- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Ensure the facility provides a complete list of information for all self serve, pre-packaged products (ex=bakery, pizza, salads, etc.)
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle refrigerator near cookline with commercial grade equipment as needed.
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01/19/2016 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
ready to eat foods were handled with proper glove, utensil use
employees knowledgeable to food safety questions
food products received from approved sources
PHF's were cold held, hot held, cooled, reheated and date marked properly. Discussed cooking and thawing
raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
chemicals were properly stored in a manner to prevent chemical contamination
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01/19/2016 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Employee observed to be knowledgeable when answering food safety questions.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Discussed cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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05/26/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/26/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products recieved from approved sources
- Thermometer was not properly calibrated.
Provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F).
PHF's were cold held, hot held, cooked and ate marked properly. Discussed cooling, thawing and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properlhy stored in a manner to prevent chemical contamination
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01/27/2015 | Critical Control Point Inspection |
- A food packaged in the facility did not contain a label. Observed pre-packaged, self serve items without a label of information.
Foods shall be labeled as specified in this rule.
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use.
provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F) to monitor internal temperatures.
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01/27/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Deli salads werer holding at 45F in the reach-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Temperature was adjusted. Correct By: 31-Jul-2014
- A food packaged in the facility did not contain a label. Observed pre-packaged, self serve items without a label of information
Foods shall be labeled as specified in this rule.
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07/31/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Deli salads were holding at 45F in the reach-in cooler.
PHF's shall be cold held at or below 41F to minmize microbial growth.
PHF's were cooled, thawed, reheated and date marked properly. Discussed cooking and hot holding procedures
Raw animal foods were properly stored to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly labeled and stored in a manner to prevent chemical contamination
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07/31/2014 | Critical Control Point Inspection |
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