- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- The operation had an employee health policy on file.
- 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.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- The operation was serving pasteurized juices to highly susceptible population.
- Foods are received from the following sources: Sysco
- 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.
- Observed food employee cooking foods to the required temperatures.
- 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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11/19/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/19/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty (reach in cooler #1 and bulk can opener).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (reach in cooler #1 and bulk can opener).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed the presence of live insects, rodents, and other pests (small flies).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
|
07/02/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Pasteurized eggs are used if served partially cooked.
- 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.
- Equipment food-contact surfaces or utensils are dirty (reach in cooler #1).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Equipment food-contact surfaces and utensils were not being sanitized (reach in cooler #1).
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
- 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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07/02/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/30/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 01/09/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation was serving pasteurized juices to highly susceptible population.
- Observed cold foods being held at 41°F or below.
- 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.
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01/09/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/18/2014 | Critical Control Point Inspection |
- Critical: Observed the presence of live insects, rodents, and other pests (drain flies).
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions.
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08/18/2014 | Standard Inspection |
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