COMPASS GROUP USA INC

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Inspection history

1. Oct 10, 2024

   ✕
   6 violations

   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

2. Oct 3, 2023

   ✕
   8 violations

   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the plumbing system in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.