Correct the remaining item today, maintain the corrected item as corrected.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: When asked about employee health policy PIC presented a letter from another health department discussing HACCP.
Correction: EHS trained GM on posted employee health policy - train all employees on this topic.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Foods hot holding at improper temperatures.
Correction: Hot hold PHF/TCS foods at 135°F or above except for roasts 130°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous/temperature control for safety food at 41°F or below.
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01/12/2016 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: When asked PIC was not able to describe or locate the employee health policy.
Correction: Train all staff on the posted employee health policy.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers in multiple locations.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Foods labeled as being not ready to eat above ready to eat foods.
Correction: Store foods requiring a final cook prior to service below ready to eat foods.
- Critical: Reheating for Hot Holding*
Observation: Inadequate reheating procedures - baked beans.
Correction: Train staff to rapidly reheat PHF/TCS foods for hot holding to 135°F/165°F or above within 2 hours as appropriate.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Inadequate cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Foods hot holding at improper temperatures.
Correction: Hot hold PHF/TCS foods at 135°F or above except for roasts 130°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold holding at improper temperatures.
Correction: Cold hold PHF/TCS food at 41°F or below.
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01/05/2016 | Routine | |
Maintain the corrected items as corrected.
Observed foods (1) spread into thinner portions (2) in containers that facilitate heat transfer (3) being stirred (4) in an ice bath - good use of multiple cooling methods.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Staff observed failing to change gloves and wash when switching from handling raw to ready to eat foods and clean items.
Correction: Review proper handwashing intervals with staff.
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08/27/2015 | Follow-up | |
LEx # 1102134
A complaint was received that stated that a patron received an undercooked hamburger and stale tasting chicken from this facility. The maximum holding time for chicken (fried) is 90 minutes. Some chicken items were observed marked for a 60 minute hold time and were observed marked 10:30-11:30 around 11:40. The Food regulations allow up to 4 hours when correctly using time as a public health control.
The food service worker at the grill was not observed following the posted cooking procedures for the hamburgers in that a part of the equipment that should have been set to 200°F was not turned on. When EHS asked the manager to cook a burger she was able to demonstrate the end of the process and cooked the burgers to 172°F, 172°F, 180°F. Please work with staff and train them as needed to follow correct cooking procedures at this station.
No violation noted during this evaluation. | 08/20/2015 | Complaint | |
Maintain the corrected items as corrected. Correct the remaining items today. Ice machine deflector noted in need of cleaning. Ice bucket observed patched with tape -> this is not an approved (cleanable) food contact surface.
- Critical: Hands - When to Wash*
Observation: Staff observed failing to change gloves and wash when switching from handling raw to ready to eat foods and clean items.
Correction: Review proper handwashing intervals with staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Foods that are labeled as being not ready to eat stored above ready to eat foods.
Correction: Store foods requiring a final cook prior to service below ready to eat foods.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improper cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Foods hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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08/20/2015 | Routine | |
Correct the remaining items today. Provided employee health flowchart to PIC. Ice machine deflector noted in need of cleaning. Container sued for ice cream cones may not be made from food grade plastic. Store flowers below foods. Main kitchen handsink ->difficult to turn off completely. Facility appears to be understaffed at start of inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Foods that are labeled as not being ready to eat stored above fresh fruit.
Correction: Store foods requiring a final cook prior to service below ready to eat foods.
- Critical: Cooling* (corrected on site)
Observation: Beans inadequately cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours or from 135°F to 41°F within four hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The rear handsink is blocked.
Correction: Remove the items blocking access to this sink.
- Toxics - Separation of Toxics
Observation: Cleaning chemicals stored above paper towels.
Correction: Store cleaning chemicals below paper.
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04/29/2015 | Routine | |
Correct the above item today. Reviewed employee health policy and provided handouts to current store management. Please be sure to train staff on this topic. Please clean the ice machine deflector and increase the regular cleaning frequency. Observed sugar in a container that does not appear to be food grade - only use food grade containers for food contact.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Hamburger inadequately cooked (155 for five seconds).
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above or if appropriate 130°F (roasts only).
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11/13/2014 | Routine | |
Maintain the corrected item as corrected. Please monitor good retail practices.
- Critical: Cooling* (corrected on site)
Observation: Some breakfast items improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
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06/30/2014 | Risk Factor | |
Correct the remaining items this week. Reviewed correct use of Time as a Public Health Control with PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above or use TIME.
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02/25/2014 | Follow-up | |
Correct the above items within one week. Reviewed employee health with PIC - please be sure to train staff on this topic.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above or use TIME.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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02/18/2014 | Risk Factor | |
ACR 32497
A complaint was received that stated that the hot water hasn't worked in the rest rooms for a year. The manager on duty was aware of the complaint. He indicated that during busy periods there is hot water at the sinks. EHS checked the hot water at the other hand sinks in the kitchen and the water temperature was at or above the minimum of 100
°F. When the male rest room hand sink was first turned on a temperature of 69°F was observed, after being run several times the water temperature reached 83°F. EHS recommends that the mixing valves be adjusted to 115°F-120°F to assist in drawing up the hot water in a timely fashion.
No violation noted during this evaluation. | 12/18/2013 | Complaint | |
Correct the remaining item today. Discussed discontinuing switching off the walk in while receiving shipment or conducting inventory with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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10/15/2013 | Follow-up | |
Correct the remaining items today, maintain the corrected items as corrected. Reviewed employee health policy with managers on duty - please review with staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat food in the walk in cooler.
Correction: Store raw animal food below ready to eat foods.
- Critical: Cooling* (corrected on site)
Observation: Improperly cooled food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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10/07/2013 | Risk Factor | |
Correct the above items today. Please monitor cooling more frequently - provided cooling log to PIC. Please obtain additional food thermometers - only one available during the inspection.
Note: hot water only reached 99
°
F after staff filled the three compartment sink - please monitor the water temperature more often and take action if needed.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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01/14/2013 | Risk Factor | |
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