Nice recovery since 2/25/16 inspection.
Some cold holding issues still being addressed, but all other violations have been corrected.
Pans rearranged in main MUT to minimize gaps that allow cold air to escape.
Date marking system appears consistent and proper separation/storage of ready-to-eat and raw foods.
All hot holding temperatures well above 135 F.
Employee health has been discussed with all staff and the policy is clearly posted in the kitchen area.
On the rare occasion that shellstock is served, the PIC knows that tags must be dated and saved for 90 days.
Steak is considered whole muscle from the supplier.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic in margarine (for bread), butter for cooking, and garlic+oil for cooking cold holding at improper temperatures. Ice not touching the container of garlic in margarine. Butter and garlic+oil being taken in/out for use measured at 54 F and 44 F respectively. Half and half containers and milk in dessert WIC measured at 43-44 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/07/2016 | Follow-up | |
Notes:
1. No chemicals for killing insects may be stored in the facility.
2. All spray bottles and food containers must be clearly labeled with their common names.
3. Purchase spacers to place between the containers in the top wells of both MUT coolers. Allowing air to escape is detrimental to the temperature control of foods stored in the units.
4. Remove fish from the sealed package once it is taken out of the freezer.
5. Confirm if steak is whole muscle or not with the supplier.
6. Provided ServSafe flyer and employee health FDA 1-B form.
7. Back door cannot be propped open at any time.
8. Remove card board used as liners for various shelving in the facility.
9. Clean dust bunnies that are hanging off shelving in the kitchen area.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Hair Restraints - Effectiveness
Observation: Some employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for oysters are not available or are discarded immediately after the container is empty. A special of oysters rockefeller was offered and the PIC did not save the shellstock tag from the oysters.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Make sure to mark the date of last use on the tag once the last oyster is sold.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw veal stored over cooked meatballs.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Some soiled and wet wiping cloths stored in the counter. No sanitizer mixed up any where in the facility when the inspector arrived at the end of lunch service.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. No food handling should take place without sanitizer mixed up and readily available at all work stations.
- Thawing
Observation: Improper methods used to thaw vegetable lasagna.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked sausages in broth and chicken broth hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic in margarine (for bread), butter for cooking, lemon butter (on ice), and diced tomatoes (on ice) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Consistent date marking system is not in place. Some foods are dated, some are not, and those that are have two different marking mechanisms.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Pizza slicer is only being washed at the end of the night. Ice scoops are not being washed daily.
Correction: Kitchen utensils must be washed, rinsed, and sanitized at least every 4 hours. Ice scoops and ice buckets should be washed at least once a day. Drain water from melted ice needs to be allowed to drain out of the ice bucket when not in use (drill holes in bottom or store inverted).
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+.
Correction: Utilize only bleach waetr that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces -- tests at 50-100 ppm.
|
02/25/2016 | Routine | |
The operator stated that the gaskets on the cookline MUT were replaced and the unit deep cleaned, to affect the efficiency of refrigeration unit.
No violation noted during this evaluation. | 10/13/2015 | Follow-up | |
Data Logger was placed in the cookline maketable unit to monitor the ambient air temperature readings of the unit. I discussed with the operator to service the unit and conduct several maintence/cleaning procedures on the cookline unit to affect/boost the efficiency of the unit to maintain TCS food products at 41 degrees F of below
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prepared wrapped lasagna, cooked noodles and carbmeat were cold holding at improper temperatures, in the cookline maketable unit. The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline refrigerated maketable unit was observed with an ambient air reading of 48 degrees F and elevated TCS food product temperatures.
Correction: Repair the cookline refrigerated maketable unit 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. If unable to repair the cookline refrigerated maketable unit and the 3 door reach-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline refrigerated maketable unit was observed torn. The operator provided documentation from Gusti dated 10/5/15 fro the order of the refrigeration unit gaskets .
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/09/2015 | Follow-up | |
The operator provided a digital metal probe thermometer, chlorine and quat. test strips and an Employee Health policy during today's inspection.
Note: A menu update for a Consumer Advisory disclosure and indication for the tiramasu, prepared with raw shelled eggs, was discussed with the operator at this time. Also noted is dry and canned storage of food products and singe service items in the unit across fro the facility, currently being renovated.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor, in the currently renovated unit across from the restaurant.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products in the cookline refrigerated maketable unit, cut tomatoes on the salad maketable unit and a tomato mixture being iced, on the a side prep table, were cold holding at improper temperatures (the cookline maketable unit was observed with an ambient air reading of 48 degrees F). The TCS food products were rapidly cooled
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline refrigerated maketable unit was observed with an ambient air reading of 48 degrees F and elevated TCS food product temperatures. Also the 3 door reach-in freezer unit was observed not operable during today's inspection.
Correction: Repair the 3 door reach-in freezer and the cookline refrigerated maketable unit 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. If unable to repair the cookline refrigerated maketable unit and the 3 door reach-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline refrigerated maketable unit was observed torn..
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination ( the metal ice scoop was observed stored on top of the ice machine)
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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09/28/2015 | Routine | |
The following violations noted during the routine inspection of April 30, 2015 have been corrected: 0160 Hand washing
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of disinfectant not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/12/2015 | Follow-up | |
1. salmon is served fully cooked.
2. Clams and mussels are frozen pre-cooked products exempted from ICSSL
3. Yellow fin tuna served under-cooked (noted on consumer advisory) is exempt from parasite destruction requirements.
4. Provided and discussed flyers or written information on ServSafe course application, FDA Form 1B in Spanish, cooling of TCS foods and cooling chart,
- Person in Charge (corrected on site)
Observation: Food employee not informed of his responsibility to report to PIC information concerning health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Several food employee failed to wash his or her hands before engaging in food preparation or handling food contact surfaces of equipment and utensils.
