- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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10/07/2015 | Critical Control Point Inspection |
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle to remove build-up and prevent contamination of ice.
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10/07/2015 | Standard Inspection |
- Beverage tubing is in contact with stored ice behind bar.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
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04/08/2015 | Standard Inspection |
- Facility implements employee illness policy per PIC.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved sources: GFS, Hillcrest, Blue Ribbon, Premier Produce, Vienna Meats.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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 blanched fries cooling at 73F- fries moved to walk-in to finish cooling, at time of inspection.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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04/08/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/15/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Blue Ribbon, GFS, Premier Produce, Hillcrest, Vienna
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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12/15/2014 | Critical Control Point Inspection |
- Foods are received from the following sources: GFS, Hillcrest, Premiere Produce, VIenna, Blue Ribbon
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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 blanched fries cooling on sheet trays.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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06/30/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/30/2014 | Standard Inspection |
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