The operator provided a metal probe thermometer, quat. test strips and a posted Employee Health policy at at this time.
Note: Discussed with manangement on date marking for those TCS food items that are cooled, bagged, cold held and re-incorporated into other offered TCS food products.
- Hands - Where to Wash
Observation: The male dishwasher was observed cleaning his hands in a the warewashing rinse sink used for utensil washing, at the dishmachine area.
Correction: 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 - Cold Holding* (corrected on site)
Observation: Cooked onions and peppers on the left most maketable unit were cold holding at improper temperatures ( cooked onions- 46F & cooked peppers- 47F). The operator rapidly cooled the TCS food products.
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 cookline refrigeration units and wait area CVAP hot box was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cookline maketable refrigerated drawer units were observe with broken drawer facings and the walk-in freezer door was unable to completely close with ice build-up around the doorway.
Correction: Repair the cookline equipment and walk-in freezer unit 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 cookline equipment and walk-in freezer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartmetn warewashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Broken floor tiles noted in the walk-in cooler and hanging ceiling surface material in the kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease and food debris was observed under and around the walls and floors of the cookline and wait station areas. Also noted was grease build-up on the electrical piping behind the cookline euipment and the depp fryer euipment wheels.
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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03/24/2016 | Routine | |
Note: A discussion with the GM concerning reducing the quantity of cut melons and rotating pans more frequently at the buffet, occurred at this time. The GM had the food worker reduce the quantity of cut melons on the buffet
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline Delfield reach-in freezer unit and wait/buffet CVAP hot holding unit were in poor repair/torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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12/14/2015 | Follow-up | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy at this time.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hand ( the male dishwasher handled soiled dishes and then handle clean sanitized dishes without conducting handwashing between activities). Management addressed proper handwashing procedures and when to wash hands with the dishwasher.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut melons on the buffet were cold holding at improper temperatures. The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Prepared batter, being held at room temperature on the cookline, 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 (repeated violation)
Observation: The walk-in cooler door was observed unable to close and heavy ice formation around the door. Also the cookline rightmost refrigerated drawer unit was not operable a this time.
Correction: Repair the walk-in cooler door and the cookline rightmost refrigerated drawer unit 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 walk-in cooler door and the cookline rightmost refrigerated drawer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline Delfield reach-in freezer unit and wait/buffet CVAP hot holding unit were in poor repair/torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law (a vacuum breaker/backflow prevention device was not provided for the sprayer hose attached tot he threaded faucet at the warewashing area..
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was observed at the bottom of the rear exit door)
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee unisex restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Food debris build-up and grease was observed on the piping behind the cookline, under the wait station area. Also noted ponded standing water and food debris under the walk-in cooler shelving unit.
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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12/04/2015 | Routine | |
Please call inspector with what inspector plans to do with creamers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Creamers at the waitstaff station were observed cold holding at the improper temperature. Pan of creamers sitting in ice bath must be sitting in a larger ice bath. Creamers were moved to the waitstaff reach-in cooler. Recommended purchasing creamers that are shelf stable and do not require refrigeration. All TCS foods on the buffet must be stored in stainless pans.
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 gaskets to the hot box (up front) and the Delfield cooler on the cook line are in poor repair. Walk-in freezer door is in need of being replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole observed in the wall of dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under the fryers 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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08/04/2015 | Follow-up | |
Will return on/about August 03, 2015 to check on salad bar. Buffet seems to be the problem. Along with getting the buffet repaired, do not stack foods to high in the pan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several items on the buffet cold holding at improper temperatures. Salad cooler has been fixed, however items cold TCS foods on the buffet were elevated. Creamers in the top of the pan at the waitstaff station were elevated. Do not store large amount of creamers if they are being held at room temperature.
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 gaskets to the hot box (up front) and the Delfield cooler on the cook line are in poor repair. Walk-in freezer door is in need of being replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole observed in the wall of dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under the fryers 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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07/30/2015 | Follow-up | |
A follow-up inspection will occur on/about July 30, 2015.
Data logger was placed in the three door salad bar cooler to monitor for the next two days.
