- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed packaged raw eggs and bacon above packaged ready to eat foods and beverages 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. Discussed proper procedures.
- TCS foods were not being held at the proper temperature. PHF's (ex=sour cream, cream cheese, milk, butter, cheese, hotdogs, bacon, eggs. etc.) were holding at 46F to 48F in the walk-in 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.
- Critical: Unsafe food was not discarded or properly reconditioned. Observed several cans and packages of shelf stable food products with an expiration date of 5/2013 to 9/2015.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. Items voluntarily discarded. Ensure items are properly rotated.
- 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 walk-in cooler to maintain PHF's at or below 41F.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. repair flooring where tiles are damaged or missing to maintain a smooth and easily cleanable surface.
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10/29/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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. Staff was unaware of minimum cook temp for chicken cooked at facility. All poultry shall be cooked to a minimum of 165F for 15 seconds. Hot holding of PHF shall be at 135F or >. Correct By: 23-Mar-2015
- Critical: Observed food that was unsafe, adulterated, or not honestly presented.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented.Foods found on shelves and in refrigeration unit well past the expiration date on the product. Foods pulled to be discarded. Ensure the FIFO method is employed when rotating stock and check expiration dates frequently and pull product accordingly.Further, "Deli-Express" prepackaged sandwhiches were found without a date the product was produced or an expiration date. Several of the sandwhiches had discolored meats/egg product. Food was pulled to be discarded accordingly. Purveyor of such foods must provide operator with this information as per rules. Correct By: 23-Mar-2015
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Wood shelving units in walk-in cooler should be replaced with a shelving unit that will be easier to maintain sanitation and not be constructed of a material that is absorbant and prone to mold growth
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. No probe stem thermometer was available for the temping of raw meats being cooked at facility or to temp hot holding of PHF. Thermometers which are properly calibrated need to be available at all times to ensure minimum cook temps/holding temps are being met.
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Thoroughly clean potato slicer at the end of each day's use and prior to being used for the preparation of foods.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed an accumulation of dust, mud, or debris on outdoor surfaces.
The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other material that has been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions
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03/23/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex-milk, eggs, sour cream, chip dip, etc,) in the walk-in cooler were holding at 46F.
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: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use. Provide an adequate supply of properly calibrated thermometers to monitor internal temperatures (0-220F).
- 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 cooler to maintain PHF's at or below 41F.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair 3-compartment sink faucet to prevent water leakage.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. Repair or replace walls in rear food prep area where there is chipping paint to maintain a smooth and easily cleanable surface.
- Observed a build-up of dirt and debris.
Thoroughly clean floors and walls in hard to reach areas (under/behind equipment) to remove build-up.
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08/21/2014 | Standard Inspection |
- Food storage containers are not properly labeled. Provide a food approved container to store bulk sugar at coffee machine area.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide door sweep at exit/entrance door at side of facility.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- The physical facilities are not being maintained in good repair. Provide a drain cover at back area. Repair/replace ceiling tiles where necessary.
The physical facilities shall be maintained in good repair.
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03/11/2014 | Standard Inspection |
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