- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 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.
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10/26/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- TCS foods were not being held at the proper temperature.
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: Equipment food-contact surfaces or utensils are dirty (interior of ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (interior of ice machine).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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10/26/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands (observed cook handing cooked potato pancakes 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.
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04/24/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- 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 food employee cooking foods to the required temperatures.
- 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.
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04/24/2015 | Critical Control Point Inspection |
- Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed TCS foods being thawed under mechanical refrigeration
- 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.
- Equipment food-contact surfaces or utensils are dirty (coolers).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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12/04/2014 | Critical Control Point Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Critical: TCS foods were not being held at the proper temperature (cooler and cold holding issues).
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.
- Equipment and/or components are not maintained in good working order (drawer and prep coolers).
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.
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of coolers).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (interior of coolers).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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12/04/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/08/2014 | Complaint Inspection |
| No violation noted during this evaluation. | 05/29/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/29/2014 | Critical Control Point Inspection |
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