This visit was made to conduct a follow-up inspection. Manager stated that temperature for flip top unit went down the same afternoon of last inspection. Today ambient temperature was 42.6F. More ambient temperature thermometers were given to facility. They were reminded to keep these thermometers visible in unit and to constantly check ambient temperature. Also, to adjust the temperature of this unit lower to account for periods of heavy use.
- Cooling methods have improved and staff is currently using ice baths properly to cool food items. Food handlers were reminded to use other methods for different foods (i.e. shallow/metal pans). Keep up with using proper cooling techniques to ensure foods are properly cooled. Facility given food thermometers as well.
No violation noted during this evaluation. | 03/15/2016 | Follow-up | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The cheese sauce is unsound or adulterated (offered for sale past expiration date)
Correction: Ensure food is safe, unadulterated, and honestly presented (expired tub of food was discarded onsite)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Pasta (from day before was discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: gumbo, collard greens, cheese sauce (all foods placed in large tubs to cool were separated and placed in proper ice bath immediately
Correction: foods had been prepared midday)
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: salsa, cole slaw, corn salsa, potato salad (plastic wrap removed from these foods in WIC)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken, tilapia (in warmer- use or throw away by 3 pm today)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food storage tubs, tongs (no chlorine in sanitize basin
Correction: corrected onsite)
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03/02/2016 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: potato salad, macaroni & cheese, collard greens, and beef (walk-in cooler). Foods in the walk-in cooler were held at 45°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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07/07/2015 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the employees are not aware of the policy.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Clean pots were found stored on the floor..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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04/06/2015 | Routine | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the potatoes in the walk-in refrigerator. The potatoes were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Foods was improperly stored on the walk-in refrigerator floor. The foods were elevated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: The potato salad dated 12/26/14 was held more than 7 days. The potato salad was discarded during the inspection.
Correction:
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed butane and dish detergent were improperly stored above clean equipment at the 3 compartment sink. Toxic chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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01/07/2015 | Routine | |
Good job hand washing!
Potatoes, corn meal, and sugar were improperly stored on the kitchen floor.
Repair the ice machine.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Black beans in the walk-inrefrigerator were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chopped pork. The chopped pork was reheated to 177°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes. The tomatoes were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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10/07/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. A case of raw whole shell eggs were improperly stored above produce (peppers) in the walk-in refrigerator. The eggs were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: washed cut potatoes and cooked collard greens. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Washed , cut potatoes were improperly stored on the floor. Potatoes were elevated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: macaroni cheese sauce cooked on 7/8/14 was 60°F. The cheese sauce was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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07/09/2014 | Routine | |
- Fingernail Polish Requires Gloves
Observation: Employee with fingernail polish or artificial nails observed handling exposed food while not wearing gloves.
Correction: Food employees using fake finger nails or finger nail polish shall always where gloves when handling food.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cutting washed tomatoes with his bare hands. The employee washed his hands and put on gloves.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs were improperly stored above bread in the walk-in refrigerator. The eggs were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: lettuce in the walk-in refrigerator. The lettuce was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: macaroni and cheese. The macaroni and cheese was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: the chicken and ribs in the walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/3/14 they shall be date marked with a "use by" date not exceeding 4/9/14.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands. Employee filled water pitcher form the hand sink. Employee used the third sink at the three compartment sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The men's toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. EHS provided signage during the inspection.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2014 | Routine | |
This is a pre-opening inspection. All corrections were made.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 02/26/2014 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1. Provide fitted plugs.stoppers for the 3 compartment sink to hold water in the basin.
2. Missing hand wash signages.
3. Provide working thermometer in the walk-in unit.
4. Provide 50 ft. candle lights at the prep and bar areas.
5. The bar 3 compartment sink must be pushed to the wall or cover the gap and caulk all around.
6. Caulk the rest rooms wood decor panels.
7.Provide mop hanger/rack.
* The walk-in freezer was converted to refrigerator.
Woods for the BBQ oven will be stored in a covered containers.
Lemonade dispenser is out.
Soda open self serve cooler added to the main dining room.
No violation noted during this evaluation. | 02/25/2014 | Pre-Opening | |
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