- 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.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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01/21/2016 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Found beef and shrimp thawing at room temperature. Food moved to cold running water.
TCS food shall be thawed as required in this rule.
- Unapproved food contact surfaces contained wood and/or wicker. Repair/ replace wooden shelves to be smooth and easily cleanable.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface.
- Equipment is not approved by a recognized testing agency. Replace homestyle equipment with commercial grade when they fail to work properly.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed a build-up of dirt and debris. Clean kitchen area, including hard to reach areas 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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01/21/2016 | Standard Inspection |
| No violation noted during this evaluation. | 11/25/2015 | Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco
- 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.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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09/09/2015 | Critical Control Point Inspection |
- TCS foods were not properly thawed. Found shrimp thawing at room temperature on counter top. Food moved to refrigeration.
TCS food shall be thawed as required in this rule.
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09/09/2015 | Standard Inspection |
- 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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Toxic materials are properly identified and stored.
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02/04/2015 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. Discontinue using eeg crates for anything other than raw egg storage. Crates voluntarily discarded.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
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02/04/2015 | Standard Inspection |
- Miscellaneous sources of contamination observed. Discontinue using egg crates for anything other than storing shelled eggs. Crates voluntarily discarded.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Insert a consumer advisory indicating items that are served raw or undercooked at the next menu revision.
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 as described in this rule.
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09/08/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination 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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09/08/2014 | Critical Control Point Inspection |
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