Inspection findings | Inspection date | Type | |
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This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention: 1. Please ensure that the temperature of foods delivered hot from the caterer are taken and that the temperature is at least 135°F upon delivery. Please contact the catering company to determine when the food was packed to be delivered to determine how long the food has been off of the heat source. Food may be provided for up to 4 hours after delivery if the temperature when received is at least 135°F upon delivery. Note: - Check the concentration of sanitizing solution being used in the 3 compartment sink in the kitchen with the test strips that you have. Ensure that the concentration is between 100-400 ppm using the color code on the strips. If the concentration is too strong, reduce the number of tablets being used. *Repeat Observations are Subject to Civil Penalty
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11/04/2015 | Routine | |
Food comes from Good Food, delivered daily around 11:00. No violations observed. Gave binder and went over changes. No violation noted during this evaluation. | 04/10/2015 | Routine | |
food comes from Good Food, delivered between 10:30 am and 11:00 am, lunch is 11:30 am-12:30 pm. No violation noted during this evaluation. | 11/03/2014 | Routine | |
* No violation noted *Handed employee health policy poster *Attached food temperatures to my report from April 1 to 21 ( Spring break from April 14 to 18). No violation noted during this evaluation. | 04/21/2014 | Routine | |
I attempted to conduct a routine inspection but, the establishment is closed. No violation noted during this evaluation. | 04/17/2014 | Other | |
No violation noted during this evaluation. | 10/11/2013 | Risk Factor Assessment | |
This visit was conducted to complete a routine food safety evaluation. No violations were noted. No violation noted during this evaluation. | 04/03/2013 | Routine |
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