Note: Management stated that an additional light will be installed in the new walk-in cooler. Also, the wall and facing around the newly installed back door is getting ready to be painted.
No violation noted during this evaluation. | 10/21/2015 | Routine | |
| No violation noted during this evaluation. | 07/23/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures: Cut melons 57°F, Beef 58°F, Chicken 58°F, Beans 55°F, Ribs 57°F, and Sweet Potatoes 58°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
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07/22/2015 | Routine | |
Keep up the good work on properly date marking foods for disposition.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the up-right freezer near the grill is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water scrapping hose at the dish machine and the flood rim level of the dish machine sink basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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04/28/2015 | Routine | |
Note: The consumer advisory statement on the menus is missing the words "of foodborne illness" after the word risk. Need to include the missing words on the next menu printing.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing scoops in the bulk containers of hush puppy flour, plain flour, and noodles do not have handles.
Correction: Store in-use utensils or dispensing utensils with handles 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.
- Food Storage - Clean and Dry Location
Observation: Foods stored in the top of the salad cooler are spilling over top of the food containers.
Correction: Store foods in their containers so that the foods are not spilling over top of the food containers to prevent contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of the sandwich unit across from the grill has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the grill is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
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01/29/2015 | Routine | |
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