- 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
- Food received from the following approved sources: GFS, Northern Haserot, Blue Ribbon, etc.
- Time/temperature controlled for safety foods were not being held at the proper temperature. - Temped sliced cheese holding at 63F on ice.
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: ice container replaced with fresh ice.
- 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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09/23/2015 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. - Observed unclean wiping cloths being stored outside of sanitizer buckets, throughout kitchen.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: (CORRECTED DURING INSPECTION) TCS foods were not being held at the proper temperature. - Temped sliced cheese holding at 63F. Container of cheese was stored inside container of ice that had melted.
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. - Corrected: food employees replaced ice.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize baffle to remove build-up and prevent contamination of ice.
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09/23/2015 | Standard Inspection |
- Reviewed employee illness policy with PIC.
- Observed food employee washing hands prior to donning single use gloves.
- Person in charge and several food employees certified in food safety training.
- Food received from the following approved sources: GFS, Northern Hazerot, Schwebels, Blue Ribbon.
- 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 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 improper storage of toxic chemicals. - Observed spray bottle labeled "glass cleaner" stored next to packaged salt and spices.
Corrected - as measure of caution, contents of spray bottle discarded down utility sink (employee believed spray bottle was was water mislabeled).
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04/28/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease in warming cabinet.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed improper storage of poisonous or toxic materials. - Observed a spray bottle labeled "glass cleaner" stored next to packaged salt and spices.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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04/28/2015 | Standard Inspection |
- A food packaged in the facility did not contain a label. -Packaged food items in the display cooler do not have labels with all ingredients listed.
Foods shall be labeled as specified in this rule. -Provide labels with ingredients from most to least. Provide ingredients of the components of the food, such as bread and wraps.
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10/28/2014 | Standard Inspection |
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/28/2014 | Critical Control Point Inspection |
- A food packaged in the facility did not contain a label. -Observed sandwiches and salads in the grab and go cooler without ingredient labels.
Foods shall be labeled as specified in this rule. -Provide labels with ingredients and allergens.
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup inside the cappuccino and juice machines.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/06/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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05/06/2014 | Critical Control Point Inspection |
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