No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 13-February-2019
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| PIC- Tiffany On 2.13.19 received a call stating: "The individual ate at this location on Friday, Feb 1st approximately 6 pm. They ordered 2 chicken dinners with coleslaw and mashed potatoes. His wife stated that the coleslaw tasted funny, but he ate the coleslaw anyways. Approximately 18-24 hours he became sick with symptoms of nausea and vomiting that lasted 3-4 days." # ill: 1 of 2 Onset: 18-24 hours Duration: 3-4 days At the time of inspection the inspector spoke with the manager, Tiffany, about the process for creating the coleslaw and mashed potatoes. The raw chicken is kept in its own cooler away from the coleslaw prep. Coleslaw comes in several bags which are then placed into a large container for mixing. Per Tiffany only managers mix the coleslaw and it is prepared with gloves and a large spoon to stir up the mixture. During the inspection the foods are mixed inside the walk in cooler that does not contain any raw items. They are portioned in this cooler using the spoon and brought directly to the coolers on the prep line. Mashed potatoes are prepared using boiling water with butter and a dry mix. The mashed potatoes are mixed using a machine that is only used for potatoes and from here the potatoes are moved immediately to hot holding on the line before being portioned for service. The potatoes are time stamped and discarded after 4 hours if they have not been sold. Per the manager they have not received other calls from customers stating that they became ill from foods on this day. The processes mentioned above are sufficient to eliminate risks of cross contamination. The mashed potatoes are not held long enough for bacteria to grow to levels where it may cause illness. The chicken is fried and stored in hot holding units. At the time of inspection all equipment was holding foods at the proper temperature. Evidence does not suggest wrongdoing on part of the facility. However, if the illness was caused by the facility it most likely would have come from poor hand hygiene such as improperly washing hands when returning from a restroom or improperly covering hands while portioning the coleslaw. Recommended to the manager that staff speak about proper hand hygiene while working with coleslaw. |