- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Chemicals were stored with food.
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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11/23/2015 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Manager did not prevent critical violations from occuring.
To prevent or correct factors that may cause foodborne illness, 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.
- Observed improper method for cooling TCS foods. TCS foods are being cooled in large quantities in the walk-in cooler.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- TCS foods were not being held at the proper temperature. Found shrimp, immitation crab, chicken, chorizo, and beef in the 4 drawer True cooler beneath the griddle at 46 - 51 F.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Advised the manager that these products must be discarded.
- Equipment food-contact surfaces and utensils were not being sanitized. Chlorine sanitizer could not be found at either low temperature dish machine (kitchen or bar).
Equipment food-contact surfaces and utensils shall be sanitized. Sanitarian showed employees how to prime each machine to get sanitizer to the final rinse - management needs to check machines daily to ensure at least 50 ppm at each.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed food products stored next to cleaning chemicals on the shelves in the storage area.
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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11/23/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee changing gloves when required.
- 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.
- 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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02/26/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/26/2015 | Standard Inspection |
- Critical: Improper method for cooling TCS foods was noted during conversation.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature. **Items observed in prep top and drawer style coolers holding above 41°F and on steam table below 135°F.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. **Items were moved or reheated to comply.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. **Date mark all prepared items or opened containers for a 7-day use period.
- Equipment and/or components are not maintained in good working order.
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. **Repair prep top and drawer style coolers to maintain food items at/below 41°F. **Repair steam table to maintain foods at/above 135°F.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). **Observed no soap at hand sinks, including in employee restroom.
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. **Maintain a constant supply of soap at all hand sinks. Correct By: 25-Nov-2014
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01/23/2015 | Follow-up Inspection |
- Critical: Improper method for cooling TCS foods was noted during conversation.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature. **Items observed in prep top and drawer style coolers holding above 41°F and on steam table below 135°F.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. **Items were moved or reheated to comply.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. **Date mark all prepared items or opened containers for a 7-day use period.
- Equipment and/or components are not maintained in good working order.
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. **Repair prep top and drawer style coolers to maintain food items at/below 41°F. **Repair steam table to maintain foods at/above 135°F.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). **Observed no soap at hand sinks, including in employee restroom.
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. **Maintain a constant supply of soap at all hand sinks. Correct By: 25-Nov-2014
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12/11/2014 | Follow-up Inspection |
- Critical: Improper method for cooling TCS foods was noted during conversation.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature. **Items observed in prep top and drawer style coolers holding above 41°F and on steam table below 135°F.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. **Items were moved or reheated to comply.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. **Date mark all prepared items or opened containers for a 7-day use period.
- Equipment and/or components are not maintained in good working order.
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. **Repair prep top and drawer style coolers to maintain food items at/below 41°F. **Repair steam table to maintain foods at/above 135°F.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). **Observed no soap at hand sinks, including in employee restroom.
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. **Maintain a constant supply of soap at all hand sinks. Correct By: 25-Nov-2014
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12/03/2014 | Follow-up Inspection |
- Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters. **During conversation, it was noted that items are not being cooled using proper procedures. Employee noted cooling items in deep containers in the cooler.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. **Use ice baths or shallow open containers for rapid cooling of items as discussed.
- **Observed items in prep top and drawer style coolers above 41F. **Observed items in steam table holding below 135F.
All TCS foods must be held cold at/below 41 or hot at/above 135F. Items were moved or reheated to comply.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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11/24/2014 | Critical Control Point Inspection |
- Critical: Improper method for cooling TCS foods was noted during conversation.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature. **Items observed in prep top and drawer style coolers holding above 41°F and on steam table below 135°F.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. **Items were moved or reheated to comply.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. **Date mark all prepared items or opened containers for a 7-day use period.
- Equipment and/or components are not maintained in good working order.
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. **Repair prep top and drawer style coolers to maintain food items at/below 41°F. **Repair steam table to maintain foods at/above 135°F.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). **Observed no soap at hand sinks, including in employee restroom.
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. **Maintain a constant supply of soap at all hand sinks. Correct By: 25-Nov-2014
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11/24/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/08/2014 | Complaint Inspection |
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