- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- In-use utensils are improperly stored. Observed handle of scoop touching food products.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue allowing handles of scoops to be stored on top of food to prevent possible cross contamination
- Miscellaneous sources of contamination observed. Observed employees cooling chicken patties on rack with a fan that was contaminated with build-up.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue using a fan to cool foods that can cause possible physical contamination to food products.
- Observed improper method for cooling TCS foods. Observed chicken patties cooling in 5-gallon buckets at 67F in the cooler from this morning.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- TCS foods were not being held at the proper temperature. PHF's (ex=peanut thai sauce, cheese, diced tomatoes, chopped lettuce, sauces, sliced pepperoni, deli meats, coleslaw, tuna salad, etc.) were holding at 45F to 52F in the prep line reach-in coolers.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Items 50F and above were voluntarily discarded. Refrigeration company contacted during inspection
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm).
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. thoroughly clean and santiize storage racks, meat slicer and interior of reach-in freezer to remove build-up.
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean walls in hard to reach areas (under/behind equipment) to remove build-up.
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11/17/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/02/2015 | Follow-up Inspection |
- Critical: The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. Diced chicken in two 5 gl. buckets in refrigerator @70.1F. Had been cooked and processed in the am. PIC indicates sometime in the am.
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours.
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Soup in reach refirgerator, tomatoe bisk, at 42F. cooke the night before.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- TCS foods were not being held at the proper temperature. Tuna salad, chicken salad in top prep cooler found @ 52F. Product was removed and discarded.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Observed accumulation of soil residue on nonfood-contact surfaces. all three microwaves where dirty inside.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment food-contact surfaces and utensils were not being sanitized. wiping clothes must be stored in sanitzer solution.
Equipment food-contact surfaces and utensils shall be sanitized.
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05/26/2015 | Standard Inspection |
- Miscellaneous sources of contamination observed. Observed handle of scoop inside food product
Ensure food handles are stored away from food to prevent possible contamination.
- Critical: Observed improper method for cooling TCS foods. Observed chicken paprikash (50F-55F) and turkey vegetable cooling (47F) in covered containers on the bottom shelf of the reach-in cooler.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Recommend keeping products uncovered until reaching 41F to cool rapidly. Items voluntarily discarded.
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Thermometers in ice water were reading 20F and 40F.
Provide an adequate supply of properly calibrated metal stem probe thermometers to monitor internal temperatures (0-220F).
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
Provide quat test strips to monitor sanitizer concentration (200-400ppm).
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12/04/2014 | Standard Inspection |
- Observed re-use of single-service or single-use articles. Per conversation with employees during inspection, the "home depot" gallon buckets observed on the counter are used to store cooked chicken.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
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06/04/2014 | Other Inspection |
- In-use utensils are improperly stored. Observed handles of scoops laying on food products in the containers of the prep line reach-in coolers.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: TCS foods were not being held at the proper temperature. Soup was holding at 109F in the warming unit.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items reheated to 165F. Correct By: 15-May-2014
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05/15/2014 | Standard Inspection |
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