- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
05/18/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/18/2015 | Standard Inspection |
| No violation noted during this evaluation. | 11/13/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Toxic materials are properly identified and stored.
|
11/13/2014 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- 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: Maines
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
06/02/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/02/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- Observed food employee washing hands prior to donning single use gloves.
- Observed food employee washing hands when required.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Foods are received from the following sources: Mays
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
05/15/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/15/2014 | Standard Inspection |
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