- In-use utensils are improperly stored. Observed utensils being stored in room temperature water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper storage of food items. Observed storage containers of food sitting on floor of walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- A food packaged in the facility did not contain a label. Observed pre-packaged, self serve food products without a complete label of information (ex=ingredients, etc.)
Foods shall be labeled as specified in this rule.
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12/01/2015 | Standard and Complaint 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, cooked, cooled and date marked properly. Discussed 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 properly stored in a manner to prevent chemical contamination
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12/01/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Employee found to be knowledgeable when answering food safety questions.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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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05/19/2015 | Critical Control Point Inspection |
- The can opener blade is dull or creating metal fragments.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
05/19/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves and washed hands as needed
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Sliced cheese was holding at 46F in the top of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth
PHF's were hot held, cooled, reheated. 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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10/02/2014 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- 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 hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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03/11/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/11/2014 | Standard Inspection |
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