Inspection findings | Inspection date | Type | |
---|---|---|---|
|
08/19/2015 | Routine | |
No violation noted during this evaluation. | 02/12/2015 | Routine | |
No violation noted during this evaluation. | 07/09/2014 | Risk Factor | |
All kitchen staff possess current Suffolk health cards. Cold holding temps monitored 2x daily. Documentation provided. Employee health policy reviewed and in place. Reportable illnesses also reviewed. PIC exceptionally knowledgeable. Great job! Thawing, reheating, cooling, and cooking processes reviewed. Excellent procedures in place. Cooked food temps taken and documented 3x per meal. HACCP concept reviewed and understood. FIFO method properly applied. Good date marking observed. Chlorine and quats used as sanitizer. Test kits for each provided. Excellent safe food handling practices and procedures observed. PIC demonstrated impeccable knowledge and understanding of HACCP guidelines, principles, and procedures as well as safe food handling for service to highly susceptible populations. Fanrastic job! Facility is very clean and well organized. All information reviewed with PIC. No violation noted during this evaluation. | 10/01/2013 | Routine | |
Cold and hot holding equipment temps monitored daily. Recommend more frequent monitoring. Documentation provided. Quats used as sanitizer. Sanitizing buckets provided. Test kit provided- 200ppm. Good handwashing and glove use observed. Fantastic cooling method utilized. Roast beef cooked night before use. Cut into smaller pieces, iced, then placed inside walk in. Ice replenished as necessary and temp monitored. 41F attained <=3 hours. All information reviewed with PIC. No violation noted during this evaluation. | 01/31/2013 | Risk Factor |
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