- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- 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: Anderson Dubois and Gerber Amish Farms
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- 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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01/11/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/11/2016 | Standard Inspection |
- 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.
- Equipment and/or components are not maintained in good working order. Prep table was not properly adjusted to maintain cold temperatures below 41 degrees F and above 135 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.
- Critical: The handwashing sink was not easily accessible. Observed a box blocking the handwashing sink
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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09/16/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- 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 was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Anderson Dubois and Gerber Amish Farms
- Time/temperature controlled for safety 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, 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- 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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09/16/2015 | Critical Control Point Inspection |
- Employees are knowledgeable to exclusions and restrictions.
- Employees change gloves and wash hands when required.
- Observed employee washing hands prior to donning single-use gloves.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is knowledgeable to food safety questions regarding facility.
- Food received from an approved source.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Employees knowledgeable in proper cooking temperatures. Discussed cooling and reheating.
- Facility uses date marking to ensure proper rotation.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Facility does not serve animal foods in raw or undercooked form.
- Chemicals stored properly from food to prevent chemical contamination. All chemicals properly labeled.
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09/29/2014 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in nozzles of soda machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize nozzles to prevent contamination of soda.
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09/29/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledeable to food safety questions regarding facility
Food products received from approved sources
PHF's were cold held, hot held, cooked and date marked properly. Discussed cooling and reheating. Facility does not practice thawing procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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06/26/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/26/2014 | Standard Inspection |
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