- Condiments are not adequately protected from contamination. cover sauces and other items at end of buffet line.
Condiments shall be protected from contamination as required by this rule.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. test papers show 0 ppm. need 50-200 ppm. call for service, use three bay sink for sanitizing. reinspection on friday 1/22.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Observed no handwashing sinks where required. Designate a hand sink in kitchen, supply soap and hand towels.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
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01/19/2016 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. gloves or utensils in use.
- 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. provide some type of protection for sauces at end of buffet line.
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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01/19/2016 | Critical Control Point Inspection |
- Condiments are not adequately protected from contamination. Provide lids or some type of shield for sauces at end of buffet.
Condiments shall be protected from contamination as required by this rule.
- Observed no handwashing sinks where required. Designate a sink in the kitchen for hand washing, provide soap and hand towels.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
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10/06/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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. dressing at end of buffet.
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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10/06/2015 | Critical Control Point Inspection |
- Foods are received from the following sources: commercial vendors
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display. lids on dry storage material and food covered in cooler
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02/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/17/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/11/2014 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources:
sysco, hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/11/2014 | Critical Control Point Inspection |
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