temps continued: baked potatoes, Victory hot holding unit, 172 degrees F
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The right rack (3rd from the top) in the True cooler #08=01138 is worn and beginning to rust.
2) The right side racks (the top and the bottom ones) in the True cooler #08-01105 are worn and beginning to rust.
Maintain all food-contact surfaces in good repair. The racks are currently on order.
- Critical: Sanitizing temperature
The final rinse temperature for the large dish machine was reading about 140 degrees F upon inspection.
The final rinse temperature for this machine is required to be at least 180 degrees F.
It was determined that the booster heater was not turned on. The final rinse temperature is now at 185 degrees F.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover on the ceiling in the Coca-Cola cooler in the customer service area is soiled.
Maintain all ceilings and attached equipment.
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11/25/2015 | Routine | 93 |
temps continued: yogurt mix, Wicked Spoon yogurt machine: 34 degrees F
All frozen food is frozen.
quat sanitizer = 200ppm in 3-compartment sink
Final rinse temp for dish machine = 197 degrees
- Original container, properly labeled, consumer advisory
The prepackaged muffins and cookies in the store area are not completely labeled. Any prepackaged food items, for retail sale shall have the following information labeled on them: Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces designed, constructed, maintained, installed, located.
The following racks are worn and/or rusty: 1) The rack (3rd from the top) on the right side of the True cooler near the 2-compartment prep sink in the kitchen. 2) The left bottom rack in the True cooler # 08-01142 . 3) The left and right side racks in the True cooler #08-0113. Maintain all food-contact surface smooth, easily cleanable and in good repair. Replace the racks as needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover on the ceiling of the Coca-Cola cooler in the customer service area is soiled.
Maintain all attached ceiling equipment clean.
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9/8/2015 | Routine | 96 |
RFS # 15-0255
A complaint was received on June 22, 2015, which stated the following: (The customer) "went to the cafeteria and the worker that prepared his food, put it in a to-go container for him. The kitchen employee then proceeded to scrape the rest of the food out of the food container with their fingers and put it in the complaintant's to-go container and gave it to him."
This complaint was discussed on this date with Leah. We went through their food handling procedures and she said that all workers use gloves, change them out between tasks, wash their hands before putting on new and wear gloves in addition to using utensils. This complaint will be discussed during their daily pre-service meeting today and Leah will observe the workers to make sure they are properly handling food items.
No further investigation. Case closed.
No violation noted during this evaluation. | 6/23/2015 | Complaint Investigation | |
temperatures continued: hard boiled eggs, True cooler 36
- Original container, properly labeled, consumer advisory
The following retail items, which are prepackaged in "to-go" containers are only labeled with the name of the product: brownies, cherry cake, banana cake, sugar cookies, oatmeal raisin cookies, strawberry short cake. These items are in the middle of the customer service area on a table. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Sanitizing temperature
The booster heater on the large dish machine in the main kitchen is not properly functioning
- Non-food contact surfaces clean
The lower surface of the cabinet below the hand sink in the "Outtakes" retail area is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink located to the right of the ice machine near the customer service bar area has a large amount of ice dumped in it. Maintain hand sinks clean at all times and use them for hand washing only.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling above the mop sink area in the main kitchen has peeling paint. 2) The vent cover on the ceiling of the Coca-Cola cooler in the customer service area is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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4/28/2015 | Routine | 91 |
. HACCP: Discussed cleaning areas that are out of mind, i.e: underside lips of prep tables.
Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 11/26/2014 | Routine | 100 |
Temperatures continued: Milk outake reach in cooler 39, Ice cream - ice cream hopper 38, Tortilla soup - hot holding 140
HACCP: Discussed date marking.
Sanitizer used: Dish machine high temp. 194 degrees F Quats- 3-compartment sink and wiping cloth buckets
All frozen food items were frozen.
No violation noted during this evaluation. | 9/18/2014 | Routine | 100 |
HACCP: Discussed and review proper boil order procedures and boil order HACCP bulletin.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen. •
- Critical: Wholesome, sound condition
Moldy lemon found in box of lemons in walk-in cooler.
Discard lemon
- In-use food dispensing utensils properly stored.
Food dispensing bowl stored buried in croutons bin.
Store dispensing bowl with handle extended up and out of croutons.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Floors properly constructed, clean, drained
Floors around and under fryers are soiled with food debris.
Clean and maintain floors.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
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3/14/2014 | Routine | 93 |
HACCP: Time as a control for service buffet area foods.
