| No violation noted during this evaluation. | 11/10/2015 | Routine | |
| No violation noted during this evaluation. | 06/01/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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02/11/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Lamb stew and soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the dish wash area to store cleaning supplies.
Correction: The handwash facility identified above is to be used for washing hands only
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10/20/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the dishwashing area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/09/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Soup not being adequately cooled to prevent the growth of harmful bacteria. Soup was 45*F in walk in that was placed in walk in previous day.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink being used to rinse serving trays.
Correction: Wash rinse and sanitize serving trays appropriately. Hand sink used for hand washing only.
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04/01/2014 | Routine | |
Training Inspection with district standardization officer(AS & CCP)
No violation noted during this evaluation. | 01/06/2014 | Training | |
Great work on food safety. Clean and sanitize slicer after each use.
No violation noted during this evaluation. | 10/29/2013 | Routine | |
| No violation noted during this evaluation. | 07/22/2013 | Routine | |
Good job correcting cold holding. Employees demonstrated good food safety practices.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad and sliced tomatoes cold holding in Foster reach in cooler at 47*F
Correction: Staff relocated foods to location cold holding at or below 41*F. Michael contacted refrigeration service provider to maintain Foster reach in.
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04/23/2013 | Routine | |
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