- Observed improper method for cooling TCS foods. Large turkey rolls were cooled whole without the use of ice or size reduction to facilitate cooling.
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
- Critical: TCS foods were not being held at the proper temperature. Observed chicken noodle soup being held at 117 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. Soup was reheated to at least 165 F.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Ice machines and the food prep sink.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide physical air gaps to the drains of the ice machines and the prep sink.
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12/04/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Observed improper method for cooling TCS foods
As discussed, cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
- 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.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Ice bins and the food prep sink are not properly air gapped.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Toxic materials are properly identified and stored.
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12/04/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/28/2015 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Frozen pierogies in the walk-in freezer were being stored directly in thank you bags which could contaminate them.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Store all food in food grade containers or bags to prevent food contamination.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous food items in the walkin cooler did not have the required date mark including pasts, cheese, salads, turkey, leftovers, etc.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark these TCS foods to ensure a one week turnover and to limit pathogen growth.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.The ceiling tiles are peeling and many of them are not the required coated, cleanable tiles. The wall near the walk-ins where the door has been filled in is raw wood which is porous and non-durable. The wall and cove base below the dish machine is worn, holey and no longer cleanable and durable and mold is prevelant behind the machine.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Replace missing, cracked or worn flooring, cove base, walls and ceiling tiles throughout the kitchen to provide durable, cleanable surfaces.
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08/28/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Numerous food items in the walk-in cooler including cheese, cooked pasta, open turkey, salads and leftovers were not date marked to ensure a one week rotatation.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Date mark all open TCS foods to ensure a one week rotation.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Frozen foods in the the ThermoKool walk in freezer were being stored directly in 'thank you' to go bags (pierogies/ravioloi).
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Foods should be stored in durable, cleanable containers or food grade bags to prevent food contamination.
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08/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/12/2015 | Consultation Inspection |
- Observed cold foods being held at 41°F or below.
No hot holding was observed at time of inspection. Employees are aware of minimum hot holding temperature of 135°F.
- Discussed cooking temperatures with employee who noted proper minimum temperatures for various items.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
No reheating was observed. Employees are knowledgeable of proper minimum reheat temperature of 165F.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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01/09/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *Repair walk-in freezer door and/or replace gasket to ensure tight closure and prevention of ice build-up inside the unit.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. **Clean equipment where necessary (ex. behind oven).
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. **Repair any floors, walls and ceilings where necessary to provide hard, smooth, easily cleanable surfaces (ex. near dish machine). **Replace base cove where missing to provide easily cleanable surfaces.
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01/09/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *Repair walk-in freezer door and/or replace gasket to ensure tight closure and prevention of ice build-up inside the unit.
**Clean equipment where necessary (ex. behind oven, shelving near dish machine area and where necessary).
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. **Repair any floors, walls and ceilings where necessary to provide hard, smooth, easily cleanable surfaces (ex. near dish machine). **Replace base cove where missing to provide easily cleanable surfaces.
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09/25/2014 | Standard Inspection |
- Employees were knowledgeable in food handling (cooking, cooling and reheating) procedures and proper holding and cooking temperatures.
- Items were at proper temperatures at the time of inspection.
- Food items were stored properly at the time of inspection.
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09/25/2014 | Critical Control Point Inspection |
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