Discussed exclusions and restrictions
- Observed employee handling raw beef with gloves and not washing hands or changing gloves prior to handling sanitized dishes and cooler door handles.
Employees shall change gloves as needed and wash hands as necessary to prevent cross contamination
ready to eat foods were handled with properl glove, utensil use
- Employees were not knowledgeable to food safety questions.
Ensure employees are knowledgeable to proper temperatures, procedures and food handling
Food products received from approved sources
- rice casserole was holding at 106F on the grill.
PHF's shall be hot held at or above 135F to minimize microbial growth
- PHF's in the coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used withi 24 hours
PHF's were cold held, thawed and cooked properly. Discussed cooling, 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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01/05/2016 | 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 handle of ice scoop laying on ice in ice machines.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue storing handle of ice scoop on ice to prevent possible cross contamination
- Critical: Observed single-use gloves being used improperly. Observed employee handling raw beef with gloves and not changing gloves or washing hands prior to handling sanitized containers and handles to coolers.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- Miscellaneous sources of contamination observed. Observed several items in coolers not covered.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Properly cover food products to prevent possible cross contamination
- Critical: TCS foods were not being held at the proper temperature. Rice was holding at 106F on the griddle.
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 reheated to above 165F.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in the coolers were not date marked.
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.
- 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. Provide chlorine test strips to monitor the sanitizer level in the LTDM.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize interior of reach-in freezer, interior of microwave and meat slicer to remove build-up.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed lights in food prep area without a light shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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01/05/2016 | Standard Inspection |
Discussed exclusions and restricitons with employees
Discussed handwashisng 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
- tomato sauce was cooling in bulk at 52F from overnight 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. Item voluntarily discarded.
PHF's were cold held, cooked and date marked properly. Discussed cooling, thawing and reheating procedures
raw animal foods were properly stored in a manner to prevent chemical contamination
Consumer advisory observed in dinner menu
Chemcials were properly stored in a manner to prevent chemical containation
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08/31/2015 | Critical Control Point Inspection |
- Observed improper method for cooling TCS foods. Observed tomate sauce cooling at 52F in bulk from overnight 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. Item voluntarily discarded.
- Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use.
provide an adequate supply of properly calibrated metal stem probe thermometers to minitor internal temperatures (0-220F).
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Did not observed light shields over lights in rear food prep area.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed a build-up of dirt and debris.
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. Thoroughly clean floors in nard to reach areas (under/behind equipment) to remove build-up.
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08/31/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
- Observed employee handling dirty dishes and not washing hands prior to handling sanitized dishes and utensils.
Employees shall wash hands as needed and change gloves as necessary to prevent cross contamination
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 in coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours
PHF's were cold held, hot held, thawed, 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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02/03/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee handling dirty dishes and not washing hands prior to handling sanitized dishes and utensils.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Several foods in coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours.
- There is no test kit available for measuring the concentration of the sanitizer.
provide chlorine (50-200ppm) and quat (200-400ppm) test strips to monitor sanitizer concentration
- Equipment food-contact surfaces and utensils were not being sanitized.
Thoroughly clean and sanitize interior and exterior of microwave to remove build-up.
- Observed a build-up of dirt and debris.
thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
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02/03/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The kitchen manager was knowledgeable but has to ensure that employees are aware of proper food safety.
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. Manager received "PIC and Servsafe" applications.
- 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 santizer water to prevent possible chemical contamination
- TCS foods were not being held at the proper temperature. PHF's (ex=sliced melon, milk, sour cream, cheese, etc.) were hodling at 43F to 48F in the glass 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. Items 48F and above were voluntarily discarded. Temperature of cooler adjusted.
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08/27/2014 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The kitchen manager was knowledgeable but has to ensure that employees are aware of proper food safety.
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. Manager received "PIC and Servsafe" applications.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw animal foods above ready to eat foods in the 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. Items re-arranged.
- 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 santizer water to prevent possible chemical contamination
- Critical: TCS foods were not being held at the proper temperature. Rice was holding at 115F on the grill.
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 voluntarily discarded.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=tiramisu, sliced tomatoes, milk, chopped lettuce) were holding at 46F to 48F in the 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.
- 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).
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07/31/2014 | Standard Inspection |
Discussed exclusions and restrictions with employees
Discussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
- employees were not knowledgeable to proper temperatures, procedures and food handling
Ensure employees are knowledgeable to food safety questions
Food products received from approved sources
- Rice was holding at 115F.
PHF's shall be hot held at or above 135F to minimize microbial growth.
- PHF's in the cooler 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 properly. Discussed cooking, cooling, thawing and reheating
- Observed raw animal foods above cooked and ready to eat foods in the coolers.
All raw animal foods shall be 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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07/31/2014 | Critical Control Point Inspection |
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