A new thermometer is needed for the back hot holding cabinet.
Insert with new burgers for the menu must be asterisked and include the disclaimer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage patties, breakfast potatoes and fried chicken tender hot holding at improper temperatures. Sausage patties and breakfast potatoes that are held on the cook line for orders cannot be double panned which will cause the temperature to drop. Only do a small amount of chicken on the buffet to prevent the temperature of going below 135 F. Sausage and potatoes were reheated.
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* (repeated violation)
Observation: Several items including waffle mixture, individual creamers, diced ham, corn salad, shredded cheese, cottage cheese, and melon cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. These items are to marked with a time and date of a two day shelf life to not be considered reduced oxygen packaged items. Mark these items as soon as they are placed in the walk-in cooler.
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 gaskets to the hot box (up front) and the Delfield cooler on the cook line are in poor repair. Walk-in freezer door is in need of being replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole observed in the wall of dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under the fryers 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Employee rest-room is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/20/2015 | Routine | |
Reduced oxygen packaging of TCS foods must be opened within two days to prevent having to create a HACCP plan. Shoney's has opted to serve product within two days. Potato soup that was in reduced oxygen packaging was suppose to be open by 9:00 AM. As of 10:00 AM product had not yet been opened. If product cannot be placed in bainmarine by the two day period, bags must be opened to create an aerobic environment.
Thermometer is needed for the Victory reach-in cooler on the cook line. Thermometer on the outside of the refrigerator was reading 8 degrees F.
Unsure why product was slightly elevated in the drawers on the cook line. May not want to store product in the pans closest to the front.
- Food - Miscellaneous Sources of Contamination
Observation: Store whole melons away from the door, where they may be exposed to liquid from raw meats
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken and white gravy on the buffet hot holding at improper temperatures.
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*
Observation: Half & half, (sitting on ice, on the counter), ham and shredded cheese (in drawers) cold holding at improper temperatures. Half & half was moved to the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the oven in need of being cleaned.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk-in freezer 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: Hole noted in the wall of the dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath the fryers 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Employee rest-room in need of being cleaned.
Correction: Keep handwashing facilities/toilet facilities clean and maintained to encourage proper handwashing.
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03/17/2015 | Routine | |
HACCP information for the items that are cooked-chilled are in the process of being provided to the facility. Once HACCP plan is provided to the facility, information should also be provided to the regulatory authority. This must be done immediately. HACCP plan must be kept in the facility at all times and provided to inspector upon each inspection.
When items are being reheated in the bain marine, ensure they are reheated within 2 hours. Foods should be checked when being pulled to be placed on the bar.
- Food Display (corrected on site)
Observation: The oyster crackers on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Oyster crackers were placed underneath the sneeze guard.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole observed in the wall of the dry storage area.
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: Underneath fryers noted in need of cleaning. Exterior of fryers noted in need of being cleaned.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer was above 400 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/19/2014 | Routine | |
Additional food temperatures: Steak - 37, Deli meats - 41, Chicken strips - 212, Spaghetti sauce - 35, Tomato - 38, Mushroom - 40, Cooked peppers - 38, Pancake mix - 30, Ham - 43, Cottage cheese - 45, Mac & cheese - 126.
Thermometer on the salad reach-in cooler was observed slightly elevated. Foods inside were also slightly elevated. Checked the thermometer several times during the inspection and the temperature fluctuated between 42-43 F. Refrigeration should be set between 35-38 F to hold foods at the proper temperature. Monitor this cooler and if temperature does not drop by close of business, remove product and call a refrigeration technician tomorrow. Will return one morning next week to check on the refrigeration.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a dump sink.
Correction: 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: Reheating for Hot Holding* (corrected on site)
Observation: Baked beans classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Potato casserole was discarded.
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 - Hot Holding* (corrected on site)
Observation: Brown gravy, mac and cheese, and meatballs hot holding at improper temperatures.
