| No violation noted during this evaluation. | 02/25/2016 | 100 |
- PAPER TOWELS TO BE AVAILABLE TO EMPLOYEES USING THE HAND WASH STATION LOCATED BY THE OFFICE. - ITEM CORRECTED ONSITE.
- 229.168 (c) (1) toxics stored. STORE CHEMICALS IN A MANNER THAT PREVENTS CONTAMINATION OF FOOD PRODUCTS. OBSERVED A WORKING CHEMICAL WIPECLOTH BUCKET BEING STORED ALONGSIDE THE BULK BAGS OF BREAD ON LOWER KITCHEN PREP SHELF. - ITEM CORRECTED ON SITE.
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11/17/2015 | 94 |
| No violation noted during this evaluation. | 07/27/2015 | 100 |
| No violation noted during this evaluation. | 05/21/2015 | 100 |
| No violation noted during this evaluation. | 11/18/2014 | 100 |
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F. Machine wash was reaching a temperature of 151 degrees max contact on a thermometer. The machine must reach the minimum contact temperature of 165 degrees F. Contact maintenance on the machine. Use a sink to use chemical sanitization to sanitize dishware until the machine is providing the proper heat sanitizing level.
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01/22/2014 | 97 |
- 229.165 (m) (1) (A)not clean. Slicer not thoroughly cleaned. Clean and sanitize surfaces to be clean to sight and touch.
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11/26/2013 | 97 |
| No violation noted during this evaluation. | 05/02/2013 | 100 |
- Ensure proper cooling for cooked prepared food. Ensure potentially hazardous food is cooled from 71 degrees F to 41 degrees F within 4 hours. Pasta in WIC was observed at 50 degrees F as was not cooled to 41 degrees F.
- Ensure proper and adequate hand washing. Employee was observed touching hair/adjusting hat and returning to cooking without washing hands.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found pasta in WIC without date labeling.
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12/05/2012 | 87 |
- Ensure proper cooling for cooked prepared foods. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. Ensure pasta is properly cooled after being cooked.
- Ensure potentially hazardous foods such as cut tomatoes are maintaining a temperature of 41 degrees or below. Maintain a temperature log for cut tomatoes on cold hold unit.
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Dicontinue storing employee drinks in cold hold units.
- Ensure cans are in sound condition. Discontinue using heavily damaged or seam dented cans.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized and in good repair. Discontinue using spatulas that are torn or no longer in good repair.
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01/17/2012 | 79 |
- Please ensure proper hygenic practices and ensure employee drinks are not in the food prep area.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found items in WIC without proper date labeling.
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07/27/2011 | 92 |
- Please ensure that damaged goods are not used. Found 5 six pound tomatoe cans heavely dented.
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03/01/2011 | 96 |
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. HONEY BUTTER PREPARED 9/17/10------MAXIMUM USE BY = 9/23/10...SHREDDED PARMESAN CHEESE PREPARED 9/16/10------MAXIMUM USE BY = 9/22/10)******~8OZ HONEY BUTTER/~5LBS SHREDDED PARMESAN CHEESE VOLUNTARILY CONDEMNED******
- PLEASE STORE SANITIZING BUCKETS/CHEMICALS SEPARATE FROM FOOD CONTACT SURFACES...FOOD...SINGLE SERVICE SINGLE USE ITEMS...CLEAN UTENSILS...ETC.
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09/27/2010 | 93 |
| No violation noted during this evaluation. | 06/23/2009 | 91 |
| No violation noted during this evaluation. | 07/17/2008 | 91 |
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