| No violation noted during this evaluation. | 11/18/2015 | Standard Inspection |
- Food employee was eating food in designated area.
- Hand washing facilities are properly supplied.
- 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 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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11/18/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Observed food employee cooking foods to the required temperatures.
- 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 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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06/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/10/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- 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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10/09/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/09/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/21/2014 | Follow-up Inspection |
- Food employee did not wash hands after handling garbage until prompted to do so.
Hands must be washed when switching tasks to prevent possible contamination of clean items, food, and food contact surfaces. Correct By: 14-Apr-2014
- Manager on duty was not ensuring safe food handling practices.
Recommend food safety training for staff to eliminate critical violations that could lead to foodborne illness. Correct By: 14-Apr-2014
- Observed food in the warming cabinet and the steam table below 135F.
Hold food hot above 135F to prevent possible pathogen growth. Repair equipment as necessary to maintain proper temperatures. Correct By: 14-Apr-2014
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04/14/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Employee did not wash hands after handling trash until prompted to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 14-Apr-2014
- Critical: TCS foods were not being held at the proper temperature. -Observed rice in the heated cabinet at 131F and 124F. Observed chicken at 114F, shredded beef at 129F, and steak at 125 in the steam table.
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, or at 41°F or less. -Rice was marked for time only during inspection. Manager stated white rice is always discarded after two hours and brown rice after four hours per policy. Manager adjusted temperature on the steam table, but temperature did not increase. Food in the temperature danger zone for 4 hours or longer must be discarded. Correct By: 14-Apr-2014
- Equipment and/or components are not maintained in good working order. -Steam table was not able to maintain food at 135F or higher.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. -Repair steam table to maintain proper food temperatures. Correct By: 21-Apr-2014
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04/14/2014 | Standard Inspection |
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