- Food properly labeled with major food allergens
Observation: chex mix which was repackaged and is for retail sale needs allergen information printed on package (or table tent at point of sale)
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: both hot holds in Godfathers Pizza retail area need thermometers
- Packaged foods shall comply with standard of identity requirements
Observation: chex mix which was repackaged and is for retail sale needs identifying and ingredient labeling (or table tent at point of sale)
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: cut tomatoes and cut lettuce on sandwich line were 44deg. Unit was turned colder.
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10/19/2015 | Regular |
| No violation noted during this evaluation. | 04/29/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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05/06/2013 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
05/06/2013 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees in food prep areas on retail floor. Pizza area is a long distance away from portable hand sink. There is only one week of class left this semester. Chris will look into a longer term fix by next semester.
- Roasts held at a temperature of 130°F or above
Overflow cooler in back area was 44.7 deg today using my digital stem thermometer. Cooler in back by Commons kitchen was 50deg today but is being serviced currently. Salad bar north side quite a bit out of temp sprouts 56deg, south side a little better-cottage cheese 44deg. Both sides were adjusted and sprouts were moved to other end while unit rebounds.
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04/30/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Overflow cooler in back area was 44.7 deg today using my digital stem thermometer. Cooler in back by Commons kitchen was 50deg today but is being serviced currently. Salad bar north side quite a bit out of temp sprouts 56deg, south side a little better-cottage cheese 44deg. Both sides were adjusted and sprouts were moved to other end while unit rebounds.
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees in food prep areas on retail floor. Pizza area is a long distance away from portable hand sink. There is only one week of class left this semester. Chris will look into a longer term fix by next semester.
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04/30/2013 | Routine |
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