| No violation noted during this evaluation. | 01/14/2016 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature. Sausage and rice dish was not being hot held at or above 135F
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. Corrected-rapidly reheated to 173F.
- TCS foods were not being held at the proper temperature. Shredded cheese and sour cream on the ice bath in the kitchen were not being cold held at or below 41F to inhibit pathogen growth.
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. If TCS foods will not be cold held under forced air refrigeration and ice baths will be used, you must have 1) a written policy stating which foods will be held cold using time in lieu of temperature (TILT), 2) time stamp those products, 3) products must be discarded after 6 hours (if they never go above 70F (or four hours if they do go above 70F) to inhibit pathogen growth.
- Critical: Observed improper packaging of food using reduced oxygen packaging without a variance. Observed reduced packaging of hot TCS foods (for storage) without a variance or HACCP plan.
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
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01/06/2016 | Standard Inspection |
- Hand washing facilities are properly supplied.
- The sausage and rice hot holding in the steam table was below the required 135F to inhibit pathogen growth.
Keep all TCS foods hot above 135F. Corrected-rapidly reheated to 173F within 15 minutes.
- Observed improper use of time as a public health control for up to six hours. TCS foods held on an ice bath "cold" do not have a written policy in place and are not time stamped.
If time alone is used for up to six hours: the food shall be 41°F or less when removed from temperature control and shall not exceed 70°F within six hours
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01/06/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/23/2015 | Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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06/01/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/01/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Three food items on an ice bath in the kitchen were held in these temperature danger zone between 48-53F
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. Forced air refrigeration should be used to keep these foods cold (41F or less) or time in lieu of temperature where you have 1) a written policy describing which foods will be held without refrigeration 2) time stamps on each of the products and 3) the food discarded after four hours (6 hours if it never goes above 70F)
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02/04/2015 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Sour cream, shredded cheese and bleu cheese held on the ice bath were 48-53F.
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. These TCS foods must be cold held at or below 41F to inhibit pathogen growth-corrected-moved to a cooler
- Toxic materials are properly identified and stored.
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02/04/2015 | Critical Control Point Inspection |
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