Prep unit is still not able to hold food at 41 For below. Time control is being used on all TCS (food required time and temperature control for safety) food items on top of this unit. Do not store any TCS food in the bottom of this unit unless time control is used as well.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: top of prep unit: sliced tomatoes 48 F, pepper in au jus 47 F, onions in au jus 49 F. Using time control on all meats.
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. Foods out of temperature were discarded during inspection. Time control will be used on these items along with the meats.
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07/24/2015 | Follow-up | |
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Recently cut meats that are still in the 50's are being placed on top of the prep unit and stacked too high where they cannot possibly cool down to 41 F or below. Meats are also being stacked in tall plastic containers and covered while still above 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 - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: prep unit is not holding food at 41 F or below. Top of unit : turkey 45 F, roast beef 59 F, sliced tomatoes 55 F. Prep refrig - barbecue 54-56 F.
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. Food way out of temperature was discarded. Time was placed on those food items just recently placed on top of the unit. Time control will be used until unit can be repaired.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Dishes were placed directly from wash sink into the sanitizing sink.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the front is being used for purposes other than washing hands. Large plastic container of water is being kept in this sink.
Correction: The handwash facility identified above is to be used for washing hands only. Container of water removed from the hand sink during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. There was >200 ppm chlorine in 3rd compartment of 3 compartment sink.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Quaternary ammonium is what is supposed to be used as the sanitizer in the 3-compartment sink. Sink was drained and reset up with proper concentration of quaternary ammonium during inspection.
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07/20/2015 | Routine | |
At this time they are not holding any TCS food in the bottom of the prep unit. They are monitoring and recording temperatures in this unit. All units have thermometers in them and all are holding food at 41 F or below. They are pre-chilling marinara sauce before adding it to the meatballs.
No violation noted during this evaluation. | 03/31/2015 | Follow-up | |
Complaint received that person that ate a club on a sub at the restaurant on Monday around 3:45 p.m. became sick around 10:00 p,m with vomiting and diarrhea. Violent vomiting caused a tear in his esophagus and he had to go to the hospital where they told him he had food poisoning. This is the only food he ate on Monday.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled meatballs with marinara sauce are not being adequately cooled to prevent the growth of harmful bacteria. Cold meatballs mixed with room temperature marinara sauce yesterday were placed in covered plastic containers and stacked on top of each other in the 3-door refrig. Top pan was 46 F, bottom pan was 52 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Meatballs discarded during inspection. Suggest pre-chilling marinara sauce before mixing with meatballs. Food should not be stacked and placed on bottom shelf while still cooling because you block air flow around food by doing this.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: prep refrig and glass door refrig are not holding food at 41 F or below. Prep refrig - diced tomatoes 55 F, tuna 54 F, chicken breasts 53 F. Chicken breasts in container on top of pan on prep top are 60 F. Meats in glass door refrigerator are 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Meats from glass door refrigerator were moved to single door refrigerator during inspection. Foods out of temperature on the prep unit were discarded during inspection. Do not store food in these units until they can hold food at 41 F or below. You can temporarily use time control on food items on top of prep unit until unit it fixed. Time control must be documented.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit refrigerator or the glass door refrigerator.
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.
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03/27/2015 | Complaint | |
Suggest storing meats in 3-door refrigerator on the left side or in the middle. Right side of this unit is a little warmer.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Portioned meat stacked in containers are covered and sometimes stacked on top of one another while still cooling back down to 41 F or below (meat 46-48 F). Ham recently cut placed on top of prep unit before being cooled down to 41 F or below (ham 49 F)
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food unstacked during inspection and ham removed from top of make table and placed in refrigerator during inspection.
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07/07/2014 | Routine | |
Prep unit is holding food at 41 F or below. No potentially hazardous food is being held on the left side of the 3-door refrigerator. PIC is monitoring this unit and the repair person will be coming back to service it.
No violation noted during this evaluation. | 12/02/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: sandwich make table is not holding food at 41 F or below. Top of unit-ham 45 F, corned beef 49 F, steak 46 F, turkey (back) 46 F. Prep refrig - chicken salad 50 F. 3 door refrigerator is not holding food in the bottom left at 41 F or below. Meatballs are 44 F (pickles below also 43-44 F) .Cheese in the middle and food at the top left are 41 F or below. Left fan does not seem to be blowing as cold as fan on the right.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken salad discarded. Meats in the bottom of this unit were just recently cut and were moved to another refrigeration unit. Time control will be used temporarily for food on top of this unit. Food must start at 41 F or below and can be held for 6 hours if they do not reach 70 F and then discarded if not used (documentation required). Adust food in this refrigerator to the right side until unit can be serviced.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemical in bottle discarded during inspection.
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11/26/2013 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic 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.
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05/07/2013 | Routine | |
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