- Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Food employee(s) did not wash hands in situations that specifically require them to do so (food worker did not wash hands prior to donning gloves).
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- 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 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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11/06/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- 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 is not approved by a recognized testing agency (household microwaves).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace all microwave ovens with NSF approved commercial grade units.
- Observed no towels or hand drying device at the handwashing sink(s) (handsink on lower level)
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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11/06/2015 | Standard Inspection |
| No violation noted during this evaluation. | 05/18/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 02/11/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- 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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02/11/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- 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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01/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/06/2015 | Standard Inspection |
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