- Visible or known symptoms /or known diagnoses are reported by employees as required.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employee was eating food in designated area.
- Observed food employee touching ready-to-eat food with bare hands. Observed employee slice bread with bare hands
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Sysco
- 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 improper storage of food items. Observed bulk container of flour on the floor of the prep area
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Observed toxic materials improperly identified, stored and used. Observed Mr. Clean and drain cleaner stored adjacent to condiments. Windex was also stored next to coffee station
Toxic substances shall be properly identified, stored, and used.
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10/05/2015 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed employee slice bread with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Food storage containers are not properly labeled. Observed bulk container of flour in an unlabeled working container
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper storage of food items. Observed bulk container of flour on the flour of the prep area.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Observed unnecessary chemicals being stored on the premises. Observed a can of raid insect killer stored in the back with chemical storage
To prevent health hazards, only those poisonous or toxic materials that are required for the operation and maintenance of a FSO or RFE such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO or RFE.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed Mr. Clean and drain cleaner adjacent to condiments. Windex was also observed at coffee station
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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10/05/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean interior surface of ice machine to remove build-up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 11-Mar-2015
- Non-food contact surfaces of equipment are dirty. Clean interior of pizza prep cooler in kitchen and metal storage shelves in kitchen and walk-in cooler, to remove build-up. Clean fans of 2-door reach-in cooler in kitchen and condenser fan unit in walk-in cooler to remove dust build-up. Metal shelves above 3 comp sink contain a large build-up of food debris and grease.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris on floor under cookline. Build-up on wall behind LT 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. Clean floor under cookline to eliminate grease and wall behind dish machine to deter pests.
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03/11/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Bulk of food received from the following approved source: Cisco.
- Food employee was observed reheating foods for hot holding to 165°F within two hours. Sauces and soups reheated to at least 180F per PIC.
- 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.
- 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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03/11/2015 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed food items (ex: chicken, noodles, cheese, sauce) being stored without a date mark.
Refrigerated, ready-to-eat, TCS 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 in this rule.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in ice machine. Observed a build-up of dust on plate/bowls in kitchen.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine and serving plates to prevent contamination of food.
- Observed a build-up of dirt and debris on exterior of microwave and on radio which sits on top of microwave. Observed a build-up of dirt and food debris on racks of reach-in coolers and on metal storage shelves in kitchen. Paper lining storage shelves of waitress station is sticky.
Clean exterior of microwave, storage shelving units, and replace paper lining of waitress station to provide a sanitary surface.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed chewing tobacco being stored next to serving plates. Observed a deck of playing cards being stored on a stack of bowls.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
- Critical: Observed improper storage of poisonous or toxic materials. Observed chemicals being stored on metal shelf above packaged bread.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles .
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09/08/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- PIC knowledgable in proper cooking, cooling, reheating procedure. Discussed contingency plan and exclusions and restrictions.
- Food received from approved sources.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Employees cool 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. Properly reheat within 2 hours to 165F. (PER PIC)
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed chemicals being stored above packaged bread on metal storage rack.
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09/08/2014 | Critical Control Point 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.
- 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. PER PIC
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed chemicals being stored on or near food.
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04/22/2014 | Follow-up Inspection |
| No violation noted during this evaluation. | 04/22/2014 | Follow-up Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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. PER PIC
- Equipment food-contact surfaces and utensils were not being sanitized due to improperly functioning dish machine
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed chemicals being stored on or near food.
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04/14/2014 | Critical Control Point Inspection |
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Observed 0ppm of chlorine sanitizer in the dishmachine. (PIC immediatly contacted ecolab for repairs)
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Chlorine sanitzer should be at 50-100ppm. Until dishmachine is repaired, use 3-compartment sink to wash-rinse-sanitize all dishes. Correct By: 21-Apr-2014
- Non-food contact surfaces of equipment are dirty. The hard to reach places of the deli slicer in the front room was observed to have a build-up of food debris.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. The back door was observed to be completely detached and being held up by a large fan.
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.
- Critical: (CORRECTED AT TIME OF INSPECTION) Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed a spray bottle of cleaner being stored near food.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Correct By: 14-Apr-2014
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04/14/2014 | Standard Inspection |
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