| No violation noted during this evaluation. | 12/16/2015 | Follow-up 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 TCS foods in cold prep table/cooler at temperatures that exceeded 41F. Chicken observed at 48F and 45F and sliced tomatoes at 48F.
Cold TCS foods must always be held at temperatures that do not exceed 41F in order to prevent the growth of microbes that might lead to foodborne illness. Employees must also be monitoring temperatures routinely as needed to ensure that equipment is holding food at adequate temperatures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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11/18/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. Employees must monitor food holding temperatures to ensure proper temperatures are maintained.
To prevent foodborne illness, 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.
- Critical: TCS foods were not being held at the proper temperature. Observed TCS foods in cold prep table at temperatures above 41F - chicken 48F, sliced tomatoes 48F, chicken 45F.
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. Manager immediately moved TCS foods to a cooler operating at adequate temperatures.
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11/18/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/11/2015 | Other Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- 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.
- 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.
- 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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02/10/2015 | Critical Control Point Inspection |
- 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. Walk in cooler and prep top reach in cooler were both holding at 48, maintenance has been called to service coolers. TCS foods have been moved to other coolers for proper cold holding. Do not store any TCS food in coolers until properly cold holding at 41 or colder
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02/10/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/24/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Toxic materials are properly identified and stored.
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10/24/2014 | Critical Control Point Inspection |
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