Health Report #113554

Establishment Name: Carson's American Bistro
Report Date: 12/04/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods Food item(s) cooled walk in cooler shelf Improperly Covered Observed the following: 1. 14 servings of roast beef that were slicer the day prior at 47f and still in the cooling process, located in the top loading three door cooler on the coo line, in a tightly sealed plastic bags. 2. Observed beer cheese soup that was cooked the day prior at 50f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: discard the noted food and start cooling the noted food with one of the above, approved methods. Corrected: person in charge discarded the noted food and stated that the food would be cooled with an ice bath and would leave it loosely covered to allow the cold air to penetrate the noted food and would review the cooling process with the staff
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following food contact surface soiled with food debris build up: 1. Slicer. 2. Underside of the mixing arm of the large mixer in the prep area. 3. Multiple utensils in multiple clean dish storage areas. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. ,
Critical Cooling N/A N/A N/A Observed the following: 1. 14 servings of roast beef that were slicer the day prior at 47f and still in the cooling process, located in the top loading three door cooler on the coo line, in a tightly sealed plastic bags. 2. Observed beer cheese soup that was cooked the day prior at 50f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area cooler Stored above 41 degrees F Observed the following holding out of temperature: a. Observed the following items holding above 41f for about 2 hours: 1. Ribs 53f due to a non-working two door reach-in cooler on the line. 2. Raw fish 53f due to a non-working two door reach-in cooler on the line. . 3. Cut tomato 53f due to a non-working two door reach-in cooler on the line. . 4. Raw hamburgers 53f due to a non-working two door reach-in cooler on the line. . 5. Coleslaw 47f in the two door upright cooler in the server area. B. Observed the following holding below 135f for under 2 hours: 1. Cheese sauce 63f out on the counter on the cook line. 2. Cooked chicken which was recently cooked from raw to 165f and holding at 130f in the well on the steam table on the cook line. Potentially hazardous food that is to be cold shall be held at 41f or below and potentially hazardous food that is to be held hot shall be held at 135f or above. To correct: a. Move all the cold food to the walk-in cooler to rapidly cool it down to 41f or below. B. Move all the hot food to the grill to reheat it to 165f for 15 seconds for hot holding at 135f or above. ,
Normal Good Repair and Proper Adjustm Equipment cooking area cooler In poor repair Observed the following equipment in poor repair: 1. Gasket on the far right door torn on the three door top loading cooler on the cook line. 2. Walk-in cooler gasket. 3. Walk-in cooler defrost cycle happening during peak hours. Note: all food was still below 41f. 4. Two door top loading reach-in cooler not working on the cook line. Note: all food moved to different working cooler and was just stocked in the cooler before inspection. Equipment shall be maintained in a state of repair and condition to correct: 1,2. Repair or replace the noted gasket. 3. Adjust cooler to change the defrost time. 4. Repair cooler to hold cold food at 41f or below. Partial correction: 4. Person in charge had the cooler repaired and was noted to be rapidly dropping in temperature. ,
Normal Repairing Physical facilities Ceiling(s) Ceiling In poor repair Observed ceiling tiles in multiple locations in the kitchen poor repair. Physical facilities shall be maintained in good repair. To correct replace tiles. ,