No violation noted during this evaluation. | 09/28/2015 | 2nd - Routine |
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- CABBAGE SALAD AT THE SALAD BAR MEASURED 52 F. CAFETERIA WORKER STATES THAT FOOD WAS HERE WHEN SHE ARRIVED AT 10:40 A.M. ENSURE THAT FOOD IS MAINTAINED AT 41F ROUTINELY OR FOLLOW TIME AND TEMPERATURE CONTROL METHODS. DISCARD CABBAGE SALAD AFTER FOUR HOUR WINDOW OR PLACE IN REFRIGERATION UNIT BETWEEN SERVICES TO MAINTAIN AT 41F. CORRECTED.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
|
03/02/2015 | Routine |
No violation noted during this evaluation. | 08/25/2014 | 2nd - Routine |
No violation noted during this evaluation. | 04/22/2014 | 2nd - Routine |
- Lack of Valid Food Safety Certificate
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
11/12/2013 | 2nd - Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
|
04/12/2013 | Routine |
No violation noted during this evaluation. | 09/18/2012 | 2nd - Routine |
No violation noted during this evaluation. | 04/26/2012 | Routine |
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