meat loaf in the refrigeration unit is not properly dated for disposition.
Correction: Manager found out with a phone call that the meat loaf was prepared and placed in the unit yesterday. Discard the meat loaf.
In the future, mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. As it was not being held at proper temperatures, it was discarded.
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06/11/2014 | Risk Factor | |
No other violations observed. Establishment well organized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed beginning of some mold growth on sides of the inside of the ice machine.
Correction: Clean the inside of the ice machine on a regular basis per manufacturer's specifications. Check inside of the unit and clean as needed.
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03/14/2014 | Risk Factor | |
Hand sinks now supplied with adequate hot water @ 115Deg.F.
No violation noted during this evaluation. | 01/02/2014 | Follow-up | |
Inspection revealed that all other sinks i facility have hot water at or above 120DEG.F. The two hand sinks are at 87-93 DEG.F. These two sinks have some type of additional plumbing with what appears to be mixing valves or something with an additional supply line going directly to the faucet. Install a new faucet assembly at each sink, additional mixing under the sinks is not to be done. Plumb the hot supply line to the hot water handle and the cold supply line to the cold handle, the faucet assembly will do the mixing for desired temperatures.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink across from the fryers in front of kitchen 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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12/26/2013 | Follow-up | |
Food handling good, no bare hand contact with ready to eat foods. Good personal hygiene observed as well. Hand sink hot water temp. may be a hot water supply issue. Staff said it was hot earlier but not now. May need additional hot water supply to meat heavy evening usage demand.
- Critical: Cooling* (corrected on site)
Observation: Six meat loaves were noted not being adequately cooled to prevent the growth of harmful bacteria. After approx, 3 hours the loaves were 118Deg.F to 127 Deg.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. Meat loaves re-heated to 165+DEG.F and cooling procedure restarted. Problem was the meat loaves were sealed tight in their containers, thus no air movement for proper cooling. Went over procedure with cook, items reheated and cooling procedure restarted with pans loosely covered.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink across from the fryers in front of kitchen 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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12/18/2013 | Risk Factor | |
Good job today with a very large lunch time rush. Observed very good personal hygiene. Fish thawing in walk-in refr. very good procedure. Remember no matter how busy it gets at the grill, no bare hand contact with ready-to-eat foods.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Putting sandwiches together with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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10/11/2013 | Risk Factor | |
Observed very good hand washing, proper glove use and good personal hygiene, by all staff. Remenber to monitor the ice level in the right side salad bar and keep it filled completely (in contact with all food containers). Have right side salad bar unit serviced immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The diced ham, diced boiled eggs, cottage cheese, kidney beans and baby corn cold holding at improper temperatures on the right side salad bar. Temperatures were 57DEG.F to 58DEG.F. Unit once again had not been turned on. When unit was turned on it was not operating properly. Items above all replaced from walk-in refr. and unit is now operating with ice, service folks called.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Continue to use ice for cooling for the right side salad bar until it is repaired and capable of holding foods at or below 41DEG.F. Monitor ice level and keep ice stocked so that all food containers are in constant contact with the ice.
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06/14/2013 | Risk Factor | |
Hazards corrected, warewashing machine now operating properly.
No violation noted during this evaluation. | 04/02/2013 | Follow-up | |
Food handling, personal hygiene all good, have warewashing machine serviced. Facility in good shape. Good use of gloves and utensils to prevent bare hand contact with ready-to-eat foods. Recommend 2 hour temperature checks on cold and hot holding foods,use time/temp. logs.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of dry wiping cloths. Dish washer was using a common dry cloth to dry dishes as rush does not allow for air drying. Advised if must dry, use clean disposable paper towel for one item only and use new clean disposable towel for each item and ware clean disposable gloves.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced ham, cottage cheese, Diced boiled eggs, Kidney beans and baby corn on salad bar cold holding at improper temperatures, temps. were 52DegF. to 56Deg.F. Items on bar < 2 hours
Correction: someone forgot to turn the cold bar unit on, Items all moved to refrigeration unit and replaced with new, cold items.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Flavorview hot cabinet, the digital read-out thermometer not working.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The warewashing machine was observed in a state of disrepair, machine not reaching proper temperatures for properly washing and sanitizing food contact surfaces.
Correction: Repair the warewashing machine 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. Continue using the three compartment sink for warewashing of food contact items until machine is repaired and working correctly.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Several baking pans, dishes, utensils not sanitized in ware washing machine. the wash temp. was 145DEG.F. and the Rinse Temp. was 162DEG.F. The machine does not use sanitizing agent.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Items all rewashed in three compartment sink and properly sanitized. Three compartment sink to be used until ware washing machine has been repaired.
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03/19/2013 | Routine | |
Violations from previous inspection have been corrected.
No violation noted during this evaluation. | 12/14/2012 | Follow-up | |
No other violations observed. I will be performing a follow up inspection on the ice machine on or about this coming Friday.
If you need to contact me, my office number is 328-1932.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed that the inside of the ice machine has some buildup of mold growth.
Correction: Empty the ice machine, and clean and sanitize the inside of the unit.
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12/12/2012 | Risk Factor | |
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