- A label on a food packaged in the RFE or FSO did not contain all required information. Grab and go cookies and brownies did not contain a list of ingredients on their label
Foods shall be labeled as specified in this rule.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a slight build up of mold in the ice machine
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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01/08/2016 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee was eating food in designated area.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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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01/08/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/03/2015 | Consultation Inspection |
| No violation noted during this evaluation. | 09/15/2015 | Standard Inspection |
- The operation had an employee health policy on file. Apart of their employee manual
- 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.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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09/15/2015 | Critical Control Point Inspection |
- Observed food employee washing hands when required.
- Food employees are not touching ready-to-eat food items with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is knowledgeable to food safety questions regarding facility.
- Food received from an approved source.
- Soups are cooled in shallow pans and reheated to 165F per PIC.
- 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.
- Chemicals stored separate from food to prevent chemical contamination.
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12/16/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/16/2014 | Standard Inspection |
- Observed food employees washing hands when required.
- Employees where gloves when handling ready-to-eat foods.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is certified in food safety.
- Facility uses quality assurance.
- Food received from an approved source.
- Date marking is used to ensure proper rotation.
- Observed two properly calibrated metal stem probe thermometers on site.
- Discussed cooking, cooling, and reheating procedure. Facility cools using an ice bath and reheats soups to 165F+.
- 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.
- Facility does not serve animal food in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination. Chemicals properly labeled.
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09/30/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/30/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/18/2014 | 30 day Inspection |
| No violation noted during this evaluation. | 05/19/2014 | Standard Inspection |
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