Discussed employee health, cooling procedures, and temperature logs with the person in charge. Operator should should include both ambient and cooling processes (time and temperatures) in the temperature log. Operator should wash dishes more frequently between lunch and dinner.
- Critical: Hands - When to Wash*
Observation: Observed an employee handling a raw hamburger and then go touch a hamburger bun with the same gloves.A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Employees need to change their gloves and wash their hands when going from raw to ready to eat foods. 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.
- Clothing - Outer Clothing - Clean Condition
Observation: Observed two employees with dirty aprons.Food employees wearing soiled outer clothing.
Correction: Please have employees wear clean aprons.Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Cooling* (corrected on site)
Observation: Observed chili in the walk in cooler that had been prepared yesterday with a temperature of 46. Chili had not been adequately cooled to prevent the growth of harmful bacteria.
Correction: Operator agree to voluntarily discard the chili. Please use shallow pans for cooling foods in order to complete the proper cooling process within the four hour period. 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 - Cold Holding* (corrected on site)
Observation: Ham in the preptop next to the grill was cold holding at a improper temperature of 50.
Correction: The ham was voluntarily discarded by the operator.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.
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01/19/2016 | Routine | |
Generally, facility observed to be clean and well ordered. Bar chlorine sanitizing machine ok at 75ppm. Produce rinse ok at safe concentration per test kit.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed deep pan of chili ->4" deep at slightly elevated temperature when cooling.;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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not accessible for viewing and dataplate with standards also not accessible..
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature and post standards via dataplate in conspicious place..
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: at chemical dishwashing machine because there was no residual chlorine detected at end of cycle.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator primed dispenser and tested out at 75ppm chlorine. Operator agreed to monitor twice daily and correct if necessary.
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03/23/2015 | Routine | |
Facility appeared to be clean and well ordered. Staff knowledgeable about employee health policy, using written food temperature logs. Quaternary ammonia sanitizer from dispenser at 3 compartment sink at proper concentration of 200ppm. Vegetable rinse at proper concentration according to standards posted.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling did not appear to be adequate. Observed veggie burgers in large bowl at 70oF--were not prechilling cans of garbanzo beans and then stacking 5 deep after preparation. Also, prepping 18-24" deep container of ranch dressing with buttermilk observed at 50oF. Encouraged operator to monitor cooling process to ensure ambient chilled items are cooled from room temperture to 41oF in no more than a total of 4 hours.;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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Walk in cooler appeared to operating at slightly elevated air temperature. It was observed in a state of repair and condition preventing the equipment to be used as designed. Operator stated the unit had 6 defrost cycles and at the time of the inpsection, there were at least 4-5 people inside the unit at the same time also elevating air temperature there.
Correction: Discard, replace, or repair the walkin cooler to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Work with manufacturer to ensure air is maintained at optimal level to ensure food stays at 41oF or below at all times.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear prep area was blocked with trashcan, 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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03/27/2014 | Routine | |
OK for facility to open--Permit to be picked up on 2/25/14 from Health Department. Refuse removal--will start with 1-10 yard and 2-2 yard dumpsters to be dumped twice per day. Also, shopping center will provide porter to pick up cans twice per day. Staff knowledgeable about employee health policy and proper procedures to maintain food temperatures during processing. Quaternary ammonia sanitizer dispensers both providing proper concentration of 200-300ppm. Chlorine sanitizer at proper concentration of 75 ppm at mechanical dishwashing machine. Beef sources: Southern Foods and Buckhead.
- Plumbing System Maintained in Good Repair
Observation: The urninal in the mens restroom has an auto flush mechanism and was not flushing.
Correction: Operator corrected by reseting the auto flush timer. Plumbing systems and components shall be maintained in good repair.
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02/24/2014 | Pre-Opening | |
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