- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Did not observe date marks on food items held for 24 hours or more. Provide dates on all food items that are held for 24 hrs. or more.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
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10/30/2015 | Follow-up Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Time/temperature controlled for safety foods were not being held at the proper temperature Observed foods at preptop cooler at 49-50F. Hold foods at or below 41F to prevent pathogenic growth..
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Provide covers/lids for all food items at coolers (walk in, reach ins, and preptop) to prevent cross 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 to limit the growth of pathogens to prevent foodborne illness.
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10/21/2015 | Critical Control Point Inspection |
- Food is not protected from environmental sources of contamination during preparation. Observed food items not covered at all coolers. Provide lids/covers to prevent cross contamination.
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: TCS foods were not being held at the proper temperature. Observed food items at 49-50F at preptop cooler. Cold hold food items at or below 41F to prevent pathogenic growth.
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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Did not observe date marks on food items held for 24 hours or more. Provide dates on all food items that are held for 24 hrs. or more.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Non-food contact surfaces of equipment are dirty. Clena the following: interior & exterior of preptop cooler
the exterior of ice machine
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10/21/2015 | Standard Inspection |
| No violation noted during this evaluation. | 05/29/2015 | Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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05/29/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Provide covers/lids for all food items at coolers to prevent cross contamination.
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.
- Non-food contact surfaces of equipment are dirty. Clean the interior and exterior of all coolers to remove food buildup. Clean the interior of oce machine to remove mold.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean walls and floor throuhghout operation to remove food buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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05/29/2015 | Standard Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Provide covers/lids for food items at 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.
- Non-food contact surfaces of equipment are dirty. Clean the following: the exterior of ice machine and surrounding area
the exterior of all coolers (doors & handles)
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01/06/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Provide covers/lids for all food items at walk in cooler to prevent cross 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 to limit the growth of pathogens to prevent foodborne illness.
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01/06/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the preptop cooler (interior and top) and the exterior/interior of reach in cooler to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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08/01/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Time/temperature controlled for safety foods were not being held at the proper temperature. Food items must be cold held at or below 41F - food items at preptop cooler found at 55-60F. Food items voluntarily discarded. Corrected.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness. Correct By: 23-Jul-2014
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/23/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Provide covers/lids for food items at walk in cooler.
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. Correct By: 23-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. Hold cold foods at 41F or below. Food items found at 55-60F at preptop cooler. Foods discarded. Corrected.
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. Correct By: 23-Jul-2014
- Equipment and/or components are not maintained in good working order. Repair/replace coling unit at preptop in order to maintain 41F or below.
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.
- Non-food contact surfaces of equipment are dirty. Clean the following: exterior of all coolers
interior of preptop cooler
- Observed a build-up of dirt and debris. Clean the following: the walls at dry/spice storage area
and dirty dish area
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07/23/2014 | Standard Inspection |
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