- In-use utensils are improperly stored. Observed handle of ice scoop laying on ice in ice machine.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Properly store handle of scoop away from ice to prevent cross contamination
- Food on display was not properly protected from contamination by consumers. Observed several items on buffet (ex=rasinis, cinnamon, etc.) not properly protected by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in the grab-n-go cooler 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.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed beef broth dated 11/19.
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
- Critical: Observed improper storage of poisonous or toxic materials. Observed chemical spray bottles dangling above food storage containers on wire rack.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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12/10/2015 | Standard Inspection |
Discussed exclusions and restrictions with employees
discussed glove use and handwashing procedures
ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products recieved from approved sources
- Beef Broth in walk-in cooler was dated 11/19
Ensure PHF's are used within seven days
- 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 within 24 hours
PHF's were cold held, cooked, cooled and reheated properly. Discussed thawing and hot holding
raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed on menu located on sneeze guard near food preparation area
- Observed chemical spray bottles dangling above food storage containers on the wire rack.
Properly store chemicals in an area that prevents poissible chemical contamination.
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12/10/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course. NOTE: This same issue has been cited on the last 2 inspection reports.
Provide level one certification course certificate on site for at least one employee per shift. Correct Immediately!
- Food storage containers are not properly labeled (ie. sugar, flour, etc).
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. Corrected at time of inspection by labeling containers.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked (ie. pudding, miscellaneous sandwiches, potato salad, cous cous, etc.).
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. Corrected during inspection.
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05/27/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employee observed to be knowledgeable when answering food safety questions.
- ***Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked (ie. pudding, sandwiches, potato salad, cous cous, etc).
***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.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form (ie. eggs).
- Toxic materials are properly identified and stored.
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05/27/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure there is a minimum of one person per shift that is certified in food safety and that has a current certificate available.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed employee slicing tomatoes prior to washing.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Food on display was not properly protected from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- Critical: TCS foods were not being held at the proper temperature. Chili and lasagna were holding at 114F and 121 in the hot holding units.
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. Items reheated to 165F.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Foods in coolers are 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.
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Ensure ingredients are broken down with documented sub-ingredients.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code, if facility serves animal foods in a raw or undercooked form
- There is no test kit available for measuring the concentration of the sanitizer.
Provide chlorine test strips to monitor sanitizer level (50-200ppm).
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01/20/2015 | Standard Inspection |
Employees knowledgeable to food safety questions
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Chili and lasagna were holding at 114F and 121F.
PHF's shall be hot held at or above 135F to minimize microbial growth.
- Several 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 within 24 hours.
PHF's were cold held properly. Discussed cooking, cooling, thawing and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
Chemicals were properly stored in a manner to prevent chemical contamination
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01/20/2015 | Critical Control Point Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees are knowledgeable to food safety questions
Food products received from approved sources
- PHF's were cold holding at 61F to 66F on the counter.
PHF's shall be cold held at or below 41F.
PHF's were hot held and date marked properly. Discussed cooking. cooling, thawing and reheatig procedures.
Raw animal foods shall be properly stored in a manner to prevent cross contamination
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
Chemicals are properly stored in a manner to prevent chemical contamination
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08/12/2014 | Critical Control Point Inspection |
- Critical: Food on display was not properly protected from contamination by consumers. Observed apples not properly protected by consumers.
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cream cheese, sliced melon, whipped cream, shredded cheese) were holding at 61F to 66F on the counter.
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 voluntarily discarded.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code. Consumer advisory should be posted if animal foods are ordered in a raw or undercooked form.
- 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 (50-200ppm) and quat (200-400ppm) test strips.
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08/12/2014 | Standard Inspection |
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