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*
Observation: A few cold items on the buffet and in the salad reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap available at the wait station area hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No paper towels available at the hand sink in the kitchen and in the employee rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole observed in the wall in the dry storage area. Several areas noted throughout the kitchen, around door frames, that are in need of being repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/01/2014 | Routine | |
Additional food temperatures: Wings - 186, Rice - 166, Cornbeef hash - 162, Ham - 35, Melon - 37.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Buffet items from the previous evening 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* (corrected on site) (repeated violation)
Observation: Foods that had been placed in the make up cooler/drawers cold holding at improper temperatures. Make sure units are at least 41 F before placing foods in coolers.
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 walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair
Observation: Holes observed in the wall of the dry storage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the waitstaff tables 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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04/25/2014 | Routine | |
Change sanitizer every four hours or once water is soiled. Quaternary ammonium should be between 150-400 ppm. Measure concentration with test strips.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Temperature of cheese slices, in the top portion of the make table, on the right side of the cook line was elevated. Cheese slices were moved to another cooler. Sliced tomatoes are being held on ice. Have top rail looked at.
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: Door to the walk-in freezer does not shut completely.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair the walk-in freezer door.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in the employee and customer rest-rooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas in need of being cleaned: Ceiling in the waitstaff area, behind tables in waitstaff area and under dry storage shelving
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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02/11/2014 | Follow-up | |
Additional food temperatures: Cheese - 154, Grits - 152, 165, Eggs (cooked) - 152, Potato casserole - 166, 152, Egg casserole - 155, Melon (cooling 1.5 hours) - 45-46, Egg - 43, 50, Fish (cook) - 200, Ribs - 42-45, Ribs - 39, 39, Pork chops - 39, Egg (buffet) - 132-135, Melon - 41, 35.
Will return on/about 02/11/2014
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed waiter slicing lemons, for drinks, with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Mashed potatoes and ribs (buffet items from the previous night) 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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Breakfast potatoes and scramble eggs hot holding at improper temperatures. Do not double pan scrambled eggs.
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* (repeated violation)
Observation: A few items in the salad reach-in and tomatoes in the top of the right make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded several days ago. (White milk with 01/27 date and chocolate milk with 01/23 date)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 (repeated violation)
Observation: The door gasket to the Winston hot box is in poor repair. Door to the walk-in freezer does not shut completely.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair the walk-in freezer door.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the top oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the top oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the employee and customer rest-rooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the bottom of the back door.
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
Observation: Areas in need of being cleaned: Ceiling in the waitstaff area, behind tables in waitstaff area and under dry storage shelving
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer in wiping cloth buckets tested above 200 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/31/2014 | Routine | |
Additional food temperatures: Chili - 33, Sliced tomato - 36, Peppers - 36, Gravy - 158, Grits - 158, Cheese - 163, Bagged items from previous day - 44-45.
Provided operator with a flyer regarding cooling.
Reheat items prior to placing them in the hot wells.
Big improvement in cleaning under/around fryers!
- Critical: Cooling* (corrected on site)
Observation: Pans of food from the buffet, the previous evening bagged items and 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 - Hot Holding* (corrected on site)
Observation: Fried chicken and egg/vegetables hot holding at improper temperatures.
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) (repeated violation)
Observation: Milk 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
Observation: The door gasket to the hot box (up front) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/22/2013 | Routine | |
Coolers are now running at proper temperature.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryers 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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08/02/2013 | Follow-up | |
Right make table being serviced during inspection. No foods were in this cooler
Will return on/about August 02, 2013 to ensure coolers are working properly.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lemon garnish for drinks) Tongs were placed at the lemon station.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomato, cooked mushrooms, cooked peppers, and cooked onions cold holding at improper temperatures. Foods were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering around pipe under the three compartment sink is not smooth and easily cleanable. Seal hole around this area.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryers 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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07/16/2013 | Follow-up | |
Will return on/about July 16th (afternoon) to check on cooler.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed cook handle raw shell eggs and ready-to-eat food without changing gloves and washing hands in between.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the right make table were elevated. All foods were moved from this unit. Fans were frozen.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the drawers on the cook line.
