Correct the above item.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below note - cooler adjusted during inspection, discussed replacing door closed and switching to LED light bulb.
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11/30/2015 | Follow-up | |
Correct the remaining items today, maintain the corrected item as corrected.
Reminder - reheat for hot holding to 165°F within 2 hours. Light lens above cook line broken - replace - 90 days. Spatula at cornbread station taped together - replace. Turkey observed thawing on counter - reviewed with staff - this is a repeat observation.
Facility permit expired February 2015 renew prior to follow-up.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Staff washing hands at dish station and drying with their apron.
Correction: Instruct staff on proper hand washing procedures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container - water bottle, coffee cup.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw or hot lid
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat food.
Correction: Instruct staff to only contact ready to eat foods with gloves, tongs, spatulas or other suitable utensils.
- Critical: Cooling*
Observation: Inadequate cooling - two step
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours or from 135°F to 41°F within four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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11/24/2015 | Routine | |
Correct the remaining items today. Observed turkey thawing on a counter - reviewed thawing with PIC. Locate or obtain test strips for sanitizer. Ice machine deflector noted in need of cleaning. Observed good hand washing and glove use today - thank you!
- Critical: Demonstration of Knowledge*
Observation: The Person in Charge was not able to describe correct temperatures for reheating for hot holding.
Correction: Provide training for staff as it relates to their duties.
- Critical: Employee Health* (corrected on site)
Observation: Employee health policy - PIC not able to describe or locate.
Correction: Provide training on employee health policy to all food handlers.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Improper reheating for hot holding.
Correction: Reheat potentially hazardous foods prepared in house for hot holding to 165°F within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pasta, shredded and pico (salsa) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Two cans of bug spray observed stored in the office.
Correction: Remove the cans from the facility.
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12/18/2014 | Routine | |
Correct the remaining items. Provided copies of cooling log to PIC and reviewed cooling methods, Improper thawing observed - thaw under refrigeration or under running water.
- Critical: Cooling* (repeated violation)
Observation: Improper cooling.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The consumer advisory is not posted in conjunction with all items that are served undercooked.
Correction: Asterisk each item served undercooked to the reminder printed in the menu.
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12/02/2013 | Follow-up | |
Correct the above items prior to the next follow-up inspection. Observed bare hand contact and a food item that had passed the date of discard - PIC addressed both items during the inspection. Recommend completing cooling logs to improve cooling procedures.
- Critical: Cooling* (repeated violation)
Observation: Improper cooling.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The consumer advisory is not posted in conjunction with all items that are served undercooked.
Correction: Asterisk each item served undercooked to the reminder printed in the menu.
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11/25/2013 | Follow-up | |
ACR 32216
A complaint was received that stated that the complainant and their dining companion became ill after consuming a meal at this facility. According to the PIC the facility has not sent any staff home within the past two weeks. One employee called out sink with a respiratory illness and has not reported for work since 6 days prior to becoming ill and has not returned yet. The PIC was not aware of the complaint. When asked, PIC was able to locate a written employee health policy - EHS advised PIC to review with staff on a regular basis.
No violation noted during this evaluation. | 11/18/2013 | Complaint | |
Correct the remaining items within 24 hours. Ice machine deflector noted in need of cleaning. Reviewed reheating, cooling and thawing with PIC.
- Critical: Demonstration of Knowledge*
Observation: When asked the Person in Charge was not able to state temperature requirements for reheating prepared foods.
Correction: Demonstrate knowledge by 1. obtaining a CFM certificate, 2. having no critical violations during each inspection or 3. responding correctly to questions about the facility menu items.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food service worker was observed failing to wash after an interruption in their work.
Correction: Instruct all food service workers on proper hand washing.
- Critical: Cooling* (repeated violation)
Observation: Improper cooling.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The consumer advisory is not posted in conjunction with all items that are served undercooked.
Correction: Asterisk each item served undercooked to the reminder printed in the menu.
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11/18/2013 | Risk Factor | |
Maintain the corrected items as corrected. Continue to train staff on proper cooling procedures. Facility permit expired - please submit renewal application and fee to local Health Department office.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improperly cooled food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 additional hours or from 135°F to 41°F within 4 hours.
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05/09/2013 | Follow-up | |
ACR 28617
A complaint was received that stated the dumpster used by this facility is being left open and birds and mice are scattering food all over the parking lot.
When EHS arrived a the facility one of the dumpsters was open. The dumpster enclosure contained various garbage bags, boxes and water filtration equipment. No wildlife or pests were observed in the vicinity.
EHS advised PIC to instruct all staff to keep the dumpster lid closed and to speak to the landlord about the possibility of switching to a locking dumpster or secure enclosure and to speak with other tenants regarding keeping the dumpster closed.
No violation noted during this evaluation. | 05/02/2013 | Complaint | |
Correct the remaining items within 24 hours. Maintain the corrected items as corrected.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Bare hand contact with ready to eat foods observed.
Correction: Instruct all food service workers to contact ready to eat foods with gloves, tongs, spatulas, deli paper or other suitable utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw turkey above raw pork.
Correction: Store raw turkey below raw pork.
- Critical: Reheating for Hot Holding*
Observation: Food improperly reheated.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: Improperly cooled food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 additional hours or from 135°F to 41°F within 4 hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark the rice and soup should have been previously discarded.
Correction: Promptly discard foods at the end of the seven day cold holding period.
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05/02/2013 | Risk Factor | |
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