- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
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) (repeated violation)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Blue cheese 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the burger refrigerator
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Sanitizer buckets and chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/05/2016 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Carton of single service items were found stored on the floor
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the front serving counter is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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08/19/2015 | Routine | |
Facility must keep heating logs for chili. All chili new and old must be reheated to 165 degrees F within 2 hours. If the equipment is unable to heat the chili to the proper temperature within the 2 hours it must be repaired or replaced.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Chili was discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in prep unit at the window cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager discovered that the circuit breaker had flipped off and turned it back on durin inspection. Temperature of unit had gone down to 37 degrees F by end of inspection visit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the window prep unit
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Ventilation Hood Systems, Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit) and smoke is coming from the fryer ventilation system into the kitchen. This appears to be due to insufficient ventilation of the hood system.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front of the kitchen
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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02/04/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in front salad cooler 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. Potentially hazardous foods were discarded and others were moved to another refrigerator.
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06/16/2014 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Chili was discarded during inspection. Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Marjarine on top of the salad reach in 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
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11/14/2013 | Routine | |
No violations. Facility is doing a good job with temperatures.
No violation noted during this evaluation. | 05/01/2013 | Routine | |
Top prep units continue to be above the allowable temperature limits. If units can not be repaired to hold all food at or below 41 degrees F, they must be replaced with units capable of maintaining food at proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD on top prep units (tomatoes, 43, pico 61, broccli 65, pico on top of salad prep 55) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/20/2011 | Routine | |
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