Food handling and personal hygiene very good. Good hand washing and proper glove use observed. Sanitizing solutions at proper concentrations. Facility needs some work, please have noted violations corrected within 90 days.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelving in kitchen was observed in a state of disrepair and damaged. Shelves have damaged coverings that are no longer easily cleanable.
Correction: Repair the shelving unit in the kitchen to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with those that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: The florescent light fixture in the kitchen over the three compartment sink is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light tubes with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The wall across from the wire rack in kitchen is not maintained in good repair. Repair the wall where the wall covering has been removed, exposing wall studs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/11/2016 | Routine | |
No violations observed.
No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
No other violations observed.
Good handwashing and glove use practices being done.
Also observed good cooling techniques.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the black Frigidaire refrigerator holding at improper temperatures (45).
Correction: Unit turned down to a lower setting. Temperature of unit dropped to 41.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a large buildup of ice in the Frigidaire chest freezer on the right in the outside building, especially along the top rim of the unit. Lid will not properly close due to the ice buildup.
Correction: Defrost the unit and clean and sanitizer the inside.
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05/26/2015 | Routine | |
No other violations observed.
As mentioned above, keep the gravy in the refrigerator and heat up portions for each order. This way you may use any leftover gravy that same afternoon.
Discussed proper thawing of refrigerated foods. One employee had a question about thawing rolls of raw hamburger. There are 4 approved ways of thawing:
1. Thaw product in a refrigerator that is holding at 41 or below. As you know, this will take a day or 2. However, this is probably the easiest and safest way of thawing.
2. Under 70 degree running water.
3. In microwave.
4. By cooking the product from it's frozen state.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Brown gravy that was prepared the day before sitting out at room temperature, and is heated up in portions in microwave as needed when ordered. There were two containers of gravy sitting out to be used through the lunch period. Employee said if there is any of the gravy left over it will be placed in refrigerator to be served that evening.
Correction: The problem is that the gravy was being held at room temperature, and possibly used again in the evening. You can use time control and leave the product out at room temperature but you can't leave it out over 4 hours, and you cannot re-use any that is left over. I suggest that you keep the product refrigerated, remove what you need for an order, heat to 165 as needed.
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01/20/2015 | Routine | |
No hazards noted today. Good hand washing observed. Sanitizing solutions at proper concentrations. Observed good thawing practice- bacon and sliced ham thawing under refrigeration.
No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
New Frigidaire refr. installed, foods at proper cold holding temperature, thank you.
No violation noted during this evaluation. | 06/26/2014 | Follow-up | |
Very good labeling and food handling observed. Proper glove use observed and good hand washing. Sanitizing solutions at proper levels. All Refr. units now have working thermometers, thank you
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatloaf, buttermilk, cooked onions&peppers and other TCS/PHF foods cold holding at improper temperatures in the Frigidaire refr.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ground beef patties and ground beef that were worked up today, < 2 hours in refr. relocated. Meatloaf and all other TCS/PHF foods discarded, in unit > 6 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The Frigidaire upright refr. was observed in a state of disrepair not holding cold foods at proper temperature.
Correction: Repair the Frigidaire refr. to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Frigidaire refr., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Do not use Frigidaire refr. for storage of TCS/PHF foods until repaired to function properly or replaced.
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06/12/2014 | Routine | |
No hazards noted today. Good job on cooling procedure, good personal hygiene and hand washing observed. Large lunch rush handled very well by staff without compromising food safety, good job! Still have a couple of cold holding units that need thermometers. Please have all cold holding units supplied with accurate thermometers prior to next inspection. Good job of labeling foods as well.
No violation noted during this evaluation. | 02/28/2014 | Risk Factor | |
As we have discussed in the past, once your hot foods that are to be cooled and re-heated, quick action must be taken once the food cools to 135. I observed a container of gravy in the refrigerator in the kitchen in a sealed containers that, in light of the amount of gravy in the container (4-5 inches), would not cool to the required temperatures in the timeframe required (70 within 2 hours, 41 within 4. Use a dedicated freezer to initially cool your hot foods that are to be saved, as we have discussed in previous inspections.
- Critical: Cooling* (corrected on site)
Observation: Breakfast gravy in Frigidaire refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Temperature Measuring Devices
Observation: There were no temperature measuring device located in most of your refrigeration equipment.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the side storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the outside storage building was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/05/2013 | Routine | |
No other violations observed. Good techniques used for cooling cooked, potentially hazardous foods.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw large roll of hamburger.
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
4. In a microwave oven.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes holding at improper temperatures in the plastic container.
