All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Some of the GRP's observed were: the garbage disposal shoot that is situated on the right side drain board is covered with tape and plastic- this is not an approved material and traps water/food debris, paint peeling off of some walls, some floor tiles damaged, coving loose under three compartment sink, moldy peppers left in refrigerator, hood system over cook line and stove does not turn on, wooden platform ice bin sets on is worn and needs to be resealed, the inside of all cabinets are noted in need of cleaning (dust/debris), hood filters dusty, some of the refrigerator/freezer door gaskets are soiled, the paint is peeling of paddle utensils, some utensil storage containers are noted in need of cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk- 48*F, milk- 48*F, and sour cream-48*F cold holding at improper temperatures in the front double door refrigerator on the left.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated to another unit next to it.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice bin inner lip soiled.
Correction: Clean the surface 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach sanitizer used to wash dishes and wipe down food contact surfaces is too strong at 200+ ppm.
Correction: Ensure sanitizer is between 50-150 ppm.
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10/23/2015 | Risk Factor | |
All food temperatures taken were internal. Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: The plastic liner on food scale in cookline drawer, the tape on prep table next to ice machine and oven handle and the paint is peeling off of wooden platform to ice machine (exposing bare wood).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
The handle has fallen off of cabinet above three compartment sink, gasket torn on refrigerator 3, ice build up in freezer 4, oven door gasket inside oven door is shredding with metal coil exposed, racks rusting in one refrigerator unit and bottom shelf to back prep table rusting,
Correction: Repair or replace the following equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: various storage shelves, the inside of many cabinets, can opener attached to prep sink table, outside of cookline cabinets, cookline ventilation hood system, gaskets to refrigerator 1,2 and 3 and freezer 1, the mop and handles to oven. Rodent/or insect dropping were observed on top of food slicer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink in the kitchen restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F and above.
- Hand Drying Provision
Observation: No disposable towels were provided at both of the hand washing lavatory in kitchen.
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 in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Paint peeling on walls in a few areas of kitchen
>>Floor coving missing or loose in a few areas of kitchen
>>Some concrete block walls have cracks
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures in the kitchen noted in need of cleaning:
The walls around the handsink and floors soiled under storage racks, cookline and equipment.
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.
- 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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09/26/2014 | Routine | |
All temperatures taken are internal unless noted
- Cooling Methods (corrected on site)
Observation: Soup containers 87*F for cooling food were arranged so as not allow for maximum heat transfer.The containers were not shallow enough to cool quickly.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the refrigerator is in poor repair.
>>Unsealed wooden pallet underneath the ice machine.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
>>Reseal wooden pallet for cleanability.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the oven is observed soiled.Inside of the oven appears that oven cleaner has not been removed.
Correction: Using the manufacturer's recommended cleaning procedure, clean the oven .
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
>>top of the stove by the microwave
>>top of oven
>>shelves inside student cabinets
Correction: Clean the surfaces of all equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light shields are loose in area by stove/ice machine
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair
>>Several sections of wall have peeling/flaking paint ex.teaching area handsink
>>Floor tiles in dishmachine area
>>Cove molding not secured to wall by three compartment sink
>>Holes in wall behind dishmachine
>>Wall tiles cracked several areas by stove ex. ice machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray cleaner were not properly labeled.
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.
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02/14/2014 | Routine | |
All food temperatures taken were internal. Dishmachine is not in use at the time of inspection, it is leaking, and a work order has been entered to repair it. Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks are not sealed to the walls.
Correction: Seal the sinks to the wall to prevent water damage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items are in poor repair:
>>The door gasket to refrigerator 3 is in poor repair.
>>Wooden pallet that ice machine sits on has peeling paint in is no longer smooth, easily cleanable and non-absorbant.
