PIC was knowledgeable, responsive, and personable. Facilities have seen improvements since the last inspection, with ice properly handled, in-use utensils properly stored, and the taco bowls properly stored in plastic bins. Temperature control at the plating prep table was also improved, with all products in this unit under proper temperature control. Facility is also being maintained in clean condition with background areas properly addressed.
The grillside prep table is still not holding cold enough in the top of the unit. Operator is switching to time as PHC on the top of this unit. Reminder to management: this must be documented in writing on the unit. Write disposal time on sticker attached to the prep table lid. Only put out what food you think will be used within 4 hours, and any product left at the end of the 4 hours must be disposed.
PIC had difficulty locating a thermometer, and the one that was found was not functional. A manager left immediately to go purchase a thermometer for the kitchen staff.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloths in the kitchen were not stored in sani-buckets, but were instead worn on the belt by the cooks, or left on the prep counter near the plating line.
Correction: Store wiping cloths in sani-buckets (with proper sanitizer).
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Whole chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Breasts were cooked in broth at a boil, the broth drained, and meat emptied into a pan to cool. Internal temperature of the meat at this time was 133F, and when cut, was still pink.
Correction: Return chicken to broth and cook to heat all parts to 165°F or above for 15 seconds.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cheese dip noted not being adequately cooled to prevent the growth of harmful bacteria. Dip had been prepared the day before, poured into 4-liter plastic tubs, and placed in refrigeration. Product had been cooling for 24 hours, and was still 45-48F. Cooling rate had not been monitored.
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. Food was voluntarily disposed at inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the top of the prep table next to the grill cold holding at improper temperatures. Cheese, raw chicken, and cut vegetables were 43-45F. Foods in the base of the unit were within temperature control. This is the grill-side prep table, and may be impacted by the heat from the grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Either turn this unit down, or use time (4hrs) as public health control (PHC) for the foods on the top of the prep table. Operator states that the unit cannot be turned down any further without causing it to freeze up, and opts to use time as PHC, writing the time of disposal on the lid of the prep table.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a functional food thermometer.
Correction: Obtain at least one food food thermometer for kitchen staff so that employees can properly monitor the temperature of food items in the establishment.
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01/26/2016 | Routine | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. There were four 2-liter bottles of soda buried in the ice of the ice machine.
Correction: Cease use of ice machine used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants. Soda bottles were removed from the ice machine at inspection, and ice was dumped to dispose of potentially contaminated ice.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils in the sugar and rice improperly stored between uses.
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: Cooling* (corrected on site)
Observation: Cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Cheese sauce had been prepped, poured into a 5 gallon bucket with lid, and placed in the walk-in cooler to cool. Food had been cooling for 7 hours and was still 45F.
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. 5 gallon bucket of cheese sauce was voluntarily disposed at inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Hot cheese sauce was poured into a 5 gallon bucket with lid and placed in walk-in cooler to cool. Plastic insulates food against heat transfer. Lids prevent evaporative cooling, greatly slowing the cooling process. Thick foods do not dissipate heat well, and should be placed in shallow containers (preferably metal containers) to encourage heat to leave. Facility needs more large steel pans to facilitate proper cooling. It is also recommended that the operator obtain ice wands to speed chill wet foods like stewed meats and broths.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken (52F), shredded cheese (52F), guacamole (50F), pico de gaillo (50F), sour cream (45F) were cold holding at improper temperatures. The raw chicken and shredded cheese were in the Delfield prep table, and the other foods were in the plating prep table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Units are brand new and should be capable of cold holding, even in the hot (83F) kitchen. Units were turned down at inspection, and by inspection end, had attained 41F.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Containers used to store cooked taco bowls at the plating line are not food grade, cleanable, sanitized surfaces, have visible grease saturation, and do not protect the product from spillage from the work area above. Taco bowls were stored in re-used cardboard boxes left standing open under the plating table. Tortillas were being stored in grocery store bags.
Correction: Never use cardboard for direct-contact storage of prepared foods. Only use food-grade containers which are sanitized for food contact. The cardboard boxes were disposed at inspection, and the taco bowls placed in sanitized plastic tubs. Tortillas were relocated to food grade containers.
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12/08/2015 | Routine | |
New dish machine has been installed, is functioning properly, and operator has chlorine test kit. Thermometer calibration completed at inspection. Facilities to maintain temperature control, cook, and clean are ready to use.
Permit issued to open. Operator to notify VDH when facility opens its doors, so EHS can return for operational inspection.
No violation noted during this evaluation. | 11/13/2015 | Routine | |
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