No violative conditions were observed, thank you!
No violation noted during this evaluation. | 04/06/2016 | Routine | |
| No violation noted during this evaluation. | 12/10/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Precooked, re-heated beef burger patties were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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09/28/2015 | Routine | |
This inspection was received by Dorothy Tunstall.
- Food - Miscellaneous Sources of Contamination
Observation: Small cups without handles were being used to dispense items such as bulk salt, allowing the possibility of bare hand contact with food ingredients.
Correction: Protect food from miscellaneous sources of contamination. Provide and use utensils such as ladles or spoons or other utensils with handles to avoid hand contact with the ingredient.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the brown plastic panels ("cutting board" type but not used for that) along both serving lines is not corrosion resistant, nonabsorbent, and/or smooth. Corners are chipped and there are pieces of tape on the ends.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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06/09/2015 | Routine | |
This inspection was received by Dorothy Tunstall.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the brown "cutting board" type panels along the two serving lines is not corrosion resistant, nonabsorbent, and/or smooth. The corners are chipped and there are pieces of tape on the ends of the board(s).
Correction: Nonfood contact equipment that is exposed to splash, spillage, or food soiling, or that requires frequent cleaning, must be smooth, durable, and nonabsorbent.
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03/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Vegetable soup, made in-house on 12/15/2014, cold holding at improper temperatures. More than 6 hours had passed since the food was refrigerated, suggesting possibility of improper cooling techniques.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Hot foods shall be cooled properly (once cooling food reaches 135°F, it must be cooled to 70° within 2 hours, and once it reaches 70°, it must reach 41° within the next 4 hours). Use ice baths, shallow containers, or other means to cool food rapidly. Multiple containers may be consolidated into one larger container after food has cooled, to save refrigeration space. This food was discarded.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surfaces of the brown panels (cutting board style) on the serving line are no longer durable or easily cleanable. They are scuffed (rough surface), and chipped at the corners. One corner is held together with tape.
Correction: Repair or replace these panels to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer container (small lidded tub labeled "chicken base") was observed reused for the storage of coleslaw dressing.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved, reusable food storage containers manufactured and designed for food storage.
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12/16/2014 | Routine | |
| No violation noted during this evaluation. | 09/08/2014 | Routine | |
This facility could not be inspected within 60 days prior to expiration of its permit, because it is never open then (closed for summer break). The cafeteria will not re-open until classes resume on Tuesday, September 2, 2014.
No violation noted during this evaluation. | 08/18/2014 | Routine | |
| No violation noted during this evaluation. | 03/19/2014 | Routine | |
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall (employee restroom in cafeteria).
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall (employee restroom in cafeteria).
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12/20/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures: milk cooler apparently was unplugged.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, until original unit has achieved and is holding proper temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (too weak, less than 100 ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. If temporarily unable to adjust, switch to chlorine as sanitizer for 3-vat sink. Recommended to consult with supplier of automated dispenser regarding operation of dispenser.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container (for the disposal of feminine napkins) in the employees' rest room.
Correction: Install a covered refuse container (for the disposal of feminine napkins) in the employees' rest room. PIC stated that such a container was already on order.
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09/12/2013 | Routine | |
The non-compliant temperatures of items in the walk-in refrigerator were due not to improper food-handling practices by the staff, but to mechanical failure. The staff had already taken corrective action before the inspection (summoned a service technician and started relocation of food).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk-in cooler's contents cold holding at improper temperatures due to equipment malfunction.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. During inspection, the PIC informed the inspector that a call for service had been made earlier in the day and that a technician was en route. Food was in process of being relocated to other refrigeration equipment in the facility.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) commercially made barbecue in the 2-door reach-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation or when a commercial container is opened, if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days after preparation or opening of container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Alternatively, discard the food.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the restroom for cafeteria food workers. A container is present but lacks a lid.
Correction: Install a covered refuse container for the disposal of feminine napkins in the restroom used by cafeteria workers.
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06/11/2013 | Routine | |
EHS discussed observations and corrective actions with the person in charge.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of prepared foods.
Correction: Discontinue the reuse of manufacturer containers for prepared foods storage. Provide approved reusable food storage containers designed for your food storage needs.
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04/01/2011 | Routine | |
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