All violations were corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: butter cold holding at improper temperatures, 60°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/10/2015 | Risk Factor | |
Discard any TCS foods in the inside WI cooler that have been there longer than 2 days. All other TCS foods that have been inside the WI shorter than 48 hours needs to be used within 24 hours. Ensure WI can hold foods at 41F or less. Clean outside dumpster area and its surroundings. Clean walls and floors in Walk-in Coolers and dishwashing areas. All food contact surfaces (cutting boards, tongs, spoons) need to be washed and sanitized every 4 hours after being used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Brisket, ribs, BBQ, chicken wings cold holding at improper temperatures. 42-45°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/12/2015 | Risk Factor | |
Permit issued today.
- Equipment and Utensils - Good Repair and Calibration
Observation: Server RI cooler was observed in a state of repair and condition preventing the equipment to be used as designed. Door will not stay closed.
Correction: Discard, replace or repair the RI cooler to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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04/22/2015 | Routine | |
New RI unit. All foods cold holding well below 41F
No violation noted during this evaluation. | 03/31/2015 | Follow-up | |
Will return within 30 days, and temp logs will get faxed to me every wed for a month.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chicken, noodles, milk, chili, and soups cold holding at improper temperatures (Saute box)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/28/2015 | Risk Factor Intervention | |
Today was the 2nd annual Fall Festival. Facility looked great.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (raw hamburgers stored over soup in RI prep unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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10/12/2014 | Routine | |
Replaced the back door, added door sweep/door gasket, along with a large fan to blow on the door. New dumpster pad was made outside, incudes garbage dumpster and grease trap. Table BBQ sauces are made in-house, and some have canned tomatoes in them. Will have to assume they are TCS foods.
No violation noted during this evaluation. | 07/22/2014 | Follow-up | |
All critical violations were corrected. Will return in 3 weeks for follow-up to non-critical violations and to see new dumpster pad.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) smoked tomatoes in the refrigerator, the food should have been discarded 14 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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: floors, walls, RI doors, WI floors..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the mop sink is slow to drain. (stoped up)
Correction: Plumbing systems and components shall be maintained in good repair.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Trash behind dumpsters, grease build-up on grease traps. Lots of flys seen outside, and are also inside the kitchn, bar area, and back seating area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/10/2014 | Routine | |
All violations were corrected.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: plates and bowls up on top rack above steam table.
Correction: Clean and sanitize these surfaces for food contact.
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03/19/2014 | Risk Factor | |
Returned for the data logger. The brisket cooled from 135F to 70F in 2 hours, and then down to 41F in 3.5 more hours. It was properly cooled in the right time frame. NPM
No violation noted during this evaluation. | 11/21/2013 | Training | |
Used the Data Logger to track cooling of their brisket today, will return after 4pm to retrieve it NPM
No violation noted during this evaluation. | 11/21/2013 | Training | |
All violations were corrected on site. Talked with owners about cooling procedures, hand washing procedures, and proper disposal of mop water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) foods (salads) 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ribs and chicken hot holding at improper temperatures, 120°F
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) (repeated violation)
Observation: green tomatoes, cheese dip cold holding at improper temperatures, 50-55°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/18/2013 | Risk Factor | |
All critical violations were corrected, and all non-critical violations shall be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sausages) 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Beef Brisket 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato, cheese, eggs cold holding at improper temperatures (45°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Walk In, Reach-In, and Prep RI was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Adjust the equipment necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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07/23/2013 | Routine | |
Permit issued today. Pre-opening inspection, no violations.
No violation noted during this evaluation. | 06/04/2013 | Routine | |
Outside trash dumpster needs to be on a paved pad.
Outside shed needs to be cleaned and holding only essential equipment if freezer chests will be stored inside.
Need all equipment in working condition and RI holding at 41F or below.
Need cope of menu for consumer advisory.
Will return next Tuesday for opening inspection.
No violation noted during this evaluation. | 05/31/2013 | Pre-Opening | |
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