The purpose of today's visit was to conduct a risk factor assessment. Observed good hand washing by food employees. Good date marking was observed.
**Do not use the Continental 2dr prep unit to store PHF/TCS foods until it has been serviced and capable of keeping PHF/TCS foods at 41F or below. Please fax or email a copy of the service report within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pasta salad 45F & potato salad 41-45F - Continental 2dr prep top
Correction: pasta salad 43-44F - Continental 2dr prep refrigerator
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11/16/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Observed efficient cooling methods such as shallow metal pans on cooling racks inside walk in coolers, smaller portions stored in the walk in cooler and use of ice wands. Discussed with the manager using shallow pans to rapidly cool potatoes as well.
No violation noted during this evaluation. | 05/12/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS observed good improvements in cooling temperatures and methods. EHS also observed an additional commercial Walkin Cooler and new commercial freezer to facilitate rapid cooling of cooked foods.
EHS recommends to CFM and owner the following: 1) that the amount of food placed on each metal tray to cool be minimized, 2) that the metal trays on the speed racks are spread out more to provide additional space to facilitate rapid cooling, 3) the use of cooling logs to record the time and temperature of cooked foods to verify that foods are cooling down properly, 4) the new freezer to be utilized earlier in the cooling process.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Food employees were observed drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:------------six containers of cooked potato salad cooling overnight, over 12 hours at 45-46F. Containers observed inside Duracool Walkin Cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
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10/17/2014 | Risk Factor | |
Today's visit was a follow-up to verify that cooling temperatures and cooling methods have been corrected. EHS observed several process improvements regarding cooling methods. Please continue to monitor cooked foods as they cool down. EHS recommends that manager and food employees note the time (by time stamping) when a cooked food item reaches 135F due to the number of items cooling down at one time.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:--------two deep plastic containers of cheese sauce cooling overnight in Walkin Cooler both observed at 45F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
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05/01/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish. A follow-up inspection will be conducted next week April 28-May 2 to verify that the cold holding and cooling violations remains corrected and to verify proper cooling methods of cooked foods.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).---------Observed over half of the food items in the Walkin Cooler were cooked 2-3 hours and placed in walkin cooler hot and in large batches.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (repeated violation)
Observation: The following cooked potentially hazardous food(s) in the Walkin Cooler are not being adequately cooled from 135°F to 70°F within two hours. EHS observed all the food items below, below 135 F at beginning of inspection and still above 70 F two hours later during inspection:
1) Cooked rice observed at 118F at beginning of inspection and at 95F two hours later,
2) Cooked baked beans observed at 132F at beginning of inspection and 112F two hours later,
3) Several cooked beef briskets at 105-110F at beginning of inspection and at 95F -100F two hours later,
4) Cooked pulled bbq beef at 84-108F at beginning of inspection and at 73-80F two hours later.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. EHS RECOMMENDED FOODS BE DISCARDED OR RAPIDLY CHILLED TO 41F WITHIN NEXT 30 MINUTES. EHS RECOMMENDED EVERYTHING IN 1 UPRIGHT FREEZER AND 2DR FLAT TOP COOLER BE REMOVED AND PLACED IN WALKIN COOLER AND THEN USE BOTH FREEZERS FOR RAPID COOLING.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------
1) observed large deep plastic containers of hot baked beans (above 135F) cooling in Walkin Cooler approximately 2-2.5 hours after cooking,
2) observed cooked beef brisket wrapped in foil and stacked in plastic bus tubs
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked baked beans #1 at 49F, Cooked baked beans # 2 at 45F,
2) Cooked collard greens # 1 at 52F, Cooked collard greens # 2 at 49F,
3) Cooked sweet potatoes at 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment:--------Walkin Cooler.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking along three compartment sink.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back kitchen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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04/25/2014 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Spices in large tubs.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Handles in contact with the food.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours. Several buckets of baked Beans and sauces inside the walk-in refrigerator. After 4.0 hours these items were observed to be 113-F, 128-F, 133-F. These foods were in deep buckets in the walk-in cooler..
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. (Transferred to shallower pans for rapid cooling)
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in warmest part of the unit:
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in refrigerator are damaged/torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken rubber gaskets/seals of the walk-in refrigerator.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Rubber spatulas
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (Discarded)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the women's restroom handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Check the restrooms more frequently for supplies and cleanliness and make corrections accordingly.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at some handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the hand washing sink in the women's restroom is not maintained in good repair. The caulking is damaged and in need of repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Caulk the hand washing sink securely to the wall.
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11/12/2013 | Routine | |
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