- The person in charge properly applies restrictions and exclusions for ill employees.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Sysco, Northern.
- 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. Per discussion with PIC.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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12/10/2015 | Critical Control Point Inspection |
- The physical facilities are not being maintained in good repair. Lightl bulb in two door reach in cooler in kitchen is not in working order.
The physical facilities shall be maintained in good repair. Replace light bulb in reach in to provide adequate lighting.
- Observed a build-up of dirt and debris. Observed build up on floor under neath low boy cooler area near milk shake mixer and ice cream freezer.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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12/10/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- 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.
- Food employee(s) are not using proper procedure when washing hands and arms. Employees did not always wash hands between single-use glove changes.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
Food handler was wearing gloves while making salads.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Northern Haserot, Restaurant.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed that ready to eat time/temperature controlled for safety foods were properly date marked, and discarded when required.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Package of raw ground beef was stored directly on top of container of hot dogs.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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09/22/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Some food employees did not wash their hands between single use glove changes.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Package of raw ground meat was stored directly on top of container of hot dogs.,
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Observed no covered receptacle in women's hall restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/22/2015 | Standard Inspection |
- Food employees were demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Observed food employee washing hands when required.
- Observed food employee cooking foods to the required temperatures.
- Ready to eat time/temperature controlled for safety foods werer properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- 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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01/12/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/12/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/17/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/17/2014 | Critical Control Point Inspection |
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