| No violation noted during this evaluation. | 12/02/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/02/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- The operation was serving pasteurized juices to highly susceptible population.
- Pasteurized eggs are used if served partially cooked.
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- Foods are received from the following sources:
Dairymen's, Sysco, Nickels
- 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 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
12/02/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
Employees wear clean outfits, gloves and hair restraints to prevent food contamination.
- The person in charge is Certified in Food Protection
- The operation was serving pasteurized juices to highly susceptible population.
Upon menu review the facility only serves appropriate foods to this highly susceptible population.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
The facility properly date marks open TCS foods that are ready to eat and stores raw food separate and below ready to eat foods to prevent their contamination.
|
06/16/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/16/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/17/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Pasteurized eggs are used if served partially cooked.
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- No cooking or reheating was observed at the time of inspection.
Food employee noted proper minimum cooking and reheating temperatures per discussion.
- 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.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
02/17/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- 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.
- 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.
|
12/10/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/10/2014 | Standard Inspection |
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