- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 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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12/01/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/01/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/30/2015 | Standard Inspection |
- 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 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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06/30/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco or Rest. Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/23/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 18-Jul-2014
- Critical: TCS foods were not cooled using the proper time and temperature parameters.
Cooked TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. Correct By: 09-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. Food items must be cold held at or below 41F. Numerosu foods found at 50-56F. Foods voluntarily discarded. Correctd.
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: 09-Jul-2014
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07/09/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Foods are received from the following sources: Sysco
- 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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07/09/2014 | Critical Control Point Inspection |
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