| No violation noted during this evaluation. | 04/23/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves 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.
- 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.
- Unopened food packages are not re-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 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.
|
04/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/29/2014 | 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 operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Pasteurized eggs are used if served partially cooked.
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- The operation was serving pasteurized juices to highly susceptible population.
- Unopened food packages are not re-served.
- Foods are received from the following sources: Sysco, Produce One
- 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 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.
|
10/29/2014 | Critical Control Point 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 changing gloves when required.
- Observed food employee washing hands prior to donning single use gloves.
- Foods are received from the following sources: Sysco, Produce 1
- 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.
- Toxic materials are properly identified and stored.
|
05/05/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/05/2014 | Standard Inspection |
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