- The operation had an employee health policy on file.
- Food employee was eating food in designated area.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Maines
- Time/temperature controlled for safety foods were not being held at the proper temperature. Prep table 1 was measured at 49 degrees F so produce was held above 41 degrees F
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.
- 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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11/03/2015 | Critical Control Point Inspection |
- Critical: 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.
- Equipment and/or components are not maintained in good working order. Prep table by drive thru was measured at 49 degrees F
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.
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11/03/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/25/2015 | Complaint Inspection |
- The physical facilities are not being maintained in good repair (floors, walls, and base coving where tiles are missing and or damaged).
The physical facilities shall be maintained in good repair.
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04/08/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed TCS foods thawing under mechanical refrigeration
- Observed food employee cooking foods to the required temperatures.
- 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.
- 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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04/08/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/04/2015 | Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- TCS foods observed thawing under mechanical refrigeration
- 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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11/10/2014 | Critical Control Point Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- The physical facilities are not being maintained in good repair (missing, broken, and damaged floor tiles and base coving).
The physical facilities shall be maintained in good repair.
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11/10/2014 | Standard 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. Correct By: 17-Apr-2014
- Equipment and/or components are not maintained in good working order (prep cooler).
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. Correct By: 18-Apr-2014
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06/24/2014 | Follow-up Inspection |
- Temped tomatoes and shredded cheese inside line prep cooler at temps above 41degrees. To prevent potential bacteria growth, maintain TCS foods at 41 degrees and above or 135 degrees and below. Items were placed on ice and repair company contacted.
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04/17/2014 | 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. Correct By: 17-Apr-2014
- Equipment and/or components are not maintained in good working order (prep cooler).
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. Correct By: 18-Apr-2014
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04/17/2014 | Standard Inspection |
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