- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- 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.
- 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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12/03/2015 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed ready to eat foods held over 24 hrs in walk in cooler without date marking (turkey, mac n cheese, deviled eggs).
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 ready to eat foods held over 24 hours. Items were left over from an event and operator discarded these items.
- Observed accumulation of soil residue on nonfood-contact surfaces. Observed build up of debris on cart with shelving for spice storage near walk in cooler, observed build up on cart with plastic mats storing saran wrap and other items near fryers.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light shield is missing over lights near convection over by 3 compartment sink.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed a build-up of dirt and debris. Observed build up on floors underneath prep tables in center of kitchen, also observed build up of dust on fan in walk in cooler.
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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12/03/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Toxic materials are properly identified and stored.
- Observed improper packaging of food using reduced oxygen packaging without a variance. Several packages of frozen meats were observed to have been packaged with a vacuum packaging machine.
Except with a variance, an operation that packages time/temperature controlled for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of C. botulinum and L. monocytogenes, shall have a HACCP plan, may not package fish unless frozen, or when using a cook-chill or sous vide process shall implement a HACCP plan and ensure that that proper temperatures and records are maintained. An operation that packages cheeses using reduced oxygen packaging shall limit the cheeses packaged to those that are commercially processed, with no ingredients added in the operation, and meet the standards of identity, have a HACCP plan, and labels the package with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date. The cheese shall be discarded if it is not sold or consumed within thirty calendar days of its packaging. In other words, cease vacuum packaging of all food products unless willing to do the following: apply for a variance, develop a HACCP plan, purchase a commercial vacuum packaging machine.
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08/26/2015 | Critical Control Point Inspection |
- Critical: Observed improper packaging of food using reduced oxygen packaging without a variance.
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Ice scoops were stored on top of the ice machine.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
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08/26/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/23/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/17/2014 | Standard Inspection |
| No violation noted during this evaluation. | 09/17/2014 | Critical Control Point Inspection |
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