- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee was eating food in designated area.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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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01/11/2016 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Obseved dirty knives. Also soda dispenser nozzles need to be cleaned
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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01/11/2016 | Standard Inspection |
| No violation noted during this evaluation. | 09/14/2015 | Standard Inspection |
- 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 washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sigma
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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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09/14/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/30/2014 | Standard Inspection |
- Employees knowledgeable to exclusions and restrictions.
- Observed food employees wearing gloves when handling ready-to-eat foods.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is knowledgeable in food safety questions regarding facility.
- Food received from an approved source.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Discussed cooking, cooling (chill stick), reheating procedure. Facility thaws frozen soups and food items under refrigeration.
Facility maintains temperature logs.
- Facility uses date marking to ensure proper rotation.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- No animal foods are served in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination. Chemicals properly labeled.
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09/30/2014 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure there is a minimum of one person per shift that is certified in food safety training that has a current certificate available.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair walk-in freezer to prevent ice build-up.
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06/26/2014 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowleddgeable to food safety questions regarding the facility
Food products received from approved sources
PHF's were cold held, hot held, thawed, reheated, cooked and date marked properly. Discussed cooling procedures.
Food products properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals properly stored in a manner to prevent chemical contamination
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06/26/2014 | Critical Control Point Inspection |
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