- Critical: TCS foods were not being held at the proper temperature.
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.
- Equipment is not approved by a recognized testing agency. Food items should be stored in food grade containers. Observed food stored in open aluminum cans
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment and/or components are not maintained in good working order. Measured prep table at 48 degrees F
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.
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01/26/2016 | Standard Inspection |
- Food storage containers are not properly labeled. Dry storage such as sugar, flour, etc needs to be labeled in their bulk containers
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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed spray bottle that was determined to be water, however, this needs to be labeled to differentiate this from a chemical
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. Cleaner stored above sodas, also a spray bottle of cleaner was stored 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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09/24/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/26/2015 | Standard Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Observed deep scratches in cutting board of prep table, preventing an effective cleaning and sanitizing.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting board will be flipped. When other side of cutting board can no longer be effectively cleaned and sanitized, facility will replace board.
- Observed a build-up of dirt and debris on floor, along border of wall, concentrating behind and in-between equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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10/06/2014 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored on counter tops and in sinks.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature. Items in the sandwich prep station were not being maintained below 41F.
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. Corrected at time of inspection. PIC replaced product with fresh product. Correct By: 22-Jul-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of dust and debris on equipment (ice machine, exterior of ice cream machine, ice cream dispensor)
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize ice machine, exterior surface of ice cream machine, and ice cream dispensor to prevent contamination of ice.
- Critical: Handwashing sink is being used for purposes other than handwashing. Observed employee rinsing out wiping cloths in hand sink.
A handwashing sink may not be used for purposes other than handwashing. Corrected at time of inspection. Correct By: 22-Jul-2014
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07/22/2014 | Standard Inspection |
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