- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark products in coolers to ensure 7 day rotation.
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.
- Equipment is not approved by a recognized testing agency. Remove microwave with broken door from the facility and replace with a commercial grade microwave.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment is not approved by a recognized testing agency. Remove all cardboard from all surfaces to reduce the risk of pest infestation and fire.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed a build-up of dirt and debris. Clean entire kitchen area including hard to reach areas to remove buildup. Facility has improved in cleanliness. Continue to clean hard to reach areas, such as under and behind equipment and tables.
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.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Found chemical sprayer without label. All container with a product inside must be labeled.
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.
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12/21/2015 | Follow-up Inspection |
- Critical: Food employee(s) hands and/or arms are not clean.
To prevent contamination, food employees shall keep their hands and exposed portions of their arms clean.
- Critical: There was no person in charge present in the food facility during inspection.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- 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 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.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark products in coolers to ensure 7 day rotation.
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.
- Equipment is not approved by a recognized testing agency. Remove all cardboard from all surfaces to reduce the risk of pest infestation and fire.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment is not approved by a recognized testing agency. Remove microwave with broken door from the facility and replace with a commercial grade microwave.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment food-contact surfaces or utensils are dirty. Clean all food contact surfaces to remove buildup.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Clean exterior of equipment to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Operator explained that cookline area is cleaned once a week. Increase the amount of times the area is cleaned to reduce the buildup.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize all food contact surfaces once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Soap must be at all handsinks. Soap put in place.
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 a build-up of dirt and debris. Clean entire kitchen area including hard to reach areas to remove buildup.
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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Found chemical sprayer without label. All container with a product inside must be labeled.
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 storage of poisonous or toxic materials. Found sterno chemical stored on prep table.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
- Observed unnecessary chemicals being stored on the premises. Found a pesticide stored with food utensils. Only properly licensed pest controllers are the only individuals that may use pesticides in the facility.
To prevent health hazards, only those poisonous or toxic materials that are required for the operation and maintenance of a FSO or RFE such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO or RFE.
- Observed the presence of unapproved medicines. Found medicine stored with food utensils. Reorganize storage area to prevent possible contamination.
To prevent health hazards, only those medicines that are necessary for the health of employees shall be allowed in a FSO or RFE.
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12/03/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Soap put at handsink.
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 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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed toxic materials improperly identified, stored and used. Found a chemical sprayer without a label, and pesticide and medicine stored with food utensils.
Toxic substances shall be properly identified, stored, and used.
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12/03/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored over ready to eat foods. Food reorganized.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Observed food in contact with an unclean surface. Continue cleaning all surfaces used as a food contact surface.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Equipment is not approved by a recognized testing agency. Replace homestyle equipment with commercial grade equipment when it fails to work properly.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment food-contact surfaces or utensils are dirty. Continue cleaning all surfaces in kitchen area.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed accumulation of soil residue on nonfood-contact surfaces. Continue cleaning kitchen surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment food-contact surfaces and utensils were not being sanitized. Continue to sanitize food contact surfaces after proper cleaning has occurred.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Continue cleaning entire kitchen area to remove buildup.
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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06/08/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- 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 improper storage of food items. Observed eggs over ready to eat foods. Food reorganized.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Toxic materials are properly identified and stored.
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06/08/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- 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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty. Continue cleaning kitchen area.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed improper storage of food items. Found eggs stored over ready to eat foods. Food reorganized.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Toxic materials are properly identified and stored.
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11/20/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found eggs stored over ready to eat food. Food reorganized.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Critical: Observed food in contact with an unclean surface. Continue cleaning equipment.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Equipment is not approved by a recognized testing agency. Replace homestyle refrigerator when it fails to hold 41F or below.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty. Continue to clean food contact surfaces.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. Continue to sanitize food contact surfaces.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed improper use or placement of an insect control device. Fly tape observed in kitchen area where possible food contamination can occur. Tape removed.
Insect control devices that stun insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: they are not located over a food preparation area
- Observed a build-up of dirt and debris. Continue to clean kitchen area.
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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11/20/2014 | Standard Inspection |
- Raw shell eggs are not maintained at 45°F or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Unsafe food was not discarded or properly reconditioned.
A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure, to prevent foodborne illness.
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06/26/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Correct By: 26-Jun-2014
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Correct By: 26-Jun-2014
- Miscellaneous sources of contamination observed. Discontinue storing in open cans to prevent possible contamination.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- TCS foods were not properly thawed. Found food thawing on the counter.
TCS food shall be thawed as required in this rule. Correct By: 26-Jun-2014
- Critical: TCS foods were not being held at the proper temperature. Found food sitting on counter over night at room temperature.
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. Correct By: 26-Jun-2014
- Equipment is not approved by a recognized testing agency. Replace homestyle refrigerator with commercial grade when it fails to work properly.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Non-food contact surfaces of equipment are dirty. Clean all equipment to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Clean all food contact surfaces to remove buildup.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Correct By: 26-Jun-2014
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Santize all food contact surfaces.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Correct By: 26-Jun-2014
- Observed a build-up of dirt and debris. Clean entire facility to remove buildup.
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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06/26/2014 | Standard Inspection |
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