- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was eating food in designated area.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the operation, 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.
- Foods are received from the following sources: GFS
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/04/2016 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Ribs in walk in cooler
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 and/or components are not maintained in good working order. Reach in cooler was down. Measured at 56 degrees F. PIC noted that repairs have already been scheduled. PIC is frequently temping food items while over ice to assure that temperature does not rise above 41 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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01/04/2016 | Standard Inspection |
- In-use utensils are improperly stored. Utensils at grill are being stored in bucket of sanitizer, these utensils should be stored on a clean, sanitized, and dry flat surface in between usage
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule.
- TCS foods were not being held at the proper temperature. Measured salmon at 136 degrees F. This was cooked to this temperature and ready to be served
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.
- Critical: Raw shell eggs are not maintained at 45° F or less. Measured eggs at 57 degrees F
To prevent the growth of pathogens, 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.
- Equipment and utensils are not being air dried. Observed employee taken utensil from bucket of sanitizer solution and without air drying, stir hot items in skillet
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
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10/02/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS
- Raw animal food was not being cooked to the required temperature.
Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time as required to destroy pathogens that could cause a foodborne illness.
- 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.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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10/02/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/25/2015 | Other Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
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
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09/23/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing stations are fully stocked.
- The person in charge is certified in food safety.
- Food received from approved sources.
- 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.
- Approved methods of thawing per PIC.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Some animal food items may be cooked to order. Menu contains consumer advisory statement.
- Chemicals stored separate from food to prevent chemical contamination.
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09/23/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/08/2014 | Complaint Inspection |
- TCS foods were not being held at the proper temperature. Observed cut tomatoes, chicken, and noodles being held between 43-45F at the prep line cooler.
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. Repair the faulty cooler so that temperatures are held at 41F or below to limit the growth of foodborne pathogens. Correct By: 20-May-2014 Correct By: 05-Jun-2014
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Dishmachine at bar is 157F at the plate.
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
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06/05/2014 | Follow-up Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- The person in charge is Certified in Food Protection
- 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 raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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05/20/2014 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed employee touching lettuce, and other ready to eat foods with bare hands while taking temperatures of food.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Correct By: 20-May-2014
- Critical: TCS foods were not being held at the proper temperature. Observed ribs, pork loin, and noodles being held around 45F and grilled chicken and eggs being held around 55F
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. Repair the faulty coolers so that temperatures are held at 41F or below to limit the growth of foodborne pathogens. Correct By: 20-May-2014
- Equipment food-contact surfaces and utensils were not being sanitized. The bar dishmachine was not properly sanitizing. No sanitizer was observed going into the dishmachine, only a low temp dish machine detergent that contained no chlorine.
Equipment food-contact surfaces and utensils shall be sanitized. repair the dishmachine at the bar to include sanitizer. Obtain chlorine test strips to monitor the dishmachine and ensure a proper sanitizer concentration of 50-100ppm. Until dishmachine is repaired, wash bar ware at back dish machine.
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05/20/2014 | Standard Inspection |
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