Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | Aug 25, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 25, 2010 | 100 |
|
Standard Inspection | Dec 3, 2010 | 97 |
No violation noted during this evaluation. | Critical Control Point | Dec 3, 2010 | 100 |
|
Standard Inspection | May 12, 2011 | 98 |
No violation noted during this evaluation. | Critical Control Point | May 12, 2011 | 100 |
|
Standard Inspection | Jan 20, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | Jan 20, 2012 | 100 |
No violation noted during this evaluation. | Standard Inspection | Aug 8, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 8, 2012 | 100 |
PIC: Elydian
At time of inspection observed no violations.
I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.
PIC: Elydian
Dec 3, 2010I Employee Health +
II Personnel Cleanliness +
III Handwashing, Prevention of Contamination from Hands +
IV Person in Charge/ Demonstration of Knowledge + ser safe
V Food from an Approved Source +
VI Thawing +
VII Cooking, Reheating, Cooling, Hot and Cold Holding +
VIII Date Marking/ Time as a Public Health Control +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
PIC Elydian
Green sign updated
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)
Observed boxes of food items being improperly stored on the floor of the walk-in freezer. Food must
Person In Charge- Claire
Updated Green Inspection Sign.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
pIC-CLAIRE-UPDATED GREEN SIGN-NO VIOLATIONS---FINAL RINSE 180F
Aug 8, 2012pIC HAS HAD SERVE SAFE-HANDS ARE WASHED OFTER-ALL FOOD IS ABOVE 134 AND BELOW 42F-THAWING IS DONE IN WALKIN-COOLING IN THE WALKIN-THERMOMETER IS PROVIDED-DATED MARKING IS DONE WHEN NEEDED-
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