- Posting inspection reports
Observation: Last inspection report not posted in view of public eye.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dirty counters by cereal dispenser.
- 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: Orange juice was in container on counter at 44.3F
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: No food thermometer in range of 0-220F (two degree increments) to check cold food items on line.
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01/23/2015 | Regular |
- Handwashing signage
Observation:A handwashing sign was not posted at the handsink. Corrected during the inspection.
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11/25/2014 | Regular |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/16/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
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11/13/2013 | Routine |
- Manual warewashing sinks requirements
Establishment currently only has a 2 compartment sink for dishwashing. Health code requires a 3 compartment dishwashing sink.
- Handwashing sinks-Numbers, capacities, location, and placement
A designated handwashing sink separate from dishwashing sinks is not provided. Health code requires a handwashing sink separate from the 3 compartment dishwashing sink.
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11/05/2013 | Routine |
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