Health Report #111406

Establishment Name: Karl's Family Restaurant
Report Date: 11/10/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) walk in cooler Beyond consume by date Found many food items in the walk-in cooler that were past the expiration date. Pic corrected by discarding all food items that were past the discard date. ,
Critical Food Contact Surfaces and Uten Food-contact surface(s) N/A Not easily cleanable Found hot fudge dispenser with a cork inserted in the nozzle of the pump to prevent product from escaping. A cork is not a cleanable food contact surface. Pic corrected by removing pump, rplacing with a ladle and lid to be used instead
Critical Warewashing Chem.San., Temp/pH Quaternary ammonia solution N/A N/A Found sanitizer concentration in wiping cloth bucket to be to high. Pic corrected by discarding sanitizer and making a new solution at the correct concentration
Critical Raw Animal Foods Cooking of raw animal food(s) all cooler units , grill area Not cooked to 165 degrees F for 15 seconds Poultry Found just cooked grilled chicken @ 150 degrees f. Cook was using a metal stem termometer and stated he was cooking to 160 degrees f. Corrected by - putting chicken back on the grill and cooking to 165 degrees f. And educating grill cook that his cook off temp for the chicken was incorrect and stating that chicken is to be cooked to 165 degrees f
Critical Ready-to-Eat Food, Date Markin In house prepared ready-to-eat potentially hazardous food(s) walk in cooler Without date of consumption marking Found confusing dates on ready to eat foods in walk-in cooler and reach-in cooler on cook line. Some items clearly marked with dates, some have no date. Some dates reflect discard date, some reflect prepared dates. To correct - have entire staff use the same method of datemarking. To avoid any future confusion, use two date method; that being - write the date prepared or opened, and the discard date. With both dates on the label, all staff will be consistant and knowledgable. ,
Normal Clean Sight/Touch-No Accum/Enc Non-food contact surface(s) N/A With accumulation of debris Found the bottom of the reach-in under the salad prep area to have an accumulation of food debris and some standing water. To correct - clean now and keep on a more frequent cleaning schedule. ,
Normal Food storage Food item(s) in storage N/A Exposed to dust, splash, or other contaminates Found several pans of seasonings or coating mixes to be in 1/3 pans, covered with plastic wrap, then stacked on top of each other. To correct - replace plastic wrap with solid, tight-fitting lids to eliminate the possibility of cross contamination from the bottom of one pan contacting the surface of the seasoning in the next pan. ,
Normal Hand Drying Provision Sanitary hand drying provisions N/A Not provided Found no paper towels in main hand sink in kitchen. Also found the paper towels to be blocked at the bar by a dirty dish tub. Pic corrected by refilling paper toweling in the kitchen and relocating the dish tub at the bar
Normal Backflow Prevention Device, De Backflow/backsiphonage prevention device vacuum breaker mop sink Not properly Maintained Found vacuum breaker on mop sink to be broken. To correct - replace vacuum breaker. , ,
Normal Clean, Vent. Sys., Prev. Disch Ventilation system grill area Not clean Found the ventilation grates at the grill area to be greasy and in need of cleaning. To correct - clean now and keep on a more frequent cleaning schedule
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans N/A Stored/stacked wet Found several pans stacked wet on shelves. Pic corrected by unstacking pans ans placing them on shelving to completely air dry
Normal Good Repair and Calibration Food thermometer(s) probe grill area Not calibrated Found grill cook using metal stem thermometer that was reading 4 degrees lower than accurate. Corrected by - calibrating the thermometer at the time of this inspection