- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene 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.
- Observed food employee changing gloves when required.
- 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: Sigma
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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11/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/17/2015 | Standard Inspection |
| No violation noted during this evaluation. | 05/06/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed TCS foods thawing under mechanical refrigeration
- Toxic materials are properly identified and stored.
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05/06/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area (open beverage container).
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
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01/08/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed TCS foods being thawed under mechanical refrigeration
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
|
01/08/2015 | Critical Control Point Inspection |
- Food employee was eating food in designated area.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
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. Corrected at time of inspection.
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09/15/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature.
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. Corrected at time of inspection.
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09/15/2014 | Standard Inspection |
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