Notes:
1. Provided ServSafe flyer for the manager.
2. Wrote up a sample time control policy for sliced tomatoes, salad dressings, sour cream, jalapenos, and butter. Please run by corporate for approval and send official copy to inspector.
3. When using time as a public health control do not co-mingle batches of any item. The idea is whatever the original portion is needs to be completely used up before bringing out new product.
4. Make sure all product temperatures are being maintained at 135 F or higher in the hot box. Suggest using shallower and smaller pans for the BBQ and ribs to allow for back-up portions to remain wrapped up tight while serving off of an open batch.
5. Make sure the ice machine is cleaned routinely. This will need to be done more frequently during warm weather. Also suggest storing the scoop in a container to protect it when not in use.
6. Suggest storing the fully cooled cooked ribs in shallower metal pans and not wrapping them if they are to be protected on the speed rack. Also allow more space between the trays on the speed rack to allow for better flow.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Large pan of pulled BBQ (126-130 F) and cooked ribs (113-116 F) in the hot box hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Mold present along the interior surfaces of the ice machine.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
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07/30/2015 | Routine | |
Excellent temperature control today! Employee health reviewed with manager on duty, signed copies shown for all current staff, and manager quizzed on signs/symptoms.
The inspector would like to know if corporate SOP requires chicken halves to be wrapped in plastic wrap prior to being completely cooled. Per the manager on duty, all other product is completely cooled prior to being wrapped or covered. Suggest NOT wrapping the chicken until it is completely cooled down.
Make sure all of the facility's trash makes it into the dumpster. The facility will not be penalized for the actions of other tenants.
No violation noted during this evaluation. | 02/04/2015 | Routine | |
Additional temperatures taken:
small MUT: grilled chx 38, wings 39, sliced cherry tomatoes 35, shredded cheese 38
low left corner RIC: chx tenders 31
Notes:
1. Fully cooked chx tenders that were being reheated (for quality only) were coming out of the fryers at extremely variable temperatures today. Confirmed the oil in the fryers was 360F+, and the SOP says to drop the tenders for 1.5 minutes. Product was measured coming out at 75-81F. Additional batches dropped measured at 85-115F. Cook time was increased by 30 seconds and product measured at 95-170F. Please research this issue with corporate and follow-up with the inspector as for the extreme variability in reheating temperatures. Based on the previous inspection in May 2014 the holding temperature of the RIC was 7 degrees lower today. Tenders being dropped in the fryer were measured at 31F.
2. Purchase a trashcan with a lid for the women's restroom.
3. Close the dumpster door whenever taking trash out. All cardboard needs to make it in the dumpster as well.
4. Suggest NOT covering the cooling product on sheet trays until completely cooled. Tenders after one hour were measured at 59-70 F. This number could be much lower if the product was allowed to 'breathe' on the sheet trays.
5. Limit the time product is left out for preparation. Product gets two hours to return to under 41 F when out for handling. Cooking the product immediately also solves the problem.
6. SIGNIFICANT improvements noted today. Excellent record keeping of temperature and cooling logs. Staff are definitely practicing better food safety practices. Keep up the good work!
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold noticed along the interior ledge of the ice machine.
Correction: Clean the ice machine at a frequency necessary to prevent build-ups, or per manufacturer specifications.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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09/16/2014 | Routine | |
Notes:
1. When mixed with 75 F water, the quaternary ammonia sanitizer solution is coming out of the dispenser at 400 ppm. Suggest calling the chemical company and having the dispenser recalibrated. Chemical specification deem the solution safe for use at 150-400 ppm.
2. The principles of when it is necessary to wash hands prior to re-gloving has been reviewed with all staff, and will continue to be revisited frequently.
3. The rear hand sink in the facility has been replaced with a new one. Problems were found with the unit once it was put into use.
4. Staff are checking over dishes/pans to ensure all food residues are being effectively removed during the wash/rinse/sanitize process. Wash water is changed out frequently to ensure the effectiveness of the surfactant.
