- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: There were dirty fans blowing on food, dishwashing and clean equipment/containers/utensil areas - partially cleaned.
Correction: Protect food from miscellaneous sources of contamination. Clean the fans and maintain on a regular basis to preclude accumulation of debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in all of the refrigeration units. The warmer thermometer was not reading correctly.
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. In the refrigeration, locate the thermometer in the warmest location and in the warmer locate in the coolest location.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The hotdog steamer - cleaned but needs cleaning daily.
Correction: Clean and sanitize these surfaces for food contact. The hotdog steamer was broke down to clean at time of inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops of equipment, shelves and racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food and drink 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair - linoleum tearing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: utility area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/23/2016 | Follow-up | |
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Multiple dirty fans were located in the establishment blowing onto open food containers.
Correction: Protect food from miscellaneous sources of contamination.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable - rack shelving in the cooking area is elevated using concrete blocks.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, crevices and easily cleanable.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the warmer 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves, racks, top of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container (dumpster) is in disrepair - waste is leaking out of the bottom of the dumpster onto the parking lot.
Correction: Replace or repair the waste storage container.
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10/23/2015 | Follow-up | |
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) and monitoring those temperatures.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours (requires written policy using time), through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Food - Miscellaneous Sources of Contamination
Observation: Multiple dirty fans were located in the establishment blowing onto open food containers.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria - potato salad, collard greens with meat, and chicken.
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. The collard greens were reheated to 165+ degrees F and the cooling process started again. The other food items were disposed of at time of inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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 - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the Prep refrigerator - macaroni salad and potato salad.
Correction: Discard the food and ensure that potentially hazardous foods (all temperature controlled for safety food items including sauces) for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. A "Time Policy" has been written for the refrigeration of this unit. A new container with a date and time for holding of 4 hours must be maintained and changed each time a new container is filled.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu are not associated to the Consumer Advisory.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Place the asterick at the actual animal-derived food item.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable - rack shelving in the cooking area is elevated using concrete blocks.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, crevices and easily cleanable.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the warmer 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves, racks, top of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The exhaust hood (filter screens) were noted in need of cleaning.
Correction: All floors, walls, ceilings and attached equipment must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/13/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) - chili and chicken.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) - container of catfish stored adjacent to milk in the refrigeration unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw RTE food such as vegetables and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria - chili and chicken.
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. Chili and chicken was reheated at time of inspection to proper temperature - chicken was still being reheated to 165 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger was cold holding at improper temperatures in the TRUE upright refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Informed owner not to place potentially hazardous foods in the refrigeration unit until maintaining proper temperatures.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: preparation sink.
Correction: Clean and sanitize these surfaces for food contact.
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09/04/2014 | Risk Factor | |
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the plastic containers are not durable, nonabsorbent, easily cleanable, resistant to pitting - worn containers and open handled containers.
Correction: Replace the food containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Open handled containers cannot be used due to accessability to cleaning - separated to be removed at time of inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: general cleaning of surfaces and equipment dirty from repairs being made, tea urn.
Correction: Clean and sanitize these surfaces for food contact.
- 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: general cleaning of racks where needed.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The water heater at the utility sink is in disrepair - no hot water.
Correction: Repair and maintain all plumbing fixtures according to law.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the ice maker and the sewer system.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - front hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: walls - holes where equipment moved, recaulking fixtures/physical facilities where needed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/26/2013 | Routine | |
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