Viewed cooling log and confirmed that alfredo sauce was cooled properly (within the required time frame) the day before.
No violation noted during this evaluation. | 01/28/2016 | Follow-up | |
Left the following handouts: Cooling, Consumer Advisory, ServSafe class schedule
Great job checking temperatures of units and food, and keeping records. Great job on hand washing, noticed several employees washing hands between glove changes. Great job keeping hanging thermometers in refrigeration units. Great job dating and labeling. Please keep up the good work!
Will follow up on cooling violation on or before February 4, 2016.
- Critical: Cooling*
Observation: Observed food in walk in cooler that was out of temperature (e.g. alfredo sauce- 50 degrees F). Sauce had been cooked the day before and cooled improperly.
Correction: Cool foods properly, as discussed. See Cooling handout.
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01/26/2016 | Routine | |
Thank you for correcting violations! Keep it up!
Left hand washing poster.
Great job establishing new procedures for food safety.
No violation noted during this evaluation. | 07/07/2015 | Follow-up | |
Left the following handouts: consumer advisory, time as a public health control, dish washing, cooling, ServSafe schedule.
If TPHC is used, written records are required for ALL foods where time is used instead of temperature. Also, food must be thrown away every four hours.
Good job dating and labeling, storing chemicals away from food, and storing raw product below RTE foods.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Food handlers were observed washing hands for 8 second or less, when inspector attempted employee they continued to wash hands for 10 seconds or less.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands between glove changes.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several TCS foods observed to be out of temperature in prep units (e.g. blue cheese, alfredo sauce, raw chicken). Several foods observed to be stored above fill line, and two prep units observed without lids to hold cold air in. Several prep units observed to be holding at improper temperature.
Correction: Ensure all cold holding TCS foods are held at 41 degrees F or below, and that all cold holding units are held at 41 degrees F or below.
- Critical: Time as a Public Health Control*
Observation: No written records for all foods intended for time as a public health control. Facility is intending certain foods in large prep cooler for time as a public health control, and others for temperature control, with no visual or written indication.
Correction: Maintain written records for foods intended for time as a public health control and visually indicate foods to separate them from foods intended for temperature control.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers and other food items that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Several prep units observed to be missing hanging thermometers, many of these units were also out of temperature.
Correction: Replace hanging thermometers in cold holding units and place in a visible location so all employees can monitor units for safe holding temperatures throughout the day.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Knife observed to be stored between two prep units. When inspector asked employees how often prep unit surface is cleaned, they said once a day.
Correction: Clean all food contact surfaces every four hours, or stored knife in a different location where this is possible.
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06/30/2015 | Routine | |
NOTE: Discussed when using time as a public health control that ALL food must be discarded after the time is up. Firm may keep all cold food 41 degrees F. or below OR use time - a combination of the two cannot be used. A handout on using time as a public health control was explained and left. Good separate storage of chemicals away from food. Good job date marking in new walk-in cooler. An employee health policy was explained & left with management. A handout on consumer advisory was explained and left with management.
- Ventilation Hood Systems, Adequacy
Observation: The vent hood above the cooking area near the three-compartment sink was not a fully enclosed system as pieces were missing.
Correction: Firm has ordered pieces to address this & was install as soon as possible.
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10/08/2014 | Routine | |
NOTE: Good job date marking store-made foods/sauces. Good job labeling sanitizer spray bottles. 421-850 Times as Public Health Control was explained & a copy left with management. Discussed having visible thermometers in the warmest part of coolers and organizing coolers to allow air circulation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken salad 62 degrees F., bean salad 61 degrees F., cole slaw 57 degrees F., salsa 50 degrees F., butter 56 degrees F., chopped eggs 43 degrees F. were observed in prep coolers. Cold side prep cooler was frozen up & other coolers were observed over filled with air flow partially blocked.
Correction: Cold holding is 41 degrees F. or below. Arrange food in a manner that allows proper air flow & regularly monitor food temperatures with a probe thermometer. * Manager voluntarily threw away all food in cold side prep cooler*
- Equipment - Cutting Surfaces (repeated violation)
Observation: Two cutting boards were observed scored & stained black/brown in food prep area.
Correction: Replace boards once they cannot be fully cleaned & sanitized. * Manager is in the process of ordering new boards*
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Sanitizer in spray bottles was found to have less than 100 ppm Quat sanitizer. The main dispenser for sanitizer was found not properly dispensing.
Correction: Repairman called during inspection. Use sanitizer test strips & check strength.
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05/19/2014 | Follow-up | |
A new walk-in cooler is currently under construction at this facility. Good job date marking store-made foods/sauces. Good job with employee drinks having a lid & straw. Good job with labeling spray bottles holding chemicals.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cole slaw was 49 degrees F
Correction: Creole sauce was 47 degrees F.
- Equipment - Cutting Surfaces
Observation: Two cutting boards were observed scored and stained black/brown in the food prep area.
Correction: Replace boards once they cannot be fully cleaned & sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Sanitizer buckets used to hold wipe rags were found to have less than 100ppm Quat sanitizer. The main dispenser for sanitizer was found to not be dispensing properly.
Correction: Use sanitizer test strips to check manually mixed sanitizer and contact repairman to fix sanitizer dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: An employee was observed rinsing shrimp in a strainer in the hand wash sink
Correction: ONLY use the hand wash sink for hand washing - no food prep.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Personal medicine/medical items (hydrogen peroxide & pills) were observed in the food prep area in the kitchen.
Correction: Manager removed this items from the kitchen during the inspection. Medicine/first aid items should not be stored in the food prep area of the kitchen as they could contaminate the food.
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05/12/2014 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Spatula's stored behind utensil rack.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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03/27/2013 | Routine | |
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