- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/08/2016 | Critical Control Point Inspection |
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
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01/08/2016 | Standard Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations (no written employee illness policy).
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/31/2015 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Critical: TCS foods were not being held at the proper temperature (refrigeration company has been contacted).
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.
- Equipment and/or components are not maintained in good working order (prep cooler and walk in cooler in confernce center kitchen).
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.
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07/31/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/28/2015 | Standard Inspection |
| No violation noted during this evaluation. | 08/28/2014 | Standard Inspection |
| No violation noted during this evaluation. | 08/28/2014 | Critical Control Point Inspection |
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