- (CORRECTED DURING INSPECTION) Observed improper storage of food items. - Observed boxes of fruit stored directly on floor of walk-in beer cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/09/2015 | 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
cold foods being held at 41°F or below.
- 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.
- Toxic materials are properly identified and stored.
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06/09/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed food in the refrigerated prep top and drawers holding at 51-53F.
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. -Corrected
- Observed food employee cooking foods to the required temperatures.
- 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.
- Toxic materials are properly identified and stored.
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01/21/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. -Observed portion cups without handles stored directly in food (spin dip, tuna).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Use utensils with handles (spoons, scoops, etc). -Discontinue leaving portion cups in food.
- TCS foods were not being held at the proper temperature. -Observed time/temperature controlled for safey food in the prep top and refrigerator drawers at 51-53F. Facility keeps food in that unit overnight and does not do a daily temperature check.
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 or at 41°F or less. -During inspection, time/temperature controlled for safety food that had been in the refrigeration unit longer than 4 hours was voluntarily discarded (burgers, cheese, slaw, lunch meat, etc).
- Equipment and/or components are not maintained in good working order. -Refrigeration unit at the cookline was not maintaining food at 41F or below.
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. -Replacement of refrigeration unit is highly recommended, as this is the second Standard Inspection where the unit was unable to maintain correct temperature.
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01/21/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/15/2014 | Complaint Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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08/26/2014 | Follow-up Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation. -Observed cook wearing rubber wrist bands.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands. -Corrected
- Critical: Observed food employee touching ready-to-eat food with bare hands.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. -Corrected
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed frozen ground beef thawing on top of ready to eat food in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. -Store raw food below cooked or ready to eat food, including sandwich meat, to prevent possible contamination.
- In-use utensils are improperly stored. -Observed cookline utensils stored directly in sanitizer. -Observed small portion cups without handles stored directly in food/sauces.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Store utensils on a clean surface between uses. Discontinue storing utensils directly in sanitizer. -Discontinue storing portion cups directly in the food. Use utensils with handles, and store handles out of the food.
- Observed improper storage of food items. -Observed bags of ice stored directly on the freezer floor.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: TCS foods were not being held at the proper temperature. -Observed sandwich cooler holding food at 56°F.
TCS food shall be held at 41°F or less. -Corrected
- Equipment and/or components are not maintained in good working order. -Sandwich cooler was holding food at 56°F.
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. -Do not use refrigerator until it is repaired and maintains 41°F or below.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Observed the presence of live insects. -Observed small flies throughout the facility, especially in the kitchen near the dish area.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. -Manager had paperwork from Complete Pest Control for 8/17/2014. Contact pest control company for service to eliminate flies.
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08/19/2014 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. -Observed several open, unapproved employee beverage containers on or above food contact surfaces.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed food employee touching ready-to-eat food with bare hands. -Observed line cook assembling sandwiches with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. -Corrected
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed line cooler holding food at 56°F.
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. -Corrected
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw food over ready to eat food in the walk-in cooler. -Observed bags of ice stored on the freezer floor.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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08/19/2014 | Critical Control Point Inspection |
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