Refrigeration time chart is in place and temps are pulled 3 times per day.
No violation noted during this evaluation. | 08/28/2015 | Risk Factor | |
Follow up inspection to check on High Side Make Table and Walk in Cooler Temperatures. Walk in Cooler and High Side Make Table are still close to max allowable temperatures. Make Table foods are in pans of ice and tracked using a spread sheet with times and temperatures to be recorded hourly. Foods are not to be in the danger zone for more than 4 hours. Follow up inspection on Monday August 10th.
No violation noted during this evaluation. | 08/07/2015 | Risk Factor | |
Table top holding plates is not cleanable. Recondition or replace.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use clossed drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees need to keep closed beverage containers away from places that store food or food packaging. 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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Small bowl used to dispense food was stored with food in contact.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Always use handled dispensing equipment when storing in food, keeping handle out of product.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The mashed potatoes were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria, they were just put into the hot holding.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. They were thrown out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The ham being held at cool temperatures was 54 degrees and cheese sauce that was not put back into the hot holding was 62 and the apples that were sitting out were 78 so they were discarded.
Correction: Product was discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The make table was not holding the temperatures of the foods on top correctly so the tomatoes, lettuce, cheese, and cole slaw, dressings, were placed in a ice water bath to cool down to 41 degrees.
Correction: Product was relocated during inspection..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The walk-in in Cooler was cold holding at improper temperatures. The outside thermometer was showing 40 degrees but the inside thermometer was showing 50 degrees. The vinegar temperature was 42 degrees and the milk was 43 which were above the holding temperature of 41 degrees. The technician is on the way, reinspection tomorrow, August 7th, 2015.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/06/2015 | Routine | |
Reminder wash-rinse and sanitize the cutting boards and knives every 4 hours. If cross contaminated wash-rinse and sanitize immediately. Covered healthy food handler with District manager.
- Critical: Cooling* (corrected on site)
Observation: Partially cooked bacon noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Batch cook and begin cooling in walkins immediately. Do not cool in make tables. Bacon discarded and new procedure to be followed.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Bacon and sausage patties in deep pans and covered in a Make Table.
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. Begin correction immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, diced tomatoes, cottage cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods relocated during inspection to walk in cooler. Make table must be repaired before reuse. Low side make table to be used.
- Equipment - Good Repair and Proper Adjustment
Observation: High side make table was observed in a state of disrepair and damaged. Middle door falls off and unit temperature is out of operating range.
Correction: Repair the high side make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Do not use this unit unit repaired.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicers
Correction: Clean and sanitize these surfaces for food contact. Clean slicers after each use or every 4 hours if in constant usage. Do not store in a soiled state. Begin Correction immediately.
- 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: work tables and shelving soiled..
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean as often as necessary in order to keep clean. Begin correction today.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mop sink closet.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Correct in 2 days.
- Physical Facilities in Good Repair
Observation: Plumbing leak under handsink in mens rest room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in one day.
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07/11/2014 | Routine | |
Previous violations from the last inspection have been corrected. Use your corp. cooling chart.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Sausage gravy uncovered in the walkin cooler.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Once properly cooled store the sausge gravey in covered container.
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06/17/2013 | Follow-up | |
Kitchen is hot make table foods are currently on ice under a 2 hour time control. Place time in on foods and after 2 hours discard is over 41F. as per store operating procedures.
- Critical: Hands - When to Wash* (corrected on site)
Observation: 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. Changing gloves without washing hands in between. Gloves are used to handle raw meats.
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.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under other sources of contamination. Pans of food removed from Make Table were placed on the floor prior to transport to the WIC
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed. Cart to be used for relocation of food containers. Discard foods set on the floor.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Sausage gravy in walkin cooler with covered lid in place.
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. Gravy relocated to an area without over head contamination and left uncovered with a strirring utensil in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham cold holding at improper temperatures
Correction: 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. Make table is not cold holding properly. Use ice baths or time control. Begin immediately.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Repair or replace in 5 days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: clean food storage containers stored in a soiled location..
Correction: Clean and sanitize these surfaces for food contact. Wash-rinse and sanitize the food containers and the storage container for the food contact articles immediately.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces. Equipment tables and shelving soiled..
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean all non-food contact surfaces as often as necessary in order to keep clean. Begin correction today.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the food containers in the lower make table and cutting board used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces. Do not store soiled containers under refrigeration. Removed and cleaned during inspection.
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06/10/2013 | Routine | |
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