Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding the permit. Health department permit will be hand delivered.
No violation noted during this evaluation. | 09/18/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Warewash was observed in a state of disrepair and damaged.
Correction: Repair the warewash to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the warewash, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Microwave seals and interior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/18/2015 | Routine | |
NOTE: The mechanical dish machine was not operational and was waiting on a part to finish the repair on the unit. The CFM implemented manual wash/rinse/sanitize procedures. Discussed observations with the CFM.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food residue on the following nonfood-food contact surfaces: Large mixer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located near the 2-compartment sink did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The drain lines for the ice machine and the three compartment sink were not aligned properly over the floor drain allowing the discharge water to go onto the floor.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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09/30/2014 | Routine | |
Inspection conducted as a preliminary structural and equipment walk through. Kitchen will be permitted for catering purposes and remain separate from the main school kitchen. Replace the wooden block used as a leg support for the clean end of the dish washer table. Lighting measurements in foot candles: Under the hood-18, three compartment sink-48, food prep areas-55, food prep sink-32, food storage room-24, walk in refrigerator-24, walk in freezer- less than 10, equipment storage room-55. Work orders to have the exhaust hood light bulbs replaced and the dish washer door repaired have been submitted. Facility will require hot and cold holding transporting units for catered events.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding equipment.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Vulcan oven door handle is duck taped in place.
Correction: Replace the missing screws.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer door seal not properly closing allowing for ice accumulation around the door frame.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Crescor door gaskets and inside surface of ovens.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The floor drain under the three compartment sink is soiled and not easily accessible for cleaning purposes.
Correction: Alter the table leg support for accessibility and remove the accumulation of soil residues as often as needed to prevent the attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Equipment and supplies stored on the floor in the storage room.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: The condensation drain line for the walk in cold holding unit has lose connections.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Hole in wall behind the ice machine and in the wall to the left side of three compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Lower portions of the walls and ceiling mounted light fixture covers noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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06/13/2014 | Pre-Opening | |
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