- Critical: TCS foods were not being held at the proper temperature. Found several items on the salad bar holding above 41 F: sliced hard boiled eggs, diced ham, cottage cheese, and shredded cheeses.
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. Operator removed all of the TCS products from the salad bar and was replacing them.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The ice machines, ice bin at the pop machine, and the food prep sink were all in need of physical air gaps.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide an air gap of at least 2 inches for all of the machines listed above. Correct By: 30-Nov-2015
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11/09/2015 | Standard Inspection |
- Food employee was eating food in designated area.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- The operation was serving pasteurized juices to highly susceptible population.
- Pasteurized eggs are used if served partially cooked.
- Raw shells eggs are only used for baking and individual orders served immediately.
- Foods are received from the following sources:
Sysco
- Time/temperature controlled for safety foods were not being held at the proper temperature. Salad bar items.
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 food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- Toxic materials are properly identified and stored.
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11/09/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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 food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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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. | 12/16/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- Foods are received from the following sources: Sirna, USF, Pepsi, Orlando, Reiter
- 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. Raw foods stored on bottom shelf.
- Toxic materials are properly identified and stored.
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12/16/2014 | Critical Control Point Inspection |
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