- 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.
- TCS foods were not being held at the proper temperature (cold holding - items stored on ice not mainatined at 41 degrees or below).
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 all coolers at international foods stations and bulk can openers).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris (bakery floors).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Maintain floors in a clean and sanitary manner.
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11/18/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Time/temperature controlled for safety foods were not being held at the proper temperature (rice, korean beef, diced chicken, and pork - on ice).
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 from ready to eat foods during storage, preparation, holding, and display.
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11/18/2015 | Critical Control Point Inspection |
- The physical facilities are not being maintained in good repair (walls and floors where drywall and or tiles atre missing and or damaged).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris (entire bakery area - floors, walls, shelves etc.).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Maintain bakery in a clean and sanitary manner. Clean under and behind all equipment.
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05/26/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed TCS foods thawing under mechanical refrigeration
- Observed 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.
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05/26/2015 | Critical Control Point Inspection |
- Critical: Food on display was not properly protected from contamination by consumers (several areas lacking tongs and or service utemsils).
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.
- 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.
- Observed inadequate equipment for cooling, heating or holding food (using ice as a means of refrigeration).
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
- Equipment and/or components are not maintained in good working order (salad bar cooler holding at 56 degrees).
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.
- Non-food contact surfaces of equipment are dirty (interior of hot holding units).
Nonfood-contact surfaces of equipment shall be kept clean.
- The physical facilities are not being maintained in good repair (pot and pan sink wall).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris (bakery floors - under and behind all equipment).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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01/29/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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 TCS foods thawing under mechanical refrigeration
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/29/2015 | Critical Control Point Inspection |
- Critical: A customer self-service operation offering ready to eat foods did not provide proper utensils (ice cream cones, bread etc).
Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Correct By: 08-Sep-2014
- Critical: TCS foods were not being held at the proper temperature (retail venue and main cafe).
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. Correct By: 08-Sep-2014
- Bulk food display for customer self-service was not properly labeled (retail venue).
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
- Equipment is not approved by a recognized testing agency (toaster oven at coffee area).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Once in need of repaur, replace toaster oven with NSF approved commercial grade unit.
- Critical: Observed inadequate equipment for cooling, heating or holding food (cold holding).
Equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Facility utilizes ice as a means of refrigeration at all of the self service buffet areas. Ice shall not be used as a daily long term means of refrigeration. If ice is to be used, it must be at the same level as the product, replenished once melted, and maintain TCS foods at 41 degrees and below.
- Equipment and/or components are not maintained in good working order (retail venue).
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.
- Observed plumbing fixtures that were not being kept clean and maintained (handsink at pizza station).
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
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09/08/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- 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 cooking foods to the required temperatures.
- Utensils not provided to protect food from consumer contamination.
To prevent contamination of products by consumers, provide adequate utensils for handling and serving ready to eat foods
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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09/08/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/25/2014 | Other Inspection |
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