Inspection findings | Inspection date | Type | |
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A very well run commercial kitchen. Staff are knowledgeable, efficient, and well-versed in food safety. Facilities are of very modern standard, clean, in like new condition, with good lighting and organization. Staff are properly trained. EHS discussed with mgr a recommendation that the serve line use time as public health control instead of temperature, as all meal times are within the allowed 4 hour window. This would make it easier to keep assembled sandwiches within allowable limits, and would spare staff the need to take serve line temps. HACCP plan would need to be updated to reflect the change. EHS will discuss with Stephanie Munsey, director of food services. HACCP records review: equipment temp, thermometer calibration, cook temps. This facility does not pre-cook/cool/reheat anything. All foods are cooked to serve the same day. Enrollment 161 students, pre-k through 7th grade. No violation noted during this evaluation. | 09/28/2015 | Routine | |
|
03/31/2015 | Routine | |
No violation noted during this evaluation. | 09/12/2014 | Routine | |
|
05/02/2014 | Routine | |
recommended obtaining food safety certification and upcoming available classes for PIC No violation noted during this evaluation. | 10/30/2013 | Routine | |
Nice facility No violation noted during this evaluation. | 02/20/2013 | Routine |
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