- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Gnocchi soup and vegetarian chili in mini cups above the steam wells were 124-127F which could support pathoge growth. Cantalope fruit salad on serving line was above the required 41F to inhibit pathoge growth and was uncovered.
Discontinue pulling soup from hot wells to maintain temps at or above 135F or cool and reheat in individual portions to order. Corrected-soup cooled. Discontinue storing fruit salad on ice bath to prevent contamination
- Observed employee properly cleaning and sanitizing food contact surfaces.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Eggs on the wall menu do not have the asterick or warning statement as required,
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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01/08/2016 | Critical Control Point Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, 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. Soup in individual portion cups without hot holding and fruit salad on ice bath are both in the danger zone between 42-134F.
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. TCS foods must be cold held under forced air refrigeration or hot held in a steam well out of the danger zone to prevent foodborne illness.
- Consumer warnings are not provided when required. Eggs are served to order and must have an asterick to the consumer warning.
Consumer warnings shall be provided as required by this code. Provide a consumer warning such as "Consuming raw or undercooked eggs can contribute to foodborne illness." on the wall near the menu to properly warn customers.
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01/08/2016 | Standard Inspection |
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The eggs that are served over easy or undercooked do not contain an asterick on the menu and there is no waring statement.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. Please add the asterick for food items you are willing to serve rare or undercooked and a warning statement such as "Consuming undercooked eggs can contribute to foodborne illness"
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03/04/2015 | Critical Control Point Inspection |
- Consumer warnings are not provided when required. Because eggs are served undercooked upon customer order the menu should have the egg dishes astericked and a consumer warning should be added to the menu.
Consumer warnings shall be provided as required by this code.
- Non-food contact surfaces of equipment are dirty. The floor of the walk-in cooler contains significant build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean the floor of the walk-in to reduce build up and to deter pests.
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03/04/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/14/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/14/2015 | Critical Control Point Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Food prep employee acting as PIC could not respond to exclusions and restrictions.
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. Provide PIC food safety training to ensure that employees exclude/restrict properly when sick to prevent the spread of foodborne illness. Correct By: 01-Dec-2014
- Miscellaneous sources of contamination observed. The food prep sink is covered by the warmer which holds bacon.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). When washing produce uncover the food prep sink and use this unit to prevent back siphonage of sewer gas and bacteria on food items. Correct By: 20-Nov-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 20-Nov-2014
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11/20/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
Food prep employee washes hands and uses gloves properly to prevent foodborne illness.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Soups, lettuce and some cold cuts/cheeses were not date marked when being held for over 24 hours.
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. Date mark these foods to ensure a one week rotation. Correct By: 20-Nov-2014
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11/20/2014 | Critical Control Point Inspection |
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