Discussed with the person in charge:
1. hand washing procedures
2. observed pizza reheating to 184'F
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a grinder that has not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the ice cream box and the filter for the fryer that are observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: area around the air vent covers on the serving line and the air vent cover in the janitor's closet.
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.
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11/17/2015 | Routine | |
Abbreviations: WIC=walk in cooler
No violation noted during this evaluation. | 04/28/2015 | Risk Factor | |
School cafeteria services elementary school children and middle school children.
Facility is very clean and well maintained. Good job! Thank you.
No violation noted during this evaluation. | 12/11/2014 | Routine | |
Discussed with the person in charge:
1. light shield in the dish room
2. ceiling fans must be cleaned on a monthly basis
3. overall the facility is very clean
4. send EHS a copy of the completed invoice for the repair of the dish machine
Menu: hot dogs, spicy chicken sandwich, fries, baked beans
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed sugar in an unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in the custodian room are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The hot water dish machine did not reach the required temperature for sanitizing the equipment. Facility set up the 3-compartment sink and placed a work order.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed a pan stored on the floor in the walk in freezer.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on sprayer hose as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: caulking on the hand sink in the restroom, air vent covers in the restroom, and the air vent covers in the custodian room.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The quaternary sanitizing solution measured 450 ppm in the 3-compartment sink.
Correction: Utilize only quaternary sanitizing solution that measures between 150-400 ppm when applying to food contact surfaces
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05/23/2014 | Routine | |
Discussed with the person in charge:
1. no hot foods were being prepared during this inspection
2. PSI gauge - ensure that the gauge is reading between 15-25
Menu: baked potato with ham/cheese, chicken patty
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The fry baskets were observed soiled to sight and touch. Baskets were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
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11/20/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth stored on a gray cart near the steamers.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the duct tape on the spice container on the spice shelf is not corrosion resistant, nonabsorbent, and/or smooth. PIC removed tape.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the air circulation fans throughout the kitchen have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/14/2013 | Routine | |
Additional Equipment Temperature: Holbart RIC: 34'F
The above observations and the following were discussed with the person in charge:
-The dishmachine was not in service at the time of the inspection. The PIC has a work order in place to repair.
-Employee health policy discussed and reviewed.
-Tomato Slicer.
The quaternary ammonium 146 sanitizer in the 3 compartment sink was measured at 200 ppm.
No violations were noted during this inspection, great job by all staff members!
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
No violation noted during this evaluation. | 01/16/2013 | Risk Factor | |
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