Correction: -Repair or replace the door gasket in accordance with the manufacturer's specifications. -Paint wooden pallet.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non food contact surfaces are not clean:
1) shelving under prep sink where rolling pins are stored
2) right side of stove
3) sides of fryer
4) shelving inside of cabinets in back room
5) shelves inside the cabinet next to oven
6) ice machine pallet
7) inside of GE oven
8) gaskets to refrigerators and freezers (moldy)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Few ceiling tiles are not washable in the kitchen above station #2 and the freezers.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Shield to light fixture in D-186 storage room hanging from fixture, storage room D-181 light fixture not shielded, in back of kitchen the light shield is hanging off of fixture.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked several areas (next to ice machine, pot sink, teaching area kitchen)
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--damage is substantial at the back area
4) floor tiles in area of dish machine and adjacent handsink observed popping and cracked
5) cove molding not secured to the wall below three-compartment sink at back area, left of back three compartment sink, and in dining area
6) a gap exists around the waste drain line-wall juncture below the back three compartment sink, the front pot sink water supply and waste drain line on fixtures towards the right, and around the laundry machine drain line
7) holes in walls behind dish machine (lower wall below detergent dispenser)
8) wall is peeling above teaching kitchen three compartment sink)
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling vent housings above dish machine-steam table
2) floor below refrigerators #1 and 2
3) floor below fryer
4) floor below reach-in freezers--minimal
5) wall around hand sink next to dish machine
6) walls above and below the cabinetry at the food prep sink (station #6)
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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10/07/2013 | Routine | |
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities
.
No food in preparation at time of evaluation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks are not sealed to the walls.
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Paint worn on pallet supporting the ice machine.
Correction: Paint/resurface the pallet or replace it with material that is smooth, easily cleanable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket on refrigerator 3 is torn.
Correction: Repair/replace the gaskets.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior surfaces of the GE oven in the teaching kitchen are not clean (appears that oven cleaner applied has not been removed).
Correction: Prior to using, thoroughly clean the interior surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non food contact surfaces are not clean:
1) flat top grill cart
2) right side of stove
3) sides of fryer
4) top of oven
5) shelves inside the cabinet next to oven
6) ice machine pallet
Correction: Clean,.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Few ceiling tiles are not washable in the kitchen above station #2 and the freezers.
Correction: Replace the tiles with washable tiles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked several areas (next to ice machine, pot sink, teaching area kitchen)
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--damage is substantial at the back area
4) floor tiles in area of dish machine and adjacent handsink
5) cove molding not secured to the wall below three-compartment sink at back area and left of back three compartment sink
6) a gap exists around the waste drain line-wall juncture below the back three compartment sink, the front pot sink water supply and waste drain line on fixtures towards the right, and around the laundry machine drain line
7) holes in walls behind dish machine (lower wall below detergent dispenser)
8) wall is peeling above teaching kitchen three compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling vent housings above dish machine-steam table
2) floor below refrigerators #1 and 2
3) floor below fryer
4) floor below reach-in freezers--minimal
5) wall around hand sink next to dish machine
6) walls above and below the cabinetry at the food prep sink (station #6)
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed on floor below the right drainboard of the pot sink, right corner of the floor at the shelf storing the table mixers, and behind reach in refrigerators 3 and 4.
Correction: Continually monitor the premises for new activity after cleaning to remove the droppings and contact pest control operator if needed. Repair the physical structures to eliminate pest entry points and areas of harborage.
h
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02/05/2013 | Routine | |
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities
.
Lighting has been substantially increased
- Person in Charge
Observation: Unauthorized personnel such as, non-food faculty and staff, children or customers in the food preparation, food storage, or warewashing areas (observed obtaining ice from the ice machine).
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Authorized students dispensed ice from ice machine without first washing hands.
Correction: Ice is a food. Upon entering the kitchen and handling any food, students and staff shall properly wash their hands at the hand sink.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling cuban meat filling (prepared around 9 am today) were not adequate. Product had an internal temp of 49-50* at 2:00 pm.
Correction: Suggested spreading product out on a sheet pan (can pre-chill sheet pan) and allowing it to cool rapidly UNCOVERED in a refrigerator or freezer. Other approved methods includes: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks are not sealed to the walls.
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up observed on interior right door frame of freezer #4.
Correction: Clean to remove the ice and ensure there is a secure seal of the door to the unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Paint worn on pallet supporting ice machine.
