- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Utensils were found stored on the counter.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of oven cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of oven cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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08/26/2015 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the Walk in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.(no sanitizer present in solution)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.(No sanitizer was present in the 3-comartment sink)
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a Quats Ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Chemical sanitizer immersion time was not adequate for Quats Ammonia sanitizing solution.
Correction: Provide Quats Ammonia at proper concentration of 200 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time (1 minute).
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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05/20/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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02/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chillie in Hobart single door warmer hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken and several items in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities in Good Repair
Observation: Hobart single door warmer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/10/2014 | Routine | |
| No violation noted during this evaluation. | 06/17/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken cold holding at improper temperatures on the salad bar
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad Bar was observed in a state of disrepair and damaged.
Correction: Repair the Salad Bar 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 Salad Bar, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/12/2014 | Routine | |
All existing violations corrected.
No violation noted during this evaluation. | 04/08/2014 | Follow-up | |
Follow-up required to check repairs to make table cooler.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler (fried chicken).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (sanitizer bag was emtpy at 3 compartment sink).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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02/25/2014 | Follow-up | |
Talked with person in charge about cooling process. Stressed to person in charge about cleaning and sanitizing any food prep item that may be dropped in floor. There will be zero tolerance for this situation. Follow-up inspection required to check repair of make table cooler and to check cooling process.
- Critical: Cooling* (corrected on site)
Observation: Soup beans @ 92 degrees 3 hours after being placed in cooler and white gravy @ 84 degrees 2.5 hours after being placed in cooler 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes in make table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the walk-in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Food container lids were dropped in floor by employee. Employee picked up lids and placed them back in bowl with clean lids.
Correction: Clean and sanitize these surfaces for food contact.
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02/20/2014 | Routine | |
reviewed haccp temps temps taken in coolers every 2 hrs and out front every 4 hrs
No violation noted during this evaluation. | 11/05/2013 | Risk Factor | |
| No violation noted during this evaluation. | 07/31/2013 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front counter is blocked, 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 used utensils preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The hood was noted in need of cleaning (grease buildup).
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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04/22/2013 | Routine | |
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