Risk assessment revised due to change in menu/limited cooling.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Server observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in dish machine was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. 3 compartment sink set up to sanitize until dish machine can be serviced.
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01/20/2016 | Routine | |
Discussed cooling. please obtain a digital thermometer with sensing unit at tip.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ribs in hot holdiing cabinet 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. Ribs reheated to 165F, HH cabinet thermostat adjusted.
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09/24/2015 | Routine | |
Max Cold reach-in refrigerator has been serviced and is maintaining a temperature of <40F.
No violation noted during this evaluation. | 05/21/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pulled pork
Correction: Cooked ribs
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05/19/2015 | Routine | |
Discussed cooling methods with all food handlers.
No violation noted during this evaluation. | 01/29/2015 | Follow-up | |
Discussed employee health
- Critical: Cooling* (corrected on site)
Observation: BBQ and greens observed in Artic Air not being adequately cooled to prevent the growth of harmful bacteria. Locating hot food in a unit can also contribute to unit not maintaiing a temperature of <41F.
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. Discarded BBQ and greens.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Succatosh in Artic Air, coleslaw on top of prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep small amounts of PHFs on top of prep unit to maintain <41F. Monitor temperature of Artic Air do not relocate PHFs into unit until unit is capable of maintaining <40F.
- Hand Drying Provision
Observation: No cold water or disposable towels were provided at the hand washing lavatory in the kitchen/bar area.
Correction: Repair plumbing to allow for the use of cold water to encourahe proper handwashing. Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials CORRECT WITHIN !) DAYS.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grill/prep area area noted in need of cleaning and adequate lighting..
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. Provide adequate lighting to allow for sate food preparation (20-50 foot candles).
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01/06/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole slaw cold holding at improper temperatures found at 47 F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the prep unit was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of prep unit top at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Towels under cutting boards, this is not allowed, Remove soiled towels.
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04/18/2014 | Risk Factor | |
| No violation noted during this evaluation. | 10/01/2013 | Routine | |
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