- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Observed food employee washing hands prior to donning single use gloves.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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10/15/2015 | Critical Control Point Inspection |
- Critical: 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. Cold Veggie burgers placed in steam table to hold until cooked to order. Either cook burgers then hold hot at or above 135 or hold cold at or below 41 and cook to order.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Under counter dishmachine at coffee bar
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
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10/15/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/27/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/27/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- 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 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.
- 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.
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09/04/2014 | Critical Control Point Inspection |
- A label on a food packaged in the RFE or FSO did not contain all required information.
Foods shall be labeled as specified in this rule. Provide ingredient information for food items in grab in go section, yogurt, salads, ect Correct By: 05-Sep-2014
- Critical: The sanitizer concentration is not being monitored with a test kit or other device.
The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Correct By: 05-Sep-2014
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean hot holding boxes to remove food debris build up Correct By: 04-Sep-2014
- Observed a build-up of dirt and debris.
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 Clean floor area behind and under equipment through out kitchen to remove grease and food debris. Correct By: 08-Sep-2014
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09/04/2014 | Standard Inspection |
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