- Students demonstrate good hygiene practices as discussed.
- Students do not contaminate exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection and all students are in process of becoming certified.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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05/26/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 05/26/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- 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.
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01/22/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 01/22/2015 | Standard Inspection |
No violation noted during this evaluation. | 05/21/2014 | 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.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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05/21/2014 | Critical Control Point Inspection |
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