- Non-food contact surfaces of equipment are dirty. - Observed a build-up of debris on white storage shelves, containing food trays and soda boxes.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize shelves to remove build-up and deter pests.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle of ice machine to remove build-up and prevent contamination of ice.
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11/09/2015 | Standard 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.
- Observed ready to eat time/temperature controlled for safety foods being 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.
- 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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11/09/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/04/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Food employees were using hand sanitizers in conjunction with hand washing.
- The person in charge is certified in food safety.
- 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.
|
05/04/2015 | Critical Control Point Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Observed food employee washing hands when required.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above.
- 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 |
| No violation noted during this evaluation. | 10/29/2014 | Standard Inspection |
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup inside the ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean interior of ice machine to remove buildup.
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06/13/2014 | Standard Inspection |
- Food employees were using hand sanitizers in conjunction with hand washing.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- 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.
|
06/13/2014 | Critical Control Point Inspection |
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