- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat cooked sausage stored under raw chicken in walk in cooler.
2) precooked chicken stored next to raw beef in 4 drawer cooler.
3) raw egg cases and sour cream stored together next to fresh pies in walk in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Items were moved during inspection. Correct By: 08-Apr-2016
- Critical: COOLING (corrected on site)
Observation: Beef gravy in walk in cooler was at 45 degrees after having cooled all night.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Gravy was discarded. Correct By: 08-Apr-2016
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Hamburger patties in 4 drawer cooler at 56 degrees.
raw shell eggs out on line were at 71 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F, Eggs and hamburgers were tossed. Correct By: 08-Apr-2016
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for sausage gravy in cooler and on counter.Using large containers with too deep of container. Employees were stirring.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
Use shallow pans, metal pans, or ice wands. Correct By: 08-Apr-2016
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing disclosure for steak, burger and egg items. Advisory is there, but not disclosed.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 06-May-2016
- FOOD CONTACT SURFACES - SOILED
Observation: Slicer, can opener, mixer and shake machine are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 08-Apr-2016
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Employee moved cup. Correct By: 08-Apr-2016
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter, not in sanitizer solution..
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 08-Apr-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The Salad Bar items on salad bar are uncovered and subject to contamination from above.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Cover items on salad bar. Correct By: 15-Apr-2016
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04/08/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Many food items in the walk in cooler were found at a temperature above 52°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All. raw and cooked meats were discarded including but not limited to ground beef, ground pork, pork chops, bacon, sausage links,whole turkey, sliced turkey, beef roasts, beef ribs, sliced beef, new york strip steaks, ball tips, fish, chicken, gyro meat, cut fruits, various forms of potatos, rice, pies requiring refrigeration, gravies, spag sauce and many other food items. Operator created a list of product discarded and product was removed from the restaurant and placed in the dumpster area.
Food items that had been delivered earlier in the morning were still within temperature range and not discarded, these were the only food items we could find within proper temperature ranges. The actual cooler temperature was below 41 at the start of the inspection but the operator stated he noted there was a problem with the fans this morning and he was not sure how long the cooler had not been working properly. Correct By: 03-Oct-2014 Correct By: 03-Oct-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: No foods noted in the walk in cooler were date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Due to cooler issues all of this food was discarded. However, a date marking system must be put in place from this point forward. Correct By: 03-Oct-2014
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is was aware of cooler issues and worked for repair but did not check actual food temperature to ensure food was still safe to serve.
Correction: The person in charge shall obtain training or training materials in the areas of food temperature safety so they are able to demonstrate knowledge and train employees on proper food safety practices. Review you serve safe manual and taking temperatures was demonstrated during the inspection. Correct By: 03-Oct-2014
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (corrected on site)
Observation: Cardboard used to line shelves in walk in cooler, it was soiled.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Cardboard was removed. Correct By: 03-Oct-2014
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10/03/2014 | Routine | |
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