- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Unopened food packages are not re-served.
- Foods are received from the following sources: Sysco, local RFEs, hospital
- 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 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.
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10/07/2015 | Critical Control Point Inspection |
- Critical: Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). Found sandwiches without ingredients on labels in self-service reach in cooler. Food moved from self-service and new procedure put in place.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed prep sink without a two inch air gap.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
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10/07/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- The operation was serving pasteurized juices to highly susceptible population.
- Unopened food packages are not re-served.
- 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.
- 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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02/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/06/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/22/2014 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Pasteurized eggs are used if served partially cooked.
- The operation was serving pasteurized juices to highly susceptible population.
- Unopened food packages are not re-served.
- 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.
- 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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09/22/2014 | Critical Control Point Inspection |
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