Great job of maintaining proper food temperatures. Facility is clean and organized.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed sample cup used to dispense sugar.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: EHS observed the door gasket to the prep reach in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach in freezer has accumulations of grime and debris. EHS observed food debris in bottom of reach in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/28/2015 | Routine | |
The discrepancies mentioned in this report only list the food code discrepancies that have been amended from inspection dated September 05,2015
- Thawing
Observation: Thawing was not taking place in the hot holding unit. Both the packaged and unpackaged barbecue had been cooked properly and were hot holding. This was not an observed violation and has been amended from the original inspection. There was no violation regarding thawing.
Correction:
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Mac-n-cheese observed at 127F 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.
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09/21/2015 | Other | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. One worker in need of food handler card. PIC has 30 days to have food handler card updated.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS re-educated worker on illness and signs and symptoms when to not work with food.EHS also provided poster.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Recommend periodic re-education of health policy.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food was not protected from contamination because it was not in packages, covered containers, or wrapped in reach in refrigeration.
Correction: Preventcross contamination by storing food in packages, covered containers, or wrappings. EHS re-educated PIC of covering food items.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed cups with no handles in hush puppy mix. PIC disposed of improper scoops.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: EHS observed liquid cheese in reach in refrigeration stored in original aluminum can. Remove food items from cans due to chemical breakdown from can into food items once opened and place in a food safe container.
Correction: Protect food from miscellaneous sources of contamination. PIC discarded food item.
- Critical: Reheating for Hot Holding*
Observation: The pulled pork was is not being reheated to a sufficient time to eliminate pathogenic bacteria.Per PIC pulled pork in placed in hot holding units at times to reheat. This process is too slow and does not meet the 2 hour limit to reheat food item. EHS made copy of food code and explained the importance of process.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pulled pork observed on counter thawing and thawing in stand up hot unit. Items put in sink of running water that were on counter.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mac-n-cheese at 127F and hot dogs on counter 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. PIC reheated to proper temps of food items in oven.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) baked beans, greens beans in the refrigeration unit is not properly dated for disposition. EHS recommend re-educating personnel on proper date marking.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) banana pudding in the refrigerator, the food should have been discarded 2 days ago.
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. PIC discarded item.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. EHS educated PIC on proper procedure on calibration and should be done weekly instead of repurchasing them.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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09/05/2015 | Routine | |
NOTES:
- Discussed Employee Health and Allergen awareness flyer with operator.
- All staff up-to-date with District Food Handler cards.
- Three compartment sink has been repaired since last inspection. Sink at wall has been properly sealed and is easily cleanable.
- Food delivery is observed by operator. Delivery observed during inspection. Truck refrigerator temperature at 35 degree F and freezer at .3 degree F. Truck in clean condition and all product integrity observed by operator prior to acceptance.
- Facility observed clean and organized.
- No violations noted during inspection.
No violation noted during this evaluation. | 04/03/2015 | Routine | |
Overall facility is clean and well managed. EHS Mason Hoggard discussed proper sanitizer concentrations with manager, issue was corrected during inspection.
- 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.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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01/05/2015 | Routine | |
All food handler cards up to date, facility appears clean and well run. No issues or violations at time of inspection.
No violation noted during this evaluation. | 10/29/2014 | Risk Factor | |
- Store all items a minimum of 6 inches off the floor for cleaning purposes.
- Ensure all dishes are properly washed, rinsed, sanitized, and air dried completely before putting away.
- Ensure all ready-to-eat foods are date labeled for use within 7 days.
- Cool all foods from 135 --> 70 degrees within 2 hours and from 70 --> 41 degrees within 4 hours for a total of 6 hours maximum.
- Clean the ventilation hood.
- All staff are required to maintain health cards by IOW County Code
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in the prep unit.
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. *Unit not holding cold enough
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03/27/2014 | Risk Factor | |
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