- The person in charge properly applies restrictions and exclusions for ill employees.
- Observed food employee touching ready-to-eat food with bare hands. Observed a food employee handing drink garnishes/lemons with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sirna and Sons, McLanes
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
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10/21/2015 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed food employee handling drink garnishes/lemons with bare hands
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Correct By: 22-Oct-2015
- Non-food contact surfaces of equipment are dirty. Oberved build up of grease and food debris on the exterior of the fryers
Nonfood-contact surfaces of equipment shall be kept clean. Clean fryers to prevent possible contamination.
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10/21/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/26/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/26/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/12/2014 | Foodborne Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands prior to donning single use gloves.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- 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 food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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06/19/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/19/2014 | Standard Inspection |
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