| No violation noted during this evaluation. | 12/29/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code. ServSafe certified.
- Foods are received from the following sources: Winking Lizard Commisary, Sysco, Cerna and Sons.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
- 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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12/29/2015 | Critical Control Point Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Observed food employee changing gloves when required.
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- 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 ready to eat time/temperature controlled for safety foods were properly date marked.
- 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.
- Toxic materials are properly identified and stored.
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09/16/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/16/2015 | Standard Inspection |
- Critical: There is no test kit available for measuring the concentration of the chlorine sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Will obtain from commissary (across parking lot) today.
- Equipment and/or components are not maintained in good working order. After replacing chlorine sanitizer, and priming the line, sanitizer failed to dispense in the dish machine after three attempts.
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. Have dish machine repaired/adjusted so it dispenses sanitizer, and at the correct concentration. Use the adjacent three-compartment sink to sanitize all wares until the dish machine functions properly.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Read zero during inspection. Chlorine sanitizer bucket was empty.
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. Chlorine sanitizer bucket was refilled. Repair/adjust machine to ensure sufficient sanitizer is dispensed.
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02/05/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Ready to eat time/temperature controlled for safety foods being properly date marked.
- Observed raw animal foods separated from ready to eat foods 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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02/05/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/07/2014 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- 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.
- 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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08/07/2014 | Critical Control Point Inspection |
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