Inspection findings | Inspection date | Type | |
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Food supplier is BJs. All food commercially processed frozen, and reheated for immediate service.Discussed employee health, Form 1B is used. Discussed setting up the 3 comparment sink and ensuring the wash basin is supplied with 110° water minimum. Recommend placing thermometer in warmest part of reach in cooler (front). Observed good handwashing/glove use and overall clean facility.
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12/07/2015 | Routine | |
Food supplier is BJ's, all foods are received precooked. Discussed the following with the person in charge (PIC): 1. No leftovers, foods are cooked to order in microwave. 2. When setting up 3 compartment sink ensure water in washing basin is at 110° and chlorine sanitizer between 50-100ppm. 3. Recommend turning True RIC temperature down to ensure foods stored in unit remain at 41° or below. 4. Employee Health, observed signed form 1B. Observed good handwashing and overall clean facility.
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05/28/2015 | Risk Factor | |
Food Supplier is BJs. All food is precooked. Lunches are reheated in microwave for immediate service. No cooling or hot holding in facility. Discussed Employee health and observed signed form 1B. Observed great handwashing/glove use, single service items stored properly, and cleaned/sanitized food contact surfaces. Last fire service January 2014. Garbage serviced weekly. Facility clean & well organized.
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12/08/2014 | Routine | |
Source: Sysco. Test strips present. Good hand washing observed and gloves used. Food is commercially pre-cooked and frozen. Reheated in microwave for immediate service. Form 1-B signed and employee health info posted. 3 compartment sink 110 degrees. Single service products are used for students.
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10/17/2013 | Routine | |
All paper products used for students foods. Items are pre-cooked, frozen commercially and reheated in microwave for immediate service. No food being prepped at inspection. Lunch was in progress. Form 1-B signed. Suggested turning down reach in cooler since temperature was reading right at 40 degrees. No violation noted during this evaluation. | 04/09/2013 | Risk Factor |
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