- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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11/13/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Sour cream packets were found holding at 55 F at near the registers.
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. Suggest covering the sour cream in ice or placing a metal lid over the container to help maintain the temperature. Management pulled the product and added cold product.
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11/13/2015 | Standard and Complaint Inspection |
- Critical: TCS foods were not being held at the proper temperature. Squirt bottle of honey mustard sauce and half n half were being stored above the maximum cold holding temperature of 41F. Also, cheese sauce was being held below the minimum hot holding temperature of 135F.
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. Discontinue storing tall squirt bottles of TCS foods (like honey mustard) floating in a 6-pan. This product must be stored at or below 41F and the air around it prevents this unit from maintaining that temperature. Discontinue storing half n half above the cooler unit in a second pan as the warm air between the two pans causes the product to land in the danger zone. Regularly monitor the hot holding temperature of the cheese sauce to ensure it maintains 135F or higher to prevent pathogen growth. All three violations corrected during inspection.
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06/16/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Time/temperature controlled for safety foods were not being held at the proper temperature. Honey mustard and half n half were above the required maximum cold hold temp of 41F. Cheese sauce on the fryer side of the prep line was below the minimum hot holding temperature of 135F.
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. Discontinue storing TCS foods in the danger zone between 41-135F. These foods could support the rapid growth of pathogens and cause a foodborne illness. Corrected-honey mustard will be time stamped and discarded within 4 hours, half n half moved to an approved cooler that is below 41F and cheese sauce will be rapidly reheated to 165F and then hot held at or above 135F
- Observed employee properly cleaning and sanitizing food contact surfaces.
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06/16/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/09/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/09/2015 | Critical Control Point Inspection |
- Observed employees washing hands when necessary and using gloves correctly.
- Items were observed at proper holding temperatures. Cooking temperatures were discussed and noted to be correct. Reheating procedure was discussed and noted to be correct. Cooling procedure was discussed and noted to be correct.
- Items were properly stored at the time of inspection to prevent contamination/cross-contamination.
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08/08/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/08/2014 | Other Inspection |
| No violation noted during this evaluation. | 08/08/2014 | Standard Inspection |
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