| No violation noted during this evaluation. | 11/19/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: US Foods, Northern Haserot.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed 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.
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11/19/2015 | Critical Control Point Inspection |
- Equipment is not approved by a recognized testing agency. - Observed homestyle stove, refrigerators, and microwaves in serving kitchen.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. - When homestyle equipment fails, replace with NSF approved commercial grade equipment.
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05/19/2015 | Standard Inspection |
- Reviewed employee illness policy with PIC.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved sources: Northern Hazerot
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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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05/19/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Northern Haserot, Sysco, US Foods, GFS.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed cooked eggs and oatmeal holding below 135F in the serving kitchen.
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. -Reheat food above 165F to hold hot or discard.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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12/18/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed cooked eggs and oatmeal being held below 135F in the serving kitchen.
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. -Reheat food above 165F or discard food that has been in the temperature danger zone (41F to 135F) for four hours or more. -Discussed setting the stove top to a higher setting to maintain temperature at the next meal.
- Equipment is not approved by a recognized testing agency. -Observed residential stoves and refrigerators in use in the serving kitchens.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. -Equipment used to store Time/Temperature Controlled for Safety (TCS) food or used to maintain hot temperatures of TCS food must be commercial grade, NSF-approved equipment.
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12/18/2014 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed a tray of raw chicken stored above raw ground beef in the walk-in cooler.
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. -Corrected
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07/24/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw chicken stored above raw beef in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Toxic materials are properly identified and stored.
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07/24/2014 | Critical Control Point Inspection |
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