- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed cold foods being held at 41°F or below.
No hot holding was observed. Cook noted that hot foods are held above 135°F. Temperatures of transported items are taken upon delivery to ensure items remain at/above 135°F.
- No cooking was observed at the time of inspection.
Cook noted proper minimum cooking temperatures per discussion.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- 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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04/16/2015 | Critical Control Point Inspection |
- Grout in floor tiles near tilt kettle is beginning to deteriorate.
Repair/re-grout the floor where necessary to provide a hard, smooth, easily-cleanable surface.
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04/16/2015 | Standard Inspection |
- Fixed equipment did not appear to be properly sealed or spaced for cleaning.
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
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. *Repair ceiling tiles as needed. NOTE: Plans are in place to repair and paint ceiling tiles.
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02/23/2015 | Complaint Inspection |
- 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.
- No cooking was observed at the time of inspection.
Discussed cooking temperatures. Employees were knowledgeable about minimum cooking temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/23/2015 | Critical Control Point Inspection |
- Fixed equipment did not appear to be properly sealed or spaced for cleaning.
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
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. **Continue to clean equipment where necessary to eliminate accumulation (ex. fan/top of reach-in cooler, bottom of shelf on prep table near office, bottom components of steam table, etc.).
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. **Repair leak on faucet on steam table.
- 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. **Continue to clean all areas where accumulation is present (ex. wall behind dish machine area, ceiling vents and tiles etc.).
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11/14/2014 | Follow-up Inspection |
- Not enough space was provided for holding all soiled or clean utensils in the warewashing area.
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing. **Provide adequate storage shelving or racks to accommodate all cooking equipment and food products.
- Fixed equipment did not appear to be properly sealed or spaced for cleaning.
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
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. **Thoroughly clean all equipment where necessary to eliminate accumulation (ex. fan/top of reach-in cooler, bottom of shelf on prep table near office, bottom components of steam table, gaskets, etc.) as discussed. **Remove all unnecessary equipment from the kitchen (ex. file cabinet next to fryers).
- 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 cooking pots on the floor.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. **Repair all leaks in plumbing fixtures and/or drainage pipes (ex. faucet at dish area, drain below dish area, etc.).
- 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. **Thoroughly clean all areas where accumulation is present (ex. wall behind cook-line and dish machine area, ceiling vents and tiles, hard-to-reach areas, etc.).
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10/07/2014 | Standard and Complaint Inspection |
- Proper glove use was observed at the time of the inspection.
- The manager was knowledgeable about proper thawing methods, minimum cooking/reheating temperatures and procedures.
- TCS foods were observed holding hot at/above 135°F and cold at/below 41°F and were cooked to proper temperatures at the time of inspection.
The manager noted that cooling or reheating in bulk is no longer practiced in the facility. He was knowledgeable about proper cooling/reheating procedures
- Proper storage of food items was observed at the time of inspection.
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10/07/2014 | Critical Control Point Inspection |
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