14: Chemical Dishwasher >50 ppm chlorine
Corrective Action: follow up is needed within 10 days
18: Grits that were made 6 hours ago in Walk-in Cooler are at 78F
Corrective Action: embargo 5 lbs
27: Ceviche made with raw shrimp was observed in Prep Cooler 2; PIC applied for a HACCP plan one week ago but has not yet received official approval
Corrective Action: embargo 3 lbs
Corrective Action: ceviche cannot be made with raw shrimp until approved
33: Observed a bag of cooked ribs thawing at room temp hand sink
34: No thermometer in Prep Cooler 2
37: Personal phone is stored on food prep table next to cutting boards
41: Observed spatulas stored in standing water at grill station
Additional Comments
During this routine inspection, a food-borne illness complaint that the health department received one day ago was also investigated. The complainant stated they ate a chicken and pork taco and then felt ill 6 hours later with vomiting, abdominal cramps, and fatigue. During the inspection, cold and hot holding temperatures were recorded. Hot holding foods temped at 145F and above, cold holding units kept food at 41F and below. Cooling processes are used on pork and ribs that are not served by the end of the night. The PIC stated these foods are cooled in an ice bath and on speed racks and then placed into the Walk-in Cooler. These foods are then reheated to 165F the next day for hot holding purposes. Vertical storage is correct in all Reach-in Coolers and prep coolers. Employees were observed practicing good hand washing and proper glove wearing. PIC stated no employee has called in to work sick with any illnesses or symptoms related to food-borne diseases. There was an issue with the Chemical Dishwasher.after running it several times and priming it with chlorine, the chemical concentration remained at less than 50 ppm. This was address with the PIC and they will call the chemical company to come service the machine. The 3 Compartment Sink should be used for all ware washing going forward until the dishwasher is fixed. A follow up will be done within 10 days to check the dish machine. The 3 Compartment Sink was also tested and contained a Qa concentration of 200 ppm.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
