All food temperatures taken were internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese 55*F was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 157*F
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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01/29/2016 | Routine | |
All temperatures taken were internal unless otherwise noted.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the front hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front hand sink.
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09/23/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the front was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart that was preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory adjacent to the 3-compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/09/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted. Due to the age of the school, the facility does not comply with the current code requirements. In event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This will include the addition of one or more handsinks, improved lighting repair or structural deficiencies, repair or replacement of equipment, and proper installation of laundry facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard. Sanitizer spray bottle was labeled
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01/14/2015 | Routine | |
All temperatures taken were internal unless otherwise noted.
Dish washing machine's booster was not working at time of inspection . Work order was issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Eggs were stored over ready-to-eat (RTE) food( bread rolls) in the refrigeration unit.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat balls in the refrigeration unit were 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat balls in the refrigeration unit were not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Sanitizing Solutions, Testing Devices
Observation: Missing chlorine test kit in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands was not posted for the handsink adjacent to the dishwasher.
Correction: Provide a sign/poster that is clearly visible to all employees
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09/30/2014 | Routine | |
All temperatures taken are internal unless otherwise noted.
Note: Lunch did not include any hot holding foods.
- Lighting, Intensity
Observation: Light bulb burned out underneath the exhaust hood.
Correction: Replace all burned out light bubs.
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05/07/2014 | Routine | |
All temperatures taken are internal unless noted.
No hot holding during inspection.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Toxics - Separation of Toxics
Observation: Container of spray cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. spray bottle of Mr. Clean stored adjacent to cans of soda.
Correction: Spray cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/25/2014 | Routine | |
Permit issued please post
- Person in Charge
Observation: Facility lacks a certified food manager
Correction: Employee currently enrolled in course
- Non-Food Contact Surfaces
Observation: The following were found to be dirty
>>Inside oven
>>Sides of deep fryer
Correction: Clean and maintain
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Hole/gap in wall by handsink
Correction: Fill in and seal
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10/17/2013 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Cutting Surfaces
Observation: Cutting boards heavily scratched and scored
Correction: Repair/replace
- Non-Food Contact Surfaces
Observation: Drip tray on flat top stove is dirty
Correction: Clean
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03/07/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks peeling middle Victory fridge.
Correction: repair
- Non-Food Contact Surfaces
Observation: Racks dirty dry storage.
Correction: clean
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11/29/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Middle Victory fridge racks beginning to peel.
Correction: repair/replace
- Light Bulbs Protective Shielding
Observation: Up right fridge missing shield.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind deep fryers dirty.
Correction: clean
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09/11/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Temperature Measuring Devices
Observation: No thermometer mini fridge with milk
Correction: Provide and place in warmest part of fridge
- Equipment - Good Repair and Proper Adjustment
Observation: Paint peeling deep fryer
Correction: Repair/replace
- Non-Food Contact Surfaces
Observation: Front of cookline dirty
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Left faucet loose 3 vat
Correction: Repair
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall dirty by sprayer head
Correction: Clean and maintain
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04/24/2012 | Routine | |
All temperatures are internal unless otherwise noted
2012 Permit issued at time of inspection
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks Victory ends peeling rusting
Correction: Repair
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Dishmachine sanitizer does not reach minimum 180
Correction: Stop using dishmachine sanitizing. Wash rinse in dishmachine and sanitize in 3 vat
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Hood system
>>Shelf under microwave
>>Rack dry storage
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair
Observation: Left faucet loose 3 vat
Correction: Repair
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found to be in poor repair
>>Wall behind cookline
>>Lime build up floor under 3 vat
Correction: Repair
- Mops - Drying Mops
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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01/09/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks peeling both 2 door fridges
Correction: Repair
- Equipment - Cutting Surfaces
Observation: Cutting boards heavily scored and/or scratched
Correction: Repair/replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Fan cages 2 door freezer
>>Fryer cabinet inside
Correction: Clean and maintain
- Physical Facilities in Good Repair
Observation: Floor tile scaling under booster heater
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were found to be dirty
>>Ceiling tiles over kitchen handsink
>>Ceiling tiles dry storage
>>Ceiling vents through out kitchen
Correction: Clean and maintain
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10/04/2011 | Routine | |
Note: all temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks both Victory Fridges peeling
Correction: Repair
- Non-Food Contact Surfaces
Observation: The following were found dirty:
>>Gaskets/doors victory fridge and freezer
>>Gaskets mini with drinks
>>Racks dry storage
Correction: Clean and maintain
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind deep fryer dirty
Correction: Clean and maintain
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04/26/2011 | Routine | |
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection, also went over back of health permit with operator at time of inspection.
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks in both victory refrigeration units peeling and rusting on ends
Correction: Repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>racks left of steam table
>>shelf with microwave
>>exterior of microwave
>>inside of deep fryer cabinet
>>hood filter
>>racks right of victory freezer
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: Piping/dishmachine leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Light out Frigidaire freezer.
Correction: repair/replace bulb
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall behind cookline
>>ceiling over Sanyo mini refrigeration unit
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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01/20/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Orange juice in the refrigeration unit was not discarded by the 9/13/10 date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the consume by date after opening. 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 - Good Repair and Proper Adjustment
Observation: Racks in both victory refrigeration units peeling and beginning to rust on ends.
Correction: Repair
- Equipment - Cutting Surfaces
Observation: The green cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Wood handled knife observed spilt and damaged.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>sprayer head left of dishmachine
>>side of deep fryer
>>base of victory 2 door freezer (inside)
>>drip trays stove
Correction: Clean
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under dishmachine
>>floor under victory refrigeration unit
>>wall behind cookline
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Raid are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of Raid must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/08/2010 | Routine | |
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