Notes:
1. Cooling logs were shared with the inspector showing where temperatures of bagged, cooling product is being monitored. On average, the cooling process is being completed in 4 hours.
2. Make sure leftovers from breakfast that are bagged are ALSO left in ice water baths, inside of the WIC, until it completely cools. Breakfast leftovers are stored in the rear WIC versus the main WIC, and perhaps that is why staff are not clear on that ice water baths are to continue until product temperature drops to 41 F or less.
3. Suggest keeping cooling logs on breakfast leftovers that are bagged. This will force staff to pay attention to the cooling of these foods as well.
4. Thermostat lowered on the service clear RIC. Gallon jug of milk (open) still found slightly elevated.
5. Do not overstock the diced egg on the salad bar. Putting the cubed turkey ham out on the line frozen helps with proper temperature control of the product.
6. Make sure staff are closing the doors of the dumpsters after taking out trash.
7. Mix sanitizer with 65-75 F water for proper testing of the solution's concentration.
8. Cookline True RIC was replaced with a new one.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Ice water baths that are used to cool all bagged food were discontinued prematurely on breakfast salsa and gravy. Foods stored in rear WIC and measured at 55-58 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front hot box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
01/27/2016 | Follow-up | |
Digital thermometer, sanitizer test kits, and thermometer available. Discussed employee health with staff and poster is visible in kitchen area.
Notes:
1. It is evident that cooling methods are being utilized (namely ice water baths), but temperatures are not being monitored to ensure product is being brought to 41 F or less within 6 hours. If staff are taking the time to attempt to cool product using an effective method, it seems senseless to remove product from an ice water bath prematurely (meaning product is not fully cooled).
2. Purchase a new chlorine kit for the dish machine. The one on site did not detect the appropriate levels of chlorine being cycled through the unit.
3. Monitor the functionality of the True RIC on the cook line. Elevated product temperatures noted throughout the unit, especially on the lower shelves. Make every effort to not block air flow with solid barriers on any of the shelves. Stagger the arrangement of pans/containers.
4. Remind staff of the proper storage of raw and ready-to-eat foods to prevent contamination.
5. The dumpster area needs to be maintained. Make sure trash is not left on the ground and dumpster doors are closed. Only open to fill containers with trash.
6. Keep the portions of the diced egg and turkey ham low on the buffet to help with temperature control. Also consider using the chill/insulation containers, or double-pan with ice water.
7. Post a new handwashing sign in the women's restroom/
8. Order new gaskets for the front hot box.
9. Discussed the need for all food handling staff to wear hair restraints.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin (whiting) stored over ready-to-eat (RTE) food (cooked mushrooms rolls, steamed vegetables) in the refrigeration unit.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Ice water baths that are used to cool all bagged food were discontinued prematurely. Bagged hot prepared foods observed stored in bus tubs in the two walk-in-coolers at 43-72 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Breakfast ham, breakfast potatoes, whiting (True RIC)
Correction: sliced honeydew, cantaloupe, honeydew, shredded cheddar cheese, whipped cream (in 2-door clear RIC)
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front hot box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- 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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01/12/2016 | Routine | |
Good cooling practices for soups and vegetables. Hispanic kitchen crew knowledgeable about sanitation and food safety.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken breast 47 F, steak beef 48 F, burger patties 50 F: located at the low boy(salad main unit tables) 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.
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08/17/2015 | Routine | |
The operator stated that a review of date marking of the bagged TCS food products will be conducted with the foodservice staff. The management stated the repairs to the faciliyt's roof are pending and then interior repairs to the ceiling structure in the kitchen will commence thereafter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the serving line reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the rear prep area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Cracked and handing ceiling material was observed on the cookline.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2015 | Follow-up | |
The operator provided metal probe thermometers, chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Critical: Cooling* (corrected on site)
Observation: Bagged grits and bagged rice, prepared and cooled earlier today and placed in the walk-in cooler, were noted not being adequately cooled to prevent the growth of harmful bacteria. The oeprator discarded the food products.
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 - Hot Holding* (corrected on site)
Observation: Baked fish on the buffet was hot holding at improper temperatures (baked fish-109F). The operator discarded the food product.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs in the cookline maketable unit was cold holding at improper temperatures (liquid eggs-47F). The operator removed the product from the cookline refrigeration unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cookline side sauce cookline table is not corrosion resistant, nonabsorbent, and/or smooth ( the side saucing cookline table was observed chipped with exposed pressed wood surfaces)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the serving line reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the rear prep area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Cracked and handing ceiling material was observed on the cookline.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/16/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Reduced Oxygen Packaging - Cook-Chill method review with PIC at the time of inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: CORRECTED BY PIC. Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken (112) & mashed potatoes (128) hot holding at improper temperatures.
