- Equipment is not approved by a recognized testing agency. Food grade containers were not used. Canned goods opened and used as storage for food items
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed a build-up of dirt and debris. Dust and debris inside the opening of ice machine was observed
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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11/09/2015 | Follow-up Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- Food employee(s) are not using proper procedure when washing hands and arms.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS
- Raw shell eggs are not maintained at 45°F or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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.
- 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.
- Toxic materials are properly identified.
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10/14/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Food storage containers are not properly labeled. Bulk container of flour was not 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.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed tray of potatoes cooling on the floor of the walk in 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.
- TCS foods were not being held at the proper temperature.
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: Raw shell eggs are not maintained at 45° F or less.
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
- Equipment is not approved by a recognized testing agency. Reusable food grade containers must be used for stored food items. Observed aluminum cans being used to store food
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- 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.
- Observed a build-up of dirt and debris. Dust and debris inside the opening of ice machine was observed
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed bottle of sanitizer on the prep table
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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10/14/2015 | 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.
- 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
- 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.
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature (cold holding).
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 TCS foods being thawed under mechanical refrigeration
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above.
- Equipment food-contact surfaces or utensils are dirty (slicer).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Equipment food-contact surfaces and utensils were not being sanitized (slicer).
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
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05/15/2015 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- 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: 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.
- Critical: Observed food employee touching ready-to-eat food with bare hands (servers handling toast 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.
- Critical: Observed single-use gloves being used improperly.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- 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: TCS foods were not being held at the proper temperature (cold holding issues due to the cooler being turned down and storing TCS foods on ice ).
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.
- Equipment and/or components are not maintained in good working order (prep coolers holding between 48 & 50 degrees).
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.
- Equipment food-contact surfaces or utensils are dirty (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).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- The physical facilities are not being maintained in good repair (missing and or damaged floor tiles and coving).
The physical facilities shall be maintained in good repair.
- Critical: Observed unapproved application or use of a poisonous or toxic substance (Array Ready to Use Citrus Spray & Wipe being used for cleaning food contact surfaces - slicer).
To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule.
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05/15/2015 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area (open beverage containers above prep areas).
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Miscellaneous sources of contamination observed (employee personal belongings).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue storing outer wear and personal belongings in food prep areas (bread rack)
- Critical: Observed inadequate equipment for cooling, heating or holding food (cold holding).
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Discontinue using ice as a means of refrigeration.
- Critical: A food thermometer was not readily accessible (not properly calibrated).
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Critical: A thermometer capable of accurately measuring the temperature of thin foods was not available (digital).
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of coolers, microwave oven, and slicer).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (stainless steel storage areas under prep tables).
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized (interior of coolers, microwave oven, and slicer).
Equipment food-contact surfaces and utensils shall be sanitized.
- The physical facilities are not being maintained in good repair (missing base coving and or floor tiles).
The physical facilities shall be maintained in good repair.
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01/09/2015 | Standard Inspection |
- 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.
- Equipment food-contact surfaces or utensils are dirty (cooler, slicer, and microwave oven).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Equipment food-contact surfaces and utensils were not being sanitized (slicer, coolers, and microwave oven).
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/09/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
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.
- TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule.
- Critical: TCS foods were not being held at the proper temperature (sliced melons in expo window, hash browns and pancake batter sitting under grill, sausage etc.).
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
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07/29/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/29/2014 | Critical Control Point Inspection |
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