- Food storage, prohibited areas
Observation:Observed bag and plastic container of croutons stored on top of the prep sink drainboard, removed, corrected on site. Repeat violation.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Observed cottage cheese and yogurt without dates of preparation in the grab and go display cooler, corrected on site.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Observed frozen liquid pasteurized egg mix and sausage gravy thawing at room temperature for 2 1/2 hours, discarded, corrected on site.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Observed sour cream packets in a container in the serving line, the container was on top of ice packets but no ice packets surrounded the sour cream. Observed containers of vegetable dips stored inside containers of vegetables. The dip containers were not down in the cold well, dips were 52 and 53 degrees. Both corrected on site, repeat violation.
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05/05/2015 | Regular |
| No violation noted during this evaluation. | 05/13/2014 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation:Observed taco meat dated 4/16 in walk-in freezer in deep pan double covered with tightly-wrapped plastic wrap and aluminum foil. The bottom layers of meat were frozen, but the top layer was at 22 degrees.
- Food storage, prohibited areas
Observation:Observed boxes of food in walk-in cooler with ice buildup on them - ice is dripping from one compressor and from the ceiling by this compressor.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Observed salad bar items (eggs, cheese, meats, pasta salad) stored in a warming unit that doubles as a salad bar - there were ice packets under the containers but the ice was not in contact with the food containers themselves, and some containers were overfilled. Temperatures of the foods ranged from 51 to 59 degrees. The pasta salad was freshly made but not allowed to cool to 41 degrees before being placed in unit. Containers were moved to a refrigerated salad bar. Sandwiches were placed in a refrigerated salad bar but were above the fill line of the unit. Foods were re-arranged and sandwiches were placed in cooler until ready to serve. Corrected on site.
- Food on display is protected from contamination by consumers
Observation:Observed granola in uncovered cups, uncovered muffins and pickles in uncovered containers, for self-service by students. Corrected on site.
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04/17/2014 | Routine |
- Mechanical warewashing equipment, sanitization pressure
Observed water pressure during rinse cycle is 0-5 psi
- Food storage, prohibited areas
Observed ice buildup on top of box in walk-in freezer - ice is collecting along a condensation line and dripping on the box.
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10/16/2013 | Routine |
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