| No violation noted during this evaluation. | 10/28/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. TCS foods such as fruit salad, salad dressings and sauces stored on ice and eggs/cheesses etc. in the flip top prep cooler were 49-62F.
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. These TCS foods must be cold held at or below 41F to inhibit pathogen growth. Create a written policy for time in lieu temperature foods (stored on ice) and time stamps to ensure these products are discarded after 4 hours. Foods in the flip top cooler which have been above 41F for more than four hours were voluntarily discarded-corrected.
- Equipment and/or components are not maintained in good working order. Both flip top coolers are holding food above the required 41F
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. Repair these units to ensure foods out of the danger zone.
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06/08/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- TCS foods held in the ice bath and in both large flip top coolers on the cookline are not maintaining foods at or below 41F.
Discontinue storing TCS foods on ice unless time in lieu of temperatuer is employed to maintain temps at or below 41F
- Observed improper use of time as a public health control for up to four hours.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
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06/08/2015 | Critical Control Point Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Several food items (2 soups and chicken) were being hot held less than 135F.
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. Corrected-chicken moved to cooler and soups rapidly reheated to >165F within two hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/02/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Chicken strips a jus, and chicken stock were beign held in the danger zone.
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.Corrected-rapidly reheated to >165F within two hours.
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02/02/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Employees properly restrained hair, washed and gloved hands and wore clean uniforms to prevent contamination.
- The person in charge is Certified in Food Protection
The chef could properly respond to food safety questions.
- The operation maintained shell stock identification tags for at least 90 days.
Be sure to date the tags the days in which those products were used for identification if a recall is issued.
- Observed improper use of time as a public health control for up to four hours.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
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10/30/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Several TCS foods (salad dressings, eggs for dredging, dips, etc.) on ice baths were stored above the required 41F or less cold holding 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. Create a written policy to hold these foods for four hours or less, time stamp the foods and discard them after four hours--or--store them in smaller thinner portions and completely surround them with ice water to ensure temperatures at or below 42F. Corrected--additional ice added. Correct By: 30-Oct-2014
- The warewashing sink was not properly cleaned and sanitized. The low temperature dish machine sanitizer port was clog and the machine was not properly sanitizing dishes and utensils.
If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned and sanitized before and after each time it is used to wash wiping cloths, wash produce, or thaw food. Corrected--the employee unclogged this line. Be sure to test with an approved test paper to ensure 50-100 ppm chlorine for proper sanitizing. Correct By: 30-Oct-2014
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. The reach in bulk ice bin at the bar beneath the pass thru window contains mold and the interior of the kitchen bulk ice machine contains rust. Both surfaces could contaminate ice.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Clean and sanitize (or replace these surfaces) to prevent food contamination. Correct By: 31-Oct-2014
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10/30/2014 | Standard Inspection |
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