- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employee was found to be knowledgeable when answering food safety questions.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Discussed 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.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Discussed 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.
- Toxic materials are properly identified and stored.
|
01/12/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/12/2016 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Employee was found to be knowledgeable when answering food safety questions.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Discussed 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.
- Discussed reheating foods for hot holding to 165°F within two 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.
|
10/07/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/07/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Employee observed to be knowledgeable when answering food safety questions.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Discussed 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 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.
|
01/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/28/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/08/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food service employee was found to be knowledgeable in food safety when answering questions.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
09/08/2014 | Critical Control Point Inspection |
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