Health Report #106007

Establishment Name: Blue Tractor
Report Date: 10/01/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment, Food-Contact Surfac N/A N/A N/A Slicer on prep table near waitress station found in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing slicer. This slicer is located in a poorly lit area and is difficult to disassemble. Additional lighting will need to be provided and consider different slicer model that is easier to disassemble for cleaning
Critical Packaged and Unpackaged Food - N/A N/A N/A Some raw animal foods stored improperly in upright reach-in-cooler end of cook line. Please store raw animal foods below and away from any ready-to-eat food items to prevent potential contamination. Corrected at time of inspection by relocating raw animal foods to bottom shelf in reach-in-cooler below and away from any ready-to-eat food items
Critical Cooling Methods N/A N/A N/A Improper cooling method in use for cooked macaroni noodles. Cooked and cooled potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Please use one or more of the following methods listed above. Corrected at time of inspection by placing pan of bagged macaroni noodles approximatley 3 to 4 bags high at 71°F in the walk-in-freezer to cool quickly instead of placing directly in the walk-in-cooler. In future please cool noodles properly to 41°F before placing in bags. In addition observed approximately 4 gallons of macaroni and cheese sauce in a cambro with an ice wand on prep table at 125°F. Not clear if this food item would cool within the cooling criteria noted above. Per pic carry sauce down to basement walk-in-cooler to finish cooling in same cambro. Instead poured sauce into shallow metal pans and placed into blast chiller to finish cooling properly. Please continue to monitor your cooling methods to assure they are complying with the cooling criteria noted above. The cooling process should be part of the recipe for each potentially hazardous food item that is cooled with adjustments made for volume
Normal Surface Characteristics N/A N/A N/A Floors on cook line in some areas missing grout. Please re-grout to eliminate any standing water and to provide smooth, easily cleanable floor in this area. Thank you for re-grouting in other areas of your kitchen
Normal System Maintained in Good Repa N/A N/A N/A Observed two leaks in basement near single-service storage area. Please repair and maintain in good repair. Pic discarded some packaged single-service lids with water on packaging
Normal Maintaining Premises, Unnecess N/A N/A N/A Unused hot holding display cabinet front kitchen area near slicer. Please get rid of any equipment that is not in use. After discussion with pic, this would allow room for an additional shelving unit for take-out containers, etc and allow addtional lighting in this area which is in the same area as the slicer. Currently the display cabinet is open to the dining area. If this unit will not be used please remove by next routine inspection
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: floors under waitress side station, floors at upstairs bar (including floor/wall juncture), interior floor drain upstairs bar and top of yellow drain cap next to ice bin at upstairs bar. Please clean now and as often as necessary to maintain in clean condition. In the bar area please tie up the electrical lines that are on the floor making it more difficult to clean and if there is a smooth cap for drain (currently yellow cap with crevices) this would make it easier to keep clean
Normal Intensity N/A N/A N/A Inadequate lighting over prep table where slicer is located. Please provide adequate lighting in this area or relocate the slicer.
Normal Nonfood-Contact Surfaces N/A N/A N/A Towel under cutting board on prep side of kitchen on top of true 2 door prep unit. Please provide correct sized cutting board for this unit to eliminate towel.
Normal Disposable Towels, Waste Recep N/A N/A N/A No waste receptacle at handwash sink end of cook line. Please provide waste receptacle at all handwash sinks for proper disposal of soiled paper towels.
Normal Food Storage, Prohibited Areas N/A N/A N/A (1) provide shield under sewer line trap in basement single-service storage area. (2) condensate lines in both walk-in-coolers found without pipe wrap. Please wrap condensate lines that extend above shelving units in wic's