| Inspector Comments |
The operator stated that they use a sous vide process for corned beef (this process was not observed) but has not developed a HACCP plan that has been approved by the Department. The operator has agreed to not cook using a sous vide process until the process is approved and a HACCP plan has been filed. Sous vide is a special process that has additional hazards/risks associated with it due to the reduce oxygen packaging, lower cooking temperatures, and longer cooking times. If this process is not done to specific standards it may lead to harmful pathogen growth which could cause food-borne illness. |
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| Inspector Comments |
There was a bucket in the grill area that was identified as chlorine sanitizer, along with a cloth being stored outside of the sanitizer bucket, both registered at 0ppm on a test strip. Additionally, there was a sanitizer bucket in the drink service area that registered at 25ppm on a test strip. The operator made corrections by remaking the solutions which registered on a test strip at 100ppm and replacing the cloth with a new one stored in the sanitizer. Sanitizers not being used at the appropriate strength & cloths being stored outside of the solution may result in the chemical not being effective or becoming toxic which could lead to injury or food-borne illness. The operator will provide further training to employees as necessary. |
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| Inspector Comments |
There was a bottle of Clorox brand premixed chlorine surface cleaner which included ingredients that are not food safe. The operator removed the product from the food service area and will not use the product in food prep/storage/food contact surface areas. Chemicals that are not food-safe and not necessary for daily operations could potentially be misused resulting in food-borne illness or injury. The operator will ensure that chemicals brought into the establishment are approved for use and will provide further training to employees as necessary. |
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| Inspector Comments |
I observed chili made from room-temperature stored canned ingredients in the process of cooling. The cans of chili were opened at 7:30am, and were temped at 9:30am at 67F. The operator put the product in the freezer to facilitate quicker cooling and was temped at 11:30 at 57F. The operator voluntarily discarded the product as it didn't meet cooling parameters. Improper cooling procedures can result in harmful pathogen growth which can lead to food-borne illness. The operator will provide further training to employees as necessary and I provided a sticker with the cooling parameters to the operator which was posted by the operator. |
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| Inspector Comments |
Shredded potatoes (from refrigerated commercially processed packages) and commercially packaged reindeer sausages were being held in the cooler at 48F. The cooler's dial thermometer displayed approx. 50F. Cold-held PHF foods not being stored at 41F or below could result in harmful pathogen growth which can lead to foodborne illness. The operator voluntarily discarded the potatoes, moved the reindeer sausages to a different cooler until the unit can be serviced. Further training for employees will be provided as necessary. |
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| Inspector Comments |
I observed raw turkey being stored above raw ground beef. Raw turkey has a salmonella hazard which could contaminate foods that may not end up being cooked to a sufficient temperature to control the hazard. The operator corrected this by moving the raw turkey to the bottom of the cooler where it's located below the raw hamburger. The operator will provide further training to employees as necessary. |
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| Inspector Comments |
During the inspection, I observed shredded potatoes in the cooler that were being stored in and in direct contact with trash cans which are not food grade. Additionally, there were dry goods such as rice, flour, dried pasta being stored in non-food grade totes, also in direct contact. Plastics that are not considered food grade could leach chemicals into foods which could result in injury or food-borne illness. The operator voluntarily threw out the shredded potatoes as they were also being held at above 41F. The operator will either replace the totes with food-grade containers or obtain food-grade liners to use so foods are not in direct contact with the totes. The operator will provide the appropriate types of food storage options for employees and will provide training on usage as necessary. |
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| Inspector Comments |
The menu did have the written consumer advisory for the raw/undercooked menu items however, some of the menu items that are offered raw/undercooked did not have the reminder (an asterisk). Ensuring consumers are aware of each menu item that is offered raw or undercooked will help consumers make decisions about the foods they eat that could negatively impact their health. The operator will update the menu and submit it to the Department for review and will ensure that future printed menus have the consumer advisory appropriately addressed. |
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