- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. There is no consumer advisory for medium cooked steak
To properly inform consumers, 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 using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Observed a build-up of dirt and debris. Observed dirty fan guards. Also wall behind clean knife storage should be sanitized and wiped down 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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01/08/2016 | Standard Inspection |
| No violation noted during this evaluation. | 12/03/2015 | Consultation Inspection |
- TCS foods were not being held at the proper temperature.
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.
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- 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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09/18/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Temped piada sticks at 115-125F on hot holding unit.
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. PIC aware of issue. An order has been put in to replace stone on hot holding unit. Until unit is fixed, discard piada sticks after 4 hours.
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10/21/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Temped several items on the prep table (cut greens, cheese) being stored at 44F. Temped items in the walk-in cooler being stored at 42F-43F.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 11-Aug-2014
- Equipment and/or components are not maintained in good working order. Walk-in cooler is cold-holding food items at 42-43F.
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. Repair walk-in so that it holds food temperatures below 41F.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold on the interior of ice machine. Observed a build-up of mold in nozzles of soda machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine and nozzles of soda machine to prevent contamination. Correct By: 11-Aug-2014
- Critical: Observed improper storage of poisonous or toxic materials. Observed hand cleanser and degreaser being stored on rack directly above food prep sink.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. Employee removed chemicals and stored them on a rack separate from food and food contact equipment to prevent contamination. Correct By: 11-Aug-2014
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08/11/2014 | Standard Inspection |
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