- 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.
- 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.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- 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 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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01/19/2016 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Observed fish being thawed in a bucket of standing water.
TCS food shall be thawed as required in this rule. TCS food shall be thawed (1) under refrigeration of 41F or below (2) under constant flowing and constant draining cold water (3) in microwave for immediate cooking (4) as part of the cooking process. Corrected - bucket of fish placed under cold running water.
- Critical: Observed improper method for cooling TCS foods. Observed chicken wings cooling at room temperature in kitchen.
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
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dust and debris on condenser fans of walk-in, storage racks in walk-in, and piping in walk-in.
Nonfood-contact surfaces of equipment shall be kept clean. Clean condenser fans, storage racks, and pipes to prevent contamination of food.
- The physical facilities are not being maintained in good repair. Observed several missing/damaged tiles near dish machine and in back kitchen prep area.
The physical facilities shall be maintained in good repair.
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10/06/2014 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge in knowledgeable in food safety questions regarding facility.
- Food received from approved sources.
- Observed improper method for cooling TCS foods. Observed chicken wings being cooled at room temperature in kitchen.
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. Corrected - moved to cooler.
- Observed improper method for thawing of TCS foods. Observed fish being thawed in a bucket of standing water.
TCS food shall be thawed (1) under refrigeration of 41F or below (2) under cold, running water (3) in microwave for immediate cooking (4) as part of the cooking process. Corrected - bucket of fish placed under cold, running water.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed a properly calibrated metal stem probe thermometer on site.
- Facility uses date marking to ensure proper rotation.
- Discussed proper thawing and cooling methods and procedures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Menu contains consumer advisory statement.
- Chemicals stored separately from food to prevent chemical contamination.
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10/06/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/24/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed misc TCS food items being refrigerated that were not date marked.
Refrigerated, ready-to-eat, TCS 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 in this rule.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Mold growth observed in interior of ice machine. Beverage lines for pop are touching ice in ice bin of bar.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean and sanitize interior of ice machine to prevent contamination of ice. Shield beverage lines to prevent contamination of ice.
- Observed a build-up of dirt and debris. The floor behind the soda system has a build up of soda liquid and food debris.
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 behind soda system to deter pests.
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07/24/2014 | Standard Inspection |
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