- 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.
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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01/07/2016 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Ready-to-eat raw, marinated or partially cooked fish was not properly frozen for parasite destruction.
To prevent the growth of pathogens, before service or sale in ready to eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (a) frozen and stored at a temperature of minus 4° F or below for a minimum of 168 hours (seven days) in a freezer
- 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. Discontinue filling product beyond the chill line.
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01/07/2016 | Standard Inspection |
- TCS foods were not being held at the proper temperature. Numerous TCS foods held "cold" using ice baths such as half-n-half, onions in buttermilk, sauces and other squirt containers were held above the required 41F needed to inhibit pathogen growth.
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. Because ice baths are ineffective in holding foods at or below 41F, this facility must either store these TCS foods under forced air refrigeration or use time in lieu of temperature for up to 4 hours then discard these products. In order to do so you must have 1) a written policy in place to describe which foods will be held in this manner and 2) time stamps on each and every product telling the time it must be discarded (+4 hours from when it was removed from cold holding).
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Soups, sauces, shredded cheese, cleaned lettuce and other open ready-to-eat TCS foods were not properly date marked to ensure a one week rotation.
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. Date mark these products to ensure a one week rotation and to prevent foodborne illness.
- Non-food contact surfaces of equipment are dirty. The sides and exterior of the dish machine, sliding doors, top and flip door of the ice machine and hinge areas of the flip top line coolers contain build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to reduce build up and to prevent food contamination.
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08/06/2015 | Standard and Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- 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 improper use of time as a public health control for up to four hours. Numerous TCS foods on ice bath were not time stamped and there is no written policy in place to discard these products after 4 hours.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
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08/06/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- 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.
NOTE: Items observed holding below 41°F were discarded or moved to comply.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated by type 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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02/26/2015 | 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. **Items observed above 41°F were discarded or moved to comply.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. *Repair dish machine to ensure sanitizing temperature is met (160F at the plate level/180F as read on the dial).
- Critical: Observed no towels or hand drying device at the handwashing sink at the quac bar.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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02/26/2015 | Standard Inspection |
- Ensure that corrective actions are taken when identifying issues during a line check. Coolers are not holding items at the proper temperatures. No action was taken to correct this problem.
- Items observed holding in the temperature danger zone (*). Items were moved or iced to comply.
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08/28/2014 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. *Employees preform a line check daily. During the line check, employees must take corrective action if he/she finds items holding in the danger zone (41F-135F). Correct By: 29-Aug-2014
- Critical: TCS 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, 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. *Items were moved/iced to comply. Correct By: 28-Aug-2014
- 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 two prep-top coolers (mid-line) and low-boy cooler (near dish machine). Do not store TCS items in these units until they are effectively holding items at/below 41F.
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. *Thoroughly clean and sanitize the can opener as often as necessary to eliminate build-up.
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. *Repair dish machine to ensure sanitizing temperature is met (160F at the plate level/180F as read on the dial).
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. *Discontinue storing knives between equipment and wall.
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08/28/2014 | Standard Inspection |
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