- Food employee was demonstrating good hygiene practices.
Employees washed hands, donned gloves, wore hair restraints and appeared clean and sanitary.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Melons in the salad bar were 47F and the PIC mentioned they would be discarded before a four hour time limit. Ranch dressing labeled "Keep Refrigerated" were being stored at room temperature in the pantry.Time/temperature controlled for safety foods were not being held at the proper temperature. Melons in the salad bar and eggs on the hot food buffet were being held in the temperature danger zone (between 41-135F).
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. If time in lieu of temperature is used to hold food out of forced air refrigeration you must 1) have a written policy in place which details foods held in this manner, 2) time stamp the foods, 3) discard the foods before four hours to prevent foodborne illness.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. Melons must be cold held at or below 41F to inhibit pathogen growth and prevent foodborne illness. Also, placing chopped melons in a water dispay without forced air refrigeration without a time stamp (4 hour discard) could contribute to foodborne illness. We recommend using only non-TCS foods (berries, cucumbers, etc) in these water displays to prevent foodborne illness.TCS foods such as keep refrigerated dressings must be cold held at or below 41D to inhibit pathogen growth
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10/29/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. Food prep employee could not properly respond to cooking and holding temperatures.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Train persons cooking to ensure proper cooking and monitoring proceduers.
- Critical: Food on display was not properly protected from contamination by consumers. Washed apples on display had "dirty" bananas laying on top of them and were unshielded in the display to prevent customer contact/contamination.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. Corrected-bananas moved to a different bowl and apples moved under the salad bar sneeze guard.
- Critical: TCS foods were not being held at the proper temperature. Ranch dressings labeled "keep refrigerated" were stored in the pantry.
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. Voluntarily discarded by manager.
- Critical: TCS foods were not being held at the proper temperature. Melon in the salad bar was 47F and eggs on the hot line were 111F.
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. These TCS foods must be helod out of the danger zone (41-135F) to inhibit pathogen growth.
- Time as a public health control was being used without the proper written procedures.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor.
- Bulk food display for customer self-service was not properly labeled. Bakery items on display from Pinkus Bakery and croutons (and other multi-ingredient food items) do not have ingredient labels available for customer consideration.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule. Provide labels for all foods purchased for resale at this location at either the cashier's stand or in the office.
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10/29/2015 | Standard Inspection |
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