| No violation noted during this evaluation. | 01/25/2016 | Follow-up Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. Unable to wash hands in water above 100 degrees F
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- TCS foods were not being held at the proper temperature. Measured sliced tomatoes at 50 degrees F
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.
- Observed a handwashing sink without water at the required temperature. Measured water at 85 degrees F
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
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01/21/2016 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet.
- 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. Sliced tomatoes at 50 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.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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01/21/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/01/2015 | Consultation Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- 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.
- 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 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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09/23/2015 | Critical Control Point 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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment and/or components are not maintained in good working order. Measured prep table at 54 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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09/23/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/27/2014 | Standard Inspection |
- Facility uses exclusions and restrictions of ill employees.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is knowledgeable to food safety questions regarding facility. Discussed cooling/reheating procedure, food safety temperatures, proper thawing method.
- Food received from an approved source.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Chili is reheated for hot holding to 165°F within two hours 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.
- Chili is cooled using a chill stick per PIC.
- Frozen foods thawed under refrigeration.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- No animal foods are served in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination. All chemicals properly labeled.
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10/27/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/21/2014 | Other Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed items in prep station (tomatoes, lettuce, and cheeses) being held at 48-50F.
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: 06-Aug-2014
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08/06/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed items in prep station (tomatoes, lettuce, cheese) being stored at 48-50F.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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08/06/2014 | Critical Control Point Inspection |
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