- 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.
- 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: Sysco, Blue Ribbon
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Deli meat and fresh fish
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 raw animal foods separated by type during storage, preparation, holding, and display.
- Observed raw animal foods separated from ready to eat foods 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. In customer package when planning a catered event
- Toxic materials are properly identified and stored.
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12/08/2015 | Critical Control Point Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- In-use utensils are improperly stored. Scooper in ice bin stored in a position where handle was touching ice
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- 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
- Observed improper method for cooling TCS foods. Sausage
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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Repackaged meats and fresh seafood
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.
- Equipment is not approved by a recognized testing agency. Observed applesauce stored in its original aluminum can. Food items must be removed from can and stored into a foodgrade reusable container for storage
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Quat solution was measured at 0-100 ppm
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.
- Critical: Equipment food-contact surfaces or utensils are dirty. Soda dispenser nozzles
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Sanitizer buckets did not have correct ppm for quat solutions
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- The physical facilities are not being maintained in good repair. Plastic flaps leading to walk in cooler was broken and torn
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Microwave, fan guards in wall in coolers, and walls especially behind knife magnets
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 improper display or storage of poisonous or toxic materials offered for retail sale. Observed fly strips hangin from ceiling above prep areas
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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12/08/2015 | Standard Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, 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.
- 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.
- The person in charge did not ensure that consumers who order raw or partially cooked animal foods are informed that the food was not cooked sufficiently to ensure its safety.
To prevent foodborne illness, the person in charge shall ensure that consumers who order raw or partially cooked ready to eat animal foods are informed that the food was not cooked sufficiently to ensure its safety.
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water .
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
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10/26/2015 | Other Inspection |
- License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations (no written employee illness policy).
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.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Time/temperature controlled for safety foods were not being held at the proper temperature (items in Rock 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
- Toxic materials are properly identified and stored.
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07/24/2015 | Critical Control Point Inspection |
- Critical: License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law (no written employee illness policy).
To prevent the transmission of foodborne illnesses, 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.
- 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.
- Critical: The person in charge did not ensure that consumers who order raw or partially cooked animal foods are informed that the food was not cooked sufficiently to ensure its safety.
To prevent foodborne illness, the person in charge shall ensure that consumers who order raw or partially cooked ready to eat animal foods are informed that the food was not cooked sufficiently to ensure its safety.
- Critical: TCS foods were not being held at the proper temperature (Rock 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.
- Equipment and/or components are not maintained in good working order (Rock cooler holding at temps above 41 degrees).
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.
- Non-food contact surfaces of equipment are dirty (storage shleves under prep tables).
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water (ice bin near bar cooler).
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
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07/24/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- 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 being thawed under mechanical refrigeration
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/23/2015 | Critical Control Point Inspection |
- Equipment food-contact surfaces or utensils are dirty (microwave ovens in ballroom kitchen, bar and cheese coolers inside main prep kitchen).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (bakery freezers).
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (microwave ovens inside ballroom kitchen, cheese and bar cooler inside main prep kitchen).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- The physical facilities are not being maintained in good repair (missing and damaged tiles in ballroom kitchen).
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris (bakery floors - under and behind equipment).
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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01/23/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- The operation maintained shell stock identification tags for at least 90 days.
- Observed staff cutting produce without properly cleaning.
Produce shall be cleaned prior to preparing, cutting into, and or serving.
- Equipment food-contact surfaces or utensils are dirty (microwaves, coolers, hot boxes).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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09/24/2014 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands (server cutting bagel with ungloved hand).
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.
- Equipment and/or components are not maintained in good working order (Rock Hall cooler holding between 45 & 48 degrees.
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: Equipment food-contact surfaces or utensils are dirty (cheese cooler, bar cooler, microwave ovens in ballroom kitchen and hot holding boxes).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- The physical facilities are not being maintained in good repair (missing and damaged floor tiles-under poultry prep sink in ballroom kitchen) .
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris (chicken cooler floors, floors under and behind equipment and hard to reach areas - next to fryer in ballromm kitchen, 3 compartment sink in bakery, mixers in bakery etc.).
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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09/24/2014 | Standard Inspection |
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