Discussed exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use. Discussed handling garnishes (ex=lemons, limes) with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Lettuce warp dressing was date marked 11/27 and smoked beans were date marked 12/2.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours.
PHF's were hot held, thawed and cooled properly. Discussed cooking and reheating
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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12/14/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=shredded chicken, sliced cheese,cooked fries) were holding at 45F to 54F in the prep line reach-in cooler and 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. Sliced Cheese that was above stack line was placed at bottom of cooler, the french fries on counter were moved to cooler
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Lettuce wrap sauce was date marked 11/27 and smoked beans were date marked 12/2.
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 is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle refrigerator/freezer with commercial grade equipment as needed. Currently, PHF's are not being stored in this unit.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize pop nozzles to remove build-up.
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12/14/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/18/2015 | Complaint Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Employee found to be knowledgeable when answering food safety questions.
- Discussed 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 food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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05/27/2015 | Critical Control Point Inspection |
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Sanitizer must be monitored to ensure a minimum concentration of at least 200ppm.
- Equipment components are not intact, tight or properly adjusted. The interior door shrouds are missing and/or damaged in both chest freezers in the 2nd floor prep area. As a result, insulation is exposed to the stored foods creating a potential contamination issue.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace/repair interior door shrouds (DO NOT use duct tape) to both chest freezers to eliminate potential contamination from exposed insulation.
- The can opener blade is dull or creating metal fragments.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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05/27/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=cooked pasta, spinach dip, raw animal foods, cooked animal foods, rice casserole, cream cheese, etc.) were holding at 45F to 50F in the reach-in cooler and walk-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items 50F and above were voluntarily discarded. Refrigeration company will be contacted.
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle refrigerator/freezer with commercial grade equipment as needed.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
provide quat test strips to monitor sanitizer concentration (200-400ppm).
- Equipment and/or components are not maintained in good working order.
Repair or paint interior of coolers where rust is observed to prevent possible contamination to food products.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean interior of reach-in cooler upstairs to remove build-up and spillage.
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01/29/2015 | 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 received from approved sources
- PHF's were cold holding above 41F in the reach-in cooler and walk-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were reheated, thawed, cooled and date marked properly. Discussed cooking and hot holding 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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01/29/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cooked animal foods, raw animal foods) were cold holding at 47F to 48F in the bottom of the two door reach-in 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.
- Critical: TCS foods were not being held at the proper temperature. Spinach and artichoke dip was holding at 100F in the warming unit.
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. Item reheated to 165F.
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle refrigerator/freezer in upstairs food prep area with commercial grade equipment as needed.
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09/09/2014 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures with PIC
Ready to eat foods were handled with proper glove, utensil use
Employees knowldgeable to food safety questions
Food products received from approved sources
- PHF's in the bottom of the two door reach-in cooler were holding at 47F to 48F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Temperature of cooler adjusted.
- Spinach and artichoke dip was holding at 100F.
PHF's shall be hot held at or above 135F to minimize microbial growth. Item reheated to 165F.
PHF's were cooled, thawed, date marked properly. Discussed cooking and reheating
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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09/09/2014 | Critical Control Point Inspection |
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