- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot & Shaker Valley
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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06/17/2015 | Critical Control Point Inspection |
- A food packaged in the facility did not contain a label. Provide ingredient labels for all self serve food items (breads, pastries, etc.)
Foods shall be labeled as specified in this rule.
- Non-food contact surfaces of equipment are dirty. Clean the following: the dough mixer to remove food buildup
the front display coolers to remove food buildup
- Observed a build-up of dirt and debris. Clean floor at hard to reach areas (i.e. under fryer at front area, under equipment, under shelving, in corners, etc.) to remove food buildup. Clean wall at mop sink to remove mold 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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06/17/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours 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.
- A food packaged in the facility did not contain a label. Provid eingredient labels on all self serve items.
Foods shall be labeled as specified in this rule.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide door sweep at back door to prevent rodents/vermin.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, 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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01/30/2015 | Follow-up Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Cover foosd items at wlak in cooler to prevent cross contamination.
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.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours 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.
- A food packaged in the facility did not contain a label. Provid eingredient labels on all self serve items.
Foods shall be labeled as specified in this rule.
- Equipment and/or components are not maintained in good working order Provide at least 50ppm at dish machine to properly sanitize equipment/utensils. Repair dish machine to prevent leak..
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.
- Cooking equipment or pan surfaces are dirty. Wash & sanitize meat slicers up front to remove food buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- Non-food contact surfaces of equipment are dirty. Clean all interior and exterior coolers (include doors and handles) to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Provide door sweep at back door to prevent rodents/vermin.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed a build-up of dirt and debris. Clean floor throughout operation concentrating on hard to reach areas (under equipment, under shelving, in walk in freezer, under grill line, in corners) 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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, 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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01/15/2015 | Standard Inspection |
- Foods are received from the following sources: LaParri or Rest. Depot
- 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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01/15/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: bought at Restaurant Depot
- Time/temperature controlled for safety foods were not being held at the proper temperature. Food items must be cold held at or below 41F.
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.
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07/10/2014 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Monitor the front deli cooler (with meats & cheeses) to maintain 41F or below.
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. Clean all handsinks handles to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- The physical facilities are not being maintained in good repair. Repair/replace cooling unit at walk in freezer to prevent severe ice buildup.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean floor throughout facility concentrating on hard to reach areas (i.e. underneath grill equipment, under sinks, in corners, under shelving, 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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07/10/2014 | Standard Inspection |
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