The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Thank you for your time. If you have any questions, please call the health department.
No violation noted during this evaluation. | 02/02/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Thank you for your time. If you have any questions, please call the health department.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: hummus opened last thrusday, Cut cantalope, opened last Friday.
Correction: Manager chose to discard the above foods. EHS shared information regarding datemarking. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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03/23/2015 | Routine | |
Next inspection will be in approximately 6 months.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cubed Chedder cheese.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Certified Food Manager/Certificate Process
Observation: At the time of the inspection person in charge could not produce a Food Safety Certification. Another Staff member had certification, but the person who prepares food.
Correction: . Food preparation must be under direct supervision of a certified food manager. Fax or e-mail a copy of the certified food manager card of the person working in the kitchen to the Health Department with in 14 days.
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12/08/2014 | Risk Factor | |
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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02/27/2014 | Routine | |
| No violation noted during this evaluation. | 10/01/2013 | Risk Factor | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all food equipments. Kitchen ran out of sanitizer chemical and has not been sanitizing. Employee found some in chemical storage and correction made.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Floor , Wall & Ceiling / Design
Observation: Observed carpet in staff bathroom.
Correction: Nonabsorbent material in areas subject to moisture such as food prep areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
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03/21/2013 | Routine | |
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