Monitor temperature of make table. Unless proper cold holding temps can be achieved, do not hold foods in unit for more than 4 hours.
Excellent work regarding cooling foods and monitoring the dining room bar! Keep up the good work.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beef tips cold holding at improper temperatures
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used at 3-vat sink was not at an acceptable concentration. No sanitizer was detected - sanitizer bottle was empty.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Use test strip each time sanitize basin is filled and each time wiping cloth buckets are filled.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Floor is cracked and extremely pock-marked in sections.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/06/2015 | Routine | |
- Critical: Cooling* (repeated violation)
Observation: Spaghetti noodels noted not being adequately cooled to prevent the growth of harmful bacteria. On 6/25/2014, noodles were 78°F after 4 hours of cooling.
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.
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06/27/2014 | Follow-up | |
PIC turned down the thermostat in walk-in unit - now reading 34. Temporary thermometers have been placed in unit until mechanic can replace external thermometer. Left cold holding chart and cooling chart with PIC. Both charts are to filled out over the next week to ensure proper cooling procedures and cold holding. Follow-up visit scheduled for 6/27.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- Critical: Cooling* (repeated violation)
Observation: Meatloaf 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.
- Cooling Methods (repeated violation)
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the WALK-IN COOLER.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees at all hand washing stations and lavatories.
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06/20/2014 | Follow-up | |
Do not store Potentially Hazardous Foods (PHFs) within the walk-in cooler for more than 4 hours. Discard all PHFs that have been in the walk-in unit for more than 4 hours. Move all PHF's that have been in the walk-in unit for less than 4 hours to another unit capable of holding temperatures of 41 or below. Any PHFs that need to be stored for more than 4 hours should be stored in either the salad walk-in unit or the walk-in freezer. Temperature logs must be kept for any cooling unit that stores PHFs for more than 4 hours.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Critical: Cooling* (repeated violation)
Observation: Meatloaf 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.
- Cooling Methods
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) (repeated violation)
Observation: Baked beans cold holding at improper temperatures
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the WALK-IN COOLER.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees at all hand washing stations and lavatories.
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06/19/2014 | Routine | |
All temperatures taken on buffet line satisfactory
Mike Jones to implement 4 hour timing procedure for sliced tomatoes, tartare sauce and grilled onions on make table.
Discussed employee health with Mike Jones- provided handout on reportable symptoms and diseases
- Critical: Cooling* (corrected on site)
Observation: Baked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Potatoes 53 degrees after 12 hours in walk -in
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. Cut potatoes in half lengthwise as discussed or use other effective means to cool. Potatoes were discarded
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes hot holding at improper temperatures. 117 degrees after one hour in warming unit
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Potatoes reheated to 170 *F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes, tartare sauce and grilled onions cold holding at improper temperatures on make table
Correction: Mike Jones to implement a 4 hour timing procedue for these TCS foods as discussed. Once items are removed from temperature control ,mark for discard in 4 hours. Mike Jones to MONITOR compliance with timing procedure
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level and low detergent levels. All existing dish machines were to have been retrofitted with alarms by March 1, 2002
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer or detergent needs to be added. Correct within 90 days
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05/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Shoney's, 4416 Cleburne Boulevard, Dublin, VA 24084 »