- Visible or known symptoms /or known diagnoses are reported by employees as required.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- 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: Sysco
- 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 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.
- 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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01/27/2016 | Critical Control Point Inspection |
- Bulk food display for customer self-service was not properly labeled. All grab and go items must be labeled and includes a ingredients list
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
- Equipment was being reassembled in a manner that contaminates food-contact surfaces. Grab and go plates should be placed face down to prevent contamination on to the food contact surface. This is only for plates sitting out for surface without a protective covering shield
Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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01/27/2016 | Standard Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employee was eating food in designated area.
- Observed food employee washing hands when required.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco
- 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.
- 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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10/26/2015 | Critical Control Point Inspection |
- 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 a build-up of dirt and debris. Observed dusty fan guards in the walk in cooler and freezer
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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10/26/2015 | Standard Inspection |
- Discussed exclusions and restrictions policy of ill employees.
- No bare hand contact with ready-to-eat foods. Observed food employee washing hands prior to donning single use gloves.
- The person in charge is certified in food safety.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods reheated for hot holding to 165°F within two hours per PIC.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods cooled to 41F within 4 hours per PIC.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- No animal foods are served in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination. All chemicals properly labeled.
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01/13/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/13/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
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09/03/2014 | Standard Inspection |
| No violation noted during this evaluation. | 09/03/2014 | Critical Control Point Inspection |
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