| No violation noted during this evaluation. | 12/09/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Sysco, Nickel, Reiter Dairy.
- Observed cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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12/09/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/03/2015 | Standard Inspection |
- Reviewed employee illness policy with PIC.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Pasteurized eggs are used.
- Food received from the following approved sources: Sysco, Reiter, Nickles.
- Observed cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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06/03/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. -Observed buildup inside the ice scoop holder and on the exterior of the dish machine.
Nonfood-contact surfaces of equipment shall be kept clean.
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01/07/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Pasteurized eggs are used.
- Foods are received from the following sources: Sysco, Reiter, Nickles.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed 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.
- Toxic materials are properly identified and stored.
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01/07/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/29/2014 | Follow-up Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed food in the 2-door reach-in holding at 50F.
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. -See Standard Inspection. Food was moved to the walk-in cooler. Repair refrigerator to maintain 41F or less. Do not use refrigerator until repaired.
- 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.
- Toxic materials are properly identified and stored.
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07/23/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed 2-door McCall refrigerator holding at 50F.
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. -Temperature records indicated 39F at the morning temperature check. Food was moved to the walk-in cooler.
- Critical: Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utenils. -The 3-compartment sink was removed removed recently per kitchen staff. Staff did not know when the 3-compartment sink would be replaced.
A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils. -Reinstall 3-compartment sink. There is a high temperature dish machine available for sanitizing utensils and equipment. If high temperature dish machine is unable to sanitize, the kitchen will not be allowed to operate.
- 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. -Repair 2-door refrigerator to maintain 41F or less. Do not use until refrigerator has been repaired.
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07/23/2014 | Standard Inspection |
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