CFM present during inspection. Lunch time had just end.Facility is maintaining temperature charts. Food service workers all had valid food service cards. Recommend for permit renewal today. Handed permit to facility administrator.
No violation noted during this evaluation. | 03/24/2016 | Routine | |
CFM present . Food handlers cards were valid. Kitchen clean and organized. Food permit for facility expires in March. Handed permit renewal form to facility.
- Can Openers (corrected on site)
Observation: The can opener had accumulations of debris.
Correction: Provide frequent cleaning to prevent build up of debris..
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
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01/11/2016 | Routine | |
CFM is maintaining temperature logs. Cold holding at appropriate temperature.
No violation noted during this evaluation. | 09/08/2015 | Follow-up | |
Fridges still waiting to be repaired. No food in any of the fridges. Facility is buying food items on daily bases as needed till fridge is repaired. CFM purchased new thermometers and test strips. CFM is maintaining temperature logs. Hood filters still in need of cleaning.
- Equipment (repeated violation)
Observation: The hood filters were in need of cleaning..
Correction: Maintain filters clean and free of debris to prevent contamination of location.
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08/31/2015 | Follow-up | |
CFM was present during inspection.Informed her about the importance of keeping temperature logs for the cold holding equipment (fridges) and the food. Spoke to the principal of the facility about the cold holding and he informed me that they will be repaired or replaced. Also informed CFM about using proper sanitizing methods for sanitizing the equipment surfaces. Milk that was holding at improper temperatures were all discarded during the inspection. Recommend discarding all other food items in cold holding. Noted that all food handlers had valid service cards. Follow up on Monday to ensure adequate cold holding.
- Cloths - Wiping Cloths; Use Limitation
Observation: Noted cleaning cloths improperly used for cleaning down surfaces.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.Sanitizing solution should be at 50ppm.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor (box with food item found on the floor in the dry storage area).
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Milk was cold holding at improper temperatures (52F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Facility discarded all milk in cold holding)
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Ambient air temperature in the two available cold holding were not maintaining food at appropriate temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or provide adequate cold holding equipment.
- Equipment
Observation: The hood filters were in need of cleaning..
Correction: Maintain filters clean and free of debris to prevent contamination of location.
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08/28/2015 | Routine | |
| No violation noted during this evaluation. | 03/31/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed Cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/19/2015 | Routine | |
Hood system needs service sticker.
No violation noted during this evaluation. | 11/13/2014 | Routine | |
Need hood system service date for hood system.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sandwich meat in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hotpoint fridge shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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07/21/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Cheese Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat leftovers in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/18/2014 | Follow-up | |
Fridge doors open during lunch. Need digital thermometers. Defrost freezer. Rec for permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cheese Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat leftovers in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/14/2014 | Routine | |
CFM within 6 month window of expiration. She has signed up for the January 14 2014 recertification class. Need to verify Hood system inspection date and last pest control report. Empty/replace bait traps as needed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: behind stove and ceiling fan.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Fridge leaking condensate is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of bleach and Lysol are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of bleach and Lysol must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/25/2013 | Routine | |
Rolling pin on floor of storeroom. Manager discarded. CDI. Fridge #1 was open during afternoon snack time. Closed door to ensure temperature return to 41 or below.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped cockraoches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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08/12/2013 | Routine | |
| No violation noted during this evaluation. | 06/06/2013 | Routine | |
Recommended for permit renewal.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (water) temperature measuring device (degrees F) located in the hot water sanitizing basin is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the fridge.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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05/30/2013 | Routine | |
Monitor cans for dents. CDI. Hood system needs to be serviced.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the bathroom sink (underneath) is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Fridge.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The shelves of the refridgerators.
Correction: Clean and sanitize these surfaces for food contact.
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02/08/2013 | Routine | |
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