- Critical: TCS foods were not being held at the proper temperature. Observed several cold food items in the roll top cooler on the cook line at temperatures above 41F.
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: TCS foods were not being held at the proper temperature. Observed meatballs in the steam table on the cook line at 120F.
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. Manager immediately removed meatballs and placed on stove to reheat to 165F.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
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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05/12/2015 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed several cold food items in the roll top cooler on the cook line at temperatures above 41F.
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: TCS foods were not being held at the proper temperature. Observed meatballs in the steam table on the cook line at 120F.
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. Manager immediately removed meatballs and placed on stove to reheat to 165F.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
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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04/16/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed meatballs in steam table on cook line at 120F.
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. Manager immediately removed meatballs and placed on stove to reheat to 165F.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed several cold food items in the roll top cooler on the cook line that were at temperatures above 41F.
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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04/16/2015 | Critical Control Point Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
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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02/19/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/19/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands prior to donning single use gloves.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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12/15/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/15/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/23/2014 | Other Inspection |
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