- The ventilation system was not being properly cleaned. Significant amount of dust is present on the following ventilation grates:: 1. Mechanical exhaust vent grate in the mens public restroom. 2. Adjacent ceiling of exhaust vent grate above the dough press machine in the food prep/warewash room. 3. Mechanical ventilation is no longer working in the womens public restroom.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Clean the following mechanical ventilation grates: 1. Men's public restroom. 2. Ceiling adjacent to the ventilation grate above the dough press machine in the food prep/warewash room. 3. Restore the mechanical ventilation in the womens public restroom to a properly working state.
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12/22/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Employees were found to be knowledgeable when answering food safety questions.
- 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.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Discussed 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/22/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employees were found to be knowledgeable when answering food safety questions.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Discussed cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Discussed 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.
- Toxic materials are properly identified and stored.
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05/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/06/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/17/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employees found to be knowledgeable when answering food safety questions.
- 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.
- Observed food employee cooking foods to the required temperatures.
- Discussed 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.
- 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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12/17/2014 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Food employees were found to be knowledgeable in food safety when answering questions.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- Toxic materials are properly identified and stored.
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05/21/2014 | Critical Control Point Inspection |
- The plumbing system was not properly maintained. There are two water leaks in the 3 compartment drain line. As a result, water is leaking into two containers underneath the lines.
A plumbing system shall be properly maintained. Eliminate water leaks in drain line under the 3 compartment sink.
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05/21/2014 | Standard Inspection |
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