Date of inspection: Dec. 12
Violations: Observed prime rib holding hot below 135.0F. Ensure foods are held hot at or above 135F in order to limit the growth of bacteria.
• Prime rib- HO- 126.0F- PIC voluntarily discarded approximately 11 lbs of prime rib.
• PIC explained that prime rib is cooked over night and then is held hot in hot holding unit, prime rib is then sliced when ordered. It was not known how long the prime rib had been holding at improper temperature.
Observed improper level of chlorine bleach sanitizer in chemical sanitizing dish machine. Ensure a minimum of 50ppm of chlorine bleach is maintained in machine at all times in order for dishes and utensils to be properly sanitized preventing the spread of contamination.
• PIC was informed that dishes and utensils may be washed in dish machine, but shall be sanitized in three compartment sink.
Observed large plastic containers and lemon slicer with build-up of food residue. Ensure food contact surfaces are broken down (if needed), washed, rinsed, and sanitized after use or every 4 hours, if they are used throughout hours of operation, in order to prevent contamination.
Observed multiple non-food contact surfaces with build-up of food residue. Ensure non-food contact surfaces are cleaned more frequently and maintained so that they are free of build-up.
- Inside plate freezer
- Inside prep cooler below grill
- Inside salad prep cooler
- Inside fish and chicken cooler
- Sides of fryers and grill
- Around doors of Autosham unit
- Underside of all spray nozzles
- Shelving above fry plate cooler
- Inside of all microwaves (top portion)
Comments: Spoke with Pic concerning proper cooling of foods. Foods shall be cooled within 2 hours from 135F to 70F and within 4 hours from 70F to 41F or below.
- It is highly recommended that cooling logs for foods are maintained.
Discussed grout and tile with PIC. PIC explained that new grout and tile may be installed after Jan 1, 2017.
PIC was informed to ensure a minimum of 200ppm of quaternary ammonia is supplied to all sanitizer buckets.
- Chlorine bleach- minimum of 50ppm
Observed handsinks supplied with soap, hot water, and paper towels.
A re-inspection shall occur 12/19/2016 or thereafter.
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