Permit is set to expire on August 31,2015. Renewal application and fee must be received prior to expiration of permit.
No violation noted during this evaluation. | 07/31/2015 | Routine | |
Visited food establishment to determine status of cold holding/cooling and found the following: (1) Unable to assess cooling. Small quantity of meat balls in hot holding unit. Had the quantity been more than half in the container, cooling would have begun around 7 PM. They usually start the cooling down process around 7 PM when meat balls are removed from heat and allowed to drop in temperature to 135 F. Then ice bath is used to bring temperature down before meat balls are placed inside the W-in cooler about 30 minutes before closing. If cant get the temperature of the meat balls down to 70 F before closing, the meat balls are said to be discarded
No violation noted during this evaluation. | 06/29/2015 | Risk Factor Intervention | |
Had met with the Main Manager, Steve Miller, previously and was told that Meat Balls were the only food items they cooled down and if they were cooling them down that this would be done close to closing time, about 7 PM to 8 PM. Arrived at about 8:45 PM and found that the store was closing at 9 PM instead of the usual time of 10 PM. On arrival the Make Table unit had been turned off and foods were about to be relocated to W-in cooler. The PIC, Destiny, indicated that when they are cooling down the Meat Balls, if the temperature cannot get down to 70 F before closing, the Meat balls would be thrown away. No re-assessment was done today. To attempt re-assessment next week. HM .
No violation noted during this evaluation. | 06/25/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 03/17/2015 | Routine | |
Cold-Holding & Cooling Project Inspection and Intervention.(PF & CCP)
No violation noted during this evaluation. | 09/05/2014 | Training | |
Cold holding & cooling project- It appears that chicken & meats in paper boats are stacked too high. An intervention plan was created and agreed on with owner and person-in-charge for 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food(steak-44F,teriyaki chicken-47F,buffalo chicken-49F) are held in a cold holding,make table unit 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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09/05/2014 | Risk Factor Intervention Evaluation | |
Permit is due to expire at the end of this month (August). Permit renewal fee has not been received at the time of this inspection. Copy of invoice was provided along with inspection.
- Equipment and Utensils - Good Repair and Calibration
Observation: Rubber spatula was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Edges were frayed and cracked.
Correction: Discard spatula to provide for easy cleaning and durability.
- Equipment and Utensils, Air-Drying Required
Observation: Pans 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.
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08/12/2014 | Routine | |
- Food Display
Observation: The food on display is not protected from contamination. No cover on the unsweet tea urn at the customer self service drink stand.
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.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored next to front hand wash station.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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01/02/2014 | Routine | |
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health* (corrected on site) (repeated violation)
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.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Onions stored in a location where it is subject to dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (43-52°F) and steak (40-50 °F) cold holding at improper temperatures. Steak and chicken is stacked in individual portions and stacked too high to properly cold hold.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ensure food is stacked below the rim of it's container on the sandwich preparation line for proper cold holding.
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07/08/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum reheat temperatures and symptoms for illness of concern in food operations.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Drink in open container in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink and eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs (88-121F) were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 135°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Chicken patties(52F) on shelf behind handwashing sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following items were cold holding at improper temperatures:
Chicken, sliced 47F
Cheese, shredded 43F
Beef, shredded 43F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/16/2013 | Routine | |
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