| No violation noted during this evaluation. | 01/26/2016 | Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Restaurant Depot, Sam's.
- Time as a public health control was being used without the proper written procedures. Eggs mix was sitting out so that it was accessbile during busy time. Egg mix was at 51F and had been sitting out for 1 hour.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. Egg mix was placed in cooler. Explained to employee that a written policy needs to be in place along with a time and temp log for items that are not being held below 41F or above 135F to use time in lieu of temperature.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed improper storage of food items. Observed bags of cabbage and carrots being stored on floor in walk in cooler, observed bag of onions on floor in dry storage area.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Store food items at least 6 inches off of floor to prevent cross contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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11/19/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Observed bags of cabbage and carrots being stored on floor in walk in cooler, bag of onions stored on floor in dry storage area.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Store food items at least 6 inches off of floor to prevent contamination.
- Time as a public health control was being used without the proper written procedures. Observed egg mix left out during use for busy times. Eggs were left out for 1 hour and were at 51F.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Employee put egg mix in cooler and was advised that a written policy and a time/temp log need to be in place in order to use time in lieu of temperature.
- The physical facilities are not being maintained in good repair. Observed missing ceiling tile in dry storage room.
The physical facilities shall be maintained in good repair. Replace misisng ceiling tile with a tile that is smooth and easily cleanable to prevent contamination from food items underneath.
- Observed a build-up of dirt and debris. Observed build up on floor in walk in cooler underneath mat, on floor in mop room, underneath commercial mixer, build up on cart under mats where toaster is placed.
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.
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11/19/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. Home Fries were found at 55 F.
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. Home fries were placed on ice to reduce the temperature.
- Non-food contact surfaces of equipment are dirty. Much of the equipment on the cook line has a buildup of food residue.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the equipment on the cook line (including the hood) to remove all buildup and maintain the equipment.
- Observed a build-up of dirt and debris.
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. Thoroughly clean the floor of the kitchen, under and around all of the equipment to remove all buildup.
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08/11/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Home fries were being held at room temperature and were found at 55 F.
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 food employee cooking foods to the required temperatures.
- Observed raw animal foods separated by type 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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08/11/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Eggs and cooked onions were found at room 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. Foods were placed on ice. Correct By: 13-Jan-2015
- Non-food contact surfaces of equipment are dirty.
Clean the ceiling area of the walk-in cooler to remove dust buildup.
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01/13/2015 | Standard Inspection |
- Observed eggs and cooked onions being held at room temperature.
All TCS foods must be held at or below 41 F at all times. Suggest that these products (omelet ingredients) are kept on ice.
- Observed food employee cooking foods to the required temperatures.
- Observed food employee 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 raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/13/2015 | Critical Control Point Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized. No amount of chlorine sanitizer could be found following a cycle.
Equipment food-contact surfaces and utensils shall be sanitized. Service the dishmachine to ensure that chlorine sanitizer is reaching the unit. Test the dish machine final rinse water daily for the presence of adequate chlorine. All food contact surfaces must be sanitized in the three compartment sink until the machine is repaired.
- The supply vents at the kitchen ceiling were dirty with dust.
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.
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10/03/2014 | Standard Inspection |
| No violation noted during this evaluation. | 10/03/2014 | Critical Control Point Inspection |
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