Union Park

Year by year

Inspections

1. Oct 19, 2016 Routine Score 74
   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     cooks not practicing basic food safety, not washing hands before donning gloves, storing utensils in trash can, not recognizing bad temps

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     all wiping cloths should be stored in sanitizer solution

   • Serious Priority (3 points)

     Rapidly reheat 165øF for hot holding

     reheating Gravy in hot hold steam tray was betwe 84-101 0F

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     Tongs stored on ledge (one tong in, one tong out) of trash can

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     White gravy 84.5F on hot hold

   • Not serious Priority Foundation (2 points)

     Demonstrateion of knowledge by PIC

     There are repeat Critical violation reoccurring, too many criticals during inspection

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     raw beef above

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     cook not washing hand before donning gloves

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Mac and cheese in RIC 65.5F, Brisket 59.8F, corn salsa 62.9F raw shelled egg 57.7F

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     RIC not holding any goo

   • Not serious Core (1 points)

     Store equipment & utensils - avoid contamination

     Tongs stored on ledge (one tong in, one tong out) of trash can