Top of prep unit and under counter refrigerator are holding food at 41 F or below. Time control is being used for flats of eggs out at room temperature.
No violation noted during this evaluation. | 09/25/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steak stored over RTE food in the back 3-door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw steak moved to the proper location during inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives stored in unclean location between equipment.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: the 2-door under counter egg refrigerator and the top of the prep unit are not holding food at 41 F or below. 2-door under counter refrig - salsa 46 F, mashed potatoes 46 F, gravy 45 F. Top of prep unit - cut tomatoes 45 F, ham 44 F. Creamer in new prep unit is stacked too high in the pan and creamers on top are as high as 48 F. 2 flats of shell eggs out at room temperature are 73 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food stored in 2-door under counter refrigerator was moved to another unit during inspection. Unit is holding 45 F ambient air temperature so shell eggs will stay in this refrigerator. Time control will be used for TCS food stored on top of the prep unit. Creamers that were stacked too high on top of the prep unit were moved and placed in prep refrigerator. Shell eggs discarded during inspection - suggest using time control for these.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) mashed potatoes, gravy and salsa in the refrigeration unit 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham, sliced turkey, sliced tomatoes and diced ham in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the glass door refrigerator or the 2-door under counter refrigerator beneath 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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09/17/2015 | Routine | |
2-door under counter refrigerator near office is not being used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: Ham and turkey are still being held on the bottom left side of the prep unit which does not hold food at 41 F or below. Ham 45 F, turkey 44 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. Ham and turkey discarded during inspection. Bottom right side of unit holds food at 41 F or below so PIC will notify employees and put a sign on unit that all TCS food must be stored on the right side of this unit.
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03/12/2015 | Follow-up | |
Under counter 2-door refrigerator toward the office is still not holding temperature and is not being used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: Left side of prep unit is not holding food at proper temperature - ham on top left is 43 F, left side of prep refrig - turkey is 44 F, ham is 46 F, bbq sauce 46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TCS food moved to right side of the unit which is holding food at 41 F or below. Only non-TCS food will be stored on the left side of this unit. Left side of this unit is against the grill.
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03/03/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored over raw shell eggs in under counter refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: sausage gravy in hot holding well is 128 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Sausage gravy reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: @FOOD@ hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: the following units are not holding food at 41 F or below- front 2-door under counter refrig
Correction: gravy 49 F, salsa 47 F, liquid eggs 48 F
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are 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. Spray bottles of chemicals labeled during inspection.
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02/23/2015 | Routine | |
Prep unit and 2-door refrigerator near door are both holding food at 41 F or below.
No violation noted during this evaluation. | 08/06/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prep unit and 2-door under counter refrigerator near office are not holding food at 41 F or below. 2-door under counter - sliced tomatoes 43 F. Prep unit refrig- ham 47 F, turkey 48 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Sliced ham and turkey discarded. Other TCS food relocated to another refrigerator during inspection. Time control is being used temporarily for TCS food on top of the prep unit.
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08/01/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: back hot holding unit - sausage gravy 123 F, grits 126 F. Warm water was placed in bottom of the unit causing temperature of water and food to drop.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Sausage gravy discarded during inspection. Grits reheated to 165 F for 15 sec then placed in hot holding unit up front during inspection. Suggest heating water up in microwave before placing water in the hot holding unit so temperature of food will not fall below 135 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prep unit and 2-door under counter refrigerator near office are not holding food at 41 F or below. Prep unit - top: sliced tomatoes 43 F, ham 43 F
Correction: bottom: turkey 48 F. 2-door under counter - sliced tomatoes 44 F, soup 42-43 F
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dishwasher up front is not dispensing chlorine sanitizer - no measurable level of sanitizer on test strip.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Dishes will be washed, rinsed and sanitized in 3 compartment sink.
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07/28/2014 | Risk Factor | |
Correction since last inspection on 2/6/14 - Spray hose at three compartment sink has been adjusted so it hangs at least 1 in. above the flood rim level of the sink.
No violation noted during this evaluation. | 02/24/2014 | Other | |
Notify me at 204-9770 when spray hose at 3-compartment sink has been fixed. Left side of 2-door under counter refrigerator is freezing food while food on right side is at 41 F. When making adjustments to this unit make sure to monitor food temperatures on both sides of the unit.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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02/06/2014 | Follow-up | |
Call when refrigeration units have been repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: 2-door under counter unit and prep unit are not holding food at 41 F or below. 2-door under counter refrig - gravy 48 F, mashed potatoes
48 F. Prep unit - top: sliced tomatoes 45 F
Correction: refrig: turkey 44 F, ham 46 F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ranch dressing in the refrigeration unit was not discarded by the ""consume by"" date. Ranch dressing should have been discarded on 1/26/14.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Ranch dressing discarded during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are 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. Spray bottles labeled during inspection.
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01/29/2014 | Risk Factor | |
Glass door refrigerator, prep refrigerator and 2-door under counter refrigerator are all holding food at 41 F or below. Continue to monitor temperatures of food in these units
No violation noted during this evaluation. | 09/05/2013 | Routine | |
Both hand sinks have been repaired and are working properly with hot and cold water. Do not put any food in the 3 units until you are sure they can maintain food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: the tall glass door refrigrator, front under counter refrigerator and prep unit are not holding food at 41 F or below. Glass door refrig - gravy 58 F. Prep unit - refrig : ham 53 F, turkey 52 F prep unit top: diced tomatoes 50 .
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. All potentially hazardous food in these units was discarded during inspection. Do not use these units until they can hold food at 41 F or below. 2-door under counter refrig was not being used.
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09/03/2013 | Follow-up | |
Repair hand sinks immediately. Make sure refrigeration unit can hold food at 41 F or below before you put food back in it.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Container of sugar not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. In use knives stored in unclean location in between prep tables.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: the tall glass door refrigrator, front under counter refrigerator and prep unit are not holding food at 41 F or below. Glass door refrig - milk 46 F, creamer 52 F. Under counter refrig- mashed pot 50 F, spaghetti sauce 51 F, sausage gravy 50 F. Prep unit - top : ham 48 F, sliced tomatoes 46 F prep refrig: ham 52 F, turkey 53 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. All potentially hazardous food in these units was discarded during inspection. Do not use these units until they can hold food at 41 F or below.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. The cold water fixture at the hand sink in the back is missing so only hot water can be used (water is very hot). The hand sink up front leaks and is being turned off underneath.
Correction: Repair and maintain all plumbing components and fixtures. Hand sinks need to be repaired immediately so handwashing can be properly done.
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08/27/2013 | Routine | |
Prep unit is holding food at 41 F or below.
No violation noted during this evaluation. | 01/24/2012 | Follow-up | |
Time control will be used for potentially hazardous food items on the top of the unit and no potentially hazardous food will be stored in the refrigerator until this unit is repaired.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Knives stored in unclean area in between pieces of equipment.
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. Knives removed and sent to dishwashing area during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prep unit is not holding food on top of unit or in refrigeration portion at 41 F or below. Not many potentially hazardous foods stored in the bottom of this unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Store potentially hazardous foods in the bottom of the unit in another refrigerator (ham moved to another refrigerator during inspection). Use time control of potentially hazardous food items on the top (sliced and diced tomatoes, ham and cheeses). Times placed on these food items during inspection. Any food remaining after 4 hours must be discarded.
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01/12/2012 | Follow-up | |
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