5. Cooling procedures were explained and shared with the inspector. Actual cooling logs are being utilized for wings, butts, bites, and tenders. These logs are to be kept on file for at least 90 days, until the inspector comes for another routine inspection. The log is set up so the cooling time is measured from when the product is 135 F, and the temperature is to be recorded every hour until it is found at or below 41 F. Typical butt: cooks down to 4 pounds
No violation noted during this evaluation. | 05/16/2014 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer bucket (mixed and re-mixed upon request), and test kit. Copies of FDA form 1-B provided once again. Recent change in management has left the new manager with lots of paperwork to go through. She's not aware of where the signed acknowledgements are stored. New signed copies for all staff should be available during the follow-up inspection.
Notes:
1. Line checks and temperature check sheets developed by Shane's are not being consistent filled out. Staff are not monitoring the air temperature of equipment to ensure proper functioning.
2. Revisit cooling procedures. Not sure as to why a single stack of tenders and boneless bites on sheet trays is not cooling more rapidly than documented. Make sure to NOT stack the sheet trays too close together on the speed racks.
3. Not sure how the facility is now cooling down large quantities of cooked butts and ribs now that the WIF has been converted to a WIC. Please explain processes.
4. Several of the violations noted are repeats, and this pattern needs to be broken immediately.
- Critical: Hands - When to Wash*
Observation: A food employee was mixing sanitizer at the 3-vat sink and failed to wash his hands before regloving and resuming food handling.
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.
- Critical: Cooling*
Observation: Chicken tenders and boneless wings 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boneless bites, chicken tenders, drumettes 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: Time as a Public Health Control* (repeated violation)
Observation: Sandwich condiments for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Cover over the upper area of the ice machine is barely holding on with a screw. The faucet that connects to the chemical dispenser at the 3-vat sink has steady leaks when the equipment is kept under constant pressure.
Correction: Repair the ice machine cover, and faucet connection at the chemical dispenser to the 3-vat sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the items listed, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal pans stored on the clean dish shelving had food residues on them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: the left faucet at the 3-vat sink that connect to the chemical dispensing system. When hot water is turned down low to lower the water temperature, very little cold or hot water comes out of the dispenser tubing for the sanitizer.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the left faucet connection at the 3-vat sink immediately.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station by the 3-vat sink is being used for purposes other than washing hands. Items stored down in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Left dumpster (when facing the store) and left grease trap were open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility that bears the facility's name and logo. Grease spills evident on the ground and the mulch surrounding the two grease traps used by the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Grease spills are to be cleaned up to minimize attractant for pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Blood on the floor of the right WIC and 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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05/06/2014 | Routine | |
All violations noted on 12/19/13 have been corrected.
The hose extending down into the mop sink has been trimmed so it is no longer resting on the bottom. The hose with the sprayer is also being turned off, and not kept under constant pressure.
Mops are now being hung to allow for air drying.
Wash water in the 3-compartment sink is being changed out at least every 2-3 hours. If water is heavily soiled it is changed out more frequently to ensure greasy residues are effectively removed.
Dishes are being relocated to allow more space for air drying on shelving. Drying with a paper towel should only be done if the dish needs to be used immediately.
Hats/hairnets are being worn by all food handlers
Ice machine was cleaned on 12/24 and is to be cleaned once a month.
Temperature logs are kept on the steam line and hot box items at least twice a day. Reheat temperatures from the oven or smoker are not recorded since all product must be 165 F+ before being placed in the hot box or on the steam line for hot holding.
Time control sticker is posted for condiments kept on ice.
Lids are being kept pans in the bottom of the small corner 1-door low cooler so contamination of food does not occur from stacking.
Dumpster area is being monitored to ensure all of the facility's trash makes it into the dumpsters.
Time is now to be used for the BBQ chicken since temperature control is an issue and drying out of the product. Policy will be added to the permanent file.
All four managers are in the process of being ServSafe certified.
During today's inspection a business consultant with the corporate office and kitchen manager were present.
No violation noted during this evaluation. | 01/02/2014 | Follow-up | |
Additional temperatures taken:
cooked butts, wings, tenders in WIC 33-39
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health -- corporate policy in place.