Correction: RAPIDLY REHEATED. Monitor hot-holding procedures for foods for hot holding and ensure foods are maintained at 135°F or above to inhibit the growth of harmful bacteria.
|
11/19/2014 | Routine | |
NOTES:
* Monitor cold-holding practices to ensure raw shell eggs are stored in cold-holding equipment that is capable of maintaining an ambient air temperature of 45 degrees or less.
* Observed excellent cooling methods during inspection process.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. External egg temperature 70 degree, Internal egg temperature 74 degrees.
Correction: RELOCATED AT THE TIME OF INSPECTION. Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee's unisex restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
|
07/24/2014 | Routine | |
Notes:
1) Do not store raw chicken inside breading well, unit is not build for storing PHFs, and also required to get defrosted every night.
2) Dish machine was not sanitizing food contact surfaces until sanitizer was primed. Use test kit to ensure proper sanitizing concentration specially when sanitizer container getting empty or just been replaced.
3) Gaskets to several refrigeration units and hot holding cabinet have been ordered or in process of ordering, maintenance person was working on it in the facility at the time of inspection.
4) PIC and employees to monitor temperatures of cold salad bar items to ensure 41 F or less, use dipper pans if necessary.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Chicken stored under dripping pipe in the walk-in cooler.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken stored in the breading well, cut melon and diced ham on the salad bar 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 (repeated violation)
Observation: The door gasket to the hot holding unit (front), low reach-in cooler (underneath breading station), Delfield reach-in cooler is in poor repair
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to the main walk-in cooler was observed in a state of disrepair and damaged.
Correction: Replace door to the walk-in 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Indoor Areas - Surface Characteristics
Observation: The kitchen ceiling tiles after roof work are loose and not smooth and easy cleanable.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door kept slightly open and blocked with towels.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Accumulation of grease and food debris under the friers and grills in the kitchen.
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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04/08/2014 | Routine | |
Additional temperatures taken on the buffet line: potato salad 40 F, cream of mushrooms soup 171 F, hamburgers 156 -158 F, green beans 173 F.
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Facility will be doing some roof repair (outside and inside) in January 2014, all equipment and food must be protected from contamination during this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped boiled eggs and ham, shredded cheese cold holding at improper temperatures in the salad bar.
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: Hinge to the walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the hinge 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors around the friers in the kitchen noted in need of cleaning. Accumulation of grease and debris observed around equipment.
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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12/30/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
There is no mop sink in the facility, all waste water being dumped into the drain located near dish wash area. Keep the drain in clean condition, do not dump waste water into any food prep or 3 VAT sinks!!!
Water from the faucet connected to the waste disposal table is slightly dripping. Contact maintenance to repair faucet.
- Food - Food Labels (repeated violation)
Observation: Sweet and unsweet tea packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the same hot holding unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Knobs to the front hot holding unit that regulate temperature were observed in a state of disrepair and damaged.
Correction: Replace knobs 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.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located at staff service area(clean silverware) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Tiles are missing and loose.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
09/27/2013 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Discussed proper hand washing and glove changing procedure.
Additional temperatures taken: buffet line: vegetable rice 151 F, mac and cheese 150 F, shredded eggs 31 F, macaroni salad 40 F.
- Critical: Food Contact with Equipment and Utensils*
Observation: Same spatula used with raw and ready-to eat food on the grill.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Use separate utensils for raw and ready-to eat food.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Employee observed touching raw fish and ready-to-eat food with the same gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Gravy and fried chicken hot holding at improper temperatures.
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 - Food Labels
Observation: Sweet and unsweet tea packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment
Observation: Two knobs that regulate hot holding temperature in the front hot holding cabinet observed in a state of disrepair and damaged, that makes hard to monitor internal temperature.
Correction: Repair/replace knobs 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the True front glass refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located throughout the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. A few panels are loose, missing one AC cover piece. Ceilings are rusted.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
06/24/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Additional temperatures taken: Hot and cold buffet items: potato soup 174 F, fried fish 153 F, potato salad 41 F, shredded eggs 37 F, green beans 183 F.
Make up unit found at 40 F internal temperature, and 35 F in the top portion of the unit. Temperature of the food got elevated due to the containers with hot onions, onions were placed on the shallow pan for cooling, grilled pepper and mushrooms voluntarily discarded.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Grilled onions were placed hot inside make-up unit, found at 96 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, grilled bell pepper, cooked mushrooms, liquid eggs cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front hot holding cabinet is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics
Observation: Observed a hole in the ceiling in the storage area.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light bulbs throughout kitchen area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at lady's restroom 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.
- Physical Facilities in Good Repair
Observation: Standing water in the storage area observed, source was not found, according to manager water coming from unknown source. Check water lines for leak.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceilings in the kitchen area 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.
|
03/25/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
The door gaskets to the hot holding cabinets are in VERY POOR shape and must be replaced ASAP!
