- 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.
- TCS foods were not being held at the proper temperature (cold holding - items moved to an alternate cooler)).
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 cooler).
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.
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10/01/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Cooler was holding at 63 degrees and staff was attempting to replenish stock with product from walk in cooler.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: TCS foods were not being held at the proper temperature (cold holding - salami, pepperoni, chicken, and entire walk in cooler).
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 (walk in cooler holding at 63 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.
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03/11/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature (chicken breasts, cheese, eggs etc).
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.
- Observed a build-up of dirt and debris (floors).
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. Maintain floors in a clean and sanitary manner. Clean under and behind all equipment.
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10/20/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/15/2014 | Standard Inspection |
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