Employees knowledgeable to exclusions and restrictions
Employees washed hands as needed and changed gloves 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 holding at 45F to 46F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's are hot held, cooled, thawed and date marked properly. Discussed cooking, reheating procedures
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 |
- Observed improper storage of food items. Observed food containers being stored on floor of walk-in freezer and 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.
- Critical: Food on display was not properly protected from contamination by consumers. Observed several items on buffet line not under sneeze guard nor protected by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=sliced tomatoes, sour cream, shredded cheese) were holding at 45F to 46F on the buffet and in the reach-in cooler.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- A food packaged in the facility did not contain a label. Observed several self serve. pre-packaged food products without a complete list of information (ex=ingredients, etc.)
Foods shall be labeled as specified in this rule.
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12/01/2015 | Standard 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 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 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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05/19/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/19/2015 | Standard Inspection |
- Critical: Food on display was not properly protected from contamination by consumers. Observed several items at salad bar not protected by consumers.
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule, such as sneeze guards. Correct By: 03-Apr-2014
- Critical: TCS foods were not being held at the proper temperature. Milk was holding at 45F in the self serve 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 will be adjusted during inspection. Correct By: 03-Apr-2014
- A label on a food packaged in the RFE or FSO did not contain all required information. Did not observe a complete label of infomation on pre-packaged, self serve items.
Foods shall be labeled as specified in this rule.
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04/03/2014 | 30 day Inspection |
Employees are knowledgeable to restrict themselves from work when ill.
Per conversation with PIC, employees change gloves as needed and wash hands as necessary to prevent cross contamination.
Employees were handling ready to eat foods with proper glove, utensil use.
PIC was knowledgeable to food safety questions regarding the facility.
Food products are received from approved sources.
- Milk was holding at 45F in the self serve, reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Temperature of cooler adjusted.
PHF's were date marked to ensure a one week rotation. Discussed cooking/cooling/thawing/reheating/hot holding procedures with PIC.
Discussed proper storage procedures with PIC to prevent contamination between raw, cooked and ready to eat foods.
FSO does not serve animal foods in a raw or undercooked form.
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04/03/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/17/2014 | Standard Inspection |
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