A few ready-to eat food items in the walk-in cooler found not being date marked. Don't forget to date marked every RTE food item!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice and sausage 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the both hot holding cabinets is in very bad repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located along the wait station (wall tiles) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Weather strip is in poor repair.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
12/12/2012 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
Reviewed employee health policy with GM.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Mashed potato 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked rice, boiled potato, cooked ribs, meatloaf in the walk-in cooler 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the both hot holding units is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Chlorine concentration > 200 ppm in the dishwasher machine.
Correction: Utilize only chlorine sanitizer at concentration of 100 ppm that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
|
02/15/2012 | Routine | |
Additional Food Temperatures (degrees F.):
Hot Holding (in Kitchen): Baked Chicken 1/8 cut - 191, Sausage patties - 141, Mashed Potatoes - 140, Baked Potatoes - 205
Cold Holding (Kitchen Line): Tomatoes, sliced - 41, Chopped Steak - 37, Chicken Strips, raw - 37, Cat Fish Filets - 36, Sirloin Steaks - 36, Ham, sliced - 42, Chicken, 1/8 cut raw - 41, Whiting filets, breaded - 42,
Final Cooking (to order) Temps: Chicken Tenders - 181, Omelette - 155, Hamburger - 185
Hot Holding (Buffet Service Area): Greens - 156, Fried chicken, 1/8 cut - 165
Cold Holding (Buffet Service Area): Ham, Diced - 34, Cantaloupe, cubed - 41, Cottage cheese - 43, Sour cream portion - 40
Hot Holding (Buffet Line): Pot Roast - 170, Greens - 183, Chicken BBQ - 178, Sausage Rice - 170, Baked Chicken, 1/8 cut - 143, Fried Chicken, 1/8 cut - 158, Chicken Veg. Soup - 190
Cold Holding (Buffet Line): Cantaloupe, cut - 42, Cottage Cheese - 48, Cole slaw - 43, Ham, diced - 39, Pepperoni, sliced - 41
Notes:
1. Facility has accurate calibrated food testing thermometer, chlorine sanitizer testing kit and 3-vat sink set-up for effective warewashing and sanitizing.
2. Quaternary sanitizer solution concentration in use in the wiping cloth containers tested within the manufactures recommended level.
3. Reviewed "When to Wash Hands" and "Food Safety and Glove Use" with managers on duty. Staff training is needed to refresh and reinforce these important Food Safety procedures.
4. Reviewed "Cooling Procedures" and recommended staff training on monitoring the process to insure that foods are safely cooled within the time/temperature parameters of the VA Food Regulations.
5. Recommended calling EcoLab to check sanitizer dispensing equipment on the dish machine.
All non-critical violations must be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food service and preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees failed to also wash their hands prior to donning clean single-use gloves.
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. Recommend immediate training session with staff to review "When & How to Wash Hands and "Using Single-Use Gloves".
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and the gear is worn.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade and gear. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Blade and guard surfaces of the Deli Slicing Machine 2. Chef's knives and utility knives in the prep area of the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Can Openers (2) were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Can Openers at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic pans and metal soup insert rounds 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap along the side and bottom of the back door that will allow free access to insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. REPAIR THE BACK DOOR TO SEAL TIGHTLY.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors/walls under and behind cooking equipment noted in need of cleaning. There is a build-up of grease and grime that will attract insects and rodents if not eliminated.
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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02/28/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Cooking: Grilled Chicken Breast - 175, Country Fried Steak - 187
Cold Holding (waitress station): Sour Cream - 38, Half n' Half Creamers - 41
Buffet Service Area and Bar:
Hot Holding: Fried Chicken - *127 , Baked Chicken - *124, Mashed Potatoes - 136, 180, Baked Sweet Potatoes - *120, Meat Loaf - 150, Corn, cut - 137, Lima Beans - 154, Green Beans - 159, Chicken Vegetable Soup - 186
Cold Holding: Hard cooked eggs, diced - 33, 32, Ham, diced - 36, 40
Adequate food testing thermometer, chlorine and quaternary test kits and 3 compartment sink set-up on hand. Chlorine sanitizer solution concentration in the dish machine tested at 100 ppm. Quaternary sanitizer in use in the wiping cloth pails tested within the manufactures acceptable range.
Reviewed "Food Safety and Glove Use" poster w/ Manager and left a copy to review with staff.
Above non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried and Baked Chicken and Baked Sweet Potatoes were hot holding at improper temperatures in the Service Area Hot Holding Box and on the Buffet steamtable..
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and stainless steel food 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (Men's rest room).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor area under the electric meat slicer noted in need of cleaning. There is a build-up of food debris and dirt in this area.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. A rack with hooks for hanging mops is needed.
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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11/29/2010 | Routine | |
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