- Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths stored on counter in between use.
(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 the use of single-use articles made of non-food grade materials. Observed multiple food items being stored in Pilsbury dough single use plastic containers in coolers.
To prevent contamination, materials that are used to make single-service and single-use articles: (1) May not: (a) Allow the migration of deleterious substances, or (b) Impart colors, odors, or tastes to food
- The physical facilities are not being maintained in good repair. Ceiling tile is missing above oven.
The physical facilities shall be maintained in good repair. Operator informed that there was a previous leak and tile was removed to repair leak and will replace tile.
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12/16/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS, Hillcrest.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Toxic materials are properly identified and stored.
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12/16/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/15/2015 | Follow-up Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. Did not wash hands after touching hair, changing tasks, between glove changes.
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
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Several critical violations were present during the inspection.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Foods are received from the following sources: GFS
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods (spaghetti, pasta salad, stuffing) 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.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Hard-boiled eggs dated 7/21/15 were being held in a reach-in cooler.
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.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Cooked chicken for salads, and hard-boiled eggs in salads were holding above 41 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.
- 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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08/12/2015 | Critical Control Point Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so (between glove changes, running fingers through hair, changing tasks).
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 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.
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- 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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. These foods included: gravy, stuffing, pasta salad, and spaghetti.
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.
- Critical: Unsafe food was not discarded or properly reconditioned. Hard-boiled eggs dated for July 21, 2015 were held in the reach-in cooler.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. TCS foods prepared on site must be discarded after 7 days.
- Non-durable equipment observed. Cardboard used to transport salads (with hard-boiled eggs, cut leafy greens, chicken).
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Use the Cambro insulated containers that are available on the premises in order to maintain temperature, and to ensure they are smooth and easily cleanable.
- Critical: Equipment food-contact surfaces ( can opener, potato cutter) or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Hood filters and can opener bracket have accumulation of grease on their surfaces.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris behind reach-in cooler, and under equipment, and on drainage pipes under the 3-compartment sink.
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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08/12/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/21/2015 | Follow-up Inspection |
- The hand washing sink was not accessible for convenient use by employees. Obstructed by large cooking pot.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
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
- Observed food employee touching ready-to-eat food (making sandwich wraps) 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.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods (deli meats, mashed potatoes) 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 that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored above cartons of milk.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Bottle of chemical cleaner was stored above cooked pasta.
Do not store chemicals above foods to prevent chemical contamination.
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01/08/2015 | Critical Control Point Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. After touching smartphone with bare hands.
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 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.
- 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: Observed food employee touching ready-to-eat food (assembling sandwich wraps) 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs strored above milk cartons.
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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours (mashed potatoes, opened deli meats) 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.
- Critical: The handwashing sink was not easily accessible. Obstructed by large pot.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Bottle of chemial cleaner stored above bowl of cooked pasta
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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01/08/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Chemical spray bottle was unlabeled for contents.
Label all chemical containers to prevent misuse.
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08/08/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Employee 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
- 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: Refrigerated, ready-to-eat, TCS foods (including tuna salad, cooked chicken) held refrigerated for more than 24 hours were not properly 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. Correct By: 08-Aug-2014
- Non-food contact surfaces of equipment are dirty. Sides of cooking equipment have a buildup of food debris.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. Correct By: 08-Aug-2014
- Observed a build-up of dirt and debris on drainage pipes from sinks, and inside floor sink. The walls behind food prep surfaces also have buildup of 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.
- Critical: Observed spray bottle not labeled for cotents.
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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08/08/2014 | Standard Inspection |
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