- Package integrity
Observation: Dented can of diced tomatoes was found in dry storage.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in freezer fan covers have become dusty.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were purchased before expiration date was placed on package.
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11/30/2015 | Regular |
| No violation noted during this evaluation. | 02/04/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation:Need to expand the procedure for Clean up of V&D events.
- 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:Has lettuce at 46 degrees F, sour cream at 45 degrees F, must be held at 41 degrees F, discarded now. Need to surround with ice to maintain at 41 degrees F or less.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Using a handwashing sink- operation and maintenance
Observation:Has handsink blocked by push cart, move cart to have sink accessible to front line serving staff, moved now.
- Package integrity
Observation:Has two cans of tomato paste dented on rim, unable to be opened properly, must discard.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dishmachine only reaching 153 degrees F after several cycles, service has been called. Will need to resanitize any warewashing dishes that have been done today once dishmachine has been serviced. Must reach 160 degrees R at plate level. Gauges reading 190-200 degrees and do not appear to reflect accurately the temp of the rinse cycle, have checked.
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01/27/2015 | Regular |
| No violation noted during this evaluation. | 06/05/2014 | Follow Up LOC |
- Cleaning of cooking and baking equipment
Observation: Clean burnt food debris in all ovens. Planning to deep clean at end of school year (last day- May 28th)
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Clean all large bins and lids holding flour and sugar. Clean as often as necessary to prevent food build-up.
- 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: Hobart reach-in cooler was 53* F at time of inspection . butter and cottage cheese was 52*F. All potentially hazardous foods (dairy and items labeled "refrigerate after opening" and "keep refrigerated") were discarded. Repair or replace unit.
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05/21/2014 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Stored frozen foods shall be maintained frozen
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination from equipment, utensils, and linens
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11/19/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw packaegd ground met above box of veggetables in walk-in cooler. Must store all raw meats below ready-to-eat foods (vegetables) to prevent cross-contamination.
- Plumbing system repaired according to law
All hand sinks are slow to drain. Plugs in sink may be creating a unnecessary barrier. Repair.
- Mechanical warewashing equipment, sanitization pressure
1) Wash temperature according to temp gauge was 140 degrees F. Must be maintained 160 degrees F or above per manufacturer's instructions. 2) Pressure gauge was above 25 psi. Pressure needs to be maintained 15-25 psi. 3) Plate surface temp was 150 degrees F. Not sure if temp gauges are corrected or need calibration. Plate surface temp must be 160 degrees F or above. Maintenance is repairing during inspection. MUST MANUALLY WASH, RINSE, AND SANITIZE ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED. Mail-in re-check due.
- Sanitization of food contact surfaces - before use and after cleaning
1) Wash temperature according to temp gauge was 140 degrees F. Must be maintained 160 degrees F or above per manufacturer's instructions. 2) Pressure gauge was above 25 psi. Pressure needs to be maintained 15-25 psi. 3) Plate surface temp was 150 degrees F. Not sure if temp gauges are corrected or need calibration. Plate surface temp must be 160 degrees F or above. Maintenance is repairing during inspection. MUST MANUALLY WASH, RINSE, AND SANITIZE ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED. Mail-in re-check due.
- Drying mops
Must hang dry mops (mops were sitting in mop sink) to properly air dry.
- Warewashing equipment
cleaning agents and wash solution temperatures
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11/19/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Shelving in 2 door Hobart cooler is rusting. Resurface or replace to prevent rust contamination. 2) Clean food debris off doors of lower drawers near 2 compartment food preparation sink.
- Material characteristics of non-food contact surfaces
1) Shelving in 2 door Hobart cooler is rusting. Resurface or replace to prevent rust contamination. 2) Clean food debris off doors of lower drawers near 2 compartment food preparation sink.
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05/17/2013 | Routine |
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