- Observed food packages that are not properly labeled. Numerous items from your bakeries are not properly labeled with common name, ingredients in descending order but weight or volume, total weight, manufacturer with city, state.
To properly inform consumers, packaged food shall be labeled as specified in law. Your bakeries must provide allergen information so that you can inform your customers.
- Equipment and/or utensils contain improper materials. Numerous shelving and braces in the kitchen have been constructed with wood.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
- Non-durable equipment observed. The potato peeler is worn and has duct tape to secure the top to its base and isn't cleanable or durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repair or replace this unit to provide a cleanable, durable surface.
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11/04/2015 | Follow-up Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Observed food packages that are not properly labeled. Numerous items from your bakeries are not properly labeled with common name, ingredients in descending order but weight or volume, total weight, manufacturer with city, state.
To properly inform consumers, packaged food shall be labeled as specified in law. Your bakeries must provide allergen information so that you can inform your customers.
- TCS foods were not being held at the proper temperature. The salad prep and flip top coolers in the kitchen are not maintaining TCS foods at or below 41F. Horseradish and Thousand Island on ice baths were 58F.
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. Repair or replace these refrigeration units to maintain temps at or below 41F. Discontinue storing mini cups on ice
- Equipment and/or utensils contain improper materials. Numerous shelving and braces in the kitchen have been constructed with wood.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
- Non-durable equipment observed. The potato peeler is worn and has duct tape to secure the top to its base and isn't cleanable or durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repair or replace this unit to provide a cleanable, durable surface.
- Equipment and/or components are not maintained in good working order. Both the walk-in cooler and walk-in freezer have leaking condensate which could contaminate food. Freezer shelves and floor are extremely built up with ice and food debris.
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. Repair both of these units and thoroughly clean the freezer to eliminate build up.
- Non-food contact surfaces of equipment are dirty. Ansul arms, shelving, sides of cookline/fryline contain greasy build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the hood and cookline equipment to eliminate greasy build up and prevent food contamination.
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10/29/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
Food prep employees were properly washing hands and wearing gloves when handling ready to eat foods
- The person in charge is Certified in Food Protection
Chef manager and numerous other employees have had PIC food safety Level I certification
- Horsey sauce and Thousand Island dressing in mini cups were 58F. Also, melon in the reach in cooler(main kitchen salad cooler) was 50F) which could support pathogen growth. Prep top cooler across from the cookline had tomatoes at 48F which could support pathogen growth and cause foodborne illness.
These TCS foods must be cold held at or below 41F to inhibit pathogen growth and prevent foodborne illness. Refrigerate these products in another cooler until this unit can be repaired to prevent foodborne illness. Repair these three units to keep TCS foods at or below 41F.
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10/29/2015 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
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05/29/2015 | Follow-up Inspection |
- TCS foods were not being held at the proper temperature. Col hold food items at or below 41F - grill line preptop cooler
veggie preptop cooler & salad dressing cooler all above 41F. Repair man arrived on site to look at all 3 coolers.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
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05/28/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco & Hillcrest
- 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.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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05/28/2015 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark food items.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
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01/20/2015 | Follow-up Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Discontinue utilizing wood/board to cover meat products - use approved covers/lids to prevent cross contamination.
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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Cover food items with lids/plastic wrap/tin foil etc.
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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark food items.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment and/or components are not maintained in good working order. Repair/replace front preptop cooler (holding potato salad/cole slaw) to prevent water buildup at interior bottom.
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.
- Non-food contact surfaces of equipment are dirty. Clean the following: all microwave doors/handles to remove food/grease builduop
all reach in freezer slifing doors and surrounding area
- The physical facilities are not being maintained in good repair. Repair/replace walk in cooler floor (tiles).
The physical facilities shall be maintained in good repair.
- The physical facilities are not being maintained in good repair. Repair/replace soap dispenser at back prep area to ensure proper handwashing at all times.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean the following: the dry storage area to remove flour buildup and the floor at back stovetop to remove grease buildup.
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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01/05/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Date mark all food items held for 24 hours or more or removed from its original packaging.
Refrigerated, ready-to-eat, time/temperature controlled for safety 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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
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01/05/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco & GFS & Hillcrest
- Time/temperature controlled for safety foods were not being held at the proper temperature. Cold hold food items at 41 F or below - salad dressings found at 54-55F at preptop cooler and mac salad and ham found at 45F at front display cooler. Monitor food temperatures at both units - repair if needed.
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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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07/30/2014 | Critical Control Point Inspection |
- Observed improper storage of food items. Cover food items at walk in cooler and back reach in cooler to prevent contamination.
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 hold foods at 41F or below - monitor food temperatures at front display cooler and salad dresssing preptop.
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. Correct By: 01-Aug-2014
- Non-food contact surfaces of equipment are dirty. Clean the following: the interior & exterior of reach in cooler
the interior and exterior of both salad pretop coolers
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 30-Jul-2014
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07/30/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/15/2014 | Complaint Inspection |
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