Establishment with an adequate metal food stem thermometer & quaternary test kit. No raw foods used. Precooked Canadian bacon, scrambled eggs, sausage patties & French toast served from 6:30 AM to 9:30 AM. Sausage gravy is also available in a crock-pot. All other items are prepackaged except hard-boiled eggs, biscuits & dry cereal. Adequate employee health policy in place.
- Permits
Observation: Permit is not posted in a place where it is readily observable by the public.
Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
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12/30/2015 | Routine | |
Management at the end of breakfast(runs from 3 to 3.5 hrs) removes all food items from the clear display unit and then cold holds them in the pantry True RIC..
No violation noted during this evaluation. | 07/17/2015 | Follow-up | |
Reviewed employee health with manager and owner. The breakfast was not in operation during the inspection. It operates Monday thru Friday from 6:30-9:30 am.
Notes:
1. Items served: precooked sausage patties, scrambled eggs, canadian bacon, french toast, waffle mix, cereal, muffins, whole fruit, milk, creamers, yogurt cups, and hardboiled eggs.
2. Time control is being used for: all hot stuff except sausage patties (on occasion), milk in pitchers, and waffle mix. A formal written statement for time used as a public health control needs to be written.
3. Thermostat in the small counter cooler has been lowered. It was reading at 51 F when the inspector arrived, and has now dropped to 43 F. The butter, yogurts, hardboiled eggs, and cream cheese are all temperature control for safety items that must be maintained at 41 F or less at all times.
4. Sausage gravy is being cooled down. Per the manager, an ice water bath is being used, but not effectively per observations today. Product must be cooled from 135 F to 70 F in two hours and then you have four more hours to cool from 70 F to 41 F or less. Suggest placing leftovers in a shallow metal pan and stirring routinely (uncovered).
5. Extra gravy that is not heated should be stored in a food grade storage container (not the open can).
6. Permit should be posted in dining area.
7. If the breakfast worker is ServSafe certified please provide the test date and certificate number.
- Critical: Cooling*
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. After 5 hours the gravy was measured at 63 F in the True RIC. The gravy was stored in a covered container that was more than 3 inches deep.
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*
Observation: Cream cheese packets, butter packets (in counter cooler)
Correction: sausage gravy, milk, and yogurt cups (in True RIC) cold holding at improper temperatures
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07/08/2015 | Routine | |
NOTES:
* No violations observed.
No violation noted during this evaluation. | 01/06/2015 | Routine | |
NOTES:
* No violations observed during inspection.
No violation noted during this evaluation. | 08/05/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion ( male food worker on duty was unaware of reporting symptoms or diagnosis)
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate for the sausage gravy
Correction: the sausage gravy was observed in a covered container in the pantry reach-in cooler.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination ( direct floor storage of single service cups and bowls were observed in auxiliary hallway storage room).
Correction: Store single service items at least 6 inches above the floor.
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04/01/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Cooling Methods
Observation: The methods used for cooling were not adequate (the sausage gravy in the food prep/pantry area was observed in a covered glass container in the reach-in cooler).
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: Hard boiled eggs in the dining table top reach-in cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/30/2013 | Routine | |
NOTES:
* Violations corrected at time of inspection.
* Form 1-B given to PIC.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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05/24/2013 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
- Critical: Cooling* (corrected on site)
Observation: Sausage Patties & Scrambled Egg 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.
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01/07/2013 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days.
A Chlorine is used as a sanitizer, test kit is in place.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
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01/07/2011 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer available or in use.
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 Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Permits
Observation: Establishment operating without a valid permit.
Correction: Cease all food service operations until you receive a permit to operate from the health department.
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12/06/2010 | Pre-Opening | |
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