Correction: Repaint or replace the pallet with approved material to provide a smooth, easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Splatter area of table top mixers are not clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The interior surfaces of the GE oven in the teaching kitchen are not clean (appears that oven cleaner applied has not been removed).
Correction: Prior to using, thoroughly clean the interior surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior ledges of fryer
2) door gaskets on refrigerator 2
3) top of dish machine
4) shelf storing rolling pins in cabinetry below food prep sink
5) sides of stove and fryer
6) can opener blade
7) pallet supporting ice machine is dusty
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Gooseneck has slight leak on pot sink faucet at right side of basins.
Correction: Repair the leak.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Few ceiling tiles are not washable in the kitchen above station #2 and the freezers.
Correction: Replace the tiles with washable tiles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked several areas (next to ice machine, pot sink, teaching area kitchen)
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--damage is substantial at the back area
4) floor tiles in area of dish machine and adjacent handsink
5) cove molding not secured to the wall below three-compartment sink at back area and left of back three compartment sink
6) a gap exists around the waste drain line-wall juncture below the back three compartment sink, the front pot sink water supply and waste drain line on fixtures towards the right, and around the laundry machine drain line
7) holes in walls behind dish machine (lower wall below detergent dispenser)
8) wall is peeling above back three compartment sink
9) there is a hole in the floor-wall juncture left of the GE stove at the corner (mouse droppings observed on floor right outside this hole
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling vent housings above steam table
2) floor below refrigerators #1 and 2
3) floor below fryer
4) floor below reach-in freezers--minimal
5) wall around hand sink next to dish machine
6) walls above and below the cabinetry at the food prep sink (station #6)
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed on floor around the GE stove in the teaching kit and along the floor below the caged storage racks.
Correction: Continually monitor the premises for new activity after cleaning to remove the droppings and contact pest control operator if needed. Repair the physical structures to eliminate pest entry points and areas of harborage.
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09/27/2012 | Routine | |
Follow up to check hand sink. Hand sink is fully operational. Suggested using mesh sink strainer to catch debris that may fall in sink and clog drain.
While here, had the opportunity to check dish machine operation which was satisfactory.
No violation noted during this evaluation. | 04/24/2012 | Follow-up | |
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities
.
Lighting has been substantially increased
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks are not sealed to the walls.
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Paint worn on pallet supporting ice machine.
Correction: Repaint or replace the pallet with approved material to provide a smooth, easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: 1) Splatter area of table top mixers are not clean.
2) flat top grill is dusty
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior ledges of fryer
2) shelves below flat top grill dusty
3) shelves dusty in cabinetry of station #1and #2
4) top of oven dusty
5) sides of stove and fryer
6) can opener blade
7) pallet supporting ice machine is dusty
Correction: Clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The handsink at the cookline/dish machine area is not operational--water is turned off due to clogging issues.
Correction: Restore this hand sink to operation within 48 hours. A follow-up evaluation will occur no later than Monday, 4/23 to ensure it is properly operational with hot and cold running water. Failure to repair the sink may require further legal action.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Few ceiling tiles are not washable in the kitchen (see area where freezers located).
Correction: Replace the tiles with washable tiles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked several areas (next to ice machine, pot sink)
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--roof may be leaking
4) floor tiles in area of dish machine and adjacent handsink
5) cove molding not secured to the wall below three-compartment sink at back area and left of back three compartment sink
6) a gap exists around the waste drain line-wall juncture below the back three compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below steam table is dusty
2) floor below refrigerators #1 and 2
3) floor below cookline equipment
4) floor below reach-in freezers
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed on floor:
1) below left drainboard of pot sink
2) around the stove in the back prep kitchen
Correction: Corrected. Continually monitor the premises for new activity after cleaning to remove the droppings and contact pest control operator if needed. Repair the physical structures to eliminate pest entry points and areas of harborage.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead or trapped mouse was found in the control device below the ice machine.
Correction: Corrected. 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.
|
04/19/2012 | Routine | |
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities
.
all food temperatures observed are internal.
