- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources:
Premier produce, chef to chef, Catnese classic, Rainbow Farms, and other Lucky Penny Cheese
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Several foods were found in coolers that had exceeded 7 days since the date mark.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
Pork loin
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
As discussed
- 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.
ice sticks, ice baths, and aggitation are used as discussed
- 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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10/01/2015 | Critical Control Point Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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10/01/2015 | Standard Inspection |
- Observed cold foods being held at 41°F or below.
No hot holding was observed at time of inspection. Chef noted that he monitors temperatures of items to ensure hot foods 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.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
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02/19/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/19/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/09/2015 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw shell eggs were stored above ready-to-eat foods.
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.
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12/09/2014 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are properly supplied.
- Observed cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw shell eggs were stored above ready-to-eat foods.
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.
- Toxic materials are properly identified and stored.
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12/09/2014 | Critical Control Point Inspection |
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