- The operation had an employee health policy on file.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Time/temperature controlled for safety foods were not being held at the proper temperature (hot dogs and hamburgers).
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 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.
- Toxic materials are properly identified and stored.
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01/19/2016 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention (staff not effectively monitoring temps at the service line).
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.
- TCS foods were not being held at the proper temperature.
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.
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01/19/2016 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature (cold holding - french toast batter and eggs).
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.
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10/13/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Time/temperature controlled for safety foods were not being held at the proper temperature (cold holding eggs and french toast batter).
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.
- 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..
- 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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10/13/2015 | Critical Control Point Inspection |
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/25/2015 | Critical Control Point Inspection |
- Critical: Unsafe food was not discarded or properly reconditioned. Observed 3 dented cans i storage.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. Items removed for return
- Observed a build-up of dirt and debris. Observed debris beneath dish machine.
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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02/25/2015 | Standard Inspection |
- A label on a food packaged in the RFE or FSO did not contain all required information.
Foods shall be labeled as specified in this rule. **List the ingredients of each ingredient on labels (ex. list ingredients of the vanilla wafer and pudding in the pudding cup).
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01/26/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed temperature logs of reheated and cooked food items noting proper minimum cooking/reheating 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.
- 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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01/26/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/17/2014 | Standard Inspection |
| No violation noted during this evaluation. | 12/17/2014 | Critical Control Point Inspection |
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