- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Sigma
- 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.
- 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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01/11/2016 | Critical Control Point Inspection |
- Food storage containers are not properly labeled. Label bulk dry ingredients
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Equipment components are not intact, tight or properly adjusted. Observed a crack in quat sanitizer dispenser. Therefore no sanitizer is being mechanically added to water. PIC will have to manually make quat solution to sanitize dishes and prep area
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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01/11/2016 | Standard Inspection |
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
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11/12/2015 | Follow-up Inspection |
| No violation noted during this evaluation. | 11/09/2015 | Consultation Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. Unable to wash hands properly because water at each handsink is below 100 degrees F however, handwashing was being done as required especially in between changing tasks
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Food storage containers are not properly labeled. Observed bulk ingredients that was unlabeled
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed a handwashing sink without water at the required temperature. Water was measured at 97 degrees F
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed spray bottle with chemical that was unlabeled
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed a bottle of window cleaner on the prep table
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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10/29/2015 | Standard Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- The hand washing sink(s) were not accessible for convenient use by employees. two of the handwashing sinks were blocked by garbage cans
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet.
- The person in charge is Certified in Food Protection
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed toxic materials improperly identified, stored and used.
Toxic substances shall be properly identified, stored, and used.
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10/29/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/26/2015 | Foodborne Inspection |
- Critical: TCS foods were not being held at the proper temperature. Temped gravy and misc wing sauces at 75-80F on prep 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 (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Ensure a hot holding temperature of 135F for gravy, TCS sauces, and soups or time stamp and discard after 4 hours using time in lieu of temperature.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold on interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC stated that cleaning of ice machine is on agenda for day.
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09/30/2014 | Standard Inspection |
- Employees knowledgeable to exclusions and restriction.
- Employees use gloves/utensils when handling ready-to-eat foods.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is knowledgeable in food safety questions regarding facility.
- Food received from an approved source.
- Temped gravy and misc food sauces at 75-80F on prep line.
Ensure hot holding temperature of 135 for all TCS food items or time stamp and discard after 4 hours using time in lieu of temperature.
- Food items are date marked to ensure proper rotation.
- Facility checks temperatures periodically throughout the day. Observed a properly calibarated metal stem probe thermometer on site.
- Discussed cooking and cooling procedure. Facility does not thaw any foods.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Facility does not serve animal foods in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination.
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09/30/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/20/2014 | Complaint Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Observed blanched potatoes sitting out at room temperature (78F). PIC stated that they leave potatoes out to cool for 4 hours to get to 70F then place potatoes in walk in cooler.
Cooked TCS food shall be rapidly cooled to 41°F or less. Time stamp each tray of blanched potatoes as they are prepared and placed on the rack to cool. After 2 hours Potatoes must be cooled to 70F or below and then placed in the walk in cooler where they then have 4 additional hours to cool to 41F or below. If potatoes are not cooled to 70F in the first two hours, they have been in the "danger zone" too long and are more susceptible to pathogen growth. Correct By: 08-May-2014
- Equipment food-contact surfaces and utensils were not being sanitized with the correct concentration. Observed a concentration of 100ppm of quat sanitizer in the 3-compartment sink.
Equipment food-contact surfaces and utensils shall be sanitized. Have Sanitizer concentration adjusted so that 200ppm of sanitzer is used.
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05/08/2014 | Standard and 30 day Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
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05/08/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/10/2014 | Prelicensing Inspection |
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