- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands. As discussed
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Restaurant Depot
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Whipped cream/ cabbage.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces and utensils were not being sanitized. Trausler reach in cooler.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Toxic materials are properly identified and stored.
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12/16/2015 | Critical Control Point Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Whipped cream can had signs of spoilage and growth on dipsensing top, a box with several heads of cabbage in walk in cooler had signs of spoilage and growth as well.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up in bottom of Trausler cooler
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean build up from bottom of cooler and any other food contact surfaces.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Hobart low temp dish machine was not dispensing correct amount of chlorine sanitizer (0 PPM).
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. M.Healey spoke with perfomance warewashing representative regarding mechanical issue and technician will be out the following day to check the machine. In the mean time operator will use 3 compartment sink.
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12/16/2015 | Standard Inspection |
- Equipment and/or components are not maintained in good working order. Garbage disposal unit at dish washing area is clogged, and leaks water onto the floor.
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.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Ice scoops were stored on top of the ice machine.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
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08/10/2015 | Standard 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.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Restaurant Depot, Sysco
- Observed cold foods being held at 41°F or below.
- Observed raw animal foods separated by type 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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08/10/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following approved sources: Restaurant Depot, Sysco
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed cold foods being held at 41°F or below.
- 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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01/20/2015 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods (roast, soup) 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.
- Equipment and/or components are not maintained in good working order. Several light bulbs in the kitchen are not working.
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. Replace bulbs, and/or repair fixures to ensure all are operating properly.
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01/20/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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08/11/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/11/2014 | Standard Inspection |
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