- (CORRECTED DURING INSPECTION) Non-food contact surfaces of equipment are dirty. - Observed a build-up inside nozzles of multi-flow beverage station.
Nonfood-contact surfaces of equipment shall be kept clean.
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01/12/2016 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Foods are received from the following sources: US Foods, Blue Ribbon, Orlando, Dairymens, All Ohio.
- 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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01/12/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/25/2015 | Standard Inspection |
- Per discussion with PIC, facility is properly excluding and restricting ill employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is certified in food safety.
- Pasteurized eggs are used if served partially cooked.
- Food received from the following approved sources: US Foods.
- 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.
- 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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06/25/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/06/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Pasteurized eggs are used.
- Foods are received from the following sources: U.S. Foods, Blue Ribbon
- 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 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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01/06/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: U.S. Foods, Nickels, Dairymens, Blue Ribbon, Ohio Produce.
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- X - Chemical Storage Observed chemicals stored where they could contaminate food contact surfaces. Observed powdered bleach stored near a running fan, silicon caulking gun on a food surface.
Store chemicals away from food, food contact surfaces, and utensils to prevent contamination. Corrected.
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08/07/2014 | Critical Control Point Inspection |
- Thermometers were not calibrated.
Food temperature measuring devices shall be calibrated as necessary to esnure their accuracy. Corrected
- Critical: Observed improper storage of poisonous or toxic materials.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles .
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08/07/2014 | Standard Inspection |
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