Notes:
1. A part is on order to repair the final rinse dial to the high temperature dish machine. To be installed next week.
2. Cleaning of the drawers under the grill and under the beverage dispensing system had not been cleaned, and were detailed while the inspector was present.
3. Elevated temperatures still noted in the top wells of the MUT cooler. PIC lowered the thermostat on the unit while the inspector was present. Monitor temperatures to ensure the unit is operating properly, or get the unit serviced as soon as possible.
4. Scoops stored in the ice machine with the handles out of the ice. Ice bucket inverted to drain. All waitstaff scooping ice with the ice scoop.
5. Only the white gravy is double-panned and that is intentional to prevent it from separating.
6. Time for the shell eggs was not marked when the inspector arrived. Eggs were discarded and a new batch was brought out since no one had recorded anything for the day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Diced ham, sliced tomatoes, diced tomatoes, sliced cheese, shredded potatoes cold holding at improper temperatures in the top wells of the MUT.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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12/11/2015 | Follow-up | |
Reviewed employee health. Policy includes all necessary items. Suggest posting for easy reference by staff.
Notes:
1. Staff need to actually take/monitor temperatures when cooking or reheating food products. Thermometers are calibrated, but the are useless if not put into use.
2. Sanitizer is to be mixed up and available for use at all times when food handling is taking place. With a facility operating 24/7, that would mean all of the time.
3. Bleach water should be mixed and concentration checked with a test kit. Sanitizer should only be mixed and discarded in sinks other than the hand sinks.
4. Product should not be double-panned in the steam units. The double panning insulates and effects the conductivity of heat. On the flip side, a wrapped slice of bread should not be used to line the bottom of the pan used to store sliced cheese in the top of the MUT cooler. The wrapped bread acts as an insulator, preventing cold from touching the product and keeping it as cool as possible.
5. Repair leak to syrup/drink system that is in the cabinet under the drink dispensing system. Syrups present. Repair leak to drawer under the grill. Oil is dripping down into the drawer where clean dishes are stored.
6. Wet wiping cloths should be stored in sanitizer when not in use.
7. Repair the final rinse gauge to the high temperature dish machine so proper functioning can be monitored.
8. Invert ice bucket to drain when not in use. Store scoop in a container to provide protection/a clean surface.
9. The top wells of the MUT cooler are not maintaining proper temperatures. Monitor product temperature and if it continues to remain elevated (even when closed), have the unit serviced immediately.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed submerging a glass into the ice bin to fill a cup rather than using an ice scoop. Her hands came in contact with the ice.
Correction: An ice scoop is to be used for dispensing of all ice to be used for consumption.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet cloths observed sitting on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The white gravy that was removed from the steam unit to be reheated on the grill was not reheated to 165F to eliminate pathogenic bacteria. Product was measured at 135-140 F. Inspector requested it to be returned to the grill for further heating, and for the temperature to be checked by the cook.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Actually use a calibrated thermometer to measure food temperatures, rather than assuming they are correct.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili, white gravy, and grits hot holding at improper temperatures in steam unit on the left side of the line. Items found at 116-125 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: Diced ham, sliced tomatoes, diced tomatoes, sliced cheese, and shredded cheese cold holding at improper temperatures in the top wells of the MUT cooler.
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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the final rinse of the high temperature dish machine does not work.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- 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: drawer under the grill had standing oil in it. Another drawer had some food debris. Cabinet under the drink dispensing system had spilled syrups in it.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Ice bucket observed stored with the food-contact surface facing upward. Scoops resting on top of ice machine.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station behind the front counter is being used for purposes other than washing hands. Observed different employees dumping and filling containers in the sink, and food debris present in the bottom of it.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: When the inspector requested that bleach water be mixed up for sanitizing it was mixed at 200 ppm.
Correction: Utilize only bleach water that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. It should test at 50 -100 ppm. Utilize the test kit for proper mixing.
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12/03/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Plastic ice scoop improperly stored on top of the ice maker..
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use, no sanitizing agent found in the buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cubed ham at the main unit table was observed at 44F 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.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel one third pan were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Pests - Controlling Pests*
Observation: Harborage conditions exist, observed flies in the dining 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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07/06/2015 | Routine | |
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