- Critical: TCS foods were not being held at the proper temperature ham, raw chicken, corned beef, cole slaw, and ham above 54F ( 61,65,54 and 61F respectively) .
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.
- Observed a build-up of gross dirt and debris on hood filters.
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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06/30/2015 | Follow-up Inspection |
- Observed food employee working while experiencing a severe tooth ache..placing towel over mouth, covering mouth with gloved hands etc. - was preparing to go home.
To prevent contamination, food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food, clean equipment, utensil, linens or unwrapped single-service or single-use articles.
- Critical: TCS foods were not being held at the proper temperature ham, raw chicken, corned beef, cole slaw, and ham above 54F ( 61,65,54 and 61F respectively) .
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.
- Observed a build-up of gross dirt and debris on hood filters.
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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06/23/2015 | Standard Inspection |
- Equipment is not approved by a recognized testing agency. observed home type frying in the kitchen
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris continue to clean the grill line, and grill to remove build up etc. .
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.
- Toilet room doors are not being kept closed when required.
Toilet room doors shall be kept closed except during cleaning and maintenance operations.
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12/09/2014 | Standard Inspection |
- A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use.
- Observed a build-up of dirt and debris walls, door, floor in the hard to reach locations. some areas cleaned continue to address wall near door area
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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09/08/2014 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention thawing, cross contamination, etc.
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.
- Non-durable equipment observed Provide a NSF fryer-at this time exist a non commercial home type fryer stored on 3 comp sink- remove , Replace all non commercial freezers when replace needed.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Critical: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use.
- Critical: Equipment food-contact surfaces or utensils are dirty clean and keep clean the grill top, etc. .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Cooking and/or baking equipment is not cleaned at the required frequency exist a grill top equipment with large amount of grease build up -replace.
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
- Observed a build-up of dirt and debris walls, door, floor in the hard to reach locations.
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.
- Toilet room doors are not being kept closed when required.
Toilet room doors shall be kept closed except during cleaning and maintenance operations.
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08/14/2014 | Standard Inspection |
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