- Critical: Potentially Hazardous Food (Ti
- Comment:
- GREEN VEGETABLES WERE 174*F AT STEAM TABLE. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIPS ARE PROVIDED. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Handwashing Signage
- Comment:
- HAND WASH SIGN IS PROVIDED AT HAND WASH SINK INSIDE EMPLOYEE BATHROOM. CORRECTED.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
06/01/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED STEAM VEGETABLES OF BROCOLLI,CAULIFLOWER, AND CARROTS AT 117*F IN CHAFFIN HOLDER AT SERVICE LINE. EXCEPT DURING COOKING, COOLING, PREPARATION, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 135*F OR HIGHER. KEEP PHF AT 135*F OR HIGHER. DISCARD VEGETABLES WITHIN 2 HOURS. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUAT SANITIZING TESTING STRIP FOR 3- COMPARTMENT SINK. A TEST KIT SHALL BE PROVIDED TO OBTAIN THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASH SIGNAGE AT HAND WASH SINK INSIDE EMPLOYEE BATHROOM. A HAND WASHING SIGN SHALL BE PROVIDED AT EACH HAND WASH SINK TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE. VERIFY CORRECTION AT NEXT INSPECTION.,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
05/20/2015 | Routine |
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- You must remove the stuffed animals from the dry storage area. These items are not necessary to the function of the kitchen. Correct immediately, recheck next routine inspection. Small bottles of lotion and hand sanitizer were found today above the display where the apples and bananas are served, along with an employees yogurt. Personal items belong elsewhere. Employee meals (somewhat eaten) were also found alongside and on top of food items from the children in the coolers. Keep employee foods on a separate shelf, or on a separate marked tray and do not mix them in with school lunch foods. Keep personal items away from food items at all times. Keep employee food items in a separate area away from school lunch foods. Recheck next routine inspection.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
12/12/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- TODAY THERE WAS NOON HOUR OR SERVER'S RAW MEAT IN THE COOLER (BAGGED) ON THE BAGGED LETTUCE. DO NOT STORE MEAT FOR HOME IN THESE COOLERS. DO NOT SET MEAT NEAR RTE FOODS. CORRECTED TODAY. MEAT AND LETTUCE MOVED, REMIND EMPLOYEES, SERVERS, VOLUNTEERS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- THE SHELVES IN THE STORAGE AREA HAVE MANY PERSONAL ITEMS. STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD ITEMS. KEEP STUFFED ANIMALS OUT OF THE KITCHEN AND DRY STORAGE AREA. CLEAN AND ORGANIZE SHELVES. RECHECK NEXT INSPECTION, WITHIN 6 MONTHS.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
06/06/2014 | Routine |
| No violation noted during this evaluation. | 12/04/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- THERE ARE A FEW ANTS TODAY, BUT PEST CONTROL HAS BEEN HERE AND THE NUMBERS ARE GREATLY REDUCED. CONTINUE WORKING WITH LICENSED PEST CONTROL. THERE ARE DRAIN FLIES IN THE KITCHEN TODAY AS WELL. SEEK HELP WITH DRAIN FLIES FROM LICENSED PEST CONTROL OPERATOR AS WELL. RECHECK SEPT 2013. BY WORKING TO CONTROL THE PESTS THE VIOLATION IS CORRECTED. CONTINUE WORKING ON ELIMINATION AND MONITOR CONSTANTLY.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
06/12/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) ants
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- THERE ARE ANTS IN THE AREA WHERE THE REFRIGERATION UNITS ARE HELD. LARGE NUMBERS OF ANTS WERE FOUND ALONG THE COVED MOLDING, MANY FLYING ANTS. ELIMINATE PESTS IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOORS IN THE REFRIGERATION STORAGE AREA AND UNDER THE MIXING BOWL, COFFEE MAKER, MICROWAVE AREA ARE SOILED TODAY. CLEAN FLOORS ON AN INCREASED BASIS, RECHECK NEXT INSPECTION. AROUND AND UNDER EQUIPMENT THERE IS DEBRIS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
06/05/2013 | Routine |
| No violation noted during this evaluation. | 12/04/2012 | Routine |
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Problems:
- Contaminates Food
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- OBSERVED COATS ON RACKS WITH BOXES OF FOOD ITEMS AND PURSES IN OFFICE ON RACK WITH CANNED GOODS. STORE EMPLOYEE BELONGINGS IN A DESIGNATED AREA.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- kitchen 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
12/13/2011 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- kitchen 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REPEAT VIOLATION: OBSERVED NO CHEMICAL TEST STRIPS being PROVIDED for needed USED to ASSURE a minimum 200 ppm QUATERNARY SANITIZER solution is present in the third compartment sanitizer sink. IMMEDIATELY PROVIDE NEEDED CHEMICAL TEST STRIPS FOR DAILY USE TO ASSURE 200 PARTS PER MILLION (PPM) QUATERNARY SANITIZER SOLUTION IS PRESENT IN THE THIRD COMPARTMENT SANITIZE SINK.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
12/01/2010 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- kitchen 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHEMICAL TEST STRIPS AND USE DAILY TO ASSURE 200 PARTS PER MILLION (PPM) QUATERNARY SANITIZER SOLUTION IS PRESENT IN THE THIRD COMPARTMENT SANITIZE SINK.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
11/13/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen prep table
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED AN UNCOVERED COFFEE CUP ON PREP TABLE - ALL BEVERAGES MUST BE PROVIDED WITH A LID AT ALL TIMES., OPEN EMPLOYEE BEVERAGE DISCARDED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry Storage room
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- TWO SPRAY CANS OF ENAMEL STORED ON SHELF WITH FOODS IN THE DRY STORAGE ROOM IN KITCHEN., CHEMICALS RELOCATED TO AN AREA DOWN AND AWAY FROM ALL OTHER ITEMS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage Room(s) adjacent to the kitchen
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF SCOTT TISSUE AND LUNCH TRAYS STORED DIRECTLY ON FLOOR OF STORAGE ROOM ADJACENT TO KITCHEN - ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST SIX INCHES FROM THE FLOOR AT ALL TIMES.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
11/11/2008 | Routine Inspection |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- can opener
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- CAN OPENER RUSTED - REPLACE.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Equip./Uten./Lin./Sing.-Ser/Us
- Items:
- Single-service/single-use article(s)
- Locations:
- hallway outside the kitchen
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS MUST BE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES TO PREVENT GROWTH OF MICROORGANISMS - WIPING CLOTHS CANNOT BE STORED ON COUNTERS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
11/12/2007 | |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- beneath the microwave oven
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF CRACKERS STORED DIRECTLY ON FLOOR BENEATH MICROWAVE.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Storage area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
02/12/2007 | |
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