- 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.
- In-use utensils are improperly stored (ice scoops - bar, hostess station, main ice machine).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required (must be discarded in within 7 days of prep - steak Diane sauce).
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
- Observed improper packaging of food using reduced oxygen packaging without a variance (label issues and placing cooked meatballs inside bag).
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes
- Equipment and/or components are not maintained in good working order (re-attach waste lines where missing at multi flow dispensers).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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01/12/2016 | Standard Inspection |
- 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.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required (steak Diane sauce).
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- 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.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Observed improper packaging of food using reduced oxygen packaging without a variance (label issues and placing cooked product into bag - product must be raw or commercially processed).
Except with a variance, an operation that packages time/temperature controlled for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of C. botulinum and L. monocytogenes, shall have a HACCP plan, may not package fish unless frozen, or when using a cook-chill or sous vide process shall implement a HACCP plan and ensure that that proper temperatures and records are maintained. An operation that packages cheeses using reduced oxygen packaging shall limit the cheeses packaged to those that are commercially processed, with no ingredients added in the operation, and meet the standards of identity, have a HACCP plan, and labels the package with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date. The cheese shall be discarded if it is not sold or consumed within thirty calendar days of its packaging.
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01/12/2016 | Critical Control Point Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Observed various temperatures being held above 41 degrees F including ROP meats.
It is important to assure that all cold holding temperatures are below 41 degree F and that coolers are adjusted properly to maintain these food items at their required temperatures. Food temperature logs will also be important to assure this as well. All of this is necessary to limit the growth of microorganisms which can lead to food borne illness
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08/31/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed employees drinking from a cup without a lid or straw in the food prep area
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Observed food employee touching ready-to-eat food with bare hands cutting sliced onions as well as breaking the shells of crab legs.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Observed improper use and/or maintenance of wiping cloths.
(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
- TCS foods were not being held at the proper 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.
- Observed improper packaging of food using reduced oxygen packaging without a variance. (Data logger, temp logs, bare hand contact, and crab meat)
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes
- A food thermometer was not readily accessible. Food thermometers were not present inside of any of the coolers to verify temperatures
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order. Measured prep table at grill at 61 degrees F and reach in cooler at bakery at 54 degrees F
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Observed improper use or placement of an insect control device.
Insect control devices that stun insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: they are not located over a food preparation area
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08/31/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature (cold holding items in Red 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.
- Observed improper packaging of food using reduced oxygen packaging without a variance.
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes
- Equipment and/or components are not maintained in good working order (Red cooler).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Discontinue using cooler until it is repaired. If unable to repair, replace unit.
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02/10/2015 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature (cold holding - items inside Red cooler)
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 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 TCS foods thawing under mechanical refrigeration
- Observed hot foods being held at 135°F or above.
- 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.
- Observed improper packaging of food using reduced oxygen packaging without a variance (logs, procedures, and proper labeling).
Except with a variance, an operation that packages time/temperature controlled for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of C. botulinum and L. monocytogenes, shall have a HACCP plan, may not package fish unless frozen, or when using a cook-chill or sous vide process shall implement a HACCP plan and ensure that that proper temperatures and records are maintained. An operation that packages cheeses using reduced oxygen packaging shall limit the cheeses packaged to those that are commercially processed, with no ingredients added in the operation, and meet the standards of identity, have a HACCP plan, and labels the package with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date. The cheese shall be discarded if it is not sold or consumed within thirty calendar days of its packaging.
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02/10/2015 | Critical Control Point Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed improper method for cooling TCS foods (potatoes au gratin)
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Correct By: 03-Oct-2014
- Time/temperature controlled for safety foods were not being held at the proper temperature (drawer coolers, Red cooler, and walk in cooler).
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: 03-Oct-2014
- Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. Correct By: 03-Oct-2014
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed improper packaging of food using reduced oxygen packaging without a variance.
Except with a variance, an operation that packages time/temperature controlled for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of C. botulinum and L. monocytogenes, shall have a HACCP plan, may not package fish unless frozen, or when using a cook-chill or sous vide process shall implement a HACCP plan and ensure that that proper temperatures and records are maintained. An operation that packages cheeses using reduced oxygen packaging shall limit the cheeses packaged to those that are commercially processed, with no ingredients added in the operation, and meet the standards of identity, have a HACCP plan, and labels the package with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date. The cheese shall be discarded if it is not sold or consumed within thirty calendar days of its packaging.
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10/03/2014 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Observed food employee touching ready-to-eat food with bare hands (servers cutting lemons and grabbing corn bread with bare hands).
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Correct By: 03-Oct-2014
- Critical: TCS foods were not cooled using the proper time and temperature parameters.
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 70°F to 41°F or less
- Critical: Observed improper method for cooling TCS foods.
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.
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. Correct By: 03-Oct-2014
- Critical: Observed improper packaging of food using reduced oxygen packaging without a variance.
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes
- Equipment and/or components are not maintained in good working order (Red cooler).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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10/03/2014 | Standard Inspection |
| No violation noted during this evaluation. | 09/03/2014 | Complaint Inspection |
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