- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Food employee failed to wash hands prior to donning single-use gloves.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs stored above produce in the walk-in cooler. Raw ground beef stored in cooler drawer above cooler drawer with lamb chops.
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 no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Soap is missing from dispenser adjacent to the ice machine.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a heavy build-up of dirt and food debris on floor below the cookline.
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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12/16/2015 | Standard Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- Food employee was demonstrating good hygiene practices.
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s) adjacent to the ice machine.
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Foods are received from the following sources: Northern Haserot, U.S. Foods
- Observed that ready to eat time/temperature controlled for safety foods were properly date marked.
- 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. Raw ground beef was stored in a cooler drawer above a cooler drawer of lamb chops.
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.
- 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.
- Toxic materials are properly identified and stored.
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12/16/2015 | Critical Control Point Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- Foods are received from the following sources: Northern Haserot, U.S. Foods
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Toxic materials are properly identified and stored.
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07/15/2015 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Soiled wiping cloths left on food contact surfaces, including cutting board between uses.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Non-food contact surfaces of equipment are dirty. Interior of prep cool has a build-up of food debris.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a heavy build-up of dirt and debris below kitchen equipment (fryers, griddle, coolers, freezer).
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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07/15/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/14/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/14/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/12/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/12/2014 | Critical Control Point Inspection |
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