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.
- Critical: Cooling* (corrected on site)
Observation: Tomato sauce 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sollution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested in excess of 200 ppm)
Correction: Utilize only a sanitizer solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/30/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoops being stored with handles in direct contact with ice for customer consumption.
Correction: REMOVED. Store ice scoops in a manner that does not contaminate the ice and/or ice scoop.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Knives on magnetic strip.
Correction: REMOVED FOR CLEANING & SANITIZING. Clean and sanitize these surfaces for food contact.
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11/12/2014 | Routine | |
Operator cleaned the coils of the walk-in cooler and turned the thermostat back.
Sauce had been prepared on 07/03.
No reheating was observed during todays inspection.
Spread for bread was switched from butter to margarine.
Parasite destruction letter for tuna that may be served raw and/or undercooked was provided to inspector.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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07/07/2014 | Follow-up | |
Discussed how to calibrate a thermometer with kitchen staff.
Frozen box of ahi tuna indicates the species is thunnus albacares. Obtain a letter to keep on file regarding product information from US Foods.
Strongly recommended attending Serv-safe or an accredited program.
FDA form 1-B in English and Spanish, self-inspection check list and cooling handout provided to operator.
Will return on/about July 07, 2014.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated to 165F to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Tomato sauce 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sauces in the walk-in cooler cold holding at improper temperatures. Oil/butter mixture for bread was observed sitting on the counter. The lowest temperature observed in the walk-in cooler was at 41.6 F. Its believed that sauces around the tomato sauce that were still warm may have been the reason for elevated food temperatures. Exterior thermometer was reading at 46 F and interior thermometer (in the back of the cooler) was reading at 34 F. When inspector placed probe thermometer in the cooler the ambient air temperature was reading at 41 F.Recommended adjusting cooler to at least 38 F to accommodate food temperatures. Recommended switching oil/butter mixture to an oil/margarine mixture so that it may be left on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: A consistent date marking system is not in place. Date mark ready-to-eat foods within 24 hours. Remove old stickers when containers are being washed to avoid any confusion.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring devices (degrees F) located in the walk-in cooler, make table on the cook line, and the pizza make table are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/24/2014 | Routine | |
Notes:
Was unable to locate ambient air thermometer inside MUT, advise operator to place several thermometers in different areas for employees to monitor cold holding temperature of equipment.
Bar hand sink faucet is in process of repair, hot water is not available at the moment, employees to wash hands at 3 VAT sink just for the time that required to fix hand sink.
Discussed proper cooling process and time frame required for cooling potentially hazardous food items.
A few wall tiles missing around dish machine, according to owner tiles will be replaced with metal wall material.
- Critical: Cooling* (repeated violation)
Observation: Lobster sauce and fried chicken 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.
- Personal Care Items - Storage
Observation: Personal care items (lotion, deodorant, etc.) stored in such a way that they could contaminate clean plates.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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01/23/2014 | Routine | |
Critical violation must be corrected within 10 days.
Notes:
Gasket to the reach-in freezer is getting to the point where it needs to be replaced soon.
Bar hand sink to get repaired, water dripping from the faucet.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna and fried artichoke in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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09/23/2013 | Routine | |
Additional food temperatures: Sausage - 204, sausage - 39, Ham - 39, 41, Meatball - 39, Chicken - 41, Italian wedding soup - 189.
Date mark ready-to-eat foods within 24 hours.
When cooling foods, portion into smaller containers, use an ice bath, ice wands or any other method to achieve cooling. Cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 more hours. DO NOT COVER FOODS during the cooling process.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed employee rinse hands at the three compartment sink without using soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Meat sauce and a pan of vegetable lasagna noted not being adequately cooled to prevent the growth of harmful bacteria. Foods were voluntarily discarded.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Hand Drying Provision
Observation: Paper towels needed at the bar hand sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/17/2013 | Routine | |
NOTES:
* No violations observed during follow-up.
* Salad MUT being delivered at time of follow-up inspection.
* Cook-line MUT serviced.
No violation noted during this evaluation. | 01/25/2013 | Routine | |
NOTES:
* A follow-up inspection will take place on or around 1-22-13.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Salami, Cooked Pasta, Raw Shrimp, and Raw Chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/14/2013 | Follow-up | |
Additional Food Temperatures:
Cooked Chicken(CH)- 40, Cooked Pilaf(CH)- 40, Raw Shell Eggs(CH)- 40, Milk(CH)- 35.
NOTES:
* All violations corrected at the time of inspection.
* Follow-up inspection to take place on or around
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (sliced ham and cheese) 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Salami, Cooked Pasta, Raw Shrimp, and Raw Chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/02/2013 | Routine | |
Notes:
* Menus being updated at time of inspection.
* No violations at the time of inspection.
No violation noted during this evaluation. | 02/14/2012 | Routine | |
There are no violations noted during todays inspection.
The cutting board along cooking line getting to the point where it needs to be resurfaced or replaced.
Facility is well organized and clean.
No violation noted during this evaluation. | 02/04/2011 | Routine | |
There are no violations noted during todays inspection.
Facility has excellent sanitation and food handling practices.
Briefly discussed importance of using thermometer to check cooking temperature for any type of food of animal origin such as beef, chicken, fish, etc.
No violation noted during this evaluation. | 11/05/2010 | Routine | |
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