- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs above deli meats in the walk-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Items re-arranged,
- Critical: Food on display was not properly protected from contamination by consumers. Observed apples not properly protected by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- TCS foods were not being held at the proper temperature. Cream cheese was holding at 45F to 47F on the prep top cooler. Creamer was holding at 48F in the thermos on the counter.
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. Refrieration company contacted to repair/adjust cooler. Items voluntarily idiscarded.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed employee probing fod products and not sanitizing thermometer between food products.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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09/29/2015 | Standard Inspection |
- A food packaged in the facility did not contain a label. Observed pre-packaged, self serve bakery items without an ingredients label.
Foods shall be labeled as specified in this rule. Ensure all pre-packaged, self serve items have a complete label of information.
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03/31/2015 | Follow-up Inspection |
- TCS foods were not being held at the proper temperature. Milk and creamer were holding at47F to 51F in a thermos on the counter. PHF's (ex=egg salad, cream cheese, sliced cheese, tuna salad, chicken salad, etc.) were holding a t 47F to 57F in the prep top cooler.
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. Items 48F and above were voluntarily discarded. Refrigeration company contacted during inspection.
- A food packaged in the facility did not contain a label. Observed pre-packaged, self serve bakery items without an ingredients label.
Foods shall be labeled as specified in this rule. Ensure all pre-packaged, self serve items have a complete label of information.
- 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.
to prevent back siphonage of water when washing produce, the facility shall provide an indirectly plumbed food prep sink or a collander with 2" feet.
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03/25/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Employees were not knowledgeable to proper reheating temperatures.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Ensure employees are knowledgeable to a minimum reheating temperature of 165F or above within two hours.
- TCS foods were not being held at the proper temperature. Sliced cheese was holding at 47F on the prep top cooler. Milk was holding at 47F in the thermos on the counter.
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. Milk voluntarily discarded and cheese placed in an ice bath.
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10/09/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=deli meat, alfalfa sprouts, cream cheese, egg patties, sausage patties, etc.) were holding at 43F to 49F on the prep top cooler.
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. Temperature of cooler adjusted during inspection Correct By: 23-Apr-2014
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04/23/2014 | Standard Inspection |
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