- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- 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.
- 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 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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01/26/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/26/2016 | Standard Inspection |
| No violation noted during this evaluation. | 10/20/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- 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.
- 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 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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10/20/2015 | Critical Control Point Inspection |
- Discussed employee illness policy. Food employees are excluded from work when exhibiting communicable symptoms per PIC.
- Food employee was eating food in designated area.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is certified in food safety.
- Foods received from the following approved sources: Sysco, Sirna, Orlando.
- Observed improper reheating of food for hot holding. PIC could not state proper reheat temperature of 165F - discussed/corrected.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Cooked time/temperature controlled for safety foods (soups) are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours per PIC.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Consumer advisory statement included on menu.
- Toxic materials are properly identified and stored.
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02/04/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/04/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: licensed commissary and licensed food vendor .
- Time/temperature controlled for safety foods were not being held at the proper temperature-chopped chicken at 50 F -discussed and addressed. .
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. Correct By: 18-Sep-2014
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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09/18/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/18/2014 | Standard Inspection |
| No violation noted during this evaluation. | 08/26/2014 | Complaint Inspection |
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