- Person in Charge (corrected on site)
Observation: Student washing dishes using the high temperature dish machine opened the unit to empty while it was in the wash cycle.
Correction: Corrected. Peers advised student that there is a final rinse cycle that must be complete before removing dishes to air dry.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Student put finger in/on mouth, then went to get a spoon from the pantry.
Correction: Corrected. Once hands/fingers become contaminated, wash hands in the hand sink.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks are not sealed to the walls.
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Paint worn on pallet supporting ice machine.
Correction: Repaint or replace the pallet with approved material to provide a smooth, easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Splatter area of table top mixers (2 or 3) are not clean.
Correction: Clean and sanitize the splatter area.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) top of jet cooker dusty
2) shelves below flat top grill dusty
3) shelves dusty in cabinetry of station #1and #2
4) top of oven dusty
5) tops of cabinets above food prep and pot sinks dusty
6) shelves below steam table dusty
7) pallet supporting ice machine is dusty
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: 1) Hand sink adjacent to the dish machine is slow to drain.
2) Waste drain line of food prep sink has small leak.
Correction: Restore hand sink to proper drainage. Repair the leak.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the back prep area hand sink.
Correction: Provide a trash can in the immediate area of the hand sink.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Few ceiling tiles are not washable in the kitchen (see area where freezers located)
Correction: Replace the tiles with washable tiles..
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the hand sink adjacent to the dish machine.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food code.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked several areas (next to ice machine, pot sink)
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--roof may be leaking
4) floor tiles in area of dish machine and adjacent handsink
5) cove molding not secured to the wall below three-compartment sink at back area
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below steam table is dusty
2) floor below refrigerators #1 and 2
3) wall above food prep sink (#6) and below
4) wall above food prep sink cabinetry
5) wall below back area three compartment sink
6) wall behind washing machine
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed:
1) in both drip trays of stove
2) on floor below racks in pantry
3) on floor below freezers
Correction: Clean to remove the droppings and report new activity to pest control operator.
|
01/17/2012 | Routine | |
Kitchen not in use at time of evaluation. Food stock limited to non-perishable or non-potentially hazardous foods in refrigerator except for shell eggs.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink adjacent to dish machine not sealed to the wall.
Correction: The handsinks are not sealed to the adjoining walls.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) paint worn on pallet supporting ice machine
2) scale/mineral deposits inside the utensil drawers of prep table below vent hood system
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) top of jet cooker dusty
2) shelves below flat top grill dusty
3) shelves dusty in cabinetry of station #1and #2
4) top of oven dusty
5) tops of cabinets above food prep and pot sinks dusty
6) top of ice machine dusty
7) exterior left side of freezer #4 has some food splash
8) back area stove drawer and ledge/frame of
Correction: Clean.
- Indoor Areas - Surface Characteristics
Observation: Few ceiling tiles are not washable in the kitchen (see area where freezers located).
Correction: Replace the tiles with washable tiles.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the back hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out above oven:
Correction:
Replace the bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the main cooking and prep area.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food code.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked several areas (next to ice machine, pot sink)
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--roof may be leaking
4) floor tiles in area of dish machine and adjacent handsink
5) cove molding not secured to the wall below three-compartment sink at back area
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below steam table is dusty
2) floor below refrigerators #1 and 2
3) wall above food prep sink (#6) and below
4) wall between food prep sink and pot sink
5) wall below back area three compartment sink
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings on the floor below left side of pot sink and around back area stove.
Correction: Clean to remove. Use approved methods to control pests in the facility.
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10/13/2011 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Students failed to wash hands prior to dispensing ice.
Correction: When entering the kitchen, before handling food, hands shall be properly washed at the hand sinks.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Several beaters for the table top mixers has the coating eroded on them.
Correction: Discard and replace once the food contact surfaces of utensils and equipment have been replaced
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink adjacent to dish machine not sealed to the wall.
