HACCP = hand washing procedures
chlorine bleach sanitizer at dish machine = 200ppm
No food preparation and/or serving was occurring during this inspection.
- Floors properly constructed, clean, drained
The floor near the ice machine is torn/worn. Maintain all floors so they are smooth, easily cleanable and in good repair. The floor is in the process of being replaced.
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8/3/2015 | Routine | 99 |
HACCP = sanitizer bucket labels
No food production/prepartion was happening during this inspection.
cl- bleach sanitizer at dish machine = 100ppm
No violation noted during this evaluation. | 3/26/2015 | Routine | 100 |
HACCP: Boil Order Guidelines Quats is the sanitizer used in the establishment
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drink without lid and personal bottled water stored on rack above single-service utensils. Corrected: drinks thrown away. Employees may drink from a cup with a lid if the cup is kept in a location that does not create the potential for cross-contamination.
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10/16/2014 | Routine | 95 |
HACCP: Food labeling Cl- sanitizer is used in the establishment
- Original container, properly labeled, consumer advisory
Plastic container of white substance was not labeled. Container was dumped.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Thermometers provided and conspicuously placed
There was not a thermometer in the 2 door True Fridge. Corrected: Thermometer provided.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
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2/21/2014 | Routine | 98 |
HACCP: Discussed ensuring that the equipment and utensils are always washed and sanitized prior to use as this space is not in routine use.
Quats is the sanitizer used in the establishment. Chlorine bleach is utilized in the dish wash machine.
- Original container, properly labeled, consumer advisory
There was no label on the clear container.
Label all items clearly.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food contact surfaces of equipment and utensils clean
The interior of the Crescor Hot Holding machine on the second floor is soiled. The interior of the coffee machine on the third floor is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no waste receptacle at the hand wash sink on the first floor.
Provide a waste receptacle.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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9/9/2013 | Routine | 95 |
HACCP: Discussed proper labeling of and set up of the three compartment sink. Provided stickers for the sinks.
Chlorine is used for the dish washing machine. Quats is the sanitizer for the buckets and three compartment sink.
- Food contact surfaces of equipment and utensils clean
The interior of the True cooler in 100B is soiled. The interior of the True cooler in 300 is soiled. The interior of the Crescor hot holding machine is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
There were utensils found air-drying unprotected on linen towels on the middle island.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at any of the hand wash sinks in 300. There was no waste receptacle in 100B. There was no waste receptacle at the hand wash sink in 300 near the large bucket storage shelf.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The floor drains/sinks in 300 are heavily soiled.
Clean routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/4/2013 | Routine | 94 |
HACCP: Discussed cleaning the establishment and areas, especially after events.
Quats is the sanitizer used in the establishment, obtained from the second floor 3 compartment sink. Chlorine bleach is the sanitizer used in the dish machine on the 3rd floor.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The exterior of the dish wash machine is soiled.
Clean routinely.
Mechanical dish machines and devices shall be properly installed and maintained in good repair including the automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors.
- Food contact surfaces of equipment and utensils clean
The interior of the crescor hot holder is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no waste receptacle near the hand wash sink.
Provide a waste receptacle.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
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9/25/2012 | Routine | 94 |
This is the Change of Ownership/Final inspection for the facility. Future inspections should also include the bar area for the drink service. The foods are brought here from Holmes Hall for preparation, however, there is food storage present here. There is no cooling of foods in the establishment. Dishes are stored and washed here.
The equipment is functioning properly, however, the freezer on the first floor holding area was not plugged it, thus it was difficult to determine if it was functioning.
Quats is the sanitizer used. The dish wash machine uses a chlorine based sanitizer.
HACCP: Food employees shall clean their hands in a hand-washing sink or approved automatic hand-washing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste. The large sink is a designated mop sink and dump sink and should be used as such. There should not be any hand washing at that sink. Custodial closet 338 also used for the mop sink as needed.
The license was provided #12-1109 at the time of inspection and approved to operate.
- Thermometers provided and conspicuously placed
Crescor hot holding "station #1" does not have a thermometer present. There are no thermometers present in the True coolers.
Provide thermometers to all hot and cold holding units.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
The interior of the crescor hot holding unit is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The shelving with cups and other equipment is soiled. The shelving with table display items are soiled. The handles of the True cooler upstairs are soiled.
Clean and sanitize all non food contact surfaces routinely.
- Critical: Hand washing sinks installed, located, accessible
1) Wet wiping rag was found stored in the hand wash sink on the 3rd floor. 2) There was a table blocking the hand wash sink by the dish machine. 3) There was equipment blocking the hand wash sink on the second floor.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink on the 3rd floor are soiled.
Clean routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor under the coffee/drink station is soiled. The floor under coolers are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Clean and soiled linen segregated and properly stored.
Linen closets on the second floor are dusty.
Clean clothes and linens shall be stored in a clean place and protected from contamination until used.
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6/22/2012 | Final | |
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