- Separation from food, equipment, utensils, linens, and single service
Observation: Santizer stored above clean food equipment. Person In Charge instructed staff to move chemicals to proper storage location.
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01/13/2016 | Regular |
| No violation noted during this evaluation. | 08/28/2015 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation:Cooked chicken nuggets in the a la cart department were cooling in a tall container with the lid on the product inside the cooler-condensation was observed on the underside of the lid. Product temped at 90 F and would not be able to cool down to 70 F with in the required 2 hour time frame. Manager provided onsite training to the employees that had worked with product. Chicken nuggets were spread out onto a shallow pan and placed in a cooler uncovered to cool rapidly. CORRECTED AT TIME OF INSPECTION. 3-501.15 Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Eating, drinking, or using tobacco
Observation:Food handler was chewing food while moving pans of food around. Food handler had been on break and decided they needed to take care of some food in the kitchen, so they continued chewing their food as they tended to the food product.
- Using a handwashing sink- operation and maintenance
Observation: Unpackaged pizza food service site located in the hallway did not have the temporary handwashing station set up with soap and paper towels and a catch basin for the gray water before they began serving food. Handwashing was properly set up by the manager during the inspection. CORRECTED AT TIME OF INSPECTION. 5-205.11 Using a Handwashing Sink. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
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04/17/2014 | Routine |
- Storage or display of food in contact with water or ice
Packaged food product stored in direct contact with ice build up from freezer condenser (Hobart 3 door freezer by bakery area).
- Laundry facilities
requirement, location, and use
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11/15/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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05/17/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
No date marking provided for hard boiled eggs (without the shell) repackaged for individual service in the reach in beverage coolers that are not always used within 24 hours of being removed from the hermetically sealed commercial package.
- Designated areas for employees
use of designated areas by employees
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05/08/2013 | Routine |
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