- In-use utensils are improperly stored. In use utensils are being stored in a container of water at room temperature.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Store utensils between use on either a clean/sanitized surface, under a running water provision or in water that maintains a temperature of 135F or above to prevent possible contamination of in use utensils.
- Observed improper use and/or maintenance of wiping cloths. Observed storage of soiled wiping cloths on multiple counters, under pop self service station, on drainboard of 3 comp sink.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper method for cooling TCS foods. Observed calamari cooling in pan of water on counter.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature. Observed garlic butter spread that requires refrigeration being held at room 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. Operator did not realize spread needed to be held under refrigeration. Operator discarded spread.
- Critical: Observed improper storage of poisonous or toxic materials. Observed bottle of pink disinfectant stored near dough press.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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12/07/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper storage of food items observed food items in glass door cooler with no cover/lid. .
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: Raw animal food was not being cooked to the required temperature per PIC raw chicken cooked for 8 mins. to 160F .
To prevent the growth of pathogens, raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule .
- Critical: TCS foods were not cooled using the proper time and temperature parameters. observed cooked chicken in walk in cooler at 81F
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Observed improper method for cooling TCS foods. observed prepared tuna using ambient air ingredients at 47F
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: TCS foods were not being held at the proper temperature observed sausage at 50F , ground beef 44F(both in pizza prep table-newly stocked), ground beef -47 front cooler).
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 observed chicken wings, and other products .
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 openings, closures, and deflectors are not designed as required.
Equipment openings, closures, and deflectors shall be designed as specified in this rule.
- Non-food contact surfaces of equipment are dirty observed the interior of the dishmachine to remove build up..
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed accumulation of soil residue on nonfood-contact surfaces observed a gross amount of build up on the interior of the ice machine .
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed maintenance tools improperly stored which resulted in contamination .
Maintenance tools shall be stored so they do not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles, and in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
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08/20/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/15/2015 | Follow-up Inspection |
- 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.
- Food employee(s) did not wash hands in situations that specifically require them to do so. Failed to wash hands prior to donning a pair of disposable 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
- Time/temperature controlled for safety foods were not being held at the proper temperature. Meatbals and chicken were hot-holding below 135 degrees Fahrenheit.
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 that ready to eat time/temperature controlled for safety foods were properly date marked.
- Observed improper storage of food items. Raw chicken was stored directly above cooked foods in the half-cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- 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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04/08/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Failed to wash hands prior to donning disposable 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
- 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.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Sanitizer levels were zero at the dish machine.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Test sanitizer levels daily to ensure sanitizer is properly dispensed in the dish machine.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw chicken breast filets were stored directly above cooked foods in half cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Move raw chicken to the bottom shelf of a separate cooler.
- Critical: TCS foods were not being held at the proper temperature. Meatballs and chicken were hot holding below 135 degrees Fahrenheit.
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. These items were voluntarily discarded during inspection. Adjusted unit to hold at a higher temperature.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. No sanitizer was dispensed during the rinse cycle. (The sanitizer bucket is fully, and the line was primed).
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Repair person contacted. You may wash in this unit, but the facility mussanitize in the three compartment sink until the dish machine is properly sanitizing.
- Non-food contact surfaces of equipment are dirty. Upper interior surface of the microwave has a buildp of food debris.
Nonfood-contact surfaces of equipment shall be kept clean.
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04/08/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- 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.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/23/2014 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Interior panel of the ice machine has a buildup of dirt along its edge.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Observed damaged, spoiled, and/or recalled products that were not segregated from food, equipment, utensils, linens, and single-service and single-use articles. Several badly dented cans of food were on the canned foods rack, ready for use.
To prevent contamination, products that are held by the license holder for credit, redemption, or return to the distributor, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Badly dented cans were labeled to prevent use.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/23/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/21/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. The can opener has food debris/metal around its blade area. The upper interior surface of the microwave has buildup of food debris.
Nonfood-contact surfaces of equipment shall be kept clean.
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04/21/2014 | Standard Inspection |
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