- 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 was 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 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.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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12/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/10/2015 | Standard Inspection |
- A few ceiling tiles in the warewash room are water-stained and contain pink-colored mold.
The physical facilities shall be maintained in good repair. Remove water-stained, moldy ceiling tiles in the warewash room. Do not replace tiles until permanent solution is made to eliminate leaking water.
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04/21/2015 | Standard Inspection |
- Observed food employee changing gloves 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.
- 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.
- 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.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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04/21/2015 | Critical Control Point Inspection |
- Observed light bulbs or heat lamp that were not properly shielded or coated where required (ie. dry storage room #G101-8).
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Provide shields, covers, tubes, etc on lights in dry storage room #G101-8.
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12/10/2014 | 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.
- Observed food employee changing gloves when required.
- Employees were 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.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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12/10/2014 | Critical Control Point Inspection |
- Observed light bulbs or heat lamp that were not properly shielded or coated where required (ie. snack/dry storage room).
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles. Provide light shields on balasters in the snack/dry storage room.
- The physical facilities are not being maintained in good repair (ie. several water-stained, bowing, and missing ceiling tiles observed in the warewash room).
The physical facilities shall be maintained in good repair. Abate source of invasive water and replace all affected ceiling tiles to eliminate potential mold or other biological growth.
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05/05/2014 | Standard 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.
- Observed food employee washing hands when required.
- Food employees were found to be knowledgeable in food safety when answering questions.
- 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.
|
05/05/2014 | Critical Control Point Inspection |
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