Very Good! No violation noted during this evaluation. | 11/23/2015 | Routine | |
- Light Bulbs Protective Shielding
Observation: Light bulbs in food storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/12/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Sweet Potato Casserole noted not being adequately cooled to prevent the growth of harmful bacteria. The temperature of the casserole was 44°F after 15 hours of cooling.
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.
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05/15/2014 | Routine | |
No violation noted during this evaluation. | 08/12/2013 | Risk Factor | |
very good! excellent temps, very good employee hygiene, demonstration of food safety knowledge, and safe food handling practices, very clean facility overall. No violation noted during this evaluation. | 01/04/2013 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: floor of walk in cooler was observed in a condition that prevents necessary maintenance and easy cleaning. (damaged floor tile in walk in)
Correction: Repair the tiles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter..
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09/14/2011 | Routine | |
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