| No violation noted during this evaluation. | 11/30/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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11/30/2015 | Critical Control Point Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Food employees were using hand sanitizers in conjunction with hand washing.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- food obtained from Mains
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation hamburger buns stored below and next to super cleaner ..chemicals .
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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07/20/2015 | Critical Control Point Inspection |
- Critical: Observed improper storage of poisonous or toxic materials observed bread/buns stored next to and below super cleaner in back area.
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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07/20/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were using hand sanitizers in conjunction with hand washing.
- The person in charge is certified in food safety training.
- Food received from an approved source.
- Facility thaws under refrigeration.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- No animal foods are served in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination. All chemicals properly labeled.
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12/10/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Observed a build-up of grease and food debris on exterior of Duke broiler and on exterior of fryer.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize exterior of broiler and fryer.
- Observed a build-up of dirt and debris. Observed a build-up of debris on floor of walk-in cooler, concentrating around border of wall.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor to provide a sanitary surface.
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12/10/2014 | Standard Inspection |
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Toxic materials are properly identified and stored.
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08/27/2014 | Critical Control Point Inspection |
- Critical: Food equipment surfaces are not cleaned at the required frequency clean and keep clean the area where tongs are stored to remove build up dirt ( on surface and tongs.)
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Correct By: 27-Aug-2014
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08/27/2014 | Standard Inspection |
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