- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice cream scoop stored in standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Ice cream scoop removed from water and taken to be washed during inspection.
- Critical: Cooling* (corrected on site)
Observation: Cooked ham noted not being adequately cooled to prevent the growth of harmful bacteria. Ham removed from the steam table was placed in a deep dish and tightly covered before placing it in the single door refrigerator. Ham was still 121 F after approximately 1 hour.
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. Ham was removed from the refrigerator and placed in a shallow metal pan and put in the walk-in freezer uncovered to facilitate proper cooling. PIC will monitor cooling to make sure 70 F is reached within the 2 hour time period or she will discard the ham.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: food on cold bar on line is not holding at 41 F or below. Yogurts are 57 F. Milk on ice is 43 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature on line was discarded. Milk was returned to the refrigerator to cool back down to 41 F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pimento cheese and chicken salad in the refrigeration unit was not discarded by the ""consume by"" date. The salad was prepared on 2/28/16 and should have been discarded by 3/5/16.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Pimento cheese and chicken salad discarded during inspection.
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03/10/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures
Correction: cauliflower 126 F, meatloaf on top 133 F in hot holding unit.
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09/17/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice cream scoop stored in standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Ice cream scoop removed from standing water during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Spaghetti made about 3 hours ago is in a tightly covered container in the 2-door refrigerator. It is still 55 F.
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. Cool food in the walk-in refrigerator and leave food uncovered or partially covered until cooling is complete. Spaghetti uncovered and moved to walk-in refrigerator during inspection.
- 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. Provided PIC with handwashing signs during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Glass cleaner in bottle labeled degreaser.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/06/2015 | 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 shell eggs 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. Shell eggs moved to bottom shelf during inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Bulk container of powdered sugar not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Labeled during inspection.
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08/18/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Quaternary ammonium sanitizer level is too low at 100 ppm - bucket just set up with automated dispensing system.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Ensure dispensing system delivers proper concentration of sanitizer.
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03/24/2014 | Routine | |
No violations at time of inspection.
No violation noted during this evaluation. | 11/04/2013 | Risk Factor | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Hot food pulled off of the line about 1 hour ago were placed in covered containers in single door refrig - vegetables 72 F, mashed potatoes 109 F. Oatmeal pulled off this morning also covered in single door refrig is 50 F. Potatoes from can were pulled and placed covered in single door refrig - 50 F.
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. Cool all foods in walk-in refrigeration unit, not single door units. Uncover or partially cover food while cooling. Suggest pre-chilling canned food or going directly from can to heating food for hot holding. Food placed in walk-in uncovered to finish cooling during inspection.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 140-142 F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Plumbing fixtures in back of dishwasher are leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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06/17/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food prep counter.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink removed during inspection,
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket. Quaternary ammonia sanitizer has run out.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use bleach temporarily to sanitize surfaces until quaternary ammonia sanitizer arrives tomorrow.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Hot food placed in plastic covered containers while still hot. Carrots 83 F, broccoli 64 F.
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. Suggest cooling all hot food in the walk-in refrigerator uncovered. You may move it to the other refrigerator after it is 41 F or below. Food moved to walk-in to cool during inspection
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01/14/2013 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are being covered while still hot which does not allow food to properly cool especially when food is in plastic containers. Macaroni and cheese was 92 F in covered container in the 2-door refrigerator.
Correction: 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. Cooling should be done in the walk-in refrigerator rather than one of the smaller refrigeration units. Remember that food that has been out during the preparation step may need to be cooled back down to 41 F or below as well and should not be tightly covered. Mac and cheese moved to walk-in refrigerator and left partially uncovered during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles labeled during inspection.
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09/26/2011 | Routine | |
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