- Critical: Observed food employee touching ready-to-eat food with bare hands. Bowls are being used as scoopers for dry food items. This allows for bare hand contact. Actual food grade scoopers with handles are necessary to prevent contamination from 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.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed many food items on the floor throughout kitchen and walk in cooler and freezer
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.
- Observed food stored in an unapproved location. Observed a bucket of raw prepped food stored under condensate line in walk in cooler
To prevent contamination, food may not be stored in areas described in this rule.
- Miscellaneous sources of contamination observed. Observed various food items unwrapped and on the floor of walk in cooler and freezer. PIC is also nesting food items on top of others which allows for cross contamination
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: Raw shell eggs are not maintained at 45° F or less. Measured raw eggs at 84 degrees F
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
- Critical: 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.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Observed a build-up of dirt and debris. A general cleaning is needed for all areas of the kitchen. i/e: soiled bathrrom, areas that has accumulated grease from cooking, can opener, fan guards in walk ins, etc
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.
- Critical: Observed the presence of live insects, rodents, and other pests.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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09/08/2015 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- 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.
- Three flats of eggs were stored at room temperature near the cookline at 84F.
TCS foods (time and temperature controlled for safety) must be cold held at or below 41F to prevent foodborne illness.
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09/08/2015 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. **A bowl was being used to scoop rice for service.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). **Use only scoops with handles for rice, etc. to eliminate hand-food contact.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. **Discontinue storing knives between equipment and wall to prevent contamination.
- 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 in hard-to-reach areas to remove accumulation.
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02/17/2015 | Standard Inspection |
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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02/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/21/2014 | Other Inspection |
| No violation noted during this evaluation. | 05/21/2014 | Standard Inspection |
- Employees are knowledgeable and practicing safe food handling procedures as observed and discussed during this inspection.
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05/21/2014 | Critical Control Point Inspection |
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