| No violation noted during this evaluation. | 09/04/2015 | Regular |
| No violation noted during this evaluation. | 05/15/2015 | Follow Up LOC |
- 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: Herrick #8 refrigerator running warm. Butter 45.7 and pasteurized eggs 45.6. Food was discarded at inspection. Unit may not be used until repaired. Contact Health services when refrigerator is repaired.
- Warewashing equipment
cleaning agents and wash solution temperatures
|
05/05/2015 | Regular |
- 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: Hobart #1 is running 43-8 degrees. It was recently serviced and shall be adjusted. Food was corrected.
|
11/10/2014 | Regular |
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Sysco thermometer in walk-in refrigerator is reading approx 10 degrees too warm and other thermometers are accurate. Remove inaccurate thermometer.
- Air drying of equipment and utensils
Observation: Towel drying of wares.
|
05/09/2014 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
10/07/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
10/07/2013 | Routine |
- Handwashing signage
Post handwashing sign to disharea handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Temperature controlled for safety foods for staff salad bar are required to be date-marked.
|
09/19/2013 | Routine |
- Handwashing signage
Post handwashing sign to disharea handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Temperature controlled for safety foods for staff salad bar are required to be date-marked.
|
09/19/2013 | Routine |
- Outer openings are protected
excessive door gap on west supply warehouse door. Please adjust weather strip to form a tight seal.
- Food temperature measuring devices are provided and readily accessible
Staff showed they are on order.
|
03/06/2013 | Routine |
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