- TCS foods were not being held at the proper temperature. blanched fries were holding at 47f in the bottom of the prep line reach 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. item voluntarily discarded
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. thoroughly clean and sanitize meat and potato slicers to remove build-up
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01/11/2016 | Standard Inspection |
discussed exclusions and restrictions
discussed glpve use and handwashing procedures
discussed handling ready to eat foods by proper glove, utensil use
employees knowledgeable to food safety questions
food products received from approved sources
- fries were holding at 47f in the cooler
phf,s hall be cold held at or below 41f.
phf's were date marked properly. discussed cooking, cooling, thawing, reheatimg and hot holding
raw animal foods were properly stored to prevent cross contamination
consumer advisory observed in menu
chemicals werre properly stored in a manner to prevent chemical contamination
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01/11/2016 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Observed food items in the walk-in cooler not covered.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Properly cover itens in coolers and freezers during storage to prevent possible contamination
- Critical: TCS foods were not being held at the proper temperature. Raw beef patties were holding at 44F in the bottom of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Item voluntarily discarded,
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean meat slicer and interior of ice machine to remove build-up.
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09/03/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed proper handwashing procedures with employees
Discussed handling ready to eat foods with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Beef patties were holding at 44F in the bottom of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were hot held, reheated, thawed, cooled and date marked properly. Discussed cooking procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer adivsory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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09/03/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/10/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products recieved from approved sources
PHF's were cold held, reheated, thawed and date marked properly. Discussed cooking, cooling 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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02/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/12/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
Employees are knowledgeable to food safety questions
Food products received from approved sources
PHF's were date marked, cold held, cooled and thawed properly. Discussed cooking and reheating 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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08/12/2014 | Critical Control Point Inspection |
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