- In-use utensils are improperly stored (ice scoop stored on top of ice machine).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Store ice scoop inside a clean and sanitized container or attached to the ice machine.
- Critical: Food on display was not properly protected from contamination by consumers (sneeze guard - cinnamon rolls and toppigs for yogurt and oatmeal were exposed to consumer).
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- TCS foods were not being held at the proper temperature.
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.
- A food packaged in the facility did not contain a label (grab n go items - muffins, bagels, snacks, sandwiches etc.).
Foods shall be labeled as specified in this rule.
- Equipment and/or components are not maintained in good working order (cold holding unit for yogurt bar and hot holding unit at grill).
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.
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01/19/2016 | Standard Inspection |
- The operation had an employee health policy on file.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Time/temperature controlled for safety foods were not being held at the proper temperature (all items will be discarded at the end of breakfast - facility doesn't officially use time in lieu of temp, however I allowed the PIC to keep items til the end of breakfast because they were prepped recently).
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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Toxic materials are properly identified and stored.
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01/19/2016 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature.
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.
- 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.
- A food packaged in the facility did not contain a label (grab no go patries and yogurts etc.).
Foods shall be labeled as specified in this rule.
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10/09/2015 | Standard Inspection |
- Food employees were using hand sanitizers in conjunction with hand washing.
- Hand washing facilities are properly supplied.
- 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.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed toxic materials improperly identified, stored and used.
Toxic substances shall be properly identified, stored, and used.
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10/09/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. *Items on salad bar are holding above 41°F.
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. *Items were moved to comply. Ice all TCS food items in this unit until it is repaired/holding items at the proper temperatures.
- Equipment and/or components are not maintained in good working order.
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. *Repair/adjust the salad bar unit to ensure all TCS items are held at/below 41°F.
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02/23/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/23/2015 | Critical Control Point Inspection |
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