- Dressing rooms or lockers are not being properly used by employees to change clothes or store personal items. Employee personal belongings are stored on racks with dry storage for single service items and other food contact surfaces.
Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment and lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Designate a specific area for employee clothing/ personal belonging storage that is not among food items or food contact surfaces.
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12/17/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection. Kitchen manager is ServSafe certified.
- The operation was serving pasteurized juices to highly susceptible population. Eggs are also pasteurized.
- Foods are received from the following sources: USFoods
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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. Scrambled eggs.
- 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.
- 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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12/17/2015 | Critical Control Point Inspection |
- Critical: Observed an operation serving packaged unpasteurized juice, or preparing juice onsite without a HACCP plan to a highly susceptible population.
To prevent illness, in an FSO or RFE that serves a highly succeptible population prepackaged juice or a prepackaged beverage containing juice, that bears a warning label as specified in 21 CFR 101.17(g), that has not been processed to eliminate pathogens, or a packaged juice or beverage containing juice that bears a warning label as specified in 3717-1-08 of this chapter, may not be served or offered for sale. Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan. Operator confirmed through Hormel Foods and US Foods that the thickened, bottled juices do undergo a thermal process that is similar if not more intensive than traditional pasteurized juices.
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09/04/2015 | Other Inspection |
- Critical: Observed an operation serving packaged unpasteurized juice, or preparing juice onsite without a HACCP plan to a highly susceptible population. Hormel juice is not labeled as pasteurized.
To prevent illness, in an FSO or RFE that serves a highly succeptible population prepackaged juice or a prepackaged beverage containing juice, that bears a warning label as specified in 21 CFR 101.17(g), that has not been processed to eliminate pathogens, or a packaged juice or beverage containing juice that bears a warning label as specified in 3717-1-08 of this chapter, may not be served or offered for sale. Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan. Facility was checking with the manufacturer to determine if the product is in fact pasteurized.
- Non-food contact surfaces of equipment are dirty. The coffee machine was dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the coffee machine to remove all buildup from the interior and from the nozzles.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale.
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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08/28/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Observed serving unpasteurized juice, or preparing juice without a HACCP plan to a highly susceptible population.
An operation that serves a highly succeptible population may not serve or offer for sale: prepackaged juice or a prepackaged beverage containing juice, that bears a warning label that has not been processed to eliminate pathogens, or a packaged juice or beverage containing juice that bears a warning label to prevent foodborne illness. Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan.
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- Pasteurized eggs are used if served partially cooked.
- 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.
As discussed.
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08/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/28/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- 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 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/28/2015 | Critical Control Point Inspection |
- Observed good hand washing and proper glove use by staff.
- Person in Charge demonstrated strong working knowledge of food safety.
- Of the TCS foods checked, all were found at proper temperatures.
- As discussed: - TCS foods are cooked to proper temperatures. - TCS foods are cooled in small portions using proper methods. - TCS foods are reheated to at least 165 F.
- Produce is washed thoroughly prior to preparation.
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12/08/2014 | Critical Control Point Inspection |
- The floor is not properly sealed in such a manner as to allow for easy cleaning.
Once the floor is effectively cleaned, the tile and grout should be properly sealed to allow for effective cleaning and the floor and wall junctions should be water tight to prevent buildup.
- Observed a build-up of dirt and debris on the floors in the kitchen and into the dry storage area.
Thoroughly clean the entire floor, under and around all equipment to remove buildup from grout and tile.
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12/08/2014 | Standard Inspection |
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