| No violation noted during this evaluation. | 01/07/2016 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessart
ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
food products received from approved sources
PHF's were cold held, cooked, cooled, thawed, reheated and date marked properly. Discussed hot holding
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
|
01/07/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/03/2015 | Standard Inspection |
- In-use utensils are improperly stored. Observed untensils 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 sanitizer water to prevent possible chemical contmaination.
- TCS foods were not being held at the proper temperature. PHF's (ex=mayo sauces, sour cream sauces, dressings,) were holding at 54F to 55F in the top of the prep top cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items voluntarily discarded and refrigeration company contacted.
|
09/03/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrctions
Discussed handwashing procedures with employees
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's were cold holding on the prep top cooler at 54F to 55F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items voluntarily discarded and refrigeration company contacted.
PHF's were cooled, thawed and date marked properly. Discussed reheating and hot holding with employees
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
|
09/03/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
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
- PHF's were cold holding at 47F to 57F on the top of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were cooled, thawed and date marked properly. Discussed cooking, hot holding and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals are properly stored in a manner to prevent chemical contamination
|
01/22/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=mayo sauces, diced tomatoes, caramelized onions, shredded lettuce, etc.) were holding at 47F ot 57F in the top of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items voluntarily discarded and temperature of cooler adjusted.
|
01/22/2015 | Standard Inspection |
- Critical: Observed improper reheating of food for hot holding. Black beans were reheated to 101F.
PHF's shall be reheated to a minimum temperature of 165F within two hours. Items reheated to above 165F during inspection. Correct By: 16-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=raw seafood, mayo dressings, bleu cheese dressing, raw beef) were holding at 45F to 47F in the cooler drawers and prep top 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. Refrigeratiom company contacted during inspection, Correct By: 16-Jul-2014
|
07/16/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/16/2014 | Foodborne Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed handwashing procedures and glove use
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the coolers were holding at 45F ot 47F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Refrigeration company contacted.
- Black beans were reheated to 101F.
PHF's shall be reheated to a minimum temperature of 165F within two hours. Correct By: 16-Jul-2014
PHF's were 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
|
07/16/2014 | Critical Control Point Inspection |
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