Inspection findings | Inspection date | Type | |
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Observed/Discussed with Person in Charge: 1) No hard wired lighting in dry storage area. 2) Foods heated for immediate service. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 02/02/2016 | Routine | |
Observed/Discussed with Person in Charge: 1) No food prep during inspection. 2) Facility uses pre-cooked menu items. 3) Dry storage lighting. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 09/08/2015 | Risk Factor | |
Observed/Discussed with Person in Charge: 1) Paper towel dispensers. 2) Dry storage lighting. 3) Foods heated for immediate service. 4) Pasteurized egg product. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
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02/06/2015 | Routine | |
Discussed/observed with Person in Charge: 1) Minimal food prep during inspection (toast, re-heat egg product). 2) No cooking from raw ingredients per Person in Charge. Facility uses cooked egg products, no shell eggs. 3) Hand washing, hair restraints. 4) Dry storage lighting. 5) Pest control. 6) Mop storage. 7) Steramine sanitizer tablets (Quat), test kit available. Abbreviations: RIC = Reach in Cooler, RIF - Reach in Freezer.
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07/24/2014 | Risk Factor | |
Discussed with Person in Charge: 1) No food preparation during inspection. 2) Menu items. 3) Dry storage lighting. 4) Provided sample Employee Health Policy. 5) Facility is clean & well maintained. Abbreviations: RIF = Reach in Freezer, RIC = Reach in Cooler.
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01/27/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Gave operator Servsafe Food Safety class information. Discussed with operator: 1. ensure there is a small diameter probe thermometer for use in this facility for taking temperatures of thin foods, such as deli meats. 2.. ensure manufacturers' containers are not reused for food storage 3. ensure all potentially hazardous food items, whether cooked on site, or commercially processed, such as coleslaw, are held at 41'F or lower for no more than 7 days. Observed good cold holding temperatures. Facility is clean and well maintained.
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02/19/2013 | Routine |
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