- Critical: TCS foods were not being held at the proper temperature. Tomatoes and cheese cold holding on ice were held above the required 41F.
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. [Melted ice in cold holding units was replaced with fresh ice to hold TCS foods at the proper temperature.]
- The physical facilities are not being maintained in good repair. Observed a gap between the wall and three-compartment sink in the kitchen where caulking has worn away.
The physical facilities shall be maintained in good repair. [Replace cauking behind kitchen three-compartment sink to water leakage and mold]
- Observed a build-up of dirt and debris in hard to reach areas of the dish washing area.
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. [Thoroughly clean floors in hard-to-reach areas of the dish washing area to remove buildup and prevent pests]
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11/04/2015 | Standard and Foodborne Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices. Observed all employees wearing proper hair covering when in the kitchen/handling food.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: MBM, Paragon
- Time/temperature controlled for safety foods were not being held at the proper temperature. Tomatoes and shredded cheese cold holding on ice were held above the required 41F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness. [Note: melted ice within cold holding units was immediately replaced with fresh ice to hold TCS food items at the proper temperature]
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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11/04/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/13/2015 | Foodborne Inspection |
| No violation noted during this evaluation. | 04/20/2015 | Complaint Inspection |
- Equipment and/or components are not maintained in good working order. Cooler in bar area was observed at 52 degrees (should be 41 degrees or below).
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. Manager contacted maintenance during inspection to adjust cooler in bar area.
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01/30/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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, and discarded when required.
- 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.
- 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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01/30/2015 | Critical Control Point Inspection |
- Handwashing facilities adequate, conveniently located and easily accessible to employees, and fully stocked.
- Manager demonstrated knowledge of cooking, cooling, and reheating process of bulk foods (soups, sauces). Facility maintains temperature logs.
- Food recieved from approved sources.
- 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.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Chemicals stored separate from food to prevent chemical contamination.
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08/21/2014 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored on counter tops and cutting boards.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Equipment and/or components are not maintained in good working order. Temped 44F in reach-in cooler behind bar, containing juice and smoothie puree.
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. Employee adjusted settings of cooler.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up in nozzles of beer tap.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize nozzles of beer tap to prevent contamination. Correct By: 21-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris on interior doors of high temp dish machine.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize interior of dish machine to prevent contamination of food contact surfaces. Correct By: 21-Aug-2014
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed a spatula being stored between 3 comp sink and kitchen wall. Dirt and debris was observed between sink and wall.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
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08/21/2014 | Standard Inspection |
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