Quat Sanitizing 300 ppm Dish Machine Heat Sanitizer: 190°F
- Original container, properly labeled, consumer advisory
Prepackaged foods not labeled properly. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces of equipment and utensils clean
Interior lip of large ice machine in downstairs catering kitchen is soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Plastic soup spoons in container next to coffee were not stored with handles uniform facing customer. Ensure handles are always presented towards customer to minimize food contact surface handling. Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Floors properly constructed, clean, drained
Floor underneath red cabinets in downstairs catering kitchen staging room has debris and soil accumulation. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/29/2013 | Routine | 95 |
HACCP: Proper sanitizing methods of food utensils. Time as a control for service area foods.
Quat Sanitizing 300 ppm Dish Machine Heat Sanitizer: 182°F
- Original container, properly labeled, consumer advisory
Prepackaged foods not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Sanitizing temperature
Heat Sanitizing in dish machine is 155°F at point of contact and 160°F at temperature gauge. Heat used to sanitize in dish machine shall be 180°F in final rinse to provide 165°F at point of contact of dishes and utensils. Corrected by maintenance personnel. Heat gauge is at 182°F and thermometer reading is 167°F at point of contact.
The final rinse temperature shall be at 180°F for a single-tank, conveyor machine. The final rinse temperature shall be at 180°F for a multi-tank, conveyor machine.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine in downstairs catering kitchen is soiled. Clean as often as needed to maintain clean.
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 following non-food contact surfaces were soiled: 1) Counter under coffee machines in catering kitchen. 2) True reach in cooler racks by dish machine 3) Knife rack on wall by kitchen entrance 4) Beverage Air small cooler in C-Store. Clean all non-food contact areas as often as needed to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Single service cups and lids in C-Store were stored inverted in a container with slight soil build up. Clean container often to prevent build up and contamination of food contact surfaces of single service cups and lids. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink station in catering kitchen was missing drying towels. Provide disposable towels to dry hands.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink. Corrected, supplied drying napkins.
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7/10/2013 | Routine | 89 |
HACCP: Hand Washing and keeping hand sinks free of obstruction to promote hand washing
QUAT Sanitizing 300 ppm
Heat Sanitizing Dish Machine 160 Fahrenheit at point of contact
- Critical: Sanitizing temperature
Heat Sanitizing in dish machine is 156 Fahrenheit. Heat used to sanitize in dish machine shall be 180 Fahrenheit in final rinse to provide 160 Fahrenheit at point of contact of dishes and utensils. Corrected by maintenance personnel. Heat gauge is at 180 Fahrenheit and thermometer reading is 163.7 Fahrenheit at point of contact.
- Food contact surfaces of equipment and utensils clean
The following food contact areas were soiled: 1) Knife rack on wall by walk in cooler entrance in main kitchen 2) Inside of yogurt dispensing nozzles in C-store 3) Inside of dispensing nozzles in ice cream machine in C-Store. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces have soil and/or dust build up: 1) Tracks of glass sliding door cooler in catering kitchen 2) Bottom interior of coke cooler in catering kitchen 3) Exterior of crushed ice machine in catering kitchen 4) Brown metal shelving in catering kitchen 5) Inside cabinet of coffee counter in catering kitchen is excessively soiled 6) Fans in catering kitchen 7) Bottom edges of lower interior of federal coolers in seams in C-store 8) Black unit holding coffee lids at coffee bar in C-Store 9) Side yogurt machine in C-store 10) Vent units in walk in cooler in main kitchen 11) Racks in front of walk in cooler entrance in main kitchen. Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No trash can by hand sink by 3 compartment sink in Downstairs Catering kitchen 2) No paper towels at hand sink near coffee machine area in catering kitchen.
3) Hand sink in kitchen has large gap where adjacent to wall. Caulk to eliminate gap. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
1) Floors excessively soiled throughout Catering Kitchen area. 2) Floor tiles in coffee area near coffee units in catering kitchen are in disrepair. Floors, floor coverings, mats, and duckboards shall be maintained clean and in good repair.
- Critical: Toxic items properly stored
1) Chafing dish fuel containers were stored above single service plastic lids & containers and on shelf above to go containers in catering kitchen. 2) Spray bottle of chemical (Mikra Quat) stored on rack in cambro room above dishes in catering kitchen. Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Corrected by education.
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4/3/2013 | Routine | 85 |
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