I - P / Employee Health
The operation had an employee health policy on file.
REVIEW IN HACCP PLAN AT TIME OF INSPECTION
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
HAND SINK IN KITCHEN FOOD PREP. AREA IS PROPERLY SUPPLIED
V - P / Food from Approved Source
Foods are received from the following sources: SYSCO, CMSD MAIN KITCHEN,SCHWEBEL AND DAIRYMENS.
REVIEW INVOICES AT TIME OF INSPECTION.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
BOTH ON SERVICE LINE, KITCHEN AND REFRIGERATION UNITS THE PROPER COLD AND HOT HOLDING TEMPS. WERE OBSERVED.