- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
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11/24/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Provide at least one person per shift certified in the Level One Certification/Person in Charge food educational course. Correct By: 04-Jan-2016
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code (ie. Chlorine tested at 0ppm at time of this inspection).
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. Have warewash machine serviced in order to achieve a chlorine concentration of at least 50ppm. Utilize the 3 compartment sink method until warewash machine is repaired. NOTE: Warewash machine should be monitored to ensure a chlorine concentration of 50ppm or over is maintained daily.
- The ventilation system was not being properly cleaned (ie. exhaust hood on the cookline contains a build-up of grease).
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 exhaust hood above the cookline to remove grease build-up. NOTE: Chef advised he was in the process of obtaining bids from cleaning companies.
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11/24/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 05/12/2015 | Complaint Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure at least one person per shift is certified in a level one certification course. Must be registered within 30 days and completed within 60 days.
- Critical: TCS foods were not cooled using the proper time and temperature parameters (ie. large stock pot of red sauce located in the walk-in cooler was observed to be at 72 degrees Fahrenheit and was processed yesterday).
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Equipment components are not intact, tight or properly adjusted (ie. duct tape is being used to cover a hole in the warewash staging tray originally used as access for the food/garbage disposal) .
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Remove duct tape and cover hole with a material that can be easily cleaned and sanitized.
- Observed a build-up of dust/dirt and debris (grease) on the wall above and behind dirty side to the warewash machine staging tray (west wall in warewash room).
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. Wash west wall in the warewash room to remove build-up of dust/dirt and debris (grease).
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04/15/2015 | Standard Inspection |
- Observed improper method for cooling TCS foods (ie. red sauce in walk-in cooler was observed to be at 72 degrees Fahrenheit and was prepared yesterday).
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. NOTE: Once food is properly cooked, temperature can be reduced to 135F or above for hot holding. Once temperature goes below 135F, you have 2 hours to get food to 70F or below, then 4 more hours to get 41F or below.
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04/15/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/24/2015 | Prelicensing Inspection |
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