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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering around pipe under the three compartment sink is not smooth and easily cleanable. Seal hole around this area.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryers 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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07/11/2013 | Follow-up | |
Additional food temperatures: Salisbury steak - 58, Salisbury steak (prepped 1.5 hours prior) - 52, Meatloaf - 40, Milk - 35, 37, Porkchop - 157, Chicken skillet (cooked) - 180, Sweet potato - 147, Bake chicken - 136-166, Salisbury steak - 178, Rice - 138, Honeydew - 43, Ham - 44, Potato salad - 54, Melon - 48, 52, Pasta salad - 42, Egg - 41.
Food safety and sanitation should be addressed with ALL staff immediately!
A follow-up inspection will occur on/about July 11, 2013.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Servers and dish washer observed rinsing hands without using soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (repeated violation)
Observation: After bussing tables and before handling any clean food equipment (to go containers) or any food contact surfaces hands should be washed.
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: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (fried chicken, hamburger and hamburger bun)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken vegetable soup was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several food items, including foods in the left and right make table, foods on the salad bar, and the salad bar reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Unsafe hamburger bun has not been discarded or rendered unusable. Cook dropped hamburger bun on the kitchen floor and planned to serve to customer. Food was discarded by management.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the drawers on the cook line. Thermometer in waitstaff reach-in (dessert cooler) does not work.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad bar reach-in observed with a ambient air temperature of 44 F. Unit should be set low enough that foods can maintain 41 F. Recommended setting between 35-38 F.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering around pipe under the three compartment sink is not smooth and easily cleanable. Seal hole around this area.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering on the cook line is not smooth and easily cleanable. Several broken/chipped tiles.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryers 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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07/01/2013 | Routine | |
Additional food temperatures: Peas - 170, Collards - 168, Vegetable soup - 158, Chili - 172, Potato soup - 162, Fish - 31, Sausage - 141, Grits - 155, Mushrooms - 170, White gravy - 155, Brown gravy - 148, Shrimp (cooling 1 hour) - 50, Omelet topping (cooked onion/pepper mixture) cooling 2 hours - 48, Meats in the walk- in - 34, Baked chicken (hot holding) - 142 - 147, Melon - 40.
- Critical: Hands - When to Wash*
Observation: Dish washer observed handling dirty, then clean dishes without washing his hands in between. Manager addressed with dish washer immediately.
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: 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.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Breakfast potatoes removed from heat 1.5 hours prior were observed stacked, covered, under the heat lamp to cool. Potatoes were moved to 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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken hot holding at improper temperatures. Chicken was voluntarily discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryers 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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03/22/2013 | Routine | |
Additional food temperatures: ham - 41, Gravy - 164, 139, 138, Potato - 156, Green beans - 31, Mac & cheese - 31, Green beans - 30, Melon - 40.
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place.
Ensure that chlorine sanitizer is held at 50-100 ppm.
Non-critical violations should be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Buffalo chicken bites on the buffet hot holding at improper temperatures.
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) (repeated violation)
Observation: Liquid egg/milk mixture for French toast cold holding at improper temperatures. Liquid egg dip must be held at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The side of the grill in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath fryers 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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12/14/2012 | Routine | |
All critical violations from the previous inspection have been corrected.
Non-critical violations should be corrected by the next routine inspection.
Quaternary ammonium sanitizer is now being used in the sanitizer buckets and was observed at the proper concentration.
Milk is now being kept in the walk-in cooler.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the dry storage area is not smooth and easily cleanable. Several holes observed in the ceiling of the dry storage area.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath the fryers 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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02/16/2012 | Follow-up | |
Food items are still not being reheated to the proper temperature. Foods must be reheated to 165 F for 15 seconds.
A follow-up inspection will occur on or about February 16, 2012. Critical items must be corrected by this time.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Pork chops were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk cold holding at improper temperatures. Operator voluntarily discarded milk.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in dry storage area is not smooth and easily cleanable. Several holes observed in the ceiling of the dry storage area.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath the fryers 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer in bucket was observed above 200 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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02/06/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Shoney's, 12531 Jefferson Davis Hwy, Chester, VA 23831 »