| No violation noted during this evaluation. | 01/06/2016 | Standard Inspection |
- Foods are received from the following sources: GFS
- 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.
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07/10/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the following: the interior of all microwaves
the exerior doors of all coolers
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris. Clean the floor at hard to reach areas (i.e. under equipment
under shelving, in corners, etc.) to remove buildup.
- Critical: Observed the presence of live insects, rodents, and other pests. Eliminate fruit flies in operation.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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07/10/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, 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.
- Non-food contact surfaces of equipment are dirty. Clean the following: the walk in cooler door & handle
the preptop cooler doors and handles
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide door sweep at rear door to prevent rodents/vermin entry.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
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01/27/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Foods are received from the following sources: Sysco
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/27/2015 | Critical Control Point Inspection |
- Foods are received from the following sources: Hillcrest
- 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.
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08/22/2014 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Repair/replace cooling unit at front display cooler. Also, monitor the wlak in cooler coling unit (to prevent leak).
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.
- Cooking equipment or pan surfaces are dirty. Clean the frie cutter toremove food/mold buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
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08/22/2014 | Standard Inspection |
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