| No violation noted during this evaluation. | 01/08/2016 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Avalon Foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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01/08/2016 | Critical Control Point Inspection |
- Foods are received from the following sources: GFS or Avalon or Sysco
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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 hot foods being held at 135°F or above
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.
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06/23/2015 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours 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.
- Non-food contact surfaces of equipment are dirty. Clean following: the interior of the ice machine to remove mold & the shelving at walk in cooler to remove mold.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed the presence of live insects, rodents, and other pests. Eliminate fruit flies at bar areas.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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06/23/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco
- Observed hot foods being held at 135°F or above
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.
|
01/08/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the underside of the slicer to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
|
01/08/2015 | Standard Inspection |
- The physical facilities are not being maintained in good repair. Repair/replace food prep sink.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean ceiling and fan guard at walk in cooler to remove mold/dust buildup.
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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05/29/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: GFS & Sysco
- Observed hot foods being held at 135°F or above
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.
|
05/29/2014 | Critical Control Point Inspection |
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