Breakfast kielbasa found at 75 F inside a covered pan in walk-in. One-half hour to go before 2 hours was reached so PIC placed into freezer. It was rechecked at 45 F. Workers to understand cooling requirements. This has been a previous issue. Wall behind fryer to be cleaned.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Brunswick stew found at 112-119 F. Apparently it was not heated to 165 F before placing in warmer.
Correction: Chef reheated to 175 F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE)sliced roast beef in the refrigeration unit was not discarded by the ""consume by"" date. Roast beef had a date of 2/24.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. PIC discarded.
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03/04/2016 | Risk Factor | |
Time control policy has been written. Kettle was repaired. Steamer will be removed. Permit can be issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under 3-c sink and floor around back legs of storage shelf found dirty.
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Broken steamer and kettle on cookline.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/10/2015 | Follow-up | |
I will follow up on walk in temperature and time control policy. Call as soon as corrected. Permit expires 10/31/15.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Coffee cup found on counter.
Correction: Personal drinks to have lids and straws. Cup was discarded.
- Thawing (corrected on site)
Observation: Improper methods used to thaw BBQ. BBQ was found in walk in at 77 F. Apparently tap water was used to quickly thaw this food. Tap water was found to be 83 F today.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F . 3. As part of the cooking process. BBQ was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Cooked noodles found on counter at 87 F. 2. Walk in had elevated temperatures.
Correction: 1. Noodles were to used on chef's table today. Consider placing such an item on time control. 4 hours max. Write a time control policy and track time. 2. Have walk in serviced. Freezer door was propped open to cool down refrigerated section. Air temp had decreased to below 40.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items were stored on floor.
Correction: Elevate 6 inches.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under 3-c sink and floor around back legs of storage shelf found dirty.
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Broken steamer and kettle on cookline.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/04/2015 | Routine | |
Gravy was found inside a covered container in walk in at 105 F. It had been served at lunch which was over at 1:30 PM. It must reach 70 F in two hours. PIC discarded. PIC stated she will have an inservice for staff. Please stress proper reheating and cooling of foods. Cookline needs thorough cleaning. Don't forget the fryer baskets. They are to be cleaned after use.
- 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 wings over cooked roast beef)
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.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Lasagne classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Lasagne was found at 126 F)
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Food was placed into oven. Staff to reheat thoroughly and use their thermometer to verify temperature of food before placing in hot holding cabinet.
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04/23/2015 | Risk Factor | |
No critical violations. We discussed cooling of pasta. Pasta was removed from ice prior to it reaching 41 F. It was 51 F. PIC placed into freezer to cool it further. It had been cooked about an hour ago per PIC. Next time use your thermometer to ensure proper temperature is reached.
No violation noted during this evaluation. | 01/23/2015 | Risk Factor | |
Steamer is not working. Remove it. Dishroom is very organized and clean. Permit issued.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Green beans found at 98 F inside cabinet. Beans were not heated to 135 F before hot holding.
Correction: Beans were removed and reheated to 198 F on stove top.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Fryer back splash has build up. Can opener holder is dirty. Top of dishmachine has build up.
Correction: Clean these areas.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice chute found dirty.
Correction: Clean and sanitize.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains up front and floor behind ice machine found dirty.
Correction: Clean thoroughly.
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09/18/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Partially cooked liquid eggs are 53°F after 4 hours. The eggs were in the steamer when the cook realized they weren't needed. Cook placed the eggs in the cooler - they still mostly liquid so had not reached 135°F and needed to cool to 41° or less within 4 hours.
Correction: PIC discarded eggs.
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06/03/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/27/2014 | Risk Factor | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: TCS food heated/reheated in steamer was < 135 F in hot holding unit. Found Taco Meat -87F, Greens - 114F, Burgers - 70F.
Correction: PIC returned TCS foods to steamer and will check with food thermometer before placing food into the hot holding unit. Commercially cooked food heated for the first time must reach135F and food cooked here and reheated must reach 165F.
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11/22/2013 | Risk Factor | |
Note: dishmachine heating unit isn't working - parts have been ordered - employees are washing wares in 3 compartment sink (wash, rinse, sanitize) and meals are served on disposable containers/utensils. Quat at 3 compartment - 200 ppm - ok. Facility sanitation has improved - looks good!
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Garbage bag used to line sugar bin.
Correction: Use food grade materials for food contact.
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08/13/2013 | Routine | |
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