- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meat, cheese, sausage dogs, butter, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The chlorine are being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: The chlorine must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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11/02/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Walk in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Thermostat adjusted to maintain 41*F or colder.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in storage and food prep area have build of grime.
Correction: Thoroughly and routinely clean floors.
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12/15/2014 | Routine | |
Corrections completed from previous inspection. Good job on corrective actions.
No violation noted during this evaluation. | 10/08/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Pastrami cooling at 51*F after 10 hours
Correction: Discard pastrami, Reviewed best practices to properly cool TCS foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey, ham, and potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dogs, ham, and cheese cold holding at 45*F in prep table.
Correction: PIC adjusted prep table thermostat to cold hold below 41*F.
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07/11/2014 | Routine | |
Tony Short stated he will expand items on time control to include foods that are not being properly cold and hot held. Items will be provided in writing on time control policy. Good work adding hand sink in dish wash area.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potatoes 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the prep area and dish area are being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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04/11/2014 | Routine | |
Good job taking corrective actions.
No violation noted during this evaluation. | 01/23/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Turkey, ham and gravy in walk in cold holding at improper temperatures(45*F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair/maintain walk in cooler at or below 41*F.
- Critical: Time as a Public Health Control*
Observation: Deli meats for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Mechanical dishwasher not dispensing sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink closest to dishwasher had bus station stored over sink.
Correction: Keep hand sink accessible.
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01/06/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Link 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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: No soap available at hand sink.
Correction: Provide hand cleaner at hand sinks.
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09/25/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw egg whites stored above ready to eat foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Plant Food Cooking for Hot Holding (corrected on site)
Observation: Grits being cooked for hot holding was not cooked to the proper temperature.
Correction: Cook grits for hot holding to at least 135°F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. Dishwasher not dispensing sanitizer, chlorine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Sanitizer sink set up until dishwasher is serviced.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Hand sink blocked by service station.
Correction: Service station relocated.
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07/29/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli turkey, ham, and meatloaf cold holding at improper temperatures in walk in unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Walk in thermostat adjusted to maintain food at or below 41*F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Dishwasher was not providing chemical sanitizer.
Correction: Dishwasher line was not providing chorine. Corrected during inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections close to dishwasher is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/30/2013 | Routine | |
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