- Miscellaneous sources of contamination observed. Observed food products in reach-in freezer and cooler not properly covered.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Properly cover food products to prevent possible cross contamination
- Observed improper method for cooling TCS foods. French onion soup was cooling at 47F in large covered containers in the walk-in cooler from last night.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- TCS foods were not being held at the proper temperature. PHF's (ex=cooked pasta, potato pancakes) were holding at 45F and 50F in the small prep line reach-in cooler
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. Portato pancakes were voluntarily discarded and temperature of cooler adjusted during inspection
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize exterior of rear food prep area LTDM to remove build-up.
- Observed a build-up of dirt and debris.
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 and walls in hard to reach areas (under/behind equipment) to remove build-up.
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01/26/2016 | Standard Inspection |
Discussed exclusions and restrictions
DIscussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
Employee knowldgeable to food safety questions
food products received from approved sources
- PHF's were cold held at 45F to 50F in the small prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- french onion soup was cooling in large, covered containers in the walk-in cooler from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using proper procedures.
PHF's were date marked properly. Discussed cooking, thawing, reheating and hot holding
raw animal foods were properly stored in a manner to prevent cross contamination
consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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01/26/2016 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee touching cell phone with bare hands and another employee handling hair with bare hands and not washing gloves prior to handling sanitized dishes and utensils.
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: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed packaged raw ground meat above packaged pepperoni.
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. tem properly. Items re-arranged.
- In-use utensils are improperly stored. Observed utensils being stored in between equipment
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: Food on display was not properly protected from contamination by consumers. Observed foods on buffet not properly protected by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- Miscellaneous sources of contamination observed. Per conversaation with employees, the food prep sink is also used for handwashing.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue using the food prep sink as a handwashing sink to prevent cross contamination. Discussed proper procedures and gave facility "handwashing" stickers to place near handwashing sink locations.
- TCS foods were not being held at the proper temperature. PHF's (ex=unsalted butter, cheese, cooked twice baked potatoes, chopped lettuce, etc.) were holding at 44F to 47F in the produce walk-in cooler and reach-in cooler.
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. Refrigeration company will be contacted.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in the coolers were not date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment and/or components are not maintained in good working order.
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 reach-in cooler to prevent standing water.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. the bar area LTDM had a chlorine concentration of 0ppm and the food prep area LTDM had a chlorine concentration of 25ppm.
repair LTDM's to have a chlorine concentration of 50-200pppm. until repaired, manually sanitize dishes and utensils in the 2-compartment sinks. Company contacted during inspection to repair LTDM's.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.Thoroughly clean exterior of rear food prep area LTDM and interior/exterior of two door reach-in cooler to remove build-up.
- Observed a build-up of dirt and debris.
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 (under/behind equipment) to renove build-up.
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09/28/2015 | Standard and Complaint Inspection |
Discussed exclusios and restrictions
Discussed handling ready to eat foods with proper glove, utensil use
- Observed employees touching cell phone and hair with hands and not washing hands prior to handling sanitized dishes and utensils.
Employees shall wash hands as needed to prevent cross contamination
- Employees were not practicing proper food handling.
Ensure employees are familiar with proper temperatures, procedures and food handling
Food products received from approved sources
- PHF's in the coolers were holding at 44F to 47F in the reachj-in cooler and produce walk-in cooler
PHF's shall be cold held at or below 41F to minimize microbial growth.
- PHF's in the coolers were not date marke.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours
PHF's were hot held, cooked and reheatied properly, Discussed cooling and thawing procedures
- Observed raw ground meat above pakcaged pepperoni in the walk-in cooler.
raw animal foods shall be properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
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09/28/2015 | Critical Control Point Inspection |
Discussed exclusions and restrictions with employees
Discussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
Employee knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours
PHF's were cold held and thawed properly. Discussed hot holding, cooking, cooling, reheating
- Observed packaged raw ground meat thawing next to packaged deli turkey in the walk-in cooler.
All raw animal foods shall be properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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02/11/2015 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed packaged raw ground meat thawing next to packaged deli turkey in the walk-in cooler.
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. Items re-arranged.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in coolers were not date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Observed unapproved materials covering the walls or ceiling.
Wall and ceiling covering materials shall be attached, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. Repair or replace walk-in cooler walls where rust is exposed.
- Observed a build-up of dirt and debris.
Thoroughly clean floors and walls in hard to reach areas (under/behind equipment) to remove build-up.
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02/11/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products recieved from approved sources
- PHF's in the prep top reach-in cooler were holding at 47F to 50F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items 50F and above were voluntarily discarded.
- PHF's were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours.
PHF's were reheated and cooked properly. Discussed cooling and thawing procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
Per cnversation with PIC, the upcoming menu will have a consumer advisory
- There were no chlorine or test strips available.
Provide test strips to monitor sanitizer concentrations
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09/10/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Crumbled bleu cheese, cooked pasta and shredded cheese were holding at 47F to 50F in the prep top reach-in cooler.
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. Items 50F and above were voluntarily discarded. Manager had stated that he will contact the refrigeration company.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
Provide chlorine (50-200ppm) and quat (200-400ppm) test strips to monitor the sanitizer levels.
- Observed a build-up of dirt and debris.
thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
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09/10/2014 | Standard Inspection |
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