- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (cutting peppers for macaroni salad) with their bare hands.
Correction: Train and instruct prep workers in using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The warewash machine is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/30/2016 | Routine | |
| No violation noted during this evaluation. | 11/30/2015 | Routine | |
Notes:
*Wood shelving in the dry storage area is due to be removed and replaced with wire shelving this week.
*Part has been ordered to repair the cold holding buffet unit and should be repaired this week. Facility is using time to control bacteria growth for this unit until it is repaired.
*Cleaning and decluttering had been done. Area manager stated that a new cleaning schedule had been implemented.
*Facility has implemented a new cooling policy for hot food items. Using smaller, shallow pans in ice baths as well as ice wands to rapidly cool TCS foods.
No violation noted during this evaluation. | 03/24/2015 | Follow-up | |
Notes:
*The handsink in the kitchen has a faucet that is loose. Repair is needed.
*There is maintenance, repair, cleaning and training needed at this facility. A follow up inspection will be required in 10 days to verify correction of the violations observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the reach in cook line cooler and the walk in cooler.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in cooler and walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed a cup being used as a scoop in a bagged food item.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed a five gallon plastic container of cooked cabbage attempting to be cooled in an ice bath.
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)
Observation: *Baked potatos and raw bacon observed cold holding at improper temperatures. Both items were sitting out on the counter at 66 and 68 degrees respectively.
*In the walk in salad cooler that is not working, there was a container of banana pudding, shredded cheese and chopped lettuce. All three of these items were 47 degrees or warmer.
*The cold holding unit on the buffet is not holding food cold enough. The sliced melons, macaroni salad, and other items requiring temperature control were observed holding 48-54 degrees.
Correction: Food must be discarded due to no employee being able to document how long these items had been in the temperature danger zone. Manager discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The several of the prepared ready-to-eat (RTE) food items in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wood dry storage shelves is not designed or constructed to be easily cleanable or to allow for ease of cleaning. Food and debris is collecting on the solid surface of the shelves and the paint is peeling off in places.
Correction: Dry storage shelving should be smooth and easily cleanable. Suggest replacement of wood shelves with wire rack shelving that will allow for cleaning underneath and behind.
- Equipment - Good Repair and Proper Adjustment
Observation: Both under counter freezers on the cook line and the walk in salad cooler were observed in a state of disrepair. The food in the freezer units had thawed.
Correction: Repair these units 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 units, replace them with equipment that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests*
Observation: Harborage conditions exist.. Observed food, debris and other items on shelves, on the floor under benches and shelving, and build up of trash and food in the floor drain grate.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/12/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Mashed Potatoes 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 (corrected on site)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The outside waste storage container has a missing lid.
Correction: Replace the missing lid for the waste storage container.
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06/05/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: gravy and mashed potatoes in small WIC cooling, >70 degrees F after > 2 hours
Correction: quick chill dense, moist foods prior to placing in cooler ("ice bathing" small hot bar pans > 30 minutes recommended)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw meats in grill cooler drawers cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. repair or adjust unit
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The can opener blade is soiled and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
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08/19/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) shredded chicken, chicken wings, turkey, dressing, other in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the cutting boards on prep table in grill area is no longer smooth and it contains deep cuts, chips, or pits that can not be easily cleaned.
Correction: Replace or resurface the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep table surfaces under cutting boards in grill area soiled with food debris/liquid, sour odor..
Correction: Clean and sanitize these surfaces for food contact and sanitize every 4 hours or less..
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering over 3 vat sink missing (supply plumbing leak).
Correction: Repair leak ASAP and replace or re-attach ceiling covering so it is easily cleanable.
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02/04/2013 | Routine | |
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