Correction: Tomatoes become a potentially hazardous food once they are sliced. Cold holding must be 41 or less. Place enough ice in the container to completely cover the sides of the container.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The gray five gallon containers from Lowe's used for storing flour and collecting ice are not approved for storage of foods.
Correction: Use only food grade containers for storage of foods.
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08/12/2013 | Routine | |
No other violations observed.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Thawing (repeated violation)
Observation: Improper methods used to thaw hamburger.
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
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05/13/2013 | Routine | |
Much better. Manager has a dedicated freezer unit for cooling her hot foods. Remember that, during your cooling process to leave the product uncovered or partially covered, both in the freezer stage of cooling and the refrigeration stage of cooling. Also, remember that your portions should be around 3 inches of the food in each container. Since you are using a freezer to speed up the cooling process, you may experiment with just how much food per container you can safely cool down in the 2 and 4 hour stages of cooling. Remember also that foods cool quicker when placed directly on a wire rack. This allows more surface area to be exposed to cool air circulation. Stirring foods while in an ice bath, and even adding ice to the food and stirring, are also good methods to speed up the cooling process.
When keeping any prepared and cooled foods, if the food is to be held for more than 24 hours, date the food so that it will not be used after 7 days.
All three of your food probe thermometers are calibrated. Thank you.
No violation noted during this evaluation. | 03/27/2013 | Follow-up | |
When you are preparing foods for lunch or dinner, you must not handle the prepared foods as you did today. One option is to prepare less foods, and either hold them at or above 135 or cool quickly to 41 as described above and as described on the directions for cooling that you have from this office on the wall. Another suggestion is to dedicate one of your freezers to nothing but cooling your heated up or cooked foods. This may take a little work, but you could place items in smaller portions in, for example, a chest freezer for however long it takes to cool the food from 135 to 70 (who knows, 15, 30 45 minutes or an hour), then place the food in a refrigerator uncovered until it reaches 41.
I will be doing a follow up in about 2 weeks to see that the above violations have been corrected. If you have any questions regarding the cooling process, you can reach me at the Health Department at 328-1932.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish fillets. Fillets being thawed at room temperature..
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: Cooling*
Observation: Several food items noted sitting out at room temperature: at 6 p.m: mashed potatoes at 69 degrees, meatloaf at 67, greens at 93, lasagna at 78, cooked hamburgers at 68 degrees. Manager stated that the above foods were heated or cooked between 2 and 3 p.m. this afternoon. You still may serve these foods, but each item must be re'heated to at least 165 degrees before serving. Because of the time the foods have been sitting out of temperature, each item must be discarded. Manager stated that the leftovers were to be donated to a local nursing home.
Correction: You still may serve these foods, but each item must be re-heated to at least 165 degrees before serving. Manager stated that the leftovers were to be donated to a local nursing home. Because of the tme the foods have been sitting out of temperature, each item listed above is to be discarded.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The three working metal stem food probe thermometers were all at incorrect temperatures. The thermometers were stored at room temperature, but one read -2, one read -10, and one was reading 38 degrees.
Correction: I calibrated each thermometer during my inspection. Manager Belinda Woodruff watched as I did the adjustments to each one. The method is simple. Place the thermometer probe in a cup of ice water, wait about a minute, if the dial doesn't read 32, adjust the dial by turning the nut on the underside of the dial until it reads 32 while the probe is still in the ice water.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the smalll table away from the handsink hindering or preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used to rinse foods. Observed a strainer with spaghetti noodles in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
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03/14/2013 | Routine | |
Discussed menu and food preparation. With lunch specials, they are now preparing them in batches. They prepare what they think they will use in a couple of hours and then prepare more if they are ru
nning low. This Thursday they will be doing a Christmas dinner. They plan to prepare the turkey and ham by deep frying and only frying up a few at a time as it cooks quickly in this method. They usually reach 195
° F within 15 minutes. The sides will be done in batches.
Discussed the raw products and temperatures they must reach. Raw foods include turkey, chicken, pork tenderloin, country fried steak, philly steak, and ground beef. They are now getting a precooked grilled chicken and precooked sausage.
Discussed items prepared ahead of time that require cooling. These are angel eggs, chicken salad, chili, and soup beans. Discussed methods of cooling to assure a rapid cool. 135-70 in 2 hours and from 70 to 41 in 4 hours. The ideal method of cooling is small portions in an ice-water bath.
Gave food safety guide to manager to review and have all employees to read.
No violation noted during this evaluation. | 12/17/2012 | Training | |
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