talked about vomit policy and clean-up kit
No violations observed.
gave Big 6 poster and Allergen poster
food comes from Bluebird kitchen in Arlington
No violation noted during this evaluation. | 11/03/2015 | Routine | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: serving spoons. The serving spoons must be returned to the central kitchen to be washed, rinsed and sanitized everyday.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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04/29/2015 | Routine | |
Corrected violation before next routine inspection.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kithen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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10/30/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: milk.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the white reach-in refrigerator does not maintain milk. Repair or replace the refrigeration unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kithen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employeesemployee's lunch is not located to protect students food and equipment from contamination.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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10/15/2014 | Routine | |
1) Return pans/utensils to be washed to central kitchen. Do not wash in hand washing sink.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: milk.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: white reach-in refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 3-Compartment Warewashing Sink Requirements
Observation: There is no 3-compartment sink located in the establishment.
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the white reach-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: serving bowls. Return serving bowl bowls to central kitchen to be washed, rinsed and sanitized.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station in the kkitchen is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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04/16/2014 | Routine | |
This visit was made to conduct a routine evaluation. The following items require attention:
1) Return pans/utensils to be washed to central kitchen. Do not wash in hand washing (one compartment) sink.
2) Do not overcrowd top shelf of white fridge where cold air blows out. This will inhibit air circulation, and may raise the temperature of the unit to unsafe levels.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used to clean equipment and utensils. (PIC reported that pans are washed in handwashing sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
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10/16/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. The CFM could not list the Big 5 reportable illnesses. Ensure that you review the information left.
2. The facility was noted to be clean and well organized at the time of the evaluation.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM did not know the Big 5 reportable illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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04/09/2013 | Routine | |
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