Facility is clean, with dry, shiny surfaces that are neatly organized and free of background soil. There has been a complete turn around on the way foods are being cooled: at inspection, a large number of cooled or cooling foods were present, and all were properly temperature controlled. Staff are well trained about cooling, and are very alert to proper cooling procedures, including writing the start of cooling time on each container of food. All equipment had good temperature control, both for hot and cold holding. Glove use, hair restraints, and employee hygiene were good. Management was knowledgeable and able to field all food safety questions without fail.
There were no deficiencies noted at inspection.
No violation noted during this evaluation. | 11/16/2015 | Routine | |
Operators are responsive and willing, and managers have attended ServSafe manager's training. Facilities have seen an update since last inspection. New hot holding cabinets and two new prep tables have been installed, and improved electrical service is present in the back prep line. Hot holding was very good throughout the facility. Kitchen work areas were clean and organized. However, significant cooling and temperature control violations were cited at this inspection. A large number of foods are being cooked in bulk and cooled, but cooling rate is not being monitored or controlled. Re-training is recommended for staff who handle cooling of foods. Sani-buckets and a thermometer are needed in the back kitchen, and staff should be instructed in proper temperature monitoring on a routine basis.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths without sanitizer were present on food prep tables in the back kitchen and at the ice cream area. Towels were wet and soiled and no sanitizer bucket was present.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked fruit cobbler, sausage gravy, sausage crumbles, mashed potatoes, and cooked beef in broth noted not being adequately cooled to prevent the growth of harmful bacteria. Cobblers had been cooked in the early morning and left sitting at room temperature all day
Correction: cobblers were 84F at inspection. The other foods had been cooked in the morning hours, time estimated by staff to be between 4:30am and 7 am, then portioned into lidded serving pans or lexan tubs. Pans were stacked 2-3 pans deep, and placed in the cooler. Lexan tubs had sausage crumbles and sausage gravy approximately 12" deep. Stacked pans were all on one shelf, a shelf that is lined with heavy plastic. One stack had food from an earlier day stored on top of a pan of hot beef, pushing refrigerated food out of temperature control. Foods could not cool packed and stacked this way. Cooling rate is not being monitored. Foods were at 85-127F more than 5 hours after start of cooling. It was also noted at inspection that several large, thick-walled pots with lids contained brown gravy and other thick, hard-to-cool foods from earlier days. Food had been cooked in these pots and placed directly into cooler. It is unlikely those foods will cool properly in such deep pots with lids. ;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. All foods were disposed at inspection. Proper cooling methods were discussed with PIC, and it is advised that staff who handle cook-cool foods be re-trained in proper cooling procedures and monitoring. A temperature guide for proper cooling was provided. FDA's foodborne illness chart was provided. Foods should be placed in shallow metal pans (no more than 2" deep) and allowed to cool before covering pans. Placing pans in a single layer in the walk-in freezer will facilitate proper cooling. Stirring, adding ice, using ice paddles, or placing pots/buckets/pans in an ice bath will all rapidly pull heat from foods. Cooling rate should be monitored
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked, cooled, beef cubes in broth from 5/27 were stacked with hot pans of food in the walk-in cooler. Foods were stacked together >5 hours ago. Beef was 56F at inspection, indicating it had been out of temperature control since shortly after foods were stacked together, more than 5 hours ago.
Correction: Cooked beef from 5/27 was disposed at inspection. Do not stack cold foods and hot foods together while cooling the hot foods. Leave hot foods in single layer to facilitate cooling and to protect cold foods nearby.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw catfish fillets cold holding at improper temperatures. Fillets had been thawed and left at room temperature, tucked underneath of the pan of breader, in a 76F kitchen. Fillets were 75.6F at inspection.
Correction: Store perishable foods at 41F or less. Fillets had been 75F for an unknown length of time and were voluntarily disposed at inspection.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/29/2015 | Routine | |
Significant improvement over previous inspection. Management was knowledgeable and responsive, and most concerns from previous inspection have been addressed.
*Dishes are being properly sanitized
*sanitizer kit is present and staff know how to use it
*sani-buckets are in use, with correct sanitizing solution present and concentration tested by staff
*cobblers are now being stored in the cooler after cooking
*management is aware of cook temps and food safety risks
EHS does recommend that operator install screen door on back hall to improve air flow
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Baked strawberry cobbler noted not being adequately cooled to prevent the growth of harmful bacteria. Cobbler was at 86F at one hour and fifty minutes after start of cooling at 135F, and pans with sweating plastic lids were double stacked, blocking heat loss. Cobbler will not achieve 70F in the remaining 10 minutes of the 2 hr window.
