| No violation noted during this evaluation. | 01/06/2016 | Standard Inspection |
- Foods are received from the following sources: Rest. Depot
- Time/temperature controlled for safety 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, 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 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.
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07/08/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Food items at walk in cooler foind at 46-48F (chicken & beef). Adjust cooling unit or move to reach in cooler to maintain 41F or below.
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.
- Non-food contact surfaces of equipment are dirty. Clean the following: the reach in cooler to remove food buildup & the exterior of stoves to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean thef floor at hard to reach areas (i.e. under stoves
behind stoves, under shelving, in corners, etc.) to remove buildup.
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07/08/2015 | Standard Inspection |
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Repair dishmachine to provide at least 50ppm at rinse cycle. Utilize 2 compartment wink with wash tub in order to was/rinse/sanitize equipment & utensils.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
- The physical facilities are not being maintained in good repair. Repair/replace pipe at dish machine to prevent leak.
The physical facilities shall be maintained in good repair.
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01/09/2015 | Standard Inspection |
- 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: Rest. Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
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01/09/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Time/temperature controlled for safety foods were not being held at the proper temperature. Cold hold foods at 41F or below - preptop at 45F.
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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/08/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Cold hold foods at or below 41F and maintain. Adjust temperature at preptop cooler or ice down or move to another cooler for proper holding.
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. Correct By: 08-Oct-2014
- Non-food contact surfaces of equipment are dirty. Clean filters at hood and microwave to remove food/grease buildiup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean floor concentrating on hard to reach areas (under sink/dishmachine area, at dry storage area, under shelving, etc.) to remove buildup.
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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10/08/2014 | Standard Inspection |
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