- 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.
- TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule.
- TCS foods were not cooled using the proper time and temperature parameters.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- A food packaged in the facility did not contain a label (grab n go cookies).
Foods shall be labeled as specified in this rule.
- Critical: Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
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11/18/2015 | Standard Inspection |
- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
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.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below* Except wings on counter.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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11/18/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- 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.
- In-use utensils are improperly stored (ice scoop, spoon in guacamole, and broken soufflé cup inside pasta).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- TCS foods were not cooled using the proper time and temperature parameters.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- A food packaged in the facility did not contain a label (grab n go cookies).
Foods shall be labeled as specified in this rule.
- Equipment food-contact surfaces or utensils are dirty (ice machine in basement).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (ice machine in basement).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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05/18/2015 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- TCS foods were not cooled using the proper time and temperature parameters.
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.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed cold foods being held at 41°F or below.
- Observed TCS foods thawing under refrigeration
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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05/18/2015 | Critical Control Point Inspection |
- Observed no towels or hand drying device at the handwashing sink(s) (lower level bar).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s) (lower level bar).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- TCS foods were not cooled using the proper time and temperature parameters (italian wedding soup, marinara, chicken breast).
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.
- Time/temperature controlled for safety foods were not being held at the proper temperature (pepperoni and grilled chicken breasts).
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 food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation (breaded chicken and sausage).
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.
- Equipment food-contact surfaces or utensils are dirty (slicer, ice machine, cooler, and bar nozzle holders).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
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12/09/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation (raw foods being stored above ready to eat and pre cooked items).
To prevent contamination, 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.
- 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.
- In-use utensils are improperly stored (ice scoop).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper storage of food items (food stored on floor in walk in cooler and 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.
- Critical: TCS foods were not cooled using the proper time and temperature parameters (marinara, chicken breasts, and chicken noodle soup).
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 70°F to 41°F or less
- Critical: TCS foods were not being held at the proper temperature (pepperoni and grilled chicken breast).
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: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment food-contact surfaces or utensils are dirty (bar nozzle holder, ice machine, pizza prep cooler, and slicer).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (slicer, cooler, ice machine, bar nozzle holder).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair (hole in wall in storage room).
The physical facilities shall be maintained in good repair.
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12/09/2014 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Observed improper storage of food items.
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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 30-May-2014
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of ice machine in basement).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 30-May-2014
- Critical: Observed the use of a chemical sanitizer that is not approved for use on food contact surfaces.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940. Correct By: 30-May-2014
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05/30/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/30/2014 | Critical Control Point Inspection |
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