- 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 illess, 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.
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03/05/2015 | Follow-up Inspection |
- 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 illess, 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.
- Observed the facility preparing collard greens without first washing them thoroughly in clean water.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- TCS foods were not properly thawed. Rib tips were being thawed in standing water in the three compartment sink.
TCS foods must be thawed in one of the following ways: under refrigeration, under cold running water, via a microwave oven, or as part of the immediate cooking process. Operator moved the meat to a clean pan with running water.
- Critical: Cooked ribs were found holding at two places in the facility (reach in warmer & small steam well) at around 110 F.
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. After discussion, it was agreed that the ribs need to be reheated on the grill or via microwave to 165 F or above prior to sale. After reheating, the ribs were placed in the ovens to hot hold as a temporary work around. Correct By: 20-Feb-2015
- Critical: The double door reach in warmer used for the hot holding of cooked ribs is not adequately holding temperature.
Repair or replace this warmer to ensure that cooked ribs are held at a minimum temperature of 135 F. Ovens were used for hot holding instead of the warmer. Correct By: 19-Feb-2015
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Operator sent an employee to purchase hand soap. Correct By: 19-Feb-2015
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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02/19/2015 | Standard Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
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02/19/2015 | Critical Control Point Inspection |
- Critical: Improper utensils (cups without handles) were being stored in the seasoning and being used to scoop the french fry seasoning.
To prevent contamination from untensils and or unclean hands, utensils used to scoop foods must have a handle and be stored in a manner that prevents cross-contamination.
- Critical: Cole slaw was found at 48 F in the deli cooler.
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. Operator removed the product and replaced it with fresh product.
- Observed a build-up of dirt and debris on shelving and other horizontal surfaces throughout the kitchen.
The physical facilities shall be cleaned as often as necessary to keep them clean. Clean all horizontal surfaces to remove all buildup.
- The ventilation system was not being properly cleaned or was creating a public health hazard.
The hood system must be cleaned as often is necessary to prevent grease from dripping onto the cook line. All dirty exhaust vents and supply must be cleaned as often as necessary to prevent contamination.
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12/04/2014 | Standard Inspection |
- Observed employees and managers washing hands and using gloves properly.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Discussed and observed the following positive food safety practices: + Foods are cooked to the proper temperatures. + TCS foods are reheated to the proper temperatures. + TCS foods are cooled in small portions using the walk-in freezer.
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12/04/2014 | Critical Control Point Inspection |
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