| No violation noted during this evaluation. | 11/23/2015 | Follow Up LOC |
- Eating, drinking, or using tobacco
Observation: Open drink in kitchen
- Foods are cooled using appropriate methods
Observation: Placing cooked foods in deep, plastic containers, covering tightly and placing in reach-in cooler to cool.
- 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: Food in reach-in cooler not at 41 degrees or below: Ham - 45 degrees, corn - 48 degrees, Green beans - degrees. PIC will call maintenance to look at cooler, invoice shall be submitted. Milk in refrigerator in dining room at 49 degrees. Removed milk until refrigerator is at proper temperatures.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Shepherds pie cooked on 11/11/15 for supper temping at 59 degrees on 11/12/15 at 8:00 am, Roast beef and beef broth prepared on 11/11/15 temping at 48 degrees on 11/12/15 at 8:05. All disposed of.
|
11/12/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of expired food product in reach-in cooler. Disposed of.
|
10/30/2014 | Regular |
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Single use spoons not dispensed by handles.
- Duties of PIC
Observation: Not reviewing employee health information with staff.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: PIC not reviewing employee health with staff.
- Storage of clean linens, single-service, and single use articles
Observation: "To go" containers not stored inverted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cabinet under two compartment sink soiled.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of food past expiration date. Cooked broccoli & Cheese 3/11. Cooked scalloped potatoes 3/11 - disposed of at time of inspection.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Partially cooked bacon at 100 degrees - disposed of at time of inspection.
|
03/12/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Sliced melon at 56.8 degrees - placed on ice at time of inspection.
- Food storage containers identified with common name of food
Flour and sugar in unlabeled containers - labeled at time of inspection.
|
07/02/2013 | Routine |
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