I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
II - P / Good Hygienic Practices
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.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
V - P / Food from Approved Source
Foods are received from the following sources: Tink Holl, Restaurant Depot
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
VIII - P / Consumer Advisory
Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
X-P / Chemical
Toxic materials are properly identified and stored.
X-P / Chemical
No unapproved food or color additives are used.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 27-January-2017