- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- 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 food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
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09/16/2015 | Critical Control Point Inspection |
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Store food items in dry storage area at least six inches off of floor and in containers to prevent possible contamination as discussed
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09/16/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/26/2015 | Complaint Inspection |
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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01/27/2015 | Critical Control Point Inspection |
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Bags of rice on floor moved and stored on crates
- TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule. Chicken thawing at room temp, move to thaw under running water
- Observed a build-up of dirt and debris.
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 area under dry storage shevles ro remove food debris build up
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01/27/2015 | Standard Inspection |
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Discontinue storing clean knives between equipment Correct By: 12-Aug-2014
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08/12/2014 | Standard Inspection |
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Correct By: 12-Aug-2014
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. Correct By: 12-Aug-2014
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08/12/2014 | Critical Control Point Inspection |
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