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. Cobbler was removed from walk-in cooler and placed in freezer to ensure cooling rate is achieved. EHS discussed with operator proper cooling procedure, and recommends that staff do not nest/stack hot foods during cooling, and to leave the products uncovered to allow steam to carry away heat. It should be noted that this violation was noted at last inspection for the sausage gravy, but at inspection EHS noted that staff were versed in cooling procedures for meat products, as evidenced by proper cooling and documentation of pork BBQ, which had documented start time, documented time reached 70F, and final temp below 41F well within the 6 hour window. The deficiency appears to have occurred due to lack of understanding that cooling applies to non-meat products as well.
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06/16/2014 | Follow-up | |
Note that the management showed responsible action by correcting a problem with the electrical service. Part of the serving line equipment was having failing electrical function over the holiday weekend, and management called for repairs, which were ongoing at the time of inspection. While this caused problems with hot holding of fried meats due to heat lamps kicking out, operators voluntarily switched to using time as public health control for this product (106-117F at inspection). It was also noted that management had responded appropriately when they called an exterminator after spiders were found in the facility. Inspector notes: This is a very busy restaurant, experiencing continuous sales even outside of normal lunch and supper hours. Staff were very responsive and made immediate corrections as requested, asking questions about how to properly proceed. It should be noted that Assistant Managers are in need of food handlers training to refresh knowledge of food temps and general sanitation. Employee stated that the 3-compartment sink was what they use for washing hands (sink with dishes being washed), while the nearby handwashing sink with towels and soap was available. This is evidence of incomplete training. It was also noted that employees prop open the back door to allow proper ventilation, both for cooling drafts in the hot kitchen, and to relieve a vacuum of air pressure caused to exhaust vents. A strong flow of air was noted at the back door, along with several flies entering the open door. It is suggested that owners install a simple screen door on the inside of this back door, or some other appropriate and vermin-proof means of equalizing air pressure.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times, minimum hot holding temperature, reheating temperature and time, and cooling rates for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about food temperature requirements, and has access to and uses an accurate food thermometer. Ensure PIC has knowlegde of foodborne disease prevention and Regulation requirements.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy which was placed in the walk-in cooler at 2pm not being adequately cooled to prevent the growth of harmful bacteria. Gravy was 105-116F 1.5 hours after having been placed in the cooler, and would not have been able to achieve 70F as required within the remaining 30 minutes of the 2 hour initial cooling window. Another batch of gravy that was prepared "before" the 2pm batch was 69-86F.
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. Gravies were removed from cooler, quickly reheated to 165F on the stove, then speed-chilled in an ice bath to below 70F before being placed in the cooler. Operators instructed on proper cooling procedures, including noting the start of cooling time on the container of food. Future cooling will be accomplished by (1) allowing the hot product to steam at room temp while occasionally stirring, (2) leaving container uncovered during cooling, (3) using ice and/or ice baths with stirring, and (4) monitoring cooling process for proper cooling rate.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Peach cobbler hot holding at improper temperatures by being placed on top of a running convection oven. Established procedure to keep cobbler hot has been to leave the covered container on top of the convection oven, with no temperature monitoring. Cobbler was found to be 118F at inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. In future, either hot hold at 135F or greater during entire storage period, or allow hot cobbler to cool properly, then cold-hold at 41F or less. Reheating of portions to serve may be to heated to consumer temperature preference, or reheating entire pan for hot holding must be to 165F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Employees have not been properly instructed on how to clean clean-in-place food contact surfaces, and was noted cleaning work surfaces with a mix of bleach, dish soap, and water.
Correction: Employee instructed on clean-in-place procedures and how to use sanitizer for cleaning food prep surfaces within the 4 hour window (wipe cloth stored in sani-bucket of chlorine sanitizer).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No sanitizer in use at the manual warewashing sink. Employee has no knowledge of use of sanitizer in facility, and there is no sanitizer test kit present. Note: this restaurant uses disposable plates and flatware for the customers. All washed dishes are cookware and utensils.
Correction: All dishes, utensils, and equipment must be cleaned by an approved method to provide wash with hot, soapy water, rinse with hot clean water, and sanitization by one of the approved sanitizing methods
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary toxic materials found in the food establishment. Cans of insecticide mounted into automatic-timer dispensers were dispensing fly spray into the back hallway and the food and utensil dry-storage room.
Correction: Remove unnecessary poisonous or toxic materials. Only a licensed pesticide applicator may apply pesticides and rodenticides at a food establishment. Products were removed from devices at inspection and placed in the trash.
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05/28/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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05/29/2013 | Risk Factor | |
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