- Food employee was demonstrating good hygiene practices.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources:
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
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01/04/2016 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Door gaskets on both upright coolers contain build up which could attract pests.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean these gaskets to remove build up and to deter pests.
- Critical: Observed the presence of live insects, rodents, and other pests. Numerous gnats were seen flying around the ice machine, empty coffee pitchers and in the employee break/restroom.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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01/04/2016 | Standard Inspection |
| No violation noted during this evaluation. | 07/02/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Northern Haserot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
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07/02/2015 | Critical Control Point Inspection |
- Foods are received from the following sources: Northern Haserot
- 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.
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02/03/2015 | Critical Control Point Inspection |
- Cooking equipment or pan surfaces are dirty. Clean interior of ice machine to remove mold buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- Observed a build-up of dirt and debris. Clean floor concentrating on hard to reach areas (i.e. under equipmnet, in corners, under shelving, at grill line, etc.) to remove buildup.
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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02/03/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Label & date all food items that are removed from original packaging or held for 24 hrs. or more.
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.
- Foods in frozen storage exhibit signs of thawing or refreezing. Thaw frozen foods either under refridgeration
cool running water
- 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.
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10/17/2014 | Critical Control Point Inspection |
- 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 illess, 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. Correct By: 31-Oct-2014
- TCS foods were not properly thawed. Thaw food items under refirgeration
cool running water
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Label and date mark food items that are held for 24 hrs. or more or removed from its original packaging.
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.
- Non-food contact surfaces of equipment are dirty. Clean the shelving at the walk in cooler to remove mold buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed the presence of live insects, rodents, and other pests. Eliminate fruit flies throughout facility.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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10/17/2014 | Standard Inspection |
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