| No violation noted during this evaluation. | 11/19/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employees were found to be knowledgeable when answering food safety questions.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Discussed 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.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Discussed 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.
|
11/19/2015 | Critical Control Point Inspection |
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Employees observed to be knowledgeable when answering food safety questions.
- The operation was serving pasteurized juices to highly susceptible population.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Discussed cooking foods to the required temperatures.
- Discussed 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.
- Toxic materials are properly identified and stored.
|
04/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/23/2015 | Standard Inspection |
- Non-food contact surfaces of equipment were found to be soiled with dust/debris (ie. interior of walk-in cooler - ceiling and wire storage racks).
Nonfood-contact surfaces of equipment shall be kept clean. Clean interior of walk-in cooler and maintain clean in future.
|
11/25/2014 | Standard Inspection |
- 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.
- Employee found to be knowleadgeable when answering food safety questions.
- 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.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
11/25/2014 | Critical Control Point Inspection |
- Observed a build-up of dirt and dust on the two portable fans in the kitchen/warewash areas.
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. Wash portable fans (ie. blades and shrouds) and maintain clean to eliminate the potential of contaminants being blown throughout the kitchen.
|
04/28/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- Food employees were found to be knowledgeable in food safety when answering questions.
- 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.
|
04/28/2014 | Critical Control Point Inspection |
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