| No violation noted during this evaluation. | 10/23/2015 | Other Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest & Sysco
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/21/2015 | Critical Control Point Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Replace cutting boards at grill line preptop cooler and at salad preptop cooler.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Low temp dishmachine not producig 50ppm or greater at final rinse. Repair dishamchine to provide at least 50ppm at final rinse.
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.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Clean area around dumpster container to remove trash/debris.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all working spray bottles to prevent cross contamination.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/21/2015 | Standard Inspection |
| No violation noted during this evaluation. | 08/06/2015 | Foodborne Inspection |
| No violation noted during this evaluation. | 05/29/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest & Blue Ribbon Meats & Sysco
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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05/29/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Provide proper chemical levels at dishmachine (at least 50ppm) to properly sanitize equipment/utensil. A call to Alco has been made for proper repairs.
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.
- Equipment and/or components are not maintained in good working order. Repair/replace gasekts at lowboy cooler at grill line to maintain 41F or below.
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.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Replace cutting boards at grill line.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: The sanitizer concentration is not being monitored with a test kit or other device. Provide test kit for dishmachine.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
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01/06/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/29/2014 | Complaint Inspection |
- Equipment and/or components are not maintained in good working order. Re-caulk handsinks/tabletops/permanent equipment to wall.
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.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Clean area at/behind dumpster to remove trash/debris.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
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07/23/2014 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/23/2014 | Critical Control Point Inspection |
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