- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Ryder, Nickels.
- 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.
- 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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01/21/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/21/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- The person in charge is certified in food safety.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food received from the following approved sources: Sysco, Reiter Dairy, Nickels, etc.
- Observed food employee cooking foods to the required temperatures.
- Observed 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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06/23/2015 | Critical Control Point Inspection |
- Critical: (CORRECTED DURING INSPECTION) The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. - Observed high temp dish machine reaching 175F at the rinse cycle and 158F at the plate.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
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06/23/2015 | Standard Inspection |
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. -Observed water temperature greater than 200˚F during the rinse cycle in the high temperature dish machine
observed 184˚F at the plate level.
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02/03/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Reiter, Nickels
- Observed 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 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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02/03/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Reiter, Nickles.
- Observed food employee cooking foods to the required temperatures.
- Observed cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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09/08/2014 | Critical Control Point Inspection |
- Fixed equipment did not appear to be properly sealed or spaced for cleaning. -Observed food prep sink detached from the wall.
Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter
- Floors, walls, and/or ceilings were not smooth and easily cleanable. -Observed an unfinished drywall ceiling in the dish machine area. Observed wallboard in dish area in disrepair.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Finish drywall ceiling in the dish area so that it is smooth and easily cleanable (primer and paint). -Reattach or replace wallboard to provide smooth surface.
- Critical: Observed the presence of live insects. -Observed small flying insects in the kitchen near the steamer.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. -Contact a licensed pest controller for service.
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09/08/2014 | Standard Inspection |
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