- Critical: Observed food employee touching ready-to-eat food 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.
- Critical: Observed improper method for cooling TCS foods. Meatloaf that was cooked yesterday and stored in the walk in cooler overnight was observed at 43F (walk in temp was 39F).
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
- Critical: TCS foods were not being held at the proper temperature. Creme filled cakes observed in display cooler at 47F. Owner immediately moved cakes to a cooler that is holding proper temperature.
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.
- TCS foods were not being held at the proper temperature. Several foods observed at inadequate temperatures: sliced tomatoes at 55F, lettuce at 55F, cooked potatoes at 100F, chicken at 127F.
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. Owner immediatley discarded tomatoes and lettuce, put potatoes in the walk in cooler, and reheated the chicken to 165F.
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05/11/2015 | Follow-up Inspection |
- Observed food employee touching ready-to-eat food 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed cooked potatoes at 100F, chicken at 127F, lettuce at 55F, and sliced tomatoes at 55F.
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. Corrected: tomatoes and lettuce were immediately discarded by owner. Potatoes were placed in walk in cooler and chicken was properly reheated to 165F.
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05/11/2015 | Critical Control Point Inspection |
- Critical: Observed improper method for cooling TCS foods. Meatloaf that was cooked yesterday and stored in the walk in cooler overnight was observed at 43F (walk in temp was 39F).
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. Creme filled cakes observed in display cooler at 47F. Owner immediately moved cakes to a cooler that is holding proper temperature.
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.
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02/10/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- TCS foods were not cooled using the proper time and temperature parameters. Meatloaf that was cooked the previous day and stored in the walk in cooler overnight was observed at 43F.
TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. Discussed multiple tools available for ensuring foods cool quickly.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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02/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/22/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed lettuce at 70F, diced tomatoes at 60F, ham at 63F, turkey at 47F, and cooked chicken at 117F. All food items were voluntarily discarded.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Discontinue leaving foods at room temperature, and monitor steam tables and cold tables to ensure that they are holding foods at adequate temperatures.
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09/18/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Lettuce observed at 70F, diced tomatoes at 60F, ham at 63F, turkey at 47F, and cooked chicken at 117F. All the food items were voluntarily discarded.
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. Discontinue leaving foods at room temperature and monitor foods in cold tables and in steam tables to ensure that they are holding foods at adequate temperatures.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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09/18/2014 | Critical Control Point Inspection |
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