- Critical: Reheating for Hot Holding* (corrected on site)
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.
- Cooling, Heating, and Holding Capacities
Observation: Fry Unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration equipment necessary to maintain food items at 41°. 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.
- Equipment and Utensils, Air-Drying Required
Observation: Food Storage containers 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.
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01/29/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pulled BBQ Pork was hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the Drive Thru window is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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09/04/2015 | Routine | |
| No violation noted during this evaluation. | 12/11/2014 | Routine | |
| No violation noted during this evaluation. | 06/09/2014 | Routine | |
Found all outstanding issues resolved at follow up.
No violation noted during this evaluation. | 07/05/2013 | Follow-up | |
- Critical: Reheating for Hot Holding*
Observation: The Chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Chili was 54 degrees F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chili was placed in the hot hold unit for sale at 91 degrees F. and hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: Many instances of food storage containers found in service containing cracks, chips or pits that are not easily cleaned.
Correction: Replace the food stroage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment and Utensils, Air-Drying Required
Observation: Metal Storage pans 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the service counter and drive-thru is being used for purposes other than washing hands.
Correction: The handwash sink at the Service counter was being used to wash hose nozzles and dumping food. The handwash sink at the drive-thru was used to dump tea bags. Handwash sinks are to be used for washing hands only.
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06/21/2013 | Routine | |
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