- Critical: TCS foods were not being held at the proper temperature. Several foods were observed at temperatures that exceed the upper cold holding limit of 41F in two refrigeration units on the cook line.
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. Kitchen manager immediately moved all TCS foods from the two units to refrigeration units that were operating at adequate temperatures and agreed to have the failing untis repaired or replaced as soon as possible.
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05/21/2015 | Follow-up Inspection |
- TCS foods were not being held at the proper temperature. Several foods were observed at temperatures that exceed the upper cold holding limit of 41F in two refrigeration units on the cook line.
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. Kitchen manager immediately moved all TCS foods from the two units to refrigeration units that were operating at adequate temperatures and agreed to have the failing untis repaired or replaced as soon as possible.
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05/11/2015 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature. Several foods in two coolers on cook line were observed at temperatures that exceed the upper cold holding limit of 41F.
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. Kitchen manager moved all TCS foods from both refrigeration units to units that were holding adequate temperatures and agreed to have the failing units repaired or replaced as soon as possible.
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05/11/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/11/2015 | Foodborne Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Individual observed eating a sandwich in the kitchen, licking his fingers and wiping them on the cook's wiping cloth.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Time/temperature controlled for safety foods were not being held at the proper temperature. Foods in the middle prep cooler/table were observed at temperatures that ranged from 47-51F.
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. Manager agreed to repair the cooler asap and to move all TCS foods to a cooler that is operating at an adequate temperature.
- Observed raw animal foods separated by type 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.
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02/05/2015 | Follow-up Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Individual observed eating a sandwich in the kitchen, licking his fingers and wiping them on the cook's wiping cloth.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Time/temperature controlled for safety foods were not being held at the proper temperature. Foods in the middle prep cooler/table were observed at temperatures that ranged from 47-51F.
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. Manager agreed to repair the cooler asap and to move all TCS foods to a cooler that is operating at an adequate temperature.
- Observed raw animal foods separated by type 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.
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01/27/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed individual eating a sandwich in the kitchen, licking his fingers and wiping them on the cook's wiping cloth.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: TCS foods were not being held at the proper temperature. Foods in the middle prep cooler/table observed at temperature range of 47-51F.
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. Kitchen manager agreed to repair the unit asap and moved all TCS foods to a cooler that is operating at an adequate temperature.
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01/27/2015 | Standard Inspection |
| No violation noted during this evaluation. | 07/28/2014 | Standard Inspection |
- person in charge demonstrated good food safety knowledge
- foods are held at adequate cold and hot temperatures to inhibit microbial growth
- foods are arranged properly in storage to prevent cross contamination
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06/09/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/09/2014 | Standard Inspection |
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