| No violation noted during this evaluation. | 12/21/2015 | Complaint Inspection |
Discussed exclusions and restrictions with employees
employees changed gloves as needed and washed hands as needed
ready to eat foods were handled with proper glove, utensil use
employees knowledgeable to food safety questions
food products recieved from approved sources
PHF's are cold held, thawed and date marked properly. Discussed cooking, cooling, hot holding and reheating
raw animal foods were properly stored in a manner to prevent cross contamination
FSO serves animal foods in a undercooked form is using pastuerized products (ex=eggs)
chemicals were properly stored in a manner to prevent chemical contamination
|
11/16/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 11/16/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/16/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Cerna, Nickles, Ryder Dairy,
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
04/16/2015 | Critical Control Point 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 were knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, thawed, cooked and date marked properly. Discussed cooling, hot holding 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 unless using pasteurized eggs
Chemicals were properly stored in a manner to prevent chemical contamination
|
01/15/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/15/2015 | Standard Inspection |
Employees are knowledgable on exclusions and restrictions.
Employees change gloves as needed and wash hands as necessary.
Ready to eat foods are handled with proper glove and utensil use.
Employees knowledgeable to food safety questions.
Food products recieved from approved sources.
Potentially hazardous foods are cold held, cooked, thawed and properly date marked. Discussed other procedures (hot holding, cooling, and reheating).
Raw animal foods were properly stored in a manor to prevent contamination.
Pasteurized eggs are used if residents order foods in undercooked form.
Chemicals are properly stored to prevent chemical contamination.
|
08/05/2014 | Critical Control Point Inspection |
- The physical facilities are not being maintained in good repair. Observed open ceiling tile with pan catching dripping water in kitchen prep area. Did not observe any dripping water contaminating any food contact surfaces or food.
The physical facilities shall be maintained in good repair. Repair pipes above ceiling to prevent water leakage.
|
08/05/2014 | Standard Inspection |
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