Notes:
1. Significant deficiencies noted during today's inspection. No temperatures were being checked until the inspector started raising questions about proper hot holding and reheating temperatures. All staff must be properly trained and required to carry out this basic food safety task.
2. Product temperatures MUST be checked to ensure proper reheating is taking place before placing it in the hot box or on the steam table for hot holding.
3. Explanations regarding procedures for hot holding and reheating of product were not consistent when speaking to different employees.
- Person in Charge
Observation: Employees are not monitoring reheating and hot holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking and reheating potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Hair Restraints - Effectiveness
Observation: Two employees observed working in the food service area without proper hair restraints. One employee observed wearing a hat.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that an uncovered pan of chicken tenders in the low corner cooler were not protected from contamination. A pan of chicken wings were stored directly on top of the tenders, with the bottom of the wing pan coming in direct contact with the tenders.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Left on food prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Container of green peppers on floor in the WIC. Two cases of baked beans stored on floor underneath the food prep sink.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Pork ribs and pork butts were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Ribs taken from the hot box were not found all reheated on the grill to 165 F. Pork butts in the left smoker that were checked after the timer went off were also not found at 165 F+.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ribs. Observed sitting in the sink in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ribs and diced chicken in the hot box hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken tenders in the bottom of the MUT cooler 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: Time as a Public Health Control* (corrected on site)
Observation: Sandwich condiments (ie. sliced tomatoes, lettuce, etc) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal lids and pans stored on the clean dish shelving had greasy residues still adhering to them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold present along the interior surfaces of the ice machine.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted metal pans/trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level the mop sink is not observed, with a hose from the chemical dispensing system extending down into the sink and resting along the bottom. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Hoses should not be long enough to lay in the bottom of the mop sink. Trim and or hang up the hose.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station by the 3-vat sink had chemical bottles stored it it.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site) (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Trash bags do contain trash from this establishment even though the receptacles are shared.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/19/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, and test kit. 3-vat sink not currently set up or in use. Reviewed employee health and corporate policy is already in place. Signed copies kept in each employees' file.
Notes:
1. Have the small MUT cooler serviced immediately. Pans were not being kept in all of the top slots of the unit, and so that is at least part of why the unit is not maintaining temperatures of 41 F or less. Salad items are the main item stored in the unit. Make sure to not store any potentially hazardous items in the unit until it has shown that it can consistently maintain temperatures under 41 F.
2. Hand sinks are for hand washing only and no other purpose.
3. Dumpsters are shared for multiple businesses, and it is clear that the current trash pick up schedule is not adequate. The dumpsters need to not be overly filled -- doors and lids must always be closable, and trash kept off the ground. Excessive trash will act as an attractant for pests.
4. Label bins of dry storage items with their common names.
U.S. Foods is primary food supplier. All meats received fresh with the exception of pork ribs. No filtering powder is used for the oil.
Time is being used as a control for all condiments (lettuce, tomato, celery, lemons). These items are being iced and discarded after a 4 hour hold time. Time stickers are placed on the containers.
Cooling of proteins is being done on a speed rack that is rolled in/out of the WIF. This method was observed in use and appears to be quite effective.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grilled chicken tenders in the bottom of the small MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Small MUT cooler was observed in a state of disrepair and damaged.
Correction: Repair the small MUT cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the small MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the prep line is being used for purposes other than washing hands. Part from the smoker was placed in the hand sink. Bottles are being filled with water at the hand sink as well.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Both dumpsters were overflowing and bags/boxes of trash present on the ground.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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07/01/2013 | Routine | |
Note: The facility provided a metal probe thermometer, quaternary ammonium test strips, and an Employee Health policy during today's inspection. Also noted an additional replacement cooler is to be installed and hot holding cabinet on the cookline (service repairman on site).
Re-inspection scheduled for later today 6/3/13.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer was observed with an ambient air reading of 36 degrees F
Correction: equipment was observed in a state of disrepair .
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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06/03/2013 | Pre-Opening | |
The previously noted violations have been corrected. The facility proposed opening date is 6/10/2013.
The facility is approved to commence operation.
No violation noted during this evaluation. | 06/03/2013 | Follow-up | |
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