Food Inspections

CROSSROADS BAR & GRILLE

Inpection Notes

6-1A Violation of Code: [511-6-1.04(6)(f)] Chopped romaine 47-50F in Salad King. Foods in expo cooler between 46-53F (sour cream 47F, coleslaw 48F, pico de gallo 48, hotdogs 46F, penne pasta 53F). Top left drawer at lowboy drawers holding sandwich steak 61F and sauerkraut 59F (drawer accidently left ajar per CFSM). Buttermilk panned on ice at breading station 70F (bottom of buttermilk pan not touching ice). Foods must maintain 41F or less for cold holding. COS- CFSM voluntarily discarded foods. Refrigeration service provider arrived during inspection and assess units. CFSM temporarily using time as a control by pulling smaller portions from walk-in cooler and discarding every 4 hours or temporarily using ice baths and checking temperatures of foods on ice using a food probe thermometer to ensure product maintains 41F or less until units are repaired. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Tomato florentine soup 69-76F, chicken vegetable soup 60-64F, rice 49-53F, and mashed sweet potatoes 104F in walk-in cooler at 3:45pm. Soup and rice began cooling at 11:30am in ice baths and mashed sweet potatoes spread onto sheet pans at 2:00pm before placed into walk-in cooler per CFSM. When cooling, ensure foods fall from 135F to 41F within 6 hours where the cooling method is rapid enough to allow foods to cool from 135-70F within 2 hours of the 6 hour cooling timeframe. COS- CFSM voluntarily discarded tomato florentine soup since product did not reach 70F within 2 hours. Tomato Florentine soup and rice placed in walk-in freezer and sweet mashed potatoes spread thinner on extra sheet pans to facilitate the cooling process- foods kept met projected cooling parameters during inspection. Corrected On-Site. New Violation. 15A Violation of Code: [511-6-1.05(6)(a)] Ice forming on copper piping and insulation wall juncture behind evaporator fan in walk-in freezer. Have unit serviced and ensure insulation is properly installed on components as needed. Handles on Lowboy drawers and various coolers cracked, loose, or partially missing. Replace damaged/missing handles with material that is smooth, non-absorbent, and easily cleanable- recommend replacing with parts that match original handle specifications. New Violation. 15C Violation of Code: [511-6-1.05(7)(d)] Accumulated grease, dust, and food debris on non-food contact surfaces of the hood vent system. Wipe all surfaces clean to prevent accumulated grease, dust, and drips from potentially falling in foods prepared on grill line. Accumulated grease and debris on sides of cooking equipment, fire/grease extinguisher, and basins of handwashing sinks. Wipe upper-exterior parts of hood system and equipment/sinks frequently and thoroughly enough to keep rid of accumulations. New Violation. Remarks: Wash 123F, Chlorine 50ppm, Quat wiping buckets 200-300ppm CFSM is required to submit an action plan to the Health Authority within 7 days that specifically address how the cooling of food is monitored in the establishment and corrective actions being made. The action plan must include: 1.) List of all menu items that are cooked and cooled in the establishment, 2.) Critical control points for cooling (135F to 41F within 6 hours, where product reaches a minimum of 70F within the first 2 hours of the 6 hour timeframe), 3.) Methods used for facilitating the cooing of different food products (i.e. shallow pans, ice baths, small portions, frequency of stirring, coolers/freezers used during cooling, foods not covered or loosely covered, any additional practices that speed up the cooling process), 3.) How cooling is being recorded (i.e. stirring food followed by using a food probe thermometer, how the thermometer is checked for calibration and cleaned between uses, type of log sheet used to record temperature, how long log sheets are kept on file, who is responsible for checking log sheets). and 4.) The corrective actions that will be made when critical control points are not met (i.e. foods not appearing to be able to reach 70F within 2 hours will be reheated to 165F for 15 seconds and the cooling process restarted, foods not meeting cooling requirements will be discarded). Cooling logs and requirements furnished to the CFSM by the Health Authority during the inspection. It is highly recommended that internal food temperatures are recorded on log sheets daily to supplement equipment ambient air thermometers to ensure units are functioning properly and maintained as needed. Problematic reach-in cooler across from cookline has been removed since permitting inspection and replaced with a makeline cooler properly functioning at time of inspection. Asphalt area at back door is pitted and not easy to clean or keep maintained, needs resurfaced.

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