The purpose of this visit was to conduct a routing inspection.
No violation noted during this evaluation. | 02/04/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
NOTE:
- Provided a copy of hand washing sing for kitchen sink, 3-compartment sink sign to follow wash-rinse-sanitize procedure, and date marking guidelines.
- Discussed consumer advisory with the PIC for kids menu (Under 8 years, as shown on the menu). Suggested not to offer undercooked or raw food to the highly susceptible population (HSP)
- Required to change gloves after handling raw shell eggs and raw animal products before touching ready to eat food items.
- Active Managerial Control (AMC) was discussed with the PIC. A copy of AMC information was provided.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Toasted Bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Food item was discarded voluntarily. Discussed with the person-in-charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Steak (47F) at True 1-DR UR Display (eggs), Noodles (44F) at True 1-DR dispaly UR Cookline (Pancake mix)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were determined to be out of temperature more than 4 hours. The PIC discarded food items voluntarily.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Sausage Gravy, Lasagna, Meat Loaf at the beverage-air 1-DR Display #1 (Right) was determined to be prepared more than 24 HR (Per discussion)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Food items were datemarked. Discussed with the PIC. Provided a datemarking guidelines hand out to the PIC.
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08/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection focusing on risk-factor assessment.
NOTE:
- Use 3-vat sink to set up a sanitizer solution.
- Obtain a correct sanitizer solution test kit. May purchase from restaurant depot.
- AMC is discussed with the PIC and provided the handout.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Tomato Sauce (108F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Tomato sauce was moved reheated and moved to hot range.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Gravy in the (4), Chicken salad (2).
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dates were marked on the food item containers.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: Observed that the food establishement had wrong test strips to test the chemical (chlorine) solution at the 3-vat sink and dishwasher.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a correct test kit. A chlorine test kit is provided to the facility.
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02/13/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse dishmachine:100 ppm. Chlorine sanitizer wiping cloth bucket: 200 ppm. Discussed public health significance of bare hand contact with ready to eat foods, and use of gloves/tongs/etc. to avoid bare hand contact. The following good retail practice was discussed during the inspection: 1) Use of hair restraints.
Additional food temperatures:
Chocolate milk gallon/ 2% milk gallon cold holding in 2 dr flattop cooler CSA: 38/39 degrees F.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: one employee with cooked french toast, one employee with cooked, peeled potatoes.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. NOTE: Discussed with employees and discussed with PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:raw chicken stored over bread in Bev Air 1 dr display cooler back.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC corrected storage order.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw shell eggs/pancake batter on prep surface of prep cooler: 67/73 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: After discussion with PIC, determined food out of temperature less than 2 hours, and was relocated to a cooler.
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08/11/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer final rinse dishmachine: 250 ppm. Chlorine sanitizer in wiping cloth bucket: 200 ppm.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean/sanitized utensils air drying were located underneath a shelf where containers of sanitzer are stored. were stored.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. NOTE: Utensils were relocated during the inspection. PIC will relocate containers of santizer.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the warewashing area was blocked at the start at the inspection, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to handsink.
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02/28/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) Electrical equipment stored immediately next to crate grapefruit and plastic wrap, and shop vacuum stored immediately next to container of grits. 2) Label all bulk food containers
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: creamed chipped beef in counter hot hold unit (2x)
Correction: 109,117 degrees F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: American cheese/provolone cheese/swiss cheese in Superior 2 dr prep top (47/46/47 degrees F)
Correction: meat loaf in 2 dr display cooler (2x): (46/43 degrees F):
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: tuna salad iin 1 dr UR cooler/ cooked patatoes in True 2 dr dispaly cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. NOTE: PIC labeled foods with date marks.
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11/26/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ham onion mix in Bev Air 2 dr upright cooler (47 degrees F). Raw chicken in 2 dr prep cooler bottom (58 degrees F) NOTE: PIC relocated food to freezer for quick chilling.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Operation
Observation: Loose grease extractors on hood over cookline.
Correction: Secure all grease extractors so hood is protected from grease as designed.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Damaged lid of pot.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: surface of drink dispenser above nozzles.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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06/24/2013 | Routine | |
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