- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Fish was found completely thawed and still inside the vacuum sealed packages. A label on the package states that the fish must be removed from the package immediately on thawing.
Correction: Remove fish from the vacuum sealed package once thawing is completed or before thawing. Correct By: 06-Oct-2015
- Critical: PACKAGE INTEGRITY
Observation: A plastic package of feta cheese was stored open. The location where is was stored was underneath the evaporator in the walk in cooler. Drips of condensation were falling onto the food packages stored below. Condensation is likely to have contaminated the opened package of feta cheese.
Correction: Discard the package of feta cheese that was opened. Other food packages underneath the area of drippage must be cleaned and sanitized before the packages are opened. Discontinue storing food items under areas of drippage until the cooler is condensation problem is corrected.
The operator discarded the opened bag of feta at the time of this inspection. Correct By: 06-Oct-2015
- Critical: COOLING (corrected on site)
Observation: Five gallon buckets of chicken dumpling soup were found at a temperature of 43F. The buckets were labeled with prepared date of 10-4-2015 which was the day previous to this inspection. These foods did not cool to 41F or lower within the required six hours.
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. The operator removed the buckets of soup from service at the time of this inspection.
- Critical: PHF/TCS, COLD HOLDING
Observation: Milk in the waitstaff prep cooler was noted at 46F
Correction: Maintain cold potentially hazardous foods at or below 41°F. The operator adjusted the thermostat at the time of this inspection. Correct By: 06-Oct-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Flats of eggs (in the shell) and sausages are being stored at room temperature. The sausage temperature was 48F. Canteloupe melon was found a 46F in the blue camping cooler on ice. Ice was only touching the bottom of the container. Deans coffee creamers are labeled keep refrigerated and were stored at room temperature. No approved plan exists for using time as the control method.
Correction: Maintain cold potentially hazardous foods at or below 41°F or obtain approval for using time as the control method. See the attached bulletin for using time as the control method. The operator stated these items are consumed in a four hour period. Correct By: 06-Oct-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: A five gallon bucket of applesauce (this item is a cooked and cooled plant food) was marked with a preparation date of 9-18-2015 was not discarded after seven day of refrigeration.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. The operator removed this food from service at the time of this inspection.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: The pre-wash sink sprayer is hanging below the flood rim of the sink. This faucet also has a leak that was attempted to be repaired with duct tape and a leak at the cold water valve.
Correction: Repair the pre-wash sink so that there is no leaks and the sprayer does not hang below the flood rim of the sink. Correct By: 05-Nov-2015
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring that employees are monitoring the cooling temperatures of cooked and cooled soups.
Correction: The person in charge shall provide training to employees on monitoring the cooling time and temperature. See the attached bulletin on proper cooling. Correct By: 06-Oct-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for large batches of chicken dumpling soup.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 06-Oct-2015
- CONSUMER ADVISORY
Observation: The current consumer advisory does not disclose which food items are served undercooked. Eggs and hamburgers are cooked to the consumer's liking. (a reminder statement only exists at the bottom of the menu)
Correction: The consumer advisory must have both a disclosure and a reminder. The disclosure tells the consumer which menu items are undercooked. The reminder tells the consumer that eating the undercooked item may be an increased health risk. Provide a disclosure statement for eggs and hamburgers that are undercooked. For example place a symbol next to the egg items (that are cooked to the consumers liking) that leads to a footnoted that states "Eggs ordered sunny-side up, over-easy, or otherwise soft cooked, may be undercooked. Whether dining out or preparing food at home, consuming undercooked eggs, meat, poultry, fish or seafood may increase your risk of foodeborne illness". Then for hamburgers, place a symbol next to these items on the menu that leads to a footnote that states "Hamburgers ordered rare, medium-rare, or pink in the middle may be undercooked. Whether dining out or preparing food at home, consuming undercooked meats, poultry, seafood, fish or eggs, may increase your risk of foodeborne illness." Correct By: 12-Oct-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The table mounted can opener's cutting surface has an accumulation of old food debris.
Correction: Clean and sanitize the can opener at least every four hours if used. Correct By: 06-Oct-2015
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The bathroom handwashing sink has seperate hot and cold faucets. The hot side does not turn on (the mount is loose).
Correction: Provide a faucet that delivers 85F to 110F water through a mixing valve or combination faucet. Correct By: 05-Nov-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A knife was stored in the crevice between the prep table and the prep cooler. The crevice is not clean.
Correction: Store the knife in a cleaned and sanitized location. Correct By: 06-Oct-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The ice scoop was noted buried in the ice in the ice machine's storage bin.
Correction: Store the ice scoop with the handle out of the ice or store it in a cleaned and sanitized food grade bucket. Correct By: 06-Oct-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloths in the waitstaff area and the buckets did not have a sanitizer residual.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 06-Oct-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The small prep cooler at the end of the cooks line did not have a thermometer installed. The cooler in the waitstaff prep area with pies and milk, did not have a thermometer installed.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 12-Oct-2015
- EQUIPMENT- COMPARTMENTS - DRAINAGE
Observation: Condensation in the following coolers is accumulating on the floor of the coolers: the walk in cooler (furthest from the kitchen), in the waitstaff prep cooler (where milk is stored)
Correction: Repair the condition that is causing the accumulation of condensation. Provide sloped outlets for compartments of equipment to allow complete draining of condensation. Correct By: 05-Nov-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The outer surface of buckets in the walk in cooler (furthest from the kitchen) has a heavy accumulation of mold.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 13-Oct-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The following light fixtures were not shielded or did not have shatter resistant bulbs: the walk in cooler (furthest from the kitchen), two fixtures in the back food preparation area.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Oct-2015
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10/05/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Sliced cantelope in coolers of ice on the counter is cold held at 48°F Other fruits (strawberries, grapes, sliced oranges) are also kept on ice in coolers on the counter.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discussed with Owner about the option of a time as a public health control plan or utliizing his coolers for proper cold holding.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on food prep sink.
Correction: Provide an air gap on water supply side to protect water supply.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations for bleach water solution that is used for food contact surfaces.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Many food items are stored on the floor in the walk in freezer.
Correction: Store all food items 6 inches above the floor.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Small Condiment Prep Cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink/food prep sink is not non-hand operated, round knobs are present for turning water on and off. Owner stated the sink located in the bathroom was used for handwashing. Sink in bathroom should not be used as handwash sink for employee's working in the kitchen, the sink in the bathroom should be used for employee's using restroom only.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in hallaway between walk in coolers and where other storage is located, are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: Toilet room door in the kitchen is not kept closed.
Correction: Keep toilet room doors closed except during cleaning and maintenance operations.
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09/23/2014 | Routine | |
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