- Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, 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.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed employees slicing tomatoes 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.
- In-use utensils are improperly stored. Observed utensils being stored in sanitizer water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue storing utensils in sanitizer water to prevent possible cross contamination.
- TCS foods were not being held at the proper temperature. PHF's (ex=sliced turkey, crumbled bleu cheese, tartar sauce, chicken salad, hush puppy mix) were holding at 44F to 50F in the coolers.
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.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Romesco Sauce was dated 1/5/16 in the walk-in cooler
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- 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.
- Equipment and/or components are not maintained in good working order. Observed PHF's being stored in an ice bath.
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. Facility shall provide mechanical refrigeration. Ice bath is only a temporary procedure.
- Observed re-use of single-service or single-use articles. Observed food products being stored in home depot buckets.
Single-service and single-use articles may not be reused. Properly store food products in food grade containers,.
- Critical: The handwashing sink was not easily accessible. Observed several glasses inside bar area handwashing sink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. repair floor tiles where missing in food preparation area to maintain a smooth and easily cleanable surface.
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01/25/2016 | Standard Inspection |
Discussed exclusions and restrictions
- Observed bar area handwashing sink blocked with glasses.
Ensure handsinks are available at all times for easy accessibility of handwashing.
ready to eat foods were handled with proper glove, utensil use
- Employees were not practicing proper food safety
Ensure employees are knowledgeable to and practice proper temperatures, procedures and food handling
food products received from approved sources
- PHF's in the coolers were cold holding at 44F to 50F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- Promesco sauce date 1/5/16 in the walk-in cooler.
PHF's shall be date marked to ensure a one week rotation and used withint the 7 days.
PHF's were hot held, cooked, and reheated properly. Discussed thawing and cooling
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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01/25/2016 | Critical Control Point Inspection |
- Person in charge did not ensure their employees are properly trained in food safety. Ensure employees are knowledgealble to food safety questions
To prevent foodborne illness, 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed stuffed mushrooms with raw ground meat on shelf above deli meat in 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.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed employee cutting produce 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.
- In-use utensils are improperly stored. Observed utensils being stored in sanitizer water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- TCS foods were not being held at the proper temperature. PHF's (ex=butter, cheesecake. cheese, sour cream, etc.) were holding at 46F to 48F in the salad bar prep line reach-in cooler and one door reach-in cooler near rear food prep area.
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. Temperature of cooler adjusted and items on salad bar were covered with a lid.
- 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 replace coolers to maintain mechanical refrigeration. Ice bath is only a temporary procedure.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Bar LTDM had a chlorine concentration of 25ppm.
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. Ensure concentration is 50-200ppm. Until repaired, use 3-compartment sink or HTDM.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. Repair flloor tiles where missing to maintain a smooth and easily cleanable surface.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed chemical spray bottle hanging on wire rack above sanitized glasses in bar area.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Chemical spray bottle removed and placed on floor of bar.
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10/06/2015 | Standard Inspection |
Discussed exclusions and restrictions
Discussed handwashing procedures with employees
Ready to eat foods were handled with proper glove, utensil use
- Employees shall be knowledgeable to food safety questions
Ensure employees practice proper temperatures, procedures and food handling
Food products received from approved sources
- PHF's in the coolers were holding at 46F to 48F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were date marked and reheated properly. Discussed cooking, cooling, thawing and hot holding
- Observed mushrooms stuffed with raw ground meat above packaged deli meats in the walk-in cooler
Raw animal foods shall be properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
- Observed chemical spray bottles hanging on shelf above sanitized dishes and utensils
Chemical spray bottles shall be properly stored in a manner to prevent chemical contamination
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10/06/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
- Employees shall be knowledeable and practice proper temperatures, procedures and food handling.
Ensure employees are properly trained in food safety
Food products received from approved sources
- PHF's were cold holding at 44F to 45F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- PHF's were cooling at 56F and 57F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process.
PHF's were cooked, thawed, reheated and date marked. Discussed hot holding procedures.
Raw animal foods were properly stored in a manner to prevent chemical contamination
Consumer advisory observed in menu
- Observed chemicals hanging above sanitized dishes and utensils.
Ensure chemicals are properly stored in a manner to prevent chemical contamination.
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02/03/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, 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.
- In-use utensils are improperly stored. Observed utensils being stored in sanitizer wate.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper method for cooling TCS foods. Mashed potaotes and squash soup were cooling at 56F and 57F in covered containers in the coolers.
PHF's shall be cooled to 41F within the 4 or 6 hour process using ice bath, ice wands, shallow pans or a blast chiller, Recommended keeping lids off until product reaches 41F and cool in smaller batches. Items voluntarily discarded.
- TCS foods were not being held at the proper temperature. PHF's (ex=buttermilk, garlic butter sauce, crumbled bleu cheese, sour cream, spinach, diced tomatoes) were holding at 44F to 45F in the salad prep line reach-in cooler and bottom of cookline prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- There is no test kit available for measuring the concentration of the sanitizer.
provide chlorine test strips to monitor sanitizer concentration (50-200ppm)
- Equipment and/or components are not maintained in good working order.
repair or adjust coolers to maintain PHF's at or below 41F.
- Equipment and/or components are not maintained in good working order. Observed food products being stored in an ice bath.
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. Ice bath is only a temporary procedures. Provide mechanical refrigeration as needed.
- Critical: Observed improper storage of poisonous or toxic materials. Observed chemicals hanging on rack above sanitized glasses in bar area.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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02/03/2015 | Standard Inspection |
- In-use utensils are improperly stored. Observed utensils being stored in sanitizer water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue storing utensils in sanitizer water to prevent possible chemical contamination
- Miscellaneous sources of contamination observed. Observed employee wiping washed hands on a reusable towel.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Use disposable towels to prevent possible cross contamination.
- Critical: Observed improper method for cooling TCS foods. Several stacked and covered containers of mashed potatoes were cooling at 49F 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. Items voluntarily discarded.
- Critical: TCS foods were not being held at the proper temperature. PHF's in the salad prep line reach-in cooler were holding at 45F ot 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.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide chlorine test strips (50-200ppm) to monitor sanitizer concentration in the bar area LTDM.
- Equipment and/or components are not maintained in good working order.
Repair or replace prep top coolers with mechanical refrigeration. Ice bath is only a temporary procedure. Adjust or repair salad prep line reach-in cooler to maintain PHF's at or below 41F.
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08/21/2014 | Standard 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 knowledgeable to food safety questions
Food products received from approved sources
- PHF's were cold holding at 45F to 48F in the salad prep line reach-in cooler.
PHF's shall be cold held at or below 41F to mimize microbial growth.
- Mashed potatoes were cooling at 49F from overnight in the walk-in cooler.
PHF's shall be cooled to 41F within the 4 or 6 hour process.
PHF's were hot held, thawed and date marked properly. Discussed reheating procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals are properly stored in a manner to prevent chemical contamination
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08/21/2014 | Critical Control Point Inspection |
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