- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizer level less than 100 ppm of quaternary ammonia in the Annex kitchen. Sanitizing rinse must be 200-300 ppm of quaternary ammonia according to the manufacturer's label. The sanitizer level was increased to 200 ppm of quaternary ammonia in my presence. Violation corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the following violations: extreme ice build-up in reach-in freezer and the handle sleeves on the Southbend oven handles are taped on with duct tape. Equipment must be maintained. Repair or replace the freezer and the handle sleeves.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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05/27/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED CAN OPENER BLADE IN MAIN BUILDING CAFETERIA TO HAVE AN ACCUMULATION OF SOIL. KEEP CLEAN TO PREVENT CONTAMINATION OF FOOD. CORRECTED AT INSPECTION BY STAFF CLEANING CAN OPENER BLADE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In service area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED SHATTER-PROOF COVER IN MAIN BUILDING CAFETERIA TO BE OPEN, ALLOWING FOR EXPOSURE OF BULBS ABOVE FOOD AND SERVING EQUIPMENT/UTENSILS. REPLACE COVER TO PREVENT POSSIBLE CONTAMINATION FROM BROKEN GLASS.
- 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
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11/24/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- oven(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed duct tape on oven door handles heat guards. Repair or replace to be free of tape to provide a smooth easily cleanable surface.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Defrost upright freezer interior and 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.
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05/28/2014 | Routine |
| No violation noted during this evaluation. | 11/06/2013 | Routine |
| No violation noted during this evaluation. | 05/09/2013 | Routine |
| No violation noted during this evaluation. | 10/23/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE ACCUMULATED ON REACH-IN FREEZER INTERIOR - DEFROST - MAIN KITCHEN 2) 3-COMPARTMENT SINK SANITIZE COMPARTMENT - ANNEX KITCHEN 3) 3-COMPARTMENT SINK DRAINBOARD BENEATH LINER - ANNEX KITCHEN
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ANNEX KITCHEN employee restroom ceiling vent
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Main kitchen
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- LUNCH TRAYS AND NAPKINS STORED DIRECTLY ON 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)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- DID NOT OBSERVE ANY SANITIZING SOLUTION FOR WIPING CLOTHS IN EITHER KITCHEN.
- 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
|
04/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/29/2010 | Routine Inspection |
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- kitchen restroom(s)
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- CORRECTION MADE: OBSERVED EMPLOYEE REST-ROOM DOOR IS "CLOSED" BY SELF CLOSING DOOR MECHANISM.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
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10/07/2009 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- RE-INSTALL THE MISSING DROP CEILING IN THE STORAGE ROOM FOR THE ANNEX KITCHEN.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Warewashing, Clean Solutions
- Items:
- Warewashing solutions
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- LABEL THE 3 COMPARTMENTS SINKS IN BOTH KITCHENS: WASH, RINSE, SANITIZE.
- General violation description:
- 4-501.18 - The wash, rinse, and SANITIZE solutions shall be maintained clean.
|
09/05/2008 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- TWO DENTED CANS OF SALSA WERE OBSERVED IN THE STORAGE ROOM. PIC PUT THE CANS ON THE SIDE TO RETURN THEM BACK TO SUPPLIER AT TIME OF INSPECTION. VIOLATION IS CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Handwashing Facility
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE HAND WASH SINKS IN BOTH CAFETERIA WERE BLOCKED BY UTENSILS AND CARTS. MAKE SURE HAND WASH SINKS ARE ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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09/27/2007 | |
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