- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Provide covers/lids for all food items in walk in cooler to prevent cross 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 to limit the growth of pathogens to prevent foodborne illness.
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11/24/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed food items with no covers/lids at walk in & preptop coolers. Provide covers/lids for all food items 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.
- Non-food contact surfaces of equipment are dirty. Observed mold buildup at gaskets & inrterior cooling unit at preptop cooler. Clean the gaskets & interior preptop cooler to remove mold.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Observed mold buildup at walls & ceiling at walk in cooler. Clean the walls & ceiling 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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11/24/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/15/2015 | Complaint Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Cover foods at walk 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.
- Observed a build-up of dirt and debris. Clean walls at walk in cooler to remove mold buildup. Clean hood filters on a regular basis as well.
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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06/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Cover foods in walk in cooler to prevent cross 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 to limit the growth of pathogens to prevent foodborne illness.
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06/16/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Rest. Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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12/18/2014 | Critical Control Point Inspection |
- Observed improper storage of food items. Cover foods at walk in cooler.
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.
- Equipment food-contact surfaces and utensils were not being sanitized. Utilize 3 compartment sink to properly wash/rinse/sanitize equipment/utensils (as discussed).
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Clean walk in cooler door and door casing near it to remove food buildup. Also, clean the holding rack to remove food 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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12/18/2014 | Standard Inspection |
- 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 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.
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05/15/2014 | Critical Control Point Inspection |
- Food storage containers are not properly labeled. Label bulk food containers (i.e. sugar, msg, flour, etc.)
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.
- Observed improper storage of food items. Cover all food items at walk in cooler to prevent cross contamination - use lids/covers/tin foil to protect foods.
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.
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05/15/2014 | Standard Inspection |
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