- Critical: TCS foods were not being held at the proper temperature. Melons and fish batter were too high above the refrigeration and being stored above 41F.
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. Corrected-manager moved the products lower in the cooler to maintain proper temperatures.
- Critical: Observed improper use of time as a public health control for up to four hours. Butter held on ice bath was not maintaining 41F or below.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
- Observed a build-up of dirt and debris. The floor behind the cookline contains greasy build up.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean the floor to remove build up and deter pests.
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12/14/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Observed improper use of time as a public health control for up to four hours. Butter on ice bath was not being held at or below 41F which could promote pathogen growth.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
- Time/temperature controlled for safety foods were not being held at the proper temperature. Melon was above the refrigeration line and fish batter was double panned above the refrigeration line
both TCS foods were being held above the required 41F
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
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12/14/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Observed cheese stored above 41F.
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. Employee voluntarily discarded cheese and replaced with new. Lid was added to ensure proper holding temperature.
- Critical: Raw shell eggs are not maintained at 45° F or less. Observed eggs being stored above 45F.
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less. Employee moved eggs to reach-in cooler to maintain proper holding temperature.
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05/11/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Raw shell eggs are not maintained at 45°F or less. Observed eggs held above 45F.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. Employee moved eggs to reach-in cooler to maintain 45F or below.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed cheese held above 41F.
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. Employee voluntarily discarded cheese and replaced with new. Lid was added to ensure proper holding temperature.
- Observed food employee cooking foods to the required temperatures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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05/11/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed butter sitting on ice at 67F.
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.
- Equipment food-contact surfaces or utensils are dirty. Observed mold inside ice machine.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/10/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Observed butter on ice held at 67F.
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: Equipment food-contact surfaces or utensils are dirty. Observed mold inside ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed a build-up of dirt and debris. Observed debris in hard to reach places beneath equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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02/10/2015 | Standard Inspection |
| No violation noted during this evaluation. | 11/06/2014 | Complaint Inspection |
- Creamers and butter single service packets on ice were 70-76F.
These TCS foods must be held at or below 41F to inhibit pathogen growth and to prevent food contamination
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05/13/2014 | 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: 13-May-2014
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05/13/2014 | Standard Inspection |
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