Inspection findings | Inspection date | Type | |
---|---|---|---|
PIC to monitor Cold Holding of Whipped Butter in ReTherm Container No violation noted during this evaluation. | 03/02/2015 | Routine | |
No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding cold holding, hot holding, and employee health. Proper date marking of ready to eat foods. Very clean and organized kitchen. Three compartment sink and dishmachine sanitizing properly. Product Safety and Temperature log done daily and are kept for 1 year. Excellent hot and cold holding temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary. Discussion about leaking faucet at mop sink and ice bath procedures and setup. Keep up the great work! No violation noted during this evaluation. | 06/12/2014 | Routine | |
Management knowledgeable on employee health and food safety risk factors. Employees knowledgeable on temperature controls, sanitizer concentrations and general food safety. Managers and employees knowledgeable on safe food handling practices and cleaning procedures. Temperature monitoring conducted on foods and refrigeration units and documented into log book. Several employees observed washing hands and wearing and changing gloves between tasks during inspection. All foods are date marked as required. Overall facility is clean and organized. No violation noted during this evaluation. | 12/04/2013 | Routine | |
Management knowledgeable on employee health and food safety risk factors. Managers are Serv-Safe certified. Managers understood and could repeat symptoms and bacteria associated with food borne illness (disease transmission). Managers very knowledgeable on safe food handling practices and cleaning procedures. Temperature monitoring conducted on foods and refrigeration units and documented into log book. Several employees observed washing hands and wearing and changing gloves between tasks during inspection. Employees knowledgeable on temperature controls, sanitizer concentrations and general food safety. All foods are date marked as required. Overall facility is clean and organized. No violation noted during this evaluation. | 07/18/2013 | Routine | |
Management knowledgeable on employee health and food safety risk factors and have taken Serv-Safe food safety course. Employees knowledgeable on employee health, temperature controls, cooling processes for soups, sanitizer concentrations and general food safety. Food safety training programs are provided for all employees and necessary prior to handling foods. Food allergen program implemented and in place. Overall facility is clean and organized. No violation noted during this evaluation. | 01/14/2013 | Routine |
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