suggest not covering food on speed racks with plastic as this blocks proper air flow
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: portioned pureed molded food in hot holding cabinet and those stacked up in steam table are <135 F. Roast beef 128 F, peas 130 F (hot holding cabinet) Peas 131 (steam table)
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. Food from hot holding cabinet was discarded. Food on steam table out of temperature was reheated to 165 F during inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dishwashing area is being used for purposes other than washing hands. Wiping cloth bucket in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only. Wiping cloth bucket removed from hand sink during inspection.
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01/06/2016 | Routine | |
Suggest lowering temperature in the walk-in refrigerator. Most food is around 41 F. Call or e-mail when the spray hose has been fixed.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin by the dishwasher. The retractable hose is not working allowing the spray hose to hang down in the sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quaternary ammonium is at least 500 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Solution in 3 compartment sink was diluted down to 200 ppm during inspection. PIC will have dispensing system adjusted so the proper concentration of solution is achieved.
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07/09/2015 | Routine | |
Matt, the PIC called to let me know that the spray hose was retracting correctly.
No violation noted during this evaluation. | 07/09/2015 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food prepped and staged for later use are in tightly covered containers and in a speed rack covered with plastic rack. Covered speed rack - hash browns 63 F, fish 61 F. Baked apples
47 F in tightly covered container.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the dishwashing room is blocked, preventing access by employees for easy handwashing. There are wire racks covering the hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wire racks preventing its use. Racks removed during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quat in 3 compartment sink is 500 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Solution diluted to proper concentration. This will be done until automated system dispensing can be corrected.
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12/31/2014 | Routine | |
Discussed alternated cooling methods. Suggested using a temperature log during new cooling process and provided PIC with a cooling chart/log.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Meatloaf (walk in) noted not being adequately cooled to prevent the growth of harmful bacteria (45-47 degrees on day two).
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. Discussed alternative cooling methods with manager. Discarded PHF (meatloaf).
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Meatloaf (not sliced) was out of temperature.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meatloaf in the refrigeration unit (walk in) is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Dated 2 days beyond 7 day limit.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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. Discussed with PIC, food discarded.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dish washing room is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Prewash spray hose in dish washing room is leaking.
Correction: Repair and maintain all plumbing components ans fixtures. Repair work order placed.
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05/28/2014 | Routine | |
Walk-in refrigerator has been serviced but most food is still right at 41 F even though thermometers are reading in the low 30s. Closely monitor temperature of food in this unit. You need to determine why temperature of unit is reading low 30s but food is still at 41 F.
- Critical: Cooling* (corrected on site)
Observation: Sweet potatoes and turkey noted not being adequately cooled to prevent the growth of harmful bacteria. Sweet potatoes and turkey leftover from yesterday are still 45 F in walk-in refrigerator.
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. Sweet potatoes and turkey discarded during inspection.
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11/06/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: walk-in is not holding food at 41 F or below. Cottage cheese 43 F, milk 41-42 F, potato salad 42 F. Buttermilk in door of white refrig is 42-43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Buttermilk removed from door of white refrigerator.
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10/08/2013 | Risk Factor | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in sanitizing portion of 3-compartment sink. No measurable quaternary ammonia sanitizer in the sink.
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. Sink reset up with proper concentration of bleach during inspection. Bleach will be used until automated quaternary ammonia system is dispensing properly.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the dishwashing room is being used for purposes other than washing hands. Dirty towel and scraper in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulbs in outside walk-in freezer are not shielded, coated, or otherwise shatter-resistant. One end cap missing on both lights.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floors are not maintained in good repair. Grout missing in between floor tiles especially in the dishwashing room. This makes floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/21/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground beef stored over RTE food in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Ground beef moved to bottom shelf during inspection.
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09/27/2011 | Risk Factor Assessment | |
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