| No violation noted during this evaluation. | 01/19/2016 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked observed several items in the Tootsie Cafe with no date marking (tuna, sliced fruit 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature observed large pieces of turkey in walk in cooler at 49F .
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.
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01/19/2016 | Critical Control Point Inspection |
- Observed improper method for cooling TCS foods. Potatoes were cooling in a covered pan within the walk-in-cooler (90F after 15 hours)
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- TCS foods were not being held at the proper temperature. Observed fish and chicken in the serving areas being held on hot plates at 110F. Also observed fish in the warming units of the main kitchen holding at 125F.
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. Note: Chicken and fish in the serving areas were reheated to 165F before serving. Fish in the warming unit was reheated to 165F before being re-placed in the unit.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Self-service tuna sandiwiches In the cafe were not properly 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. Ensure that all self-service food items include a date on the label.
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09/28/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Observed food employee washing hands prior to donning single use gloves in the main kitchen .
- Pasteurized eggs are used if served partially cooked (shelled eggs).
- Foods are received from the following sources: US Foods, Greenburg, Cisco, Produce One, Schwebels
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Self service products (ie. tuna sandwiches) were not properly date marked.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Fish and chicken on the hot plates within the serving areas were holding at 110F. Fish in the warming units of the main kitchen were holding at 125F.
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 Note: Fish and chicken in the serving areas and main kitchen were all reheated to 165F before serving..
- Observed improper method for cooling TCS foods. Potatoes were cooling in a covered pan.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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09/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/18/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Hand washing facilities are properly supplied.
- Several kitchen staff are ServSafe Certified.
- Pasteurized eggs are used (liquid and shell).
- Foods are received from the following sources: U.S. Foods
- 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.
- Observed that ready to eat time/temperature controlled for safety are properly date marked.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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02/18/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Pureed rice and fish were not being held at 135 degrees or higher.
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.
- A food packaged in the facility did not contain a label (pastry items in Tootie's Cafe).
Foods shall be labeled as specified in this rule. List ingredients, weight, and source of food.
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12/17/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Time/temperature controlled for safety foods were not being held at the proper temperature (pureed rice, cooked fish).
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 employee properly cleaning and sanitizing food contact surfaces.
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12/17/2014 | Critical Control Point Inspection |
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