Inspection findings | Inspection date | Type | |
---|---|---|---|
Serve ready to eat foods. No leftover. Minimum foods held refrigerated. No milk in the facility at the time of inspection. No violation noted during this evaluation. | 02/02/2016 | Routine | |
Discussed the following with the person in charge (PIC): 1. Employee health policy, EHS provided Form 1B for reporting agreement. 2. Food suppler is sam's club, and all foods are received pre-cooked. 3. All foods are cooked to order at lunch, no hot holding or cooling of leftovers. 4. Handwashing and glove use by employees. 5. Procedure for cleaning and sanitizing equipment in the 3 compartment sink.
|
06/22/2015 | Routine | |
Discussed menu. Most foods are frozen. Food prepared for the day and therefore minimal to no cooling done. Meals are served to students. No family style service. Food cooked at meal time and then served immediately. Discussed no bare hand contact and glove use. Employee Health information observed as well as Reporting Agreement. No food preparation at time of inspection. Therefore no hot food to temp. No violation noted during this evaluation. | 02/11/2015 | Risk Factor | |
|
07/25/2014 | Routine | |
Form 1-B signed and in compliance. No food being prepared during inspection. No cooling done at facility, all pre-cooked products. Thermometer and test strips present. Food source: Sam's Club. No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
Discussed locating dumpster on smooth durable surface. This was not caught during plan review. All foods pre-cooked. Form 1-B signed. Discussed items with person in charge. No violation noted during this evaluation. | 06/04/2013 | Routine | |
No raw meats prepared in facility, foods frozen. Food thermometer and test strips for chlorine sanitizer present. No food prepared during the time of inspection. Form 1-B given. Employee health info posted. Discussed not re-using containers for water storage unless designed for re-use. No violation noted during this evaluation. | 02/01/2013 | Risk Factor |
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