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I test the temperatures of two (2) containers of cooked Jollof rice @ (61 F) and (63 F) in the reach-in cooler after cooling. These containers of rice were cooked last night and have not fully cooled to <41 F. I recommended to the person in charge that this food product not be used. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(3-501.14) (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less, or to 7ºC (45°F) or less as specified under
Subparagraph 3-501.16(A)(2)(b).
(B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5oC (41oF) or 81 less, or to 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified under ¶ (D) of this section, a POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a temperature above 5oC (41oF) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5oC (41oF) or less, or 7oC (45oF) or less as specified under Subparagraph 3-501.16(A)(2)(b). (D) Raw EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 7oC (45oF) or less.
CORRECTIVE ACTION: Must observe proper cooling process for these food products.
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There is no person in charge to demonstrate food safety knowledge. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(2-102.11) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code
CORRECTIVE ACTION: Complete course with successful completion of the exam by the next routine inspection. Must observe PAID proof of enrollment in the manager food protection course.
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See the 1/11/2024 routine inspection for violation specifics.
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CORRECTED - person in charge has purchased a new counter top steam unit for hot-holding of common foods in the kitchen.
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See the 1/11/2024 routine inspection for violation specifics.
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The temperatures of baked chicken quarters and cooked rice stored inside the reach-in cooler test @ (50 F) and (58 F) respectively after being cooked and cooled last night. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS.
CODE REFERENCE:
(3-501.14) (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less, or to 7ºC (45°F) or less as specified under
Subparagraph 3-501.16(A)(2)(b).
(B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5oC (41oF) or 81 less, or to 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified under ¶ (D) of this section, a POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a temperature above 5oC (41oF) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5oC (41oF) or less, or 7oC (45oF) or less as specified under Subparagraph 3-501.16(A)(2)(b). (D) Raw EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 7oC (45oF) or less.
CORRECTIVE ACTION: Foods must be cooled properly within a refrigeration unit.
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Cooked foods inside the reach-in cooler are not date-marked when held >24-hours. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS.
CODE REFERENCE:
(3-501.17)Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded
CORRECTIVE ACTION: Label these foods when held over 24-hours.
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Food employees do not demonstrate food safety knowledge. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(2-103.11) The person in charge shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under ' 6-202.111;
(B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
(D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing;
(E) EMPLOYEES are visibly observing FOODS as they are received to determine that they are from APPROVED sources, delivered at the required temperatures, protected from contamination, unADULTERED, and accurately presented, by routinely monitoring the EMPLOYEES' observations and periodically evaluating FOODS upon their receipt;
(L) EMPLOYEES are properly trained in FOOD safety as it relates to their assigned duties
(M) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2-201.11(A).2-103.112-103.11"
CORRECTIVE ACTION: Must observe proper employee food safety.
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There is no person in charge to demonstrate food safety knowledge.
CODE REFERENCE:
(2-102.11) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code
CORRECTIVE ACTION: Must provide proof of the manager food protection certificate or other approved method of demonstrating knowledge.
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The handwash sink in the kitchen is completely blocked and does not have supplies provided at the sink. Employees did not seem to understand that hands must be washed in this sink. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(2-301.14) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in & 2-403.11(B);
(D) Except as specified in & 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands
CORRECTIVE ACTION: Must observe sink accessible and proper handwashing.
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There are no soap and paper towels available at the kitchen handwash sink. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(6-301.11) Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
(6-301.12) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.
CORRECTIVE ACTION: Provide both soap and paper towels and self-dispensed.
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Cooked and prepared foods are being stored on the food preparation tables indefinitely. These foods must be maintained hot or cold at all times.
CODE REFERENCE:
(4-301.11) EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
CORRECTIVE ACTION: I recommend a counter top steam unit or warming unit to maintain the foods hot for serving.
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(a) The interior of the kitchen ovens are soiled,
(b) the sides of the kitchen ovens are soiled,
(c) the shelves below the two (2) main food preparation tables in the kitchen are soiled.
CODE REFERENCE:
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CORRECTIVE ACTION: Clean these surfaces.
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(a) Floors under the cooking equipment and walls behind the cooking equipment are soiled.
CODE REFERENCE:
(6-501.12)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
CORRECTIVE ACTION: Clean thoroughly.
(b) There are stained ceiling tiles in the kitchen and
(c) floor tiles in the bar are broken and loose.
CODE REFERENCE:
(6-101.11) (A) Except as specified in ¶ (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
CORRECTIVE ACTION: These must be replaced with new ceiling tiles.
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The two (2) outdoor grease/oil receptacles are being stored on the grass to the south side of the parking lot.
CODE REFERENCE:
(5-501.11)An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
CORRECTIVE ACTION: Relocate these containers to the asphalt parking lot.
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Observed no Hep A shots on site during inspection. Follow up 12/13/21
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
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Observed no hand wash sign at hand sink inside of kitchen. COS PIC was notified and put up sign.
(6-301.14) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all ANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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Observed no ServSafe on site during inspection. Follow up 12/13/21.
(2-102.20) A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).2-102.20
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Observed no thermometer inside of reach in cooler.
(4-204.112) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
(C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1oC or 2oF in the intended range of use.
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Observed trashcan without lid inside of women restrooms.
(5-501.17) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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Observed improper thawing of chicken. COS PIC was notified and turned on water.
(3-501.13) Except as specified in ¶ (D) of this section, POTENTIALLYHAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at
5C (41F) or less, or at 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2)
(B) Completely submerged under running water:
(C) As part of a cooking process if the FOOD that is frozen is:
(D) Using any procedure if a portion of frozen READY-TO-EATFOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
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Observed pipes leaking water at 3 Comp Sink.
(5-205.13)A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
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2ND FOLLOW UP INSPECTION