Cooling log still to be completed. Service made on the MasterBilt fridge and is now keeping foods below 41F. Establishment has chlorine test strips but still needs to order Quat test strips. I provided Person in Charge with a sample of them to use until some can be acquired. Shellfish tags are now being kept and reminded that they need to be retained for 90 calendar days from the date the container is emptied. Thank you for the quick response and corrective actions.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly quat test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations are being used for purposes other than washing hands.
Correction: Ensure handwash sinks are to used for washing hands only. Items being stored in the sink were removed.
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03/23/2015 | Follow-up | |
Multiple workers have a Serv-Safe certification, person in charge to get copies of the certificates. Cooling and Temperature logs to be keep to be reviewed during follow-up inspection. Ensure that sanitizer test kits are being used for sanitizing solutions, today both wiping buckets and 3-C sink were too high. Monitor the Master-Bilt refrigeration closely, I recommend a calling equipment repair for an evaluation and service. Keep oyster lids for 90 days. Ensure all handsinks have paper towels. Excellent cold hold at all the other refrigeration units. Hot holding and cook temperature are excellent as well. Calibrated all the food thermometers.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the oysters are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Shellfish is on the ICS list Bevans, Person in charge to keep tags moving forward.
- Cooling Methods
Observation: Ice Baths not deep enough to cover the containers being cooled .
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Discussion about using sinks instead of containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham, sliced tomatoes in Master Bilt Unit cold holding at improper temperatures
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. Temperature logs provided and to be recorder and reviewed during follow-up inspection.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly quat test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration greater than 200ppm Quat statmine solution >500 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million. Adjust quat sanitizer to 200-400. Wiping bucket was remade and water added to 3-C sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grates fan covers in refirgeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bathroom and handsink by the dishmachine.
Correction: 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
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03/11/2015 | Routine | |
Follow-up / Training on cooling large bulk prepared and cooled items. Nothing cooling at time of training. Person in charge to complete cooling logs on cook cooled and ambient temperature cooling items. Discussion about pre-chilling items, ice baths, ice wands, and other methods for cooling food rapidly.
No violation noted during this evaluation. | 03/03/2015 | Training | |
- Critical: Cooling* (corrected on site)
Observation: Chicken Salad and Pea salad made from ambient temperature or pre-chilled ingredients were not cooled to 41 degrees F or less within 4 hours.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pork BBQ, Vegetable Soup, Cooked potatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/14/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chipped beef gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Person in charge voluntarily discarded the product.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey gravy held at improper hot holding temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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04/02/2013 | Risk Factor | |
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