Proper equipment temps were observed and staff was observed wearing gloves during food preparation. Discussed proper cooling procedures and employee health code with the PIC.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at back of kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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08/17/2015 | Routine | |
Proper equipment temps were observed and staff was observed wearing gloves during food preparation. discussed proper food cooking/holding temps, proper cooling procedures, and employee health code with the PIC. Discussed with the Head Chief that he may want to discuss proper cooling techniques and cook temps with all his staff, prior to the start of the summer season.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (ice scoops) improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Gravy was cold holding at improper temperatures in the walkin unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory
Correction:
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink in the back of the facility are turned off, due to the automated shutoff valve not working properly (water will not shut off when activated).
Correction: Plumbing systems and components shall be maintained in good repair.
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05/21/2015 | Routine | |
Facility has a limited menu (mainly ready to eat items), full menu and official opening of facility scheduled for 5/21/15. Proper equipment temps observed. Discussed cleaning all food and nonfood contact surfaces while refrigeration units are empty with the PIC. Also discussed maintaining proper holding temps when transporting prepared items from the main kitchen to the pool facility. A follow up inspection will be done on 5/21/15, once the facility is operating.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: prepared food items in the walk in unit were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the various refrigeration 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.
- 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: refrigeration units and shelving.
Correction: Clean and sanitize these surfaces for food contact.
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05/15/2015 | Routine | |
Facility has a limited menu due to end of season, mainly ready to eat items (kitchen closed during week and is scheduled to be closed for the season within 2 weeks
). Proper equipment temps observed. Cutting boards will be required to be replaced or resurfaced prior to opening next season.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at rear of kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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09/23/2014 | Routine | |
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hand washing sinks were not stocked with soap and paper towels.
Correction: stock sinks with soap and paper towels to encourage proper hand washing by employees.
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08/01/2014 | Follow-up | |
Spoke with head chief about situation, he had mang. taking action to correct problems. Facility is considering going to using time as a public health control on selected food items, mang. is working on writing up a procedure for the staff.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: chicken and burgers 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the rear of the kitchen was measured at a temperature less than 100°F. 7/3/14 water temp in sink is 147, too hot to promote handwashing.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hand washing sinks were not stocked with soap and paper towels.
Correction: stock sinks with soap and paper towels to encourage proper hand washing by employees.
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07/03/2014 | Follow-up | |
Discussed proper cooking / holding temps and employee health code with the PIC. Discussed the need to replace cutting boards prior to next inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken breast 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes, sliced items for sandwhiches, garlic/mayo spread, and cole slaw cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hand washing sinks were not stocked with soap and paper towels.
Correction: stock sinks with soap and paper towels to encourage proper hand washing by employees.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the rear of the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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06/13/2014 | Routine | |
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