| No violation noted during this evaluation. | 12/21/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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12/21/2015 | Critical Control Point Inspection |
- 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 an approved source.
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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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03/30/2015 | Critical Control Point Inspection |
- The plumbing system was not properly maintained. Observed leak in pipe of two-compartment prep sink. Handwash sink and three-compartment sink located at Vosh bar is backed up.
A plumbing system shall be properly maintained. Repair sinks to ensure plumbing system is properly maintained.
- 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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03/30/2015 | Standard Inspection |
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
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. Provide door sweep/brush guard at back entrance to eliminate gap at bottom of door which will reduce the potential for unwanted pests access to facility.
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02/17/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/17/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from an approved source.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed old date-marks that were not replaced.
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. Food held for longer than 24-hours shall have appropriate date of 7-day rotation to ensure proper date-marking. Correct By: 22-Oct-2014
- Observed cold foods being held at 41°F or below.
- Observed improper storage of food items. Observed fly traps stored above food and food prep areas.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Remove fly traps and contact pest control operator to ensure proper pest treatment and to prevent any possible contamination. Correct By: 22-Oct-2014
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed poutry, beef, pork all stored in one container, not properly seperated/segregated.
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. Meats shall be properly segregated to prevent possible contamination and to prevent foodborne illness. Correct By: 22-Oct-2014
- Observed employee properly cleaning and sanitizing food contact surfaces.
- 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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10/22/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. SEE CCP
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.
- Observed food stored in an unapproved location. SEE CCP
To prevent contamination, food may not be stored in areas described in this rule.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. SEE CCP
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.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Ceiling tiles are dirty and worn- some need replaced.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean/replace tiles that are dirty and worn to ensure all physical facilities are in good design. Correct By: 29-Oct-2014
- A toilet room was not completely enclosed and/or did not have a tight-fitting, self-closing door.
A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door,except where located outside an FSO or RFE, or does not open directly into the food preparation area. Install self-closing device on door to ensure proper design of physical facilities and to prevent any possible contamination. Correct By: 29-Oct-2014
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10/22/2014 | Standard Inspection |
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