Inspection findings | Inspection Date | Type | Comments |
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5/31/2012 | Standard 1 | Person-in-Charge (Alex) demonstrated food safety knowledge during this inspection. Creamed asparagus soup and other foods appeared to be cooled properly using shallow pans inside the walk-in cooler. Two accurate long stem thermometers available for use. Soups were properly reheated in the steamer to 165°F or above within 1.25 hours during this inspection. Observed food employees wear single-use gloves to handle ready-to-eat foods and prevent bare hand contact. VIII DATE MARKING- Sliced salami stored inside the walk-in cooler was dated 5/17. Sliced deli meat shall be consumed or discarded within seven days. Person-in-Charge discarded salami during this inspection. XII CHEMICAL: Observed blue and clear liquids in two spray bottles each labeled Crystal Clear. Poisonous/toxic chemicals shall be properly labeled with common name to prevent confusion and/or misuse. Person-in-Charge re-labeled bottles with proper chemical name at time of inspection. |
No violation noted during this evaluation. | 5/26/2011 | PERSONNEL CLEANLINESS- Open beverages in the kitchen. Food employees shall eat and drink in a separate designated location or provide a covered beverage container. Drinks were relocated. DATE MARKING- Cut tomatoes had a date mark of 5/17. Ready-to-eat potentially hazardous foods shall be consumed within seven days. The tomatoes were discarded during this inspection. Accurate long stem thermometer available for use. Foods were propoerly reheated on the oven. Observed foods cooling on sheet pans. Observed employees using single-use gloves to cut tomatoes. |
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