- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean the floors.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/04/2015 | Routine | |
Returned and found the following: (1) The Outside W-in cooler was now operating at proper temperatures and the gaping hole underneath the door was corrected
No violation noted during this evaluation. | 06/30/2015 | Risk Factor Intervention | |
Returned to determine if cold holding and cooling was in compliance and noted the following: (1) The Outside W-in cooler was not operating at proper temperature. Foods were found at temperatures ranging from 52 F to 57 F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found the Outside W-in cooler operating at improper temperatures, cold holding foods between 52 F and 56 F. Found the Reach-in cooler also not operating at proper temperatures, cold holding foods at 55 F @FOOD@ cold holding at improper temperatures.
Correction: Have all the cold holding units fixed so they can cold hold foods at 41 F or lower. Discard all PHFs/TCS foods found at temperatures greater than 48 F and relocate all PHFs/TCS foods found in these units to a colder unit.
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06/23/2015 | Risk Factor Intervention | |
Cold holding/Cooling Project: no cold holding/cooling risk factors observed. Pulled Pork cooled from 132F to 60 F within 1 hour. pork butt cooked to 200 F, held in warmer @190 F until served or pulled for cooling. Pulling process: 1 full 4 inch pan processed at a time/pull pans doubled with ice in bottom pan/ portioned unsealed bags placed in top pan/temperature checked before placing inside walk in refrigerator for cooling/cold holding. Note: makeunit air/food temperatures 40-41F, monitor to ensure 41F or below, serviced as needed.
No violation noted during this evaluation. | 09/23/2014 | Risk Factor Intervention Evaluation | |
permit issued
No violation noted during this evaluation. | 05/29/2014 | Routine | |
Permit issued, all other observations corrected from previous inspection
- Food - Miscellaneous Sources of Contamination
Observation: Plastic cup without handle used to dispense ice for customers drinks
Correction: Provide scoop or suitable utensil with handle to protect ice from contamination.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surface
Correction: can opener blade
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07/24/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
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 hands.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Beef piled too high/ thick in pans
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ribs/turkey/chicken/beans in the walk in 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerator units.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the refrigerator units is in poor repair/damaged .
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer units and baskets/hood filters
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cutting boards/can opener blade and holder
Correction: Maintain nonfood-food contact surfaces of equipment clean/sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes/utensils/food equipment .
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.Correction: will use three vat sink to wash/rinse/sanitize
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles damaged is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/20/2013 | Routine | |
invoice issued permit payment due/discussed cooling and cooling fact sheet issued/record time/temperatures when cooling
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pulled chicken/pork 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators.
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: The door gasket to the refrigerators is in poor repair/damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair
Observation: Ceiling tiles have holes/cracks/damaged is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemical cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/17/2013 | Routine | |
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