- Food employee was eating food in designated area.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Several cold items were found stored at improper temperatures.
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 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.
ice baths - as discussed
- 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 by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/04/2016 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Lobster filling was found at 48 F in the cold well at the cook line and stuffed mushrooms were found at 51 F in a reach 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. The lobster filling was discarded by management and the reach in cooler was adjusted to reduce the food temperatures as they were recently placed there.
- 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 the reach in glass door cooler used to store deserts to ensure that its doors close and seal properly.
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01/04/2016 | Standard Inspection |
- Equipment food-contact surfaces or utensils are dirty. Mold was spotted on the interior of the bulk ice machine which could contaminate this food.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice bin to eliminate mold.
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09/23/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Time/temperature controlled for safety foods were not being held at the proper temperature. Marinara on the line was 94F and pesto on the ice bath was above 41F, both could support pathogen growth.
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 . Corrected-voluntarily discarded both the marinara and the pesto to prevent foodborne illness. The FSO has a written policy in place for time in lieu of temperature. They will time stamp all TCS foods with a four hour discard time.
- Toxic materials are properly identified and stored.
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09/23/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 hot foods being held at 135°F or above
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.
- 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 raw animal foods separated by type during storage, preparation, holding, and display.
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01/21/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. **Repair equipment where necessary (ex. prep cooler door and warmer door at grill/fryer end of cook line).
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01/21/2015 | Standard Inspection |
- Observed proper use of gloves/prevention of bare-hand-contact with ready-to-eat foods.
- Employees were knowledgeable of food procedures/safe food handling practices at time of inspection.
- --TCS foods were held hot at/above 135F and cold at/below 41F at time of inspection. --Observed proper thawing at time of visit (under refrigeration). --Observed proper cooking of items at time of inspection.
--Cooling and reheating were discussed. Employee noted that items are reheated to a minimum of 165F. Items are cooled in ice baths. --Employees are aware of minimum cooking temperatures.
- --Observed proper storage of items at time of inspection.
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10/29/2014 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. **Repair equipment where necessary (ex. prep cooler door and warmer door at grill/fryer end of cook line).
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. **Thoroughly clean soda gun holders to remove accumulation. Clean holders regularly to prevent accumulation in the future.
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10/29/2014 | Standard Inspection |
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