- The physical facilities are not being maintained in good repair. Repair wall of utility sink area.
The physical facilities shall be maintained in good repair.
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09/17/2015 | 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.
- Observed food employee changing gloves when required.
- 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 food employee 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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09/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/02/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Observed food being thawed according to approved methods.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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03/02/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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09/04/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/04/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/22/2014 | Complaint Inspection |
| No violation noted during this evaluation. | 04/03/2014 | Standard Inspection |
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food employee was observed 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.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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04/03/2014 | Critical Control Point Inspection |
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