No violations noted.
No violation noted during this evaluation. | 01/06/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. The wiping cloth/sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Note: Monitor hot boxes for reheating of pork & brisket.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments from opening cans.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate 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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08/11/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. The sanitizer/wiping cloth set-up was adequate. Adequate employee health policy in use. Health permit posted & visible.
Note: 1. Monitor cooling of ribs & chicken wings. (smaller portions & better separation of product needed) 2. Monitor small reach-in refrigerator. Unit was at 43 degree Fahrenheit but product temperature was adequate.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly used.
Correction: Discontinue using wiping cloths under cutting boards. Use a material that is smooth & easily cleanable.
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03/12/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chemical test kit. The dish machine reached an adequate hot sanitizing temperature. Establishment with an adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) Beef frank 179, chicken wings 39, 40, 40, 41, 39, 38, 39, brisket 38, 38, 39, pork 38, 39, pork butts 38, 38, 39, cooked greens 37, 38, greens 189, Brunswick Stew 38, shell eggs 38, 37, dripping sauce 181, 184, slice cheese 38, heavy cream 38, 37, sour cream 37, 37, 38, ribs (reheat) 189.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee failed to wash his hands between handling soiled dishes and unloading clean items from the dish machine.
Correction: Instruct employees to wash their hands and exposed portions of their arms immediately before engaging in putting clean dishes from the dish machine in storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A small bowl of chicken wings were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/29/2014 | Routine | |
Notes:
The cutting board near grill is burned on the side and not easy to clean anymore. Replace.
Ventilation hood have been scheduled for cleaning tonight.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered cakes in the salad make-up table.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the side/back-up hot holding cabinet.
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.
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07/02/2014 | Routine | |
Adequate thermometer, hi-temperature dish machine, sanitizer buckets switched from quaternary ammonia to bleach since almost out of chemical), and test kits. Reviewed employee health.
Notes:
1. Make sure staff are checking the concentration of the sanitizer daily, ensuring the solution is at the correct levels (quaternary ammonia 200 ppm and bleach water at 50-100 ppm). Back-up supplies of sanitizer should be kept on hand at all times.
2. Discussed possibility of using time as a control for hush puppies in lieu of temperature
- Cloths - Wiping Cloths - Use Limitation
Observation: Sanitizer bucket mixed upon request and the bucket contained very low levels of quaternary ammonia. The sanitizer dispenser was almost out of solution and facility did not have a back-up container on hand.
Correction: Until an additional supply of quaternary ammonia is available on-site, facility will revert to santizing with bleach water for wiping down food contact surfaces. Have sanitizer buckets mixed and available in the kitchen before handling food each day.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonia (for quat) and chlorine (for bleach) chemical test kit to ensure sanitizing solutions are maintained at the proper concentration.
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01/29/2014 | Routine | |
Adequate thermometer, high-temperature dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Review with staff proper cooling methods/procedures to be used on all foods. Any wrapped product MUST go into the WIF for rapid chilling since the saran wrap inhibits normal cooling conditions. Hot product should never be tightly covered/closed when placed under refrigeration to continue with cooling. During the six hour cooling period it is totally acceptable to store food items in a protected place in a refrigerator and leave it partially or completely uncovered.
The ribs cited above were still within the 6 hour window for cooling. Warm ribs were bumped to the WIF for rapid chilling, which is where they should have been placed per protocol.
Collard greens were voluntarily discarded since the window for proper cooling had expired on the previous day.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Wrapped ribs and collard greens 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 collard greens were not adequate. Prepared on previous day in large containers. Ice wand used during initial cooling. Lids firmly in place on two containers in WIC with heavy condensation present. Temperatures measured at 45-48 F in center.
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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07/09/2013 | Routine | |
Adequate thermometer, quaternary ammonia dispenser at 3-vat (mix w/ room temp water), hi-temp dish machine, and test kit. Reviewed employee health.
Discussed complaint.
Cooling procedures as explained by kitchen manager for all cooked meats: meats out of pit ~1 hr
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating on rear prep line where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
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03/29/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, chlorine sanitizer buckets, and test kit. Reviewed employee health.
Reviewed proper cooling methods. Per staff, temperatures of cooling product are NOT monitored prior to wrapping meats in saran wrap. STRONGLY advise staff to monitor temperatures prior to wrapping. NO PRODUCT should be wrapped if the temperature is still above 70 F. Methods for cooling as described by staff were not taking place. Staff must practice the cooling procedures set forth by the facility. Suggest placing unwrapped meats on sheet trays on speed racks in the WIC of WIF to facilitate more rapid cooling.
- Critical: Cooling*
Observation: Several sheet trays of pork butts 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: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Pork butts wrapped tightly in saran wrap. Sheet trays of wrapped butts were stacked directly on top of each other.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Two containers of potato salad were not discarded by the ""consume by"" date. They should have been used or discarded two days ago.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in WIC2.
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.
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01/16/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
- Cooling Methods
Observation: Observations: Hot chicken wings (at 150F) were observed going to walk-in cooler.
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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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09/20/2010 | Routine | |
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