No observations were documented at the time of inspection.

Comments

Person in charge Rebekah is serve safe certified. All shifts have a serve safe certified manager on staff. The person in charge was able to answer food safety questions related to the food service operation correctly. Employee Health Policy is exclusion for employees exhibiting persistent coughing, sneezing or runny nose. Food employees with fever and/or flu like symptoms are not permitted to work. The FDA Employee Health Guide was provided. Observed A foodborne pathogen chart displayed for employee reference. Observed allergen information/notices displayed for customers. Observed thermometers available to verify food temperatures. Food temperature logs are kept for cold hold, hot hold, refrigeration, cooling and reheating. Soup is carried over for a maximum of one reheat. Managers are responsible for monitoring cooling in the ice bath (4hours) and in the walk in cooler (2 hours) to achieve the required cooling temperatures. The person in charge was able to site the procedure and the required temperatures when asked. Observed excellent date marking in all refrigeration. Observed separation in the walk in cooler to prevent cross contamination (raw shell eggs were stored on the lowest shelf). Note: hard cooked eggs are received cooked. Observed proper thawing under refrigeration in the walk in cooler (Mac and Cheese). Chemicals are stored segregated and properly labeled. No foods are offered raw or under cooked. No violations were observed at inspection.