ROUTINE INSPECTION
Lunch is served daily Mon-Thur. All food is prepared and food equipment are ware washed at Munger kitchen.
3 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Tofu, chicken and feta cheese measured at buffet line between 60F-65F. No ice or cold holding units provided at self service area. Extra containers of food observed on cart in kitchen. Per catering staff and Munger time line document, food is delivered by Munger kitchen to this location between 10-1030 (today it was delivered at 10:05 a). All leftover food is brought back to Munger at 130pm and is discarded immediately. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Relocate extra food on cart in refrigerators . [SA] Food will be discarded between 130-2p. Food on cart (extra tofu, chicken, cheese) located in refrigerator for holding. NOTE: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
- K01: Demonstration of knowledge; food safety certification
Unable to locate current food safety managers certificate and food handlers card. [CA] Keep copies available at this location for review. Recommend to post on wall in kitchen. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. At least one person shall be food safety certified.
- K27: Food separated and protected
Observed uncovered food at self service area in the dining room. [CA] Food shall be protected by droplet contamination through the use of sneeze guards. Provide sneeze guards.