A & R Cafeteria Improves its Sanitary Rating

Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Hot food item not held at or above 140º F.

Accurate thermometer not provided in refrigerated or hot holding equipment.

Food Protection Certificate not held by supervisor of food operations.

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.

Food Protection Certificate not held by supervisor of food operations.

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

No violations were recorded at the time of this inspection.

Food Protection Certificate not held by supervisor of food operations.

Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.

Proper sanitization not provided for utensil ware washing operation.