| No violation noted during this evaluation. | 10/26/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- 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
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two 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.
- 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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10/26/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/12/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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02/12/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/07/2014 | Other Inspection |
| No violation noted during this evaluation. | 10/22/2014 | Other Inspection |
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F
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10/01/2014 | Standard Inspection |
- Observed food employee washing hands when required.
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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 employee properly cleaning and sanitizing food contact surfaces.
- 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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10/01/2014 | Critical Control Point Inspection |
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