- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=hummus. cooked mixed veggies, rice casserole, etc.) were cold holding at 45F and 46F in the prep line reach-in cooler on cookline closest to the handwashing sink.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Per conversation with PIC, the refrigeration company will be contacted.
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. The LTDM had a chlorine concentration oif 0ppm.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Repair LTDM to have a chlorine concentration of 50-200ppm. Until repaired, manually sanitize dishes and utensils in the 3-compartment sink.
- A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. The sanitizer compartment of the 3-compartment sink had a concentration of 0ppm.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Ensure concentration is 200-400ppm. Manually add sanitizer until air bubble in tube is removed.
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12/15/2015 | Standard Inspection |
Discussed exclusions and restrictions with employees
Employees were changing gloves and washing hands to prevent cross contamination
ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the prep line reach-in cooler were cold holding at 45F to 46F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Refrigeration company will be contacted.
PHF's were cooked, reheated and date marked properly. Discussed hot holding, cooling and thawing procedures
raw animal foods were properly stored in a manner to prevent cross contamination
consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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12/15/2015 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Chili soup in walk in cooler.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Observed food employee cooking foods to the required temperatures.
raw chicken was cooked to 178F on grill.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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06/02/2015 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Three bay sink was not set up properly for 3 step wash process
Wash, rinse, Sanitize.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Chili soups in walk in cooler no date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Drain lines of ice machine are submerged below floor drain level.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Correct By: 05-Jun-2015
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06/02/2015 | Standard Inspection |
Employees knowledgeable to food safety questions
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Soups were cooling in bulk from overnight at 44F to 47F in the walk-in cooler.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller.
PHF's were cold held, reheated, cooked and date marked properly. Discussed thawing procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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01/22/2015 | Critical Control Point Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed employee shredding carrots prior to washing.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Critical: Observed improper method for cooling TCS foods. Observed lentil soup and veggie soup cooling at 44F to 47F in bulk in the walk-in cooler from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Items 47F and above were voluntarily discarded.
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. During inspection, the LTDM had a chlorine concentration of 0ppm.
repair LTDM to have a chlorine concentration of 50-200ppm. Until repaired, mamually sanitize dishes and utensils.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. During inspection, the quat sanitizer concentration was >400ppm.
ensure quaternary concentration is 200-400ppm. Until repaired, ensure solution is diluted wiht water for proper concentration.
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01/22/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. PHF's in the prep line reach-in coolers and bakery display case were holding at 44F to 48F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Lids were closed to prevent the escape of cold air. Correct By: 24-Jul-2014
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or adjust coolers to maintain PHF's at or below 41F to minimize microbial growth.
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07/24/2014 | Follow-up Inspection |
employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
- Employees were not knowledgeable to food safety/
Ensure employees are knowledgeable to food safety temperatures, procedures and food handling.
Food products received from approved sources
- PHF's were cold held above 41F in the coolers.
PHF's shall be cold held at or below 41F for proper destruction of organisms.
- chicken was cooked to 151F.
Chicken shall have a mimimum internal cooking temperature of 165F for proper destruction of organisms.
- Brown rice was holding at 122F
PHF's shall be hot held at or above 135F to minimize microbial growth.
PHF's were cooled, date marked properly. Discussed reheating and thawing procedures with PIC
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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07/16/2014 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Correct By: 16-Jul-2014
- Critical: Raw animal food was not being cooked to the required temperature. Chicken was cooked to 151F.
Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule to prevent illness. Chicken shall be cooked to a minimum temperature of 165F. Item placed back on grill to reach a teperature above 165F. Correct By: 16-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. Brown rice was holding at 122F on the grill in double pans.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Item reheated to 165F. Recommend not placing PHF's in double pans to help maintain proper temperatures. Correct By: 16-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cheese, sliced tomatoes, babaganoush, hummus, etc.) were holding at 44F to 49F in the prep line reach-in coolers.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. PIC discarded items 49F and above. Refrigeration company contacted. Correct By: 16-Jul-2014
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. During inspection, the LTDM had a chlorine concentration of 0ppm.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Chlorine concentration shall be 50-200ppm. Until repaired, manually sanitize dishes and utensils. Correct By: 16-Jul-2014
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07/16/2014 | Standard Inspection |
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