Discussed exclusions and restrctions
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, thawed, reheated and date marked properly. Discussed cooking and hot holding
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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11/16/2015 | Critical Control Point Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. thoroughly clean and sanitize interior of microwave and deli slicer to remove build-up.
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11/16/2015 | Standard Inspection |
- Critical: Observed ready-to-eat, TCS food that had been date marked was not properly discarded when required, including white sauce and potato soup.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen
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04/16/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Pasteurized eggs are used if served partially cooked.
- Foods are received from the following sources: US Foods, Orlando, Dairymans.
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed food employee 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 food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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04/16/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing procedures
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, cooked, thawed and date marked properly. Discussed cooling, reheating and hot holding
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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01/15/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/15/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing procedures with PIC
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, cooled and date marked properly. Discussed cooking, thawing, reheating and hot holding.
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does serve raw foods (ex=eggs) in an undercooked form but eggs are received pasteurized
Chemicals are properly stored in a manner to prevent chemical contamination
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07/30/2014 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floor behind cookline to remove build-up and floor of walk-in freezer to remove ice build-up.
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07/30/2014 | Standard Inspection |
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