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06/21/2022
ROUTINE INSPECTION
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PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
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2-102.11 DEMONSTRATION.
(A) Person in Charge (PIC) failed to demonstrate food safety knowledge by complying with code and not having violations of Priority Items observed during current inspection.
(B) Person in Charge (PIC) failed to demonstrate food safety knowledge by being a Certified Food Protection Manager.
There are multiple repeat violations and the PIC (cook) appears to have limited food safety knowledge. Recommend having both the lead cook (the person who trains and oversees other cook staff) and establishment operator get certified as CFPMs. This is a repeat violation.
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CERTIFIED FOOD PROTECTION MANAGER
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2-102.12 CERTIFIED FOOD PROTECTION MANAGER (CFPM).
(A) Facility lacks a Certified Food Protection Manager.
Establishment must have at least one individual who supervises food staff certified as a food protection manager. Provided a flyer for ServSafe classes held at the County Extension Office. Courses and testing are also available online. Will email list of ANSI-CFP Accreditation Programs. This is a repeat violation. This information was also sent last year.
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NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
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3-301.11 PREVENTING CONTAMINATION FROM HANDS.
(B) Food employees are contacting Ready-To-Eat (RTE) food with their bare hands. (P).
Cook was handling lettuce, tomatoes, and cheese with his bare hands when preparing tacos. RTE food cannot be handled with bare hands. Staff must use disposable gloves, utensils, or other products that prevent bare hand contact. Even when staff are practicing proper handwashing, they must still use appropriate items to prevent bare hand contact. Pathogens such as Norovirus can have a sufficient numbers of particles left on the hands after proper handwashing to make consumers ill. Discussed this with the cook and he put a glove on one hand to plate tacos. However, a few minutes later he was observed picking up RTE food with his gloved hand and putting in his bare hand before placing it on a burger. The cook needs training and oversight to ensure he is consistently following food safety rules.
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FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
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4-501.114 CHEMICAL SANITIZATION - TEMPERATURE, PH, AND HARDNESS
Chemical sanitizer used for manual or mechanical warewashing is not at required concentration based on type and temperature (e.g. Chlorine concentration not at least 50 ppm when water temperature is below 120 degrees F). (P)
Quaternary Ammonium Sanitizer (Quat) in the 3-Compartment sink was below 150 ppm. Quat must be between 150-400 ppm to properly sanitize dishes and food contact surfaces. COS--Additional Quat was added to reach 150 ppm.
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PROPER COOLING TIME AND TEMPERATURES
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3-501.14 COOLING.
(A) Cooked Time/Temperature Control for Safety (TCS) foods are not cooled from 135 degrees F to 70 degrees F within 2 hours, and/or from 135 degrees F to 41 degrees F withing a total of 6 hours or less. (P)
Country gravy being cooled in the True cooler was still 86 degrees F after cooling for at least 2 hours. Cooked TCS foods must be cooled from 135 degrees F to 70 degrees F or below withing 2 hours, and then to 41 degrees F or below in the next 4 hours. Improper cooling can allow the growth of pathogens and accumulation of toxins. Some toxins cannot be destroyed by cooking, so hot foods must be properly cooled even when they're going to be reheated. This has been discussed multiple times over the years, as there has been evidence of improper cooling methods and actual improperly cooled foods. Proper cooling must be reviewed with cook staff. If proper cooling procedures and methods cannot be followed, the facility should cease cooking procedures that require cooling and reheating. Gravy was removed for disposal. This cook needs training and oversight to ensure he is consistently following food safety rules.
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PROPER COLD HOLDING TEMPERATURES
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3-501.16 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING.
(A)(2) Time/Temperature Control for Safety (TCS) foods are not maintained at or below 41 degrees F. (P)
TCS Foods in the True Cooler were above proper cold holding temperature. TCS foods must be maintained at or below 41 degrees F to prevent the growth of pathogens and accumulation of toxins. The unit is around 50 degrees F on the bottom and about 42 degrees F on the top. This unit must be serviced immediately. Beef patties on the bottom of the unit were moved to the top (allowed the raw product to temporarily be moved to the top in secondary containers to prevent contamination below until unit is fixed).
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APPROVED THAWING METHODS USED
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3-501.13 THAWING.
(A) Time/Temperature Control for Safety (TCS) foods are not thawed under refrigeration that maintains the food temperature at 41 degrees F or less. (C)
Beef patties and bacon were being thawed on a shelf above the grill. TCS foods cannot be thawed at room temperature, as uneven thawing will allow portions of the food to exceed 41 degrees F for extended periods of time. These items must be thawed under refrigerations. Bacon was moved to the refrigerator. Beef patties must be moved to the refrigerator once they begin to thaw (still below freezing during inspection). This is a repeat violation. It was been noted out and discussed on multiple occasions. The cook needs training and oversight to ensure he is consistently following food safety rules.
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