| No violation noted during this evaluation. | 12/07/2015 | Risk Factor | |
- Critical: Hands - When to Wash*
Observation: Dishwasher touching dirty dishes and then touching clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The whole muscle intact beef steak was not cooked properly.
Correction: Beef was put back into oven to cook. Cook the steak on both the top and bottom to a surface temperature of 145°F (63°C) or above until a cooked color change is achieved on all external surfaces.
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05/21/2015 | Routine | |
Observed good handwashing, glove use. Reviewed Temp logs
No violation noted during this evaluation. | 06/02/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/07/2014 | Follow-up | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee handling raw chicken with glove on after moving away did not discard gloves and wash hands and continued to touch dishware.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Two 10in lex pans of lentils dated 2/5/14 @ 50°F noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Food was discarded. Please 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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken wings Hot Holding @ 100°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: Southwest beef @ 50°F cold holding at improper temperatures
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 sasuage ready to eat in the refrigeration unit not properly dated with the preparation date.
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.
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02/06/2014 | Risk Factor | |
Discussed the possible need for using time as the public health control (4 hour hold time and then discarding products on the cold self-service line). Department will forward additional information. Discussed employee health and active managerial control (monitoring) of food temperatures during hot holding, cold holding and cooling. Note: Time as a public health control observed meeting standard at the pizza making station.
- Critical: Cooling* (corrected on site)
Observation: Seventy-four pounds of cooked lentils (code-date for production 5/22/2013) noted not being adequately cooled to prevent the growth of harmful bacteria. Product rated 63 F near center at 12 hours+ in cooling phase. Container was covered.
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. Management voluntarily discarded the product in question and agreed to back track to find out why this cooked product had not gone through the blast chiller in smaller pans per company best practice.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Cooked onion observed in a sealed plastic bin at 109 F. Product depth and covered pan could prevent rapid cooling to 41 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls observed hot holding at improper temperatures. Product on self-service line rated 94 F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Immediately reheat product to 165 F+ and then hold at 135 F until served to the customer. Product had been on display less than 2.5 hours and management removed for immediate reheating to 165 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several food products on the customer self-service line (food bar) cold holding at improper temperatures. Cooked tofu rated 50 F, cooked pasta measured 48 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Products had been on display less than 2.5 hours. Management removed products above 41 F for rapid blast chilling to 41 F or less or for voluntary discarding.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food contact surface pans were found stacked while wet after cleaning and chemical / heat 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. Management agreed to review cleaning and air drying procedures.
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05/23/2013 | Routine | |
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