Met with owner, Rocco, and Prep Cook, Warren, and reviewed with them the cold holding/cooling project. Assessment of cold holding and cooling was done throughout the day. Cold holding in the morning revealed several cold holding units that were not operating at proper temperatures. The restaurant's cooling method of beef briskets and pork butts was being assessed. In order to determine whether cooling down parameters are being met, Warren agreed to record and keep time/temperature logs throughout the day of the cooling down of these foods. He also agreed to keep time/temperature logs of the cold holding units that were not operating properly. HM
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The W-in cooler with raw meat and the Make unit that is emptied out at night were operating at improper temperatures. The W-in cooler was PHFs/TCS foods between 44 F and 46 F while the Make unit, although empty, had an ambient air temperature between 45 F and 47 F.
Correction: Relocate all PHFs/TCS foods from the W-in cooler to the other colder W-in cooler.Do not restock the Make unit with PHFs/TCS foods until the unit is cold enough to cold hold foods at 41 F or lower.
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06/26/2015 | Risk Factor Intervention | |
Returned at about 3:15 PM and took temperature of the beef briskets and the pork butts and found for the most part parameters were being met.HM
No violation noted during this evaluation. | 06/26/2015 | Risk Factor Intervention | |
Permit issued at time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Quatered tomatoes, cole slaw, and potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was discarded at time of inspection. unit was adjusted and holding proper temperature by end of visit.
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04/28/2015 | Routine | |
| No violation noted during this evaluation. | 09/23/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage room noted 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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03/28/2014 | Routine | |
PIC stated that he is trying to resolve above refuse problems with service contractor.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor grease collection container is stored on the ground surface.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. Lid is damaged
Correction: Cover all waste containers when not in continuous use. Repair lid.
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08/05/2013 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The bachamel sauce was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Sauce was reheated to 165°F for hot holding.
- Critical: Cooling* (corrected on site)
Observation: Chicken (46-49°F) and macaroni (46-56°F) 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. Foods not cooled properly were discarded.
- Cooling Methods (corrected on site)
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: Tomatoes, potato salad, and cheese (53°F-56°F) 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked burgers and steaks 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.
- 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: reach-in and walk-in refrigeration unit shelving, and under counter of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dishmachine are leaking, as well as the condenser lines in the walk-in refrigeration unit, and the condenser line in the walk-in freezer is frozen.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor grease collection container is stored on the ground surface.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. Lid is damaged
Correction: Cover all waste containers when not in continuous use. Repair lid.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are damaged and missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of 409 cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/25/2013 | Routine | |
Training with district standardization officer(CCP & SG)
No violation noted during this evaluation. | 07/25/2013 | Training | |
This was an inspection for a temporary event for Summer Fun Fest. Issued temporary event permit.
- 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 bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a grass location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food was not served under overhead protection. There was no covered grill and it was not located under overhead protection.
Correction: Protect food from miscellaneous sources of contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: A handwashing facility is not available, preventing access by employees for easy handwashing. A portasble hand washing facility was constructed with a cooler and a hand sanitizer was provided.
Correction: Access to a handwashing facility is to be available during all hours of operation.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at a hand washing lavatory.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/24/2013 | Other | |
All violations shall be corrected within 30 days. Permit issued today.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Walk-In Cooler shelves and ceiling vents have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Walk-In floor tiles are not maintained in good repair. Contract to replace floors in process.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/01/2013 | Routine | |
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