Correction: The handsinks are not sealed to the adjoining walls.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) painted pallet below ice machine is worn
2) refrigerator # 3 door gasket (top door)
3) cord keeper (section melted/burned) at station #2
Correction: Maintain equipment in good repair and proper adjustment.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior walls and ceiling of the dish machine have lime scale/mineral deposits as well as the top of the dish machine.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: 1) The splatter areas of the table top mixers on the prep table shelves are not clean.
2) interior panel inside ice machine is not clean (minimal residue observed).
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) top of jet cooker dusty
2) shelves below flat top grill dusty
3) shelves dusty in cabinetry of station #1
4) exterior of cabinetry doors right of oven and shelves inside the cabinetry
5) sides of GE stove
6) refrigerator #2 door gasket
Correction: Clean.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: The handwashing sink in the women's toilet room is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F and above.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out above oven:
Correction: Replace the bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the main cooking and prep area.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food code.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked throughout, especially right of ice machine
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--roof may be leaking
4) floor tiles in area of dish machine and adjacent handsink
5) cove molding not secured to the wall below three-compartment sink at back area
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below refrigerators 1 and 2
2) floor below station #1
3) walls around handsink adjacent to the dish machine
4) wall around/behind station #6 and trash can along that wall
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed on floor:
1) around GE stove
2) below shelving in storeroom
Correction: Clean to remove and monitor these areas for new activity.
|
05/11/2011 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
Refrigerator #1 not currently in service (awaiting repairs).
- Person in Charge
Observation: Hampton Certified Food Manager certificate has expired.
Correction: Renew the certificate with the Hampton Health Dept ($10 fee). Failure to renew no later than June 13, 2011 shall result in candidate completing entire approved food safety course.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provide a chlorine test kit so staff and students can ensure the chlorine sanitizer solution is within safe and adequate concentration.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks are not sealed to the adjoining walls.
Correction: Seal the sinks to the wall since it is exposed to splash and seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The splatter areas of the table top mixers on the prep table shelves are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: 1)The door gasket on top door to refrigerator is not clean.
2) shelves supporting flat top grill are dusty.
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) teaching prep area
2) dish room and front prep area
Correction: Replace the burned out light bulbs.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the main cooking and prep area.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food code.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked throughout, especially right of ice machine
2) several sections of wall have peeling/chipping paint
Correction: see teaching area handsink, dish machine handsink, dish spray sink
3) ceiling above dish machine area, food prep sink/station #6 and above back three-compartment sink--roof may be leaking
4) floor tiles in area of dish machine and adjacent handsink
5) cove molding not secured to the wall below three-compartment sink at back area
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls around/below dish machine and adjacent handsink
2) floor below fryer
3) walls above, below, beside front and back area 3 and 2 compartment sinks, handsink next to dish machine
4) ceiling tile dusty in storeroom
5) minimal food debris and dust observed on floors below reach-in refrigerator 1 and 2
Correction: Maintain the physical structures clean.
|
01/13/2011 | Routine | |
Kitchen not in operation at time of evaluation.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handle lying on sugar in bulk container.
Correction: Store handles out of food contents.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Paint worn/coating worn on mixer paddles in bakery cage.
Correction: Repair/replace to provide a smooth, easily cleanable surface.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks are not sealed to the adjoining walls.
Correction: Seal the sinks to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets torn on refrigerator 3.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The surfaces of multiple kitchen aid table top mixers are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) door gaskets stained on refrigerators 3 and 2
2) exterior of doors and interior shelves inside cabinetry (station 1, oven, and station 6)
3)top of oven
Correction: Clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Few ceiling tiles are not washable in the kitchen (see area where freezers located).
Correction: Replace the tiles with washable tiles.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the main cooking and prep area.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food code.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) teaching prep area
2) dish room and front prep area
Correction: Replace the burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall tiles cracked throughout
Correction: holes present in wall behind/below dish spray sink
2) several sections of wall have peeling/chipping paint
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls around dish machine and adjacent handsink
2) floor below fryer
3) walls above, below, beside front area 3 and 2 compartment sinks, handsink next to dish machine
4) ceiling tile dusty in storeroom
Correction: Maintain the physical structures clean.
|
09/29/2010 | Routine | |
| No violation noted during this evaluation. | | | |
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