- 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:
Sysco, Premier Produce
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Toxic materials are properly identified and stored.
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01/05/2016 | Critical Control Point Inspection |
- A label on a food packaged in the RFE or FSO did not contain all required information. Multi-ingredient foods packaged for consumer self-service must be properly labeled.
Foods shall be labeled as specified in this rule.
- 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. Clean the Panini press to remove all food buildup.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Repair the dish machine to provide an adequate amount of sanitizer ( > 50ppm) and test the sanitizer level daily.
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01/05/2016 | Standard Inspection |
- A label on a food packaged in the RFE or FSO did not contain all required information. Food re-packaged in to go cups did not contain labels with ingredients in descending order by weight/volume, total weight or volume and manufacturer with city and state.
Foods shall be labeled as specified in this rule. Provide appropriate labels to identify allergens.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.The wall where the door has been eliminated is not durable and cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal the wall to provide durable surfaces.
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08/28/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Observed food employee cooking foods to the required temperatures.
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08/28/2015 | Critical Control Point Inspection |
- Items in serving table were observed holding cold at improper temperatures (above 41F)
Ensure that items are maintained at/below 41F at all times. Items were iced to comply.
- Food employee noted reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above.
- Employee noted proper cooling procedures at time of inspection.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/09/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. **Items were observed holding above 41°F on the service line.
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. **Ensure the unit is properly functioning and stocked with ice in order to maintain food temperatures of 41°F or below. Items were iced to comply.
- Equipment and/or components are not maintained in good working order. **The serving line is unable to maintain items at/below 41F.
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 or replace this unit in order to maintain cold foods at proper temperatures.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. **Repair the exit door (at bottom) to eliminate gaps.
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01/09/2015 | Standard Inspection |
Chef noted proper cooking, cooling and reheating procedures during discussion.
- Items observed holding above 41F.
Ensure all items are effectively held cold at/below 41F. Corrected at time of inspection.
- Items were observed to be stored properly at the time of inspection.
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09/08/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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. **Items were observed holding above 41°F on the service line. Items were iced to comply. **Ensure the unit is properly functioning and stocked with ice in order to maintain food temperatures of 41°F or below.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. **Repair the exit door (at bottom) to eliminate gaps.
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09/08/2014 | Standard Inspection |
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