- 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: US Foods
- 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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09/23/2015 | Critical Control Point Inspection |
- Food is not protected from environmental sources of contamination during preparation. Observed cough drops & aspirin at small preptop cooler. Store personal items (cough drops, aspirin, lotion, etc.) in a designated area away from food prep areas. CORRECTED
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Replace small cutting board to prevent cross contamination.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- The plumbing system was not properly maintained. Pipe at handsink leaking at dishmachine area. Repair/replace piping at handsink at dishmachine area to prevent leak.
A plumbing system shall be properly maintained.
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09/23/2015 | Standard Inspection |
| No violation noted during this evaluation. | 07/09/2015 | Foodborne Inspection |
- The physical facilities are not being maintained in good repair. Re-caulk sinks (handsink & prepsink) to wall.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Continue to clean wall at dismahine area t oremove moild buildup. Clean the can opener holder to remove food 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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04/16/2015 | 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: US Foods
- 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.
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04/16/2015 | 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: US Foods
- 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 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.
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11/20/2014 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. Clean the walls at the walk in cooler to remove mold. Clean the shelving/racks at walk in cooler to remove 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.
- Observed a build-up of dirt and debris. Clean floor throughout facility concentrating on hard to reach areas (i.e. underneath equipment, in corners, under shelving, under dishamachine, etc.) to remove 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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11/20/2014 | Standard Inspection |
- Observed improper storage of food items. Cover food items at walk in cooler to prevent cross 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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark all food items that are held for 24 hrs. or more or removed from original packaging.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 15-May-2014
- Observed accumulation of soil residue on nonfood-contact surfaces. Clean the following: can opener and holder to remove food buildup and shelving at walk in cooler to remove mold.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- The physical facilities are not being maintained in good repair. Re-caulk/caulk all permanent equipment to wall (handsinks, 3 compartment sink, dishmachine tabletop, etc.)
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean the following: floor throughout facility concentrating on hard to reach areas (i.e. under and around dishmachine
under food prep sink and drain
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05/14/2014 | 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: US Foods
- 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 that are removed from original packaging or held for 24 hrs. or more.
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.
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05/14/2014 | Critical Control Point Inspection |
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