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Date: 2018-11-01
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: Provided and discussed Food preperation worksheet on Active Manegerial control. Reviewed and discussed menu . Provided pamphlet on cooling and reheating, reviewded and discussed. Provided pamphlet on handwashing and glove use, reviewed and discussed. Discussed sick food worker practice. Discussed thermometer calibration, chemicals properly stored. Hair restraints and gloves observed in use. Provided self inspection checklist.All cold holding below 45 f, freezer- 14 f walk in 41f Hot holding above 140f sausaage 235 f, broccoli 178 f, pasta 164 f. One service for lunch
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Date: 2018-04-11
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: All cold holding below 45 f, walk in @ 33 f. Freezer -15 f No hot holding at time of inspection . Full cleaning at time of inspection. Reviewed and discussed proper cooling and reheating, left pamphlet and flow chart. Reviewed ,discussed proper handwashing and glove/ barrier use. Observed proper handwashing and glove use. Observed proper handwashing, hair restraints in use. Chemicals properly stored. New area for special diet/ allergy meals. Handwash stations have soap, towels.
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Date: 2017-10-16
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: All cold holding below 45 f, walk in @ 33 f. Freezer -11 f All hot holding above 140f cream of broccoli soup 151 f, Foccacia 256 fReviewed and discussed proper cooling and reheating, left pamphlet and flow chart. Reviewed ,discussed proper handwashing and glove/ barrier use. Observed proper handwashing and glove use. Observed proper handwashing, hair restraints in use. Chemicals properly stored. New area for special diet/ allergy meals. Handwash stations have soap, towels.
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Date: 2017-03-13
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: All cold holding below 45 f, walk in @ 32 f. All hot holding above 140f, tomato soup @146 f, Foccacia@ 276 f. Reviewed and discussed proper cooling and reheating, left pamphlet and flow chart. Reviewed ,discussed proper handwashing and glove/ barrier use. Observed proper handwashing and glove use. Observed proper handwashing, hair restraints in use. Chemicals proerly stored,
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Date: 2016-11-16
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: All cold holding below 45 f. walk in 38 f, rice 38 f, Broccoli 37 f . No hot holding Reviewed and discussed proper cooling and reheating, 4 " or less shallow pan, observed proper cooling , shallow pan in walk in. left pamphlet and diagram. Reviewed and discussed proper handwashing and glove use , left pamphlet. Oberved proper glove/barier use. Hair restraints used. Handwash stations ok, soap , towels, hot water. .Gloves, probe sanitizer available.
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Date: 2016-04-12
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: All cold holding below 45 f, walk in 34 f. All hot holding above 140 f, ( Chicken 240 f, beans 157 f, hash browns 155 f. Reviewed proper cooling and reheating, left pamphlet.Reviewwd proper handwashing and glove/barrier use. Left pamphlet. Observed proper defrosting at time of inspection. Gloves in use, probe available.Left self inspection checklist, and new chokiing poster.
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Date: 2015-10-02
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Date: 2015-06-12
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Date: 2014-10-27
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Date: 2014-03-17
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Date: 2013-10-22
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Type: Inspection |
Violations:
0 critical,
1 noncritical
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Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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Date: 2013-01-10
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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