- Physical Facilities in Good Repair
Observation: Shelving in dry storage room (peeling paint) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/04/2016 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the dry storage shelving is not nonabsorbent, and/or smooth. (Peeling paint on the shelving)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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12/15/2015 | Routine | |
| No violation noted during this evaluation. | 09/21/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (Stored in sink with soapy water instead of in sanitizer)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the dry storage shelving and pot rack is not corrosion resistant, nonabsorbent, easy to clean and/or smooth. (Peeling paint on both items)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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04/02/2015 | Routine | |
- Warewashing - Manual Warewashing Equipment, Heaters and Baskets (corrected on site)
Observation: The water temperature of the dish machine is not properly maintained at 180 ºF or higher.
Correction: Repair or replace the integral heating device so the water temperature of the dish machine is maintained at 180ºF.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floor fan.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/06/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving units in the dry storage room are not nonabsorbent, and/or smooth. (Shelving has peeling paint on them which was observed to be on top of can of food stored on the shelves. This poses a risk of contamination of the foods stored in the dry storage room)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor materials located in the dry storage room and the room with the produce cooler do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent (Paint on floors observed to be peeling, exposing bare concrete)
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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09/30/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fans over rear door, top of dishwasher.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Utensil hooks above prep table have peeling paint, causing a possible contamination hazard to foods prepared at that table.
Correction: Repair the peeling paint on the hooks.
- Physical Facilities in Good Repair
Observation: Shelving under service line is rusting
Correction: Repair the rusting shelves
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05/07/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Eggs stored over sliced deli ham)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Case of bananas stored on floor);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. (Unlabeled spray bottle of an unidentifiable clear liquid)
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. (Container contents discarded)
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03/10/2014 | Routine | |
| No violation noted during this evaluation. | 12/16/2013 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (Ice Scoop stored in ice with handle touching ice)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Microwave in cafeteria
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelving under serving line and Wooden cutting board along serving line noted in need of cleaning.
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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09/09/2013 | Routine | |
School closed for summer break prior to quarterly inspection.
No violation noted during this evaluation. | 05/23/2013 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling over serving line has peeling plaster (large portion has fallen in the past)
Correction: Repair the peeling/falling plaster on the ceiling over the serving line
- Physical Facilities in Good Repair
Observation: Roof in the dish room has a leak (observed ceiling actively leaking)
Correction: Repair the leak in the roof
- Physical Facilities in Good Repair (repeated violation)
Observation: Dish room has missing or damaged ceiling tiles
Correction: Repair or replace the missing or damaged ceiling tiles
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/19/2013 | Routine | |
| No violation noted during this evaluation. | 12/14/2012 | Risk Factor | |
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