- Foods are received from the following sources: Sysco & Atlantic Foods
- 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.
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09/21/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Utilize gloves or utensils to prevent bare hand contact.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Equipment and/or components are not maintained in good working order. Repair cooling unit at small preptop cooler to maintain 41F or below. Food items are not potentially hazardous at preptop cooler - foods are veggies or fruits.
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.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Corrected.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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09/21/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Store food items at least 6 inches off ground at walk in cooler & walk in freezer. Food items moved to storage shelving at both units - CORRECTED.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- TCS foods were not being held at the proper temperature. Small pretop at the end of grill line holding at 45-46F - foods must be held at 41F or below.
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.
- Refrigerated, ready-to-eat, TCS foods 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.
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04/01/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Foods are received from the following sources: Sysco or Atlantic
- 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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.
- 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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04/01/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/26/2015 | Complaint Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Cold hold foods at 41 F or below. Foods at small preptop cooler found at 53-56 F. Foods moved to big preptop cooler holding at 41 F or below. Corrected
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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11/26/2014 | Critical Control Point Inspection |
- Observed food employee not washing hands properly. Review proper procedures of handwashing (when to wash hands with all employees - food prep, dishmachine staff, wait staff, etc.).
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- TCS foods were not being held at the proper temperature. Cold hold foods at 41 F or below. Repair/replace small preptop cooler at grill line.
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. Correct By: 28-Nov-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark all food itens that are removed from original packaging or held for 24 hours or more.
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. Correct By: 26-Nov-2014
- Non-food contact surfaces of equipment are dirty. Clean interior & exterior of big prertop cooler at grill line to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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11/26/2014 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Staff using bare hands to prepare salad and salad food items.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Correct By: 13-May-2014
- Critical: TCS foods were not being held at the proper temperature. Numerous food items not being held at 41F or below - check and monitor all coolers in facility.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 13-May-2014
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Discontinue storing chemicals (spary bottles) above food prep areas. Corrected.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Correct By: 12-May-2014
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05/12/2014 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Foods are received from the following sources: Sysco.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Cold holding must be 41 F or below - monitor all cooler temperatures.
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.
- 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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05/12/2014 | Critical Control Point Inspection |
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