Inspection findings | Inspection date | Type | |
---|---|---|---|
Sandwiches and salads are not cooling below 41 F prior to being stocked in the line pass thru coolers using current methods. Encourage staff to prepare these items first thing in the morning and then place them in the freezer for 10-15 minutes to 'blast chill' the items and bring the temperature down to ideally 37-38 F. Prepared items are not very likely to cool to under 41 F once placed in the line pass thru coolers during the lunch service. Remind staff that all utensils must be stocked in the same direction for students. Place in the bins so hand contact with the lip surfaces is minimized.
|
10/05/2015 | Routine | |
No violation noted during this evaluation. | 05/28/2015 | Routine | |
There are no violations noted during inspection. No violation noted during this evaluation. | 05/26/2015 | Routine | |
Excellent sanitation and food handling practices observed during inspection. Great job!!! No violation noted during this evaluation. | 02/13/2015 | Routine | |
NOTES: * No violations observed during the inspection. * Observed good hand-washing, calibrated metal stem thermometer, sanitizer concentrations, sanitizer test kit, and adequate employee health policy. No violation noted during this evaluation. | 10/14/2014 | Routine | |
No violations noted during inspection. Clean and organized kitchen. No violation noted during this evaluation. | 06/03/2014 | Routine | |
Notes: MirOil used as a frying oil additive. No violation noted during this evaluation. | 01/28/2014 | Routine | |
Non-critical violation must be corrected within 30 days. Discussed proper cooling time frame and methods with person in charge.
|
09/24/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
|
05/23/2013 | Routine | |
There are no violations noted during inspection. No violation noted during this evaluation. | 01/24/2013 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days. Clean and well organized facility.
|
